SERVSAFE CHAPTER 14 FOOD SAFETY REGULATION

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STANDARDS) EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: FDA Food Code

Answer:

• science based code provides recommendations for food safety regulations
• regulates food in: restaurants and retail food stores, vending operations, schools and day care centers,

and hospitals and nursing homes

• FDA recommends states follow code, but it is not required

14-2 Question 2: Closure may occur if:

Answer:

• significant lack of refrigeration
• backup of sewage into the operation or its water supply
• emergency, such as fire or flood
• significant infestation of insects or rodents
• long interruption of electrical or water service
• clear evidence of a foodborne illness outbreak related to the operation

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Question 3: CDC & PHS Roles

Answer:

create regulations and inspect operations 14-2

Question 4: Core Items

Answer:

• relate to general sanitation
• facility, equipment design, and general maintenance

- Example: keeping equipment in good repair

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Question 5: FDA

Answer:

Food and Drug Administration

• inspects all food except meat, poultry and eggs

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Question 6: Priority Items

Answer:

• most critical
• actions and procedures that prevent, eliminate or reduce hazards associated with foodborne illnesses

- Example: correct hand washing

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Question 7: CDC

Answer:

Centers for Disease Control and Prevention (state and local)

• investigate foodborne illness outbreaks
• study the causes and control of disease
• publish statistical data and case studies
• provide educational services in the field of sanitation
• conduct the Vessel Sanitation Program (inspection for cruise ships)

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Question 8: USDA

Answer:

US Department of Agriculture

• inspects meat, poultry and eggs
• regulates food that crosses state boundaries

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Question 9: The FDA recommends that regulatory authorities use the following 3 risk

designations when evaluating operations:

Answer:

• priority items
• priority foundation items
• core items

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Question 10: FDA & USDA Role

Answer:

• government agencies that take leading roles in the prevention of foodborne illnesses in the US
• inspect food and preform other critical duties

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Question 11: Priority Foundation Items

Answer:

• those that support the priority items

- Example: having soap at sink to wash hands

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Question 12: Inspections occur when?

Answer:

at random 14-5

Question 13: Inspection Frequency Depends on (4)

Answer:

state and local regulatory agencies differ in the frequency of their inspections

• size and complexity
• inspection history
• at-risk populations
• resources

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Question 14: Food Codes

Answer:

• regulatory authorities write or adopt food codes that regulate retail and food service operations
• food codes may differ from FDA Food Code because these agencies are not required to adopt it
• food codes differ widely form one state to another

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Question 15: Health Inspection Measures...

Answer:

whether an operation is meeting minimum food safety standards 14-4

Question 16: PHS

Answer:

Public Health Service (state and local)

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

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