WorksheetsServSafe Ch 14
Total questions: 30
Worksheet time: 15mins
Which government agency is repsonsible for issuing the food code?
FDA
USDA
CDC
State and local regulatory acencies
Which government agency is responsible for inspecting all food except meat, poultry, and eggs
FDA
CDC
USDA
state and local regulatory agencies
Which government agency regulates food against transported across state lines?
FDA
EPA
CDC
State and local regulatory agencies
Which government agency inspects meat, poultry, and eggs?
FDA
USDA
CDC
State and local regulatory agencies
Which government agency investigates foodborne illness outbreas for other agencies
FDA
USDA
CDC
State and local regulatory agencies
Which government agency conducts an inspection program for cruise ships?
FDA
USDA
CDC
State and local regulatory agencies
Which government agency inspects foodservice operations?
FDA
USDA
CDC
State and local agencies
Which government agency is responsible for enforcing requirements in foodservice establishments
FDA
USDA
CDC
State and local regulatory agencies
Which government agency reviews an operation's HACCP plan?
FDA
USDA
CDC
State and local regulatory agencies
Which government agency investigates complaints and illnesses against a foodservice operation?
FDA
USDA
CDC
State and local regulatory agencies
What is the purpose of a regulartory inspection
to correct deficiencies
to ensure the quality of the food served
to ensure that an operation is meeting minimum standards
to produce a grade so the public can rate the establishment
What type of foodservice operation is subject to a regulatory inspection?
Full-service operations
Quick-service operations
All operations that serve food
All operations that serve high-risk customers
What is the most critical risk designation used by a regulatory authority during an inspection?
Priority item
Priority foundation item
core item
basis item
Which risk designation used by a regulatory authority during an inspection relates to general sanitation
Priority item
Priority foundation item
core item
basis item
Having soap at a handwashing sink has which risk designation when inspecting an establishment
Priority item
Priority foundation item
core item
basis item
What is the minimum interval for the inspection of a food service establishment by a regulatory agency
at least once every six months
at least once per year
at least once every two years
at least once every five years
What is a benefit of a benefit of a self-inspection
Improved food quaility
reduction in frequency of formal health inspections
Decrease in need for liablity insurance
shorter formal inspections by regulatory agencies
When will health inspectors typically arrive?
during service
in the morning
withouth warning
after notifying the oepration
What can be a consequence of refusing entry to a health inspector?
Revocation of the operation's permit
an increase in inspection freqency
jail time
law suits
What records might a health inspector reasonably request?
OSHA violations
Purchasing records
Employee records
Financial records
What does a manager's signature on a health inspection form indicate?
Acknowledgment that they received it
Agreement to violations documented
Agreement to outcomes agreed upon
Admittance to violation of the law
When must violation of priority items typically need to be acted upon?
within 12 hours
within 24 hours
within 48 hours
within 72 hours
What is an example of a hazard that could result in closure of the operation?
Significant lack of refrigeration
Evidence that pests are in the establishment
interruption of electrical service for two hours or less
a foodborne illness complain against the establishment
A manager recieves an inspection report. What must they do first?
Make a copy of the report
study the report
discuss a follow up visit
contact a legal representative to help review the report
What organization conducts research into the causes of foodborne illnesses and assists with investigating outbreaks?
EPA
FDA
PHS
USDA
A regulatory inspector arrives during lunch service. What should the manager do first?
Present any food safety certifications.
Notify the kitchen staff
ask the inspector for identification
grant the insepctor access to the building
A large cockroach infestation and extensive lack of refigeration can result in
increased liscensing fees
decreased inspection requirements
clsoure of hte operation by the regulatory authority
a delay of an inspection until the situation is corrected
A restaurant manager wants to conduct a self-insepction. Which guideline should they follow
Identify the top three risks to food safety
Use the same checklist that the regulatory authority uses
Conduct it when the operation is closed
Repeat the self-inspection once each year
What would the regulatory authority consider a core item violation?
Food being held at incorrect temperatures
dirty floors
improper handwashing
lack of dish detergent
An operation receives an inspection report that notes a sanitation deficiency related to the employee restroom. What action should the manager take?
Reivew the master cleaning schedule
File an appeal with the regulatory authority
Conduct a self-insepction and compare the results
Fix the deiciency within 45 days
