Ch. 14 Questions
Which of the following statements are true?
-Food Safety Inspections are conducted at the local level. -The CDC "helps" with keeping food safe. -The FDA inspects all food except meat, poultry, and eggs.
What are the three risk designations that the FDA recommends regulatory authorities use when evaluating operations?
-priority items - priority foundation itmes - core items
How long does a foodservice operation typically have to correct a violation of a priority item?
72 hours
Which governmental organization provides educational services in the field of sanitation?
Centers for Disease Control and Prevention (CDC)
If an inspector finds a violation and notes it on the inspection report, what is usually the best course of action for a manager to take?
Discuss the time frame for correction of the violation
Which agency is responsible for inspecting all food except meat, poultry, and eggs?
FDA
The FDA requires each state to adopt the FDA Food Code T/F
False
What government agency is responsible for the regulation and inspection of meat, poultry, and eggs?
USDA
Before allowing an inspector into a foodservice operation, staff should __________.
ask for identification
A foodservice inspection program a. is costly and unnecesary b. reduces health risks to customers c. is only necessary if employees are not trained d. occurs after a serious violations
b. reduces health risks to customers
If an establishment feels that the health department has incorrectly identified a critical health hazard during an inspection, the establishment can a. voluntarily close b. request a hearing c. alter the original report d. reduce daily operation hours
b. request a hearing
t or f: State and local regulatory officials have the same rules about how often an inspection should be done
false
t or f: The FDA requires all states to adopt the FDA Food Code.
false
You should always inform staff of __________ and retrain them if needed.
deficiencies
which are true?
-All operations that serve food to the public are subject to inspection. -Foodservice inspection programs measure whether an operation is meeting minimum food safety standards. -Foodservice inspection programs help an operation comply with safe food practices. -Regulatory authorities have begun using a more risk-based approach when conducting inspections. -Regulatory requirements guide the inspection.
The foodservice manager should know that state food codes __________.
Regulate retail and foodservice operations
benefits and guidelines of self inspections:
1. Benefits: Safer food Improved food quality Cleaner environment for staff and customers Higher inspection scores 2. Guidelines: 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 any problems
How long does a foodservice operation typically have to correct a violation of a priority foundation item?
10 days
Which is true about the FDA Food Code?
It provides recommendations for food safety regulations
If a foodservice operation closes voluntarily after a significant health hazard has been discovered during an inspection, the operation does not have to __________.
Post a suspension order at a public entrance to the operation
What documents should a foodservice manager provide to a health inspector?
Purchasing records, proof of food safety knowledge, PCO treatment plan, HACCP records
Four violations, listed below, are noted on an inspection report. All of them need to be addressed in a timely manner, but which item should be considered the highest priority?
Raw poultry is stored on a shelf above uncovered ready-to-eat food
Which of the following agencies enforce food safety in a restaurant? a. FDA b. CDC c. State or local health departments d. USDA
State or local health departments
What should the manager do when an inspector comes to a foodservice operation?
Take notes of problems or issues being pointed out
Which behavior is appropriate during an inspection?
Taking notes on problems or issues brought up
When regulatory authorities conduct inspections, they primarily use as guides the five risk factors for foodborne illness and __________.
The FDAs public health interventions
When regulatory authorities conduct inspections, they primarily use as guides the five risk factors for foodborne illness and
The FDAs public health interventions
What is the potential penalty for refusing to allow an inspector access to the operation?
The inspector could revoke the operation's permit.
What are three examples of hazards that would warrant the closure of a foodservice operation?
Three examples of hazards that would warrant the closure of a foodservice operation are: 1. Long interruptions of electrical or water service 2. Significant lack of refrigeration 3. Backup of sewage into the operation or its water supply 4. Emergencies such as a building fire or flood 5. Significant infestation of insects or rodents 6. Clear evidence of a foodborne-illness outbreak related to the operation
Which of the following is responsible for inspection and quality of meat, poultry, dairy products, and produces a. USDA b. FDA c. OSHA d. NSF
a. USDA
What is the FDA Food Code? a. science-based code provides recommendations for food safety regulations b. laws that assist state health departments in developing regulations c. categorical listings of potentially hazardous foods and minimum cooking requirements d. a directory of common food allergens and biological and chemical toxins
a. science-based code provides recommendations for food safety regulations
After an inspection, you will be given the results and a score in the form of ______.
an inspection report
violations of priority items must be corrected within _____ hours. a. 48 b. 60 c. 72 d. 80
c. 72
What of the following does not influence the frequency of health department inspection? a. size of the operation b. complexity of the menu c. experience of the employees d. number of inspectors available
c. experience of the employees
Most food regulations are written at what level? a. city b. county c. state d. federal
c. state
What government agency publishes statistical data and case studies in the Morbidity and Mortality Weekly Report (MMWR)?
cdc
The FDA considers keeping equipment in good repair to be a __________.
core item
What should a foodservice manager ask for from a health inspector before allowing entry to the back of the operation?
credentials
Discuss the inspection report with the __________ in order to review time frames and necessary corrections.
inspector
An operation should do self-inspections...
more often than regulatory inspections.
Having soap at a handwashing sink is an example of a ______
priority foundation item
Which risk designation is considered the most critical when evaluating operations?
priority items
Signing the inspection report acknowledges that you have _________ it.
received
If an inspector asks to see the operation's purchasing, pest control, or HACCP records, it is appropriate for the manager to ask, __________
"Why do you want to see the records?"
What determines how often a foodservice operation is inspected?
size and complexity
Which agency is responsible for issuing licenses and permits, as well as enforcing regulations for food operations?
state and local regulatory authorities.
If the inspector identifies clear evidence of a foodborne-illness outbreak related to the operation, what outcome is likely?
the operating permit may be immediately suspended.
t or f: Most of the time, health inspectors will arrive without any warning.
true
t or f: The USDA regulates foods that cross state boundaries.
true
What is an example of a priority item used in an inspection?
using correct handwashing procedures
