Question 1

What is the primary purpose of a Food Safety Management System (FSMS)?

Accepted Answer

To prevent foodborne illness through documented controls

Answer

To replace health inspectors

Answer

To increase restaurant profits

Answer

To create unnecessary paperwork

Question 2

Which of the following best describes HACCP?

Accepted Answer

Hazard Analysis Critical Control Point system

Answer

Health And Customer Care Protection

Answer

A type of food preparation method

Answer

Hospital Acquired Contamination Prevention

Question 3

What is a key component of due diligence defense in food safety?

Accepted Answer

Documented proof of safety measures

Answer

Annual inspections only

Answer

Verbal agreements with staff

Answer

Having expensive equipment

Question 4

According to the text, what determines the size and complexity of an FSMS?

Accepted Answer

The operation type and local authority requirements

Answer

The restaurant's profit margin

Answer

The building size

Answer

The number of employees

Question 5

What does HARPC stand for?

Accepted Answer

Hazard Analysis and Risk Based Preventative Controls

Answer

Health And Restaurant Protection Code

Answer

Hospital Associated Risk Prevention Control

Answer

Handling And Receiving Produce Correctly

Question 6

Which of the following is NOT mentioned as a monitoring activity in food safety?

Accepted Answer

Recording employee vacation time

Answer

Monitoring hot and cold hold times

Answer

Using probe thermometers

Answer

Checking delivery temperatures

Question 7

The Federal Food Code provides guidance on which of these areas?

Accepted Answer

Cooking and cleaning procedures

Answer

Employee scheduling

Answer

Marketing strategies

Answer

Restaurant menu pricing

Question 8

What is the main purpose of documenting food safety procedures?

Accepted Answer

To prove compliance with safety standards

Answer

To create extra work for staff

Answer

To increase paper usage

Answer

To satisfy customer curiosity

Question 9

How does the text describe controlling food safety threats?

Accepted Answer

They should be reduced to an acceptable risk level

Answer

They only matter during inspections

Answer

They must be completely eliminated

Answer

They can be ignored if minor

Question 10

What is the relationship between local DOH and the FDA Federal Food Code?

Accepted Answer

Local DOH creates their own codes based on FDA guidance

Answer

They are completely separate

Answer

They are exactly the same

Answer

FDA follows local DOH guidelines

Question 11

When is a HARPC/HACCP plan always required?

Accepted Answer

For Modified Atmosphere Packaging or when required by local DOH

Answer

For all restaurants

Answer

Only during summer months

Answer

Only for small businesses

Question 12

What aspect of HACCP focuses on identifying hazards?

Accepted Answer

HA portion

Answer

The documentation phase

Answer

The implementation phase

Answer

CCP portion

Question 13

The Federal Food Code addresses which of these cross-contamination concerns?

Accepted Answer

Personal hygiene and pest control

Answer

Menu design

Answer

Kitchen design only

Answer

Employee uniforms only

Question 14

What is the primary benefit of having a well-documented FSMS?

Accepted Answer

Protection in case of foodborne illness incidents

Answer

Increased profits

Answer

Reduced staff turnover

Answer

Better marketing opportunities

Question 15

According to the text, how often should food safety documentation be maintained?

Accepted Answer

On a daily basis

Answer

Yearly

Answer

Monthly

Answer

Only during inspections

Question 16

Which statement about FSMS paperwork is correct?

Accepted Answer

It's simple to manage once established

Answer

It's only needed during inspections

Answer

It's optional for most businesses

Answer

It's unnecessary and complicated

Question 17

The text suggests that most operations will:

Accepted Answer

Already have an FSMS in place

Answer

Never need an FSMS

Answer

Need to create a new FSMS

Answer

Only use FSMS during emergencies

Question 18

What role does staff training play in FSMS?

Accepted Answer

It's a crucial part of the system

Answer

It's only required annually

Answer

It's optional

Answer

It's only needed for new employees

Question 19

Local Department of Health inspectors need to be confident that managers:

Accepted Answer

Understand and implement proper controls

Answer

Have expensive equipment

Answer

Have a large staff

Answer

Have years of experience

Question 20

The Federal Food Code provides:

Accepted Answer

Do's and Don'ts of food safety

Answer

Employee scheduling guidelines

Answer

Marketing strategies

Answer

Exact recipes for restaurants

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