SERVSAFE QUIZ 13 EXAM QUESTIONS

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SERVSAFE QUIZ 13 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -11 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Four health hazards that require the closure of an operation

Answer:

• significant lack of refrigeration

• emergency such as fire or flood

• clear evidence of foodborne illness outbreak

• significant infestation of pests

Question 2: Health Inspector

Answer:

Conducts foodservice inspections

Question 3: Foodservice manager

Answer:

Sets up and enforces food safety practices for a specific operation

Question 4: True

Answer:

T or F, You should accompany the health inspector during an inspection of your operation.

Question 5: seven guidelines to get the most out of food safety inspections

Answer:

• ASK, ask for identification

2. COOPERATE

• NOTES, take notes

• PROFESSIONALISM, keep it professional

• RECORDS, provide records
• CORRECTION, discuss violations and time frame corrections
• ACTION, act on all deficiencies noted in the report

Question 6: State Government

Answer:

Decides whether to adopt the FDA Food Code

Question 7: True

Answer:

T or F, The regulatory authority can close an operation if they find a long interruption of water service.

Question 8: what is true about self inspections

Answer:

the foodservice manager conducts the self inspection, use the same type of checklist that the regulatory authority uses, during a self inspection, identify risks to food safety in your operation, after a self inspection, review any problems with staff and correct the problems

Question 9: False

Answer:

T or F, Health inspectors are employees of the Centers for Disease Control and Prevention (CDC).

Question 10: Food and Drug Administratiin, and FDA Food Code

Answer:

Outlines recommendations for food safety regulation for the restaurant and foodservice industry

Question 11: False

Answer:

T or F, Each operation is required to follow the FDA food Code.