SERVSAFE - CHAPTER 14 EXAM QUESTIONS

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SERVSAFE - CHAPTER 14 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -16 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Request for a hearing after inspection should be within

Answer:

5-10 days

Question 2: factors that determine how often a facility will be inspected

Answer:

size and complexity (larger = more inspections) inspection history (history of violations = more) at risk populations (more inspections) resources of regulatory authority

Question 3: State and local control

Answer:

write or adopt food codes that regulates retail and food service operations (large cities = local, small cities and rural = state or county)

Question 4: violations of priority items must be corrected within

Answer:

72 hours

Question 5: To reinstate a permit to operate, the operation must

Answer:

eliminate the hazards causing the suspension and pass a reinspection

Question 6: responsibilities of regulatory authorities

Answer:

inspecting operations, enforcing regulations, investigating complaints and illnesses, issuing licenses and permits, approving construction, reviewing and approving HACCP

Question 7: Government agencies responsible for preventing food borne illness?

Answer:

FDA, USDA, CDC, PHS, state and local regulatory authorities

Question 8: Risk designations for evaluating facilities

Answer:

priority items (prevent, eliminate, reduce hazards) priority foundation items (support first) Core items (general sanitation and maintenance)

Question 9: Inspections

Answer:

required for all operations often based on 5 CDC risk factors and FDA public health interventions

Question 10: violations of foundation items

Answer:

10 calendar days

Question 11: The FDA inspects all food except

Answer:

meat, poultry, eggs (USDA)

Question 12: Self inspections

Answer:

use same checklist as regulatory inspector uses, identify risks, meet with staff to review

Question 13: FDA Code

Answer:

Federal recommendations for food safety created for county, state, and tribal agencies Recommends adoption by each state, it cannot require it

Question 14: reasons to close facility

Answer:

lack of refrigeration, backup of sewage, emergency, significant pest infestation, long interruption of electrical or water service, foodborne illness outbreak

Question 15: Inspection guidelines

Answer:

ask for identification, cooperate, take notes, be professional, be prepared if records are requested, discuss violations and corrections, act of deficiencies

Question 16: The CDC...

Answer:

investigates and reports cases of food-borne illness