SERVSAFE CHAPTERS 14 AND 15 EXAM QUESTIONS

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SERVSAFE CHAPTERS 14 AND 15 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -32 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Staff Knowledge #1Good personal hygiene

Answer:

How and when to wash hands where to wash hands fingernail length no polish, cover wounds Proper work attire Reporting illness

Question 2: Training Need

Answer:

The gap between what staff should know to do their job and what they actually know.

Question 3: Factors that Determine the Frequency of Health Inspections

Answer:

Size of complexity: larger establishments will be inspected more frequently.

Inspection history: Estblishments with a history of low sanitation scores or consecutive violations may be inspected more often.At-Risk Populations: Nursing homes, schools, day-care centers, and hospitals will be inspected frequently.Resources: The workload and number of inspectors will determine how frequently an agency can do inspections.

Question 4: Services provided by CDC

Answer:

Investigate outbreaks of food borne illness Study the causes and control of disease Publish statistical data and case studies in the Morbidity Weekly Report Provide educational services in the field of sanitation Conduct the Vessel Sanitation Program for cruise ships

Question 5: Hazards that Require an Establishment to close

Answer:

Significant lack of refrigeration

Question 6: USDA

Answer:

United States Department of Agriculture regulates and inspects meat, poultry and eggs, and all food that crosses state boundaries or involves more than one state.

Question 7: Training Need

Answer:

is a gap between what staff should know to do their jobs and what they actually know.

Question 8: Professionalism

Answer:

Be polite, be careful about offering food and beverages to inspectors because it might influence their decision.

Question 9: Health Inspection

Answer:

Procedure by which local government official observes a foodservice operation to ensure that the establishment is meeting minimun food safety standards.

Question 10: Responsibilities of State and Local Regulatory Agencies

Answer:

Inspecting operations Enforcing regulations Investigating complaints and illnesses Issuing licences and permits Reviewing and approving HACCP plan

Question 11: FDA

Answer:

Food and Drug Administration

Question 12: FDA Model Food Code

Answer:

Makes recommendations for food safely regulations. Created for city, country, state, and tribal agencies.

Question 13: 3 levels of U.S Government Control of food

Answer:

Federal- Issues recommendations for regulations, and enforces regulations for interstate or international establishments.State- Regulations are written and enforced for establishments operating within state borders.Local- Regulations are enforced by county or city agencies.

Question 14: PHS

Answer:

Public Health Services- assists the federal, state and local regulatory agencies in conducting research in the causes of food borne- illness outbreaks and in investigating outbreaks.

Question 15: Correction

Answer:

After inspection study inspection report.

Question 16: Groups regulated by Local agencies

Answer:

Restaurants and retail food stores Vending operations Schools and day-care centers Hospitals and nursing homes

Question 17: Steps in Identifying Food Safety Training Needs

Answer:

Observe staff performance on the job.Test staff food safety knowledge.Identify areas of weakness in staff#039;s performance or food safety knowledge.

Question 18: Health Inspectors

Answer:

State or local officials who conducts restaurant and foodservice inspections in most states.

Question 19: Guidelines to having a successful inspection

Answer:

Ask for I.D. Do not allow entry into the back of your operation without seeing proper identification.Cooperate. Do not refuse entry to an inspector, answer all questions, listen carefully and keep lines of communication open.

Notes: Make notes about what the inspector says for future references.

Be professional: Be polite, friendly, and respectful.

Be ready to provide inspector with all requested records.

Take Action: Make any corrections that the inspector deems necessary.

Question 20: Staff Knowledge #4 Cleaning and Sanitizing

Answer:

How and when to clean and sanitize the correct way to wash dishes in a 3 compartment sink and dishwasher How to handle cleaning tools and supplies Handling garbage & Spotting pests

Question 21: Critical Food Safety Knowledge for Staff

Answer:

Elements of Good Personal Hygiene How to Control Time and Temperature How to prevent Cross-Contamination Proper Cleaning and Sanitizing Procedures

Question 22: Close

Answer:

Backup of sewage into the operation or its water supply.Significant lack of refrigeration Emergency, such as a building fire or floods.Long interruption of electrical or water services.Clear evidence of a food borne-illness outbreak related to the operation.