SERVSAFE MANAGER CHAPTER 14 EXAM QUESTIONS

PDF Download

SERVSAFE MANAGER CHAPTER 14 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -15 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Foodservice inspectors

Answer:

• Required for all operations
• Lets an operation know if it is meeting minimum food safety standards
• Based on local or state regulations
• Often based on the five risk factors and FDA public-health interventions

Question 2: The Public Health Service (PHS)

Answer:

• Assist the FDA, USDA, and state and local regulatory authorities
• Conduct research into the causes of foodborne-illness outbreaks
• Assist in investigating outbreaks

Question 3: Food and Drug Administration (FDA)

Answer:

• Inspects all food except meat, poultry, and eggs
• Regulates food transported across state lines
• Issues the FDA Food Code

Question 4: What to do AFTER an inspection

Answer:

• Discuss violations and time frames for correction. (Be sure you understand the violations.)
• Keep copies of the report on file.
• Act on all deficiencies within the required time frames.

• Determine the causes and take corrective action.

1) Revise or create procedures.

2) Communicate with staff.

3) Retrain staff.

Question 5: FDA Food Code

Answer:

• Contains federal recommendations for food safety regulations
• Created for city, county, state, and tribal agencies that regulate: restaurants and retail food stores,

vending operations, schools and day-care centers, hospitals and nursing homes

• Is recommended, but not required, to be used by states

Question 6: What to do BEFORE an inspection

Answer:

• Make sure staff know who is in charge of food safety.
• Be aware of your company's policies for inspections.

Question 7: The state and local authorities

Answer:

• Inspect operations
• Enforce regulations
• Investigate complaints and illnesses
• Issue licenses and permits
• Approve construction
• Review and approve HACCP plans
• Write or adopt food codes that regulate retail and foodservice operations

Question 8: How to evaluate your facilities for risk disignation

Answer:

Priority items

• Prevent, eliminate, or reduce hazards

- Example: handwashing

Priority foundation items

• Support priority items

- Example: soap at a handwashing station

Core items

• Relate to general sanitation, the facility, equipment design, and general maintenance

- Example: keeping equipment repaired

Question 9: What to do during a self-inspection

Answer:

• Use the same type of checklist that the regulatory authority uses.
• Identify all risks to food safety.
• After the inspection, meet with staff to review problems.

Question 10: Benefits of self-regulation in the restaurant and foodservice industry

Answer:

• Increased understanding of foodborne illness and its prevention
• Improvements in the safe design of equipment and facilities
• Industry-wide initiatives to maintain safe food during processing, shipment, storage, and service
• Efforts to make foodservice laws more practical, uniform, and science-based

Question 11: 6 reasons why an inspector may close an operation

Answer:

• Significant lack of refrigeration
• Backup of sewage into the operation
• Emergency, such as a fire or flood
• Significant infestation of pests
• Long interruption of electrical or water service
• Clear evidence of a foodborne-illness outbreak related to the operation

Question 12: Benefits of doing your own self-inspection

Answer:

• Safer food
• Improved food quality
• Cleaner environment for staff and guests
• Higher inspection scores

Question 13: The Centers for Disease Control and Prevention (CDC)

Answer:

1) Agencies of the U.S. Department of Health and Human Services

2) Assist the FDA, USDA, and state and local regulatory authorities by providing these services:

• Investigating outbreaks of foodborne illness
• Studying the causes and control of disease
• Publishing statistical data and case studies in the Morbidity and Mortality Weekly Report (MMWR)
• Providing educational services in the field of sanitation
• Conducting the Vessel Sanitation Program-an inspection program for cruise ships

Question 14: What to do DURING an inspection

Answer:

• Ask the health inspector for Identification. (Prohibit entry through the back without the correct ID.)
• Ask for the reason for the inspection.
• Do not refuse entry.
• Cooperate with the inspector.
• Take notes.
• Keep the relationship professional.
• Be prepared to provide requested records.

Question 15: U.S. Department of Agriculture

Answer:

• Regulates and inspects meat, poultry, and eggs
• Regulates food that crosses state boundaries or involves more than one state