Question 1

Why is it important to use many different training methods when teaching food safety?

Accepted Answer

A) To keep the trainer challenged 
B) To make training time last longer 
C) To keep students interested 
D) To account for different learning styles 
A) To keep the trainer challenged 
B) To make training time last longer 
C) To keep students interested 
D) To account for different learning styles D

Question 2

Andre has worked at Jake's Bar and Grill for two years longer than his manager, Kerry. Why should Kerry continue to observe Andre's performance?

Accepted Answer

A) To make Andre work faster 
B) To annoy Andre into quitting his job 
C) To make sure Andre continues to handle food safely 
D) All of the above 
A) To make Andre work faster 
B) To annoy Andre into quitting his job 
C) To make sure Andre continues to handle food safely 
D) All of the above C

Question 3

Ahmed is the manager of a busy coffeehouse. During the lunch rush, he observes an employee scooping ice from the machine using the same cup that will be served to the customer. When should Ahmed correct the employee?

Accepted Answer

A) Immediately 
B) After the lunch rush is over 
C) After Ahmed has written disciplinary paperwork 
D) At the end of the employee's shift 
A) Immediately 
B) After the lunch rush is over 
C) After Ahmed has written disciplinary paperwork 
D) At the end of the employee's shift A

Question 4

How long is a ServSafe certificate valid?

Accepted Answer

A) 10 years 
B) 5 years 
C) 7 years 
D) 3 years 
A) 10 years 
B) 5 years 
C) 7 years 
D) 3 years

Question 5

It's Meghan's first day at your restaurant. When should you start her food safety training?

Accepted Answer

A) Immediately 
B) After one week 
C) Within her first 90 days 
D) After her other training is complete 
A) Immediately 
B) After one week 
C) Within her first 90 days 
D) After her other training is complete

Question 6

Which of the following is a challenge that might prevent your operation from effectively training staff on food safety?

Accepted Answer

A) Lack of time 
B) Staff members speak different languages. 
C) Information changes regularly. 
D) All of the above 
A) Lack of time 
B) Staff members speak different languages. 
C) Information changes regularly. 
D) All of the above

Question 7

When is on-the-job training NOT an effective method?

Accepted Answer

A) When working with one student 
B) When teaching a large group 
C) When teaching hand-washing techniques 
D) When there is not enough time for training 
A) When working with one student 
B) When teaching a large group 
C) When teaching hand-washing techniques 
D) When there is not enough time for training

Question 8

Which of the following topics does NOT need to be covered in training for new hires?

Accepted Answer

A) Correct procedures for hand washing 
B) Preventing time/temperature abuse 
C) Sanitizing food prep surfaces 
D) All of these should be covered 
A) Correct procedures for hand washing 
B) Preventing time/temperature abuse 
C) Sanitizing food prep surfaces 
D) All of these should be covered

Question 9

If a student is trained by reading concepts in a textbook, what percent of the information is he likely to remember?

Accepted Answer

A) 50% 
B) 25% 
C) 100% 
D) 10% 
A) 50% 
B) 25% 
C) 100% 
D) 10%

Question 10

When using demonstration as a training method, the steps are: tell, show and what?

Accepted Answer

A) Repeat 
B) Practice 
C) Celebrate 
D) Watch 
A) Repeat 
B) Practice 
C) Celebrate 
D) Watch

Why is it important to use many different training methods when teaching food safety?

Andre has worked at Jake's Bar and Grill for two years longer than his manager, Kerry. Why should Kerry continue to observe Andre's performance?

Ahmed is the manager of a busy coffeehouse. During the lunch rush, he observes an employee scooping ice from the machine using the same cup that will be served to the customer. When should Ahmed correct the employee?

How long is a ServSafe certificate valid?

It's Meghan's first day at your restaurant. When should you start her food safety training?

Which of the following is a challenge that might prevent your operation from effectively training staff on food safety?

When is on-the-job training NOT an effective method?

Which of the following topics does NOT need to be covered in training for new hires?

If a student is trained by reading concepts in a textbook, what percent of the information is he likely to remember?

When using demonstration as a training method, the steps are: tell, show and what?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Management

Filters

Exam 17: Food Service: Training

Why is it important to use many different training methods when teaching food safety?

Andre has worked at Jake's Bar and Grill for two years longer than his manager, Kerry. Why should Kerry continue to observe Andre's performance?

Ahmed is the manager of a busy coffeehouse. During the lunch rush, he observes an employee scooping ice from the machine using the same cup that will be served to the customer. When should Ahmed correct the employee?

How long is a ServSafe certificate valid?

It's Meghan's first day at your restaurant. When should you start her food safety training?

Which of the following is a challenge that might prevent your operation from effectively training staff on food safety?

When is on-the-job training NOT an effective method?

Which of the following topics does NOT need to be covered in training for new hires?

If a student is trained by reading concepts in a textbook, what percent of the information is he likely to remember?

When using demonstration as a training method, the steps are: tell, show and what?

Allergies Intolerances: Understanding and Managing Reactions

Allergies Intolerances: Food Handling

Allergies Intolerances: Food Labels

Allergies Intolerances: Kitchen and Preparation

Allergies Intolerances: Orders

Allergies Intolerances: Policies

Receiving and Storage Food Procedures

Allergies Intolerances: Service

Contamination

Storage: Facilities

Storage: Food Handling

Food Preparation

Pests

Storage: Purchasing

Food Regulations

Sanitizing

Food Service: Management

Filters