Unit Review: Providing Safe Food (Set 2)

Which federal agency is responsible for regulating most packaged foods sold in grocery stores and restaurants?

• OSHA

• CDC

• FDA

• USDA

A manager notices a cook skipping the handwashing step after handling raw chicken. What is the manager's most important immediate responsibility?

• Post a handwashing reminder sign near the sink

• File a report with the local health department

• Correct the employee and retrain them on handwashing procedures

• Close the kitchen until a full inspection is completed

The FDA Food Code is best described as a model document that states and localities can use to:

• Train foodservice workers for national certification

• Replace all existing federal food safety laws

• Create or update their own food safety regulations

• Inspect restaurants on behalf of the federal government

Which agency investigates foodborne illness outbreaks and tracks disease trends across the United States?

• CDC

• FDA

• USDA

• EPA

Which TWO actions are part of a food safety manager's core responsibilities?

• Monitoring food safety practices during daily operations

• Approving new food products for commercial sale

• Training staff on proper food handling procedures

• Setting federal food safety regulations for the industry

Which agency oversees the safety of meat, poultry, and egg products in the United States?

• EPA

• CDC

• USDA

• FDA

Standard operating procedures (SOPs) in a food safety program are written instructions that help managers:

• Ensure tasks are performed consistently and safely every time

• Limit the number of menu items offered to reduce risk

• Negotiate food costs with suppliers

• Satisfy federal certification requirements for kitchen staff

Active managerial control means a manager is taking a proactive approach to food safety by:

• Following up only after a customer complaint is received

• Waiting for a health inspection before fixing unsafe practices

• Delegating all food safety tasks to a certified staff member

• Identifying and preventing food safety risks before they cause illness

State and local regulatory authorities have the primary responsibility to:

• Inspect foodservice operations and enforce local food safety laws

• Write the national food code used by all states

• Track nationwide foodborne illness statistics

• Certify food safety managers at the federal level

Select all that apply. Which of the following are key components of a food safety program?

• Menu pricing and cost analysis

• Corrective actions when a violation is found

• Monitoring of food safety hazards

• Employee food safety training