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PDF Download SERVSAFE ESSENTIALS CH 13&14 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -26 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Closure
Answer:
Significant lack of refrigeration, backup of sewage into the facility, emergency (fir or flood),infestation of insects or rodents, long interruption of electrical or water service, evidence of a foodborne illness outbreak are all factors that can result in ___ of the operation.
Question 2: Health inspector
Answer:
Usually trained in food safety, sanitation, and public health principles
Question 3: Demonstration
Answer:
____ requires learners to explain how a food safety task should be performed before actually performing the task.
Question 4: Inspector's identification
Answer:
If a person shows up at a restaurant claiming to be a health inspector, what should the manager ask for?
Question 5: FDA Food Code
Answer:
A recommendation, not a law, that includes the government's food safety recommendations. It has food safety guidelines for every part of a food service operation.
Question 6: Self-Inspection
Answer:
Operations with high standards for food safety consider regulatory inspections only a supplement to their own ___ programs.
Question 7: Priority items, Priority foundation items, Core items
Answer:
When evaluating establishments, The FDA recommends that regulatory authorities use these risk designations.
Question 8: Safe chemical handling
Answer:
New employees must be trained in the critical areas of personal hygiene, safe food preparation, cleaning and sanitizing, and ____.
Question 9: Jigsaw design
Answer:
This allows learners to research a topic in a group and then teach the topic to a different group.
Question 10: Health inspector
Answer:
Responsible for conducting food service inspections for the regulatory authority
Question 11: Records
Answer:
Be prepared to provide ___ requested by the inspector; he might ask for list of chemicals used in the operation, pest control treatments, proof of food safety knowledge, etc.
Question 12: Information search
Answer:
___ allows the learner to explore a topic on their own by suing materials supplied by the instructor. Then they answer questions in a set amount of time and report their answers to the group.
Question 13: Hygiene
Answer:
All new staff should receive training on personal ____.
Question 14: Health
Answer:
The most important reason for regulatory inspections is that failure to ensure food safety can risk the ____ of your customers.
Question 15: Assess the training needs
Answer:
The first task in training a large group of servers to prevent contamination of food would be to ______ of the servers on this topic.
Question 16: Refuse
Answer:
Once an inspector has shown you their credentials, you should not ____ him access to the operation.
Question 17: Technology based
Answer:
____ training is best used when learners are located in different places and you want to collect information about their learning process.
Question 18: Training needs
Answer:
The gap between what staff needs to know to preform their jobs and what they actually know make up their ____.
Question 19: 50
Answer:
It is believed that learners remember ____ percent of the material in their training sessions if they see and hear the material.
Question 20: Professional
Answer:
When the inspector visits you operation you should be polite, friendly, and respectful, but keep the relationship _____.
Question 21: State government
Answer:
Decides whether or not to adopt the FDA Food Code
Question 22: Guided discussion
Answer:
____ draws on the learners' knowledge and experience by asking a series of questions about a topic.
Question 23: Food Service manager
Answer:
Responsible for creating each operation's food safety practices and keeping food safe in the operation
Question 24: Hired
Answer:
Staff should receive food safety training when they are ___, and then periodically after that.
Question 25: Priority items
Answer:
In the inspection process, ____ are the most critical. These are actions and procedures that prevent, eliminate, or reduce hazards associated with foodborne illness to an acceptable level.
Question 26: On the Job Training (OJT)
Answer:
____ uses experienced staff members to teach a few learners food safety skills that require thinking and doing.
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