WorksheetsServSafe Chapter 14 Quiz
Total questions: 10
Worksheet time: 5mins
Name
Class
Date
1.
Which federal agency issues the Model Food Code?
a)
Occupational Safety and Health Administration
b)
U.S. Department of Agriculture
c)
ters for Disease Control and Prevention
d)
Food and Drug Administration
2.
The Model Food Code is used
a)
As a model document for safeguarding public health
b)
All of the answer choices are correct
c)
As a guidance document that establishes science-based information
d)
By state, county, city, and tribal agencies (local health departments) if adopted to enforce food safety regulations
3.
Which agency enforces food safety in a restaurant?
a)
Center for Disease Control and Prevention
b)
State or local regulatory authority
c)
Food and Drug Administration
d)
U.S. Department of Agriculture
4.
Which responsibility is included in the FDA’s role?
a)
Inspecting meat, poultry and eggs
b)
Issuing licenses and permits
c)
Regulating food transported across state lines
d)
Approving HACCP plans
5.
A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?
a)
The inspector's identification
b)
An inspection warrant
c)
A hearing to determine if the inspection is necessary
d)
A one-day postponement to prepare for the inspection
6.
A backup of raw sewage and significant lack of refrigeration can result in
a)
closure of the operation by the regulatory authority.
b)
improved inspection scores.
c)
a delay of an inspection until the situation is corrected.
d)
being issues a permit to operate.
7.
If a restaurant closes, which of the following will NOT be needed in order to open back up for business?
a)
Eliminate the hazards causing the suspension
b)
$5,000 fine paid to the regulatory authority
c)
Pass a reinspection
d)
Receive written approval to reopen
8.
Who is responsible for keeping food safe in an operation?
a)
State health department
b)
Food and Drug Administration
c)
Health inspectors
d)
Manager/operator
9.
A food protection manager receives a critical violation for chlorine sanitizer solution that is too low in concentration. When should the manager replace the sanitizer with a fresh solution?
a)
On the next shift, when foodhandlers are setting up for dinner
b)
Right away, in addition to testing it for correct strength with a test kit
c)
Before the inspector returns to the foodservice operation
d)
Right away, in addition to asking the inspector to remove the violation since it had never happened before
10.
Which organization includes inspecting food as one of its primary responsibilities?
a)
U.S. Public Health Service
b)
Centers for Disease Control
c)
U.S. Department of Agriculture
d)
Occupational Safety and Health Administration
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