Servsafe ch14 15

A training need is a good thing

• True

• False

What are the 4 factors that can influence the frequency of health inspections done for your operation​

• onsite time, time and temperature abuse, expiration dates, and employee schedule​

• size and complexity, inspection history, at risk population, and  resources​

• inspection history, dry walls, improper refrigerator shelfing and illness history​

• illness history, at risk population, acidic sanitizer solutions, and time and temperature abuse​

Your restaurant is in the process of being inspected, when the inspector asks for purchase records were should all records be displayed?​

• managers office

• employee break room

• entrance of restaurant

• hanging in the back of house

It's been 70 hours since your inspector gave you a priority violation, what happens.​

• Your restaurant in temporally condemned until corrective actions are taken​

  
  

• you call your inspector to be allowed extended time given the circumstances​

• you still have 2 hours to correct the violation​

• the violation expires within 10 calendar days 

You're in your restaurant when someone comes in claiming to be a health inspector what should you do?

• let them in

• ask for ID

• deny them entry

• none of the above

Which agency publishes data in the Morbidity and Morality weekly report

• CDC

• PHS

• FDA

• Cross state food control

Which agency regulates food the that involves more than one state

• USDA

• FDA

• CDC

• Cross state food control

Which agency approves construction, and approves HACCP plans

• State and local authorities

• PHS

• FDA

• NSF

What is the 4th step in the inspection process

• notes

• professionalism

• corrections

• cooperation

A sanitarian is another name for a what

• cleaner

• line cook

• chef

• Health inspector