Question 1

Why do food regulations vary from state to state?&#10;A)Because the federal government has no role in food safety&#10;B)Because foodservice laws are written at the state level&#10;C)Because health inspectors decide which laws to enforce&#10;D)Because every restaurant is different

Accepted Answer

Food regulations vary from state to state because foodservice laws are written at the state level. The FDA issues the FDA food code with recommendations for every part of a food service operation. States then decide which recommendations to adopt.

Question 2

Natalie's Caf&#233; has not had routine service visits on the refrigerator or freezer. When the caf&#233; is inspected, which risk designation might this fall under?&#10;A)A core item&#10;B)A priority item&#10;C)A priority foundation item&#10;D)A critical item

Accepted Answer

The lack of routine service on Natalie's Café's refrigerator and freezer would fall under core items on the inspection. Core items relate to sanitation, equipment and maintenance. If either unit were not working properly, it would be a priority item.

Question 3

Which of the following would be a priority item on an inspection of your operation?&#10;A)The receiving area is located too far from food storage.&#10;B)The handwashing sink is out of paper towels.&#10;C)An employee does not wash hands between handling money and food.&#10;D)All of the above

Accepted Answer

An employee who does not wash hands between handling money and food would be a priority item on an inspection of your operation. Priority items are items that are most critical to preventing foodborne illness. Handwashing is a priority item, but providing paper towels at the handwashing sink is a priority foundation item.

Question 4

Why are regulatory inspections important?&#10;A)Because they force restaurants to clean at least once a year&#10;B)Because they ensure minimum food safety standards are met&#10;C)Because they make restaurant managers nervous&#10;D)Because they give inspectors a job

Accepted Answer

Regulatory inspections are important because they ensure minimum food safety standards are met. Records of inspections are public record so customers can check that their favorite restaurants provide food safely. Foodborne illnesses can be fatal to people in high risk populations.

Question 5

What does signing an inspection report mean?&#10;A)That you agree with the report&#10;B)That you will pay any fines&#10;C)That you will close your restaurant&#10;D)That you received the report

Accepted Answer

Signing an inspection report means that you received the report. The inspector will give you a copy of the report. You should make sure you understand any issues noted on the report before the inspector leaves your operation.

Question 6

What government agency issues the Food Code?&#10;A)OSHA&#10;B)FDA&#10;C)MSDS&#10;D)CDC

Accepted Answer

The Food Code is issued by the Food and Drug Administration (FDA). The FDA Food Code is based on recommendations from the Conference for Food Protection. The FDA food code is not law. States decide individually whether or not they will adopt the recommendations in the Food Code.

Question 7

The FDA Food Code includes recommendations covering which parts of a foodservice operation?&#10;A)Sewage and Plumbing&#10;B)Foodservice inspections&#10;C)Hygiene practices&#10;D)All of the above

Accepted Answer

The FDA Food Code includes recommendations covering all of the above parts of a foodservice operation. Every part of a foodservice operation is covered by guidelines contained within the FDA Food Code. The FDA Food Code is based on recommendations from the Conference for Food Protection.

Question 8

Which of the following should be checked during the inspection process?&#10;A)Refrigeration temperature&#10;B)Expiration dates on food items&#10;C)Concentration of sanitizer used on surfaces&#10;D)All of the above

Accepted Answer

All of these are examples of items that should be checked during the inspection process. Regulatory inspections are designed to reduce health risks due to a failure to ensure food safety. The inspector should issue a report that you can use to ensure compliance in your operation.

Question 9

Adam is a new assistant manager at the Good Food Fast restaurant. A man approaches Adam and says he is there to do an inspection. What should Adam do first?&#10;A)Ask for identification&#10;B)Deny the man access until the manager is available&#10;C)Offer the inspector a free lunch&#10;D)All of the above

Accepted Answer

The first thing Adam should do when approached by a man saying he is a food inspector is ask for identification. No one should be allowed access to the restaurant's food prep or storage area without proper ID. Once Adam has seen the inspector's credentials, he should ask the reason for the inspection and cooperate fully with the inspector. Never offer food or anything that may be considered a bribe to the inspector.

Question 10

Which health hazard may cause the local regulatory board to close a restaurant?&#10;A)Evidence of insect infestation&#10;B)Sewage back-up affecting clean water supply&#10;C)Outbreak of a foodborne illness caused by the restaurant&#10;D)Any of these hazards may cause closure.

Accepted Answer

Any of these health hazards may cause the local regulatory board to close a restaurant. The restaurant should be closed until the restaurant corrects the hazard and has been authorized to re-open. Passing a re-inspection may be needed.

Question 11

Why should foodservice operations conduct regular self-inspections?&#10;A)To improve food safety&#10;B)To identify potential hazards&#10;C)To identify employee training gaps&#10;D)All of the above

Accepted Answer

The answer of Why should foodservice operations conduct regular self-inspections?&#10;A)To...

Question 12

What types of documentation might an inspector ask to see?&#10;A)Records of food purchases&#10;B)Records of bank deposits&#10;C)Signed credit card slips&#10;D)Personnel files

Accepted Answer

The answer of What types of documentation might an inspector...

Question 13

Karen is a foodservice manager in a hotel. Where should she be when an inspector is touring the facility?&#10;A)Waiting in her office until the inspector is done&#10;B)Fixing problems before the inspector notices them&#10;C)On the phone with the hotel's lawyer in case of inspection problems&#10;D)Walking with the inspector and taking notes

Accepted Answer

The answer of Karen is a foodservice manager in a...

Question 14

What should a manager receive at the end of an inspection?&#10;A)A copy of the inspection report&#10;B)A certificate of completion&#10;C)A bill for the inspector's service&#10;D)All of the above

Accepted Answer

The answer of What should a manager receive at the...

Question 15

Who establishes most laws regarding food safety?&#10;A)The FDA&#10;B)The CDC&#10;C)Individual states&#10;D)Conference for Food Protection

Accepted Answer

The answer of Who establishes most laws regarding food safety?&#10;A)The...

Question 16

Food allergen information must be labeled on all food prepared for individual retail sale. What type of food allergens must be listed?&#10;A)Any ingredients that you consider to be allergens.&#10;B)Ingredients which are considered by the FDA to be allergens in the general population.&#10;C)Only those allergens which are whole ingredients, but not to include things such as oil the food is fried in, or trace ingredients.&#10;D)Whole ingredients and any oils or trace ingredients with which the food item comes into contact and which are considered allergens by the FDA.

Accepted Answer

The answer of Food allergen information must be labeled on...

Question 17

What are three major categories of crises affecting restaurant facilities?&#10;A)Fires, chemical spills, foreign contaminants&#10;B)Chemical spills, customer complaints, power outages&#10;C)Natural disasters, flooding, stocking shortages&#10;D)Missed deliveries, vandalism, fires

Accepted Answer

The answer of What are three major categories of crises...

Question 18

Which of these is NOT considered a crisis in a restaurant?&#10;A)Bleach is spilled next to the fryer.&#10;B)A child chokes on a chicken bone.&#10;C)A customer slips and falls.&#10;D)A chef loses a diamond from her wedding band in the cooked rice.

Accepted Answer

The answer of Which of these is NOT considered a...

Deck 15: Food Regulations