SERVSAFE CH 14 FOOD SAFETY REGULATION AND

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SERVSAFE CH 14 FOOD SAFETY REGULATION AND

STANDARDS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -14 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Priority foundation items are what?

Answer:

items are those that support a priority item. (having soap at a handwashing sink)

Question 2: Core items are what?

Answer:

items relate to general sanitation, the facility, equipment design and general maintenance

Question 3: name a few hazards calling for closure

Answer:

significant lack of refrigeration, backup of sewage into the operation or its water supply, emergency(building fire or flood), infestation, illness outbreak Question 4: a backup of raw sewage and significant lack of refrigeration can result in..

Answer:

closure of the operation by the regulatory authority

Question 5: who is responsible for keeping food safe in an operation?

Answer:

manager/operator Question 6: a person arrives at a restaurant claiming to be a health inspector. what should the manager ask for?

Answer:

inspector's identification

Question 7: Priority items are what?

Answer:

the most ciritcal. actions/procedures that prevent, eliminate or reduce hazards associated with foodborne illness

Question 8: a good self inspection program provides what type of benefits?

Answer:

safer food, improved food quality, cleaner environment for staff and customers, higher inspection scores

Question 9: the USDA regulates and inspects what?

Answer:

meat, poultry and eggs

Question 10: which agency enforces food safety in a restaurant?

Answer:

state or local regulatory authority Question 11: FDA recommends that regulatory authorities use what 3 risk designations when evaluating operations

Answer:

priority items, priority foundation items, core items

Question 12: what does the FDA model food code do?

Answer:

a science based code that provides recommendations for food safety regulations

Question 13: name a few government agencies responsible for preventing foodborne illness

Answer:

FDA, USDA, CDC and PHS

Question 14: what are the steps in the inspection process?

Answer:

ask for identification, cooperate with the inspector, take notes, keep the relationship professional, be prepared to provide requested records, discuss violations and time frames for correction, act on all deficiencies noted in the report