Agencies and Organizations

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Agencies and Organizations

1 / 94

Which government agency is responsible for these duties related to food safety?

• Inspecting operations
• Enforcing regulations
• Investigating complaints and illnesses
• Issuing licenses and permits
• Approving construction
• Reviewing and approving HACCP plans

2 / 94

What happens when these criteria are met?

• A single food source is blamed for the same symptoms in multiple people
• Regulatory authorities perform an investigation
• Lab tests verify that the food is the source of the illness

3 / 94

When is it NOT acceptable to hold or display TCS food without temperature control?

4 / 94

When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food?

5 / 94

Which government agency regulates food that crosses state boundaries or involves more than one state?

6 / 94

According to ServSafe, food equipment should be easy to clean, durable, and damage-resistant. What are the standards for food equipment according to NSF/ANSI?

7 / 94

Which government agencies conduct research into the causes of foodborne illness outbreaks?

8 / 94

Which is true about the National Sanitation Foundation (NSF)?

9 / 94

What tool did the FDA create to help you identify the points where food is at risk for deliberate contamination in your operation?

10 / 94

Which is a ServSafe guideline for using and storing chemicals?

11 / 94

Your regulatory authority may ask for proof that you have informed staff to let you know they are sick; it can be provided in the following ways (3).

12 / 94

Which is a guideline for using food additives?

13 / 94

Why are some local food codes different from the FDA’s model food code?

14 / 94

Which statements are true about health inspectors?

15 / 94

If you determine a significant risk to food safety due to a crisis in your operation, what should be done immediately?

16 / 94

Before displaying or holding TCS food without temperature control, you must submit written procedures to your regulatory authority. What do you need to do once your procedures have been approved?

17 / 94

What should you do if a food handler has jaundice for a week or less?

18 / 94

These government agencies are responsible for protecting Americans from foodborne illness outbreaks:

• The Food and Drug Administration (FDA)
• The U.S. Department of Agriculture (USDA)
• The Centers for Disease Control and Prevention (CDC)
• The U.S. Public Health Service (PHS)
• State and local regulatory authorities

Which agencies create and enforce the regulations that your operation follows?

19 / 94

When could your regulatory authority require you to submit a HACCP plan?

20 / 94

According to national standards, food service equipment that has contact with food must be nonabsorbent, smooth, and corrosion-resistant. What organization created these standards?

21 / 94

Which government agencies are responsible for protecting the public from foodborne illness?

22 / 94

Which of these are the responsibility of state and local regulatory authorities?

23 / 94

Which government agencies assist the FDA, USDA, and state and local health departments?

24 / 94

When can an operation handle pooled eggs?

25 / 94

Which government agencies help the local regulatory authorities investigate outbreaks?

26 / 94

Which government agency created the acronym ALERT as a tool for operations to use when developing a food defense program?

27 / 94

Why should you cooperate with medical staff and your regulatory authority when deciding to exclude or restrict a food handler?

28 / 94

Your supplier needs to know the pH of your water to determine the correct amount of sanitizer to use. How can you find out what the pH of your water is?

29 / 94

What does the FDA provide for industry and other regulatory agencies?

30 / 94

How will you know if a product you purchased is recalled by the manufacturer?

31 / 94

Install stationary equipment in a way that makes it easy to clean and easy to clean around. What else should be considered when installing stationary equipment?

32 / 94

What term do local regulatory authorities use to describe “a significant threat or danger to health that requires immediate correction or closure of the operation to prevent injury”?

33 / 94

When can you package fresh juice on-site for retail sale without a variance?

34 / 94

Some jurisdictions allow bare-hand contact with ready-to-eat food if staff have been trained and specific policies about staff health are followed. What kind of training do staff need?

35 / 94

When is it acceptable to use glass thermometers in food service?

36 / 94

After finding out what your water hardness is from your municipality, who should you work with to identify the correct amount of sanitizer to use?

37 / 94

How does the Centers for Disease Control and Prevention (CDC) protect the public from foodborne illness?

38 / 94

What government agency enforces the national standards for water in the U.S.?

39 / 94

Under what condition is a label NOT required for bulk unpackaged food in a self-service area?

40 / 94

According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs?

41 / 94

The dishwasher should be checked everyday and cleaned as needed. How should the dishwasher be cleaned?

42 / 94

Which statement about the Food and Drug Administration (FDA) is true?

43 / 94

Which government agency inspects all food except meat, poultry, and eggs?

44 / 94

What does the FDA provide for city, county, state, and tribal agencies?

45 / 94

How can you know when there is a Food Recall Notice for a product you use in your operation?

46 / 94

What are OSHA’s regulations regarding Safety Data Sheets (SDS)?

47 / 94

State and local regulatory authorities make the regulations that these establishments must follow:

• Restaurants
• Food retailers
• Vending operators
• Schools and daycare centers
• Hospitals and assisted living centers

What additional responsibilities do state and local regulatory authorities have for these establishments?

48 / 94

What does a food safety specialist or food safety inspector do?

49 / 94

Which government agencies regulate chemical sanitizers?

50 / 94

How do you know when the manufacturer recalled a food product used in your operation?

51 / 94

Which government agency determines the food codes that regulate retail and food service operations?

52 / 94

A supplier’s inspection reports can be from the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), or an authorized third party. What should the reports be based on?

53 / 94

What kind of food safety regulations are in the FDA Model Food Code?

54 / 94

What agency should approve dishwasher detergents and sanitizers?

55 / 94

Which are responsibilities of state and local regulatory authorities?

56 / 94

Your suppliers must be inspected by the USDA, the FDA, or an authorized third party. How can approved, reputable suppliers prove this?

57 / 94

Which is part of the Americans with Disabilities Act (ADA)?

58 / 94

What standards do hand sanitizers and antiseptics need to comply with?

59 / 94

When can food handlers wear false fingernails?

60 / 94

Why could your jurisdiction’s food safety regulations differ from the FDA’s Model Food Code?

61 / 94

Why can the codes regulating your operation differ from the FDA Model Food Code?

62 / 94

Which government agency is responsible for inspecting food?

63 / 94

If service was stopped due to a crisis in your operation, besides correcting the problem, what should you ensure before requesting approval from your local regulatory authority to resume service?

64 / 94

The Americans with Disabilities Act (ADA) provides civil rights protection to those with non-transmittable diseases. Which disease is NOT transmittable in food?

65 / 94

What requires manufactured products containing one or more of the big eight allergens to clearly identify them on the ingredient label?

66 / 94

What government agency regulates the interstate commerce of food?

67 / 94

What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens?

• Hepatitis A
• Salmonella Typhi

68 / 94

What establishments are regulated and inspected by local regulatory authorities?

69 / 94

What must be followed when disposing of chemicals?

70 / 94

Which of these are common duties for food safety specialists and food safety inspectors?

71 / 94

What organization is NSF accredited by?

72 / 94

Which government agency regulates and inspects meat, poultry, and eggs?

73 / 94

The light intensity can differ in each area of your operation. But, food prep areas are required to be the brightest in many jurisdictions. Why?

74 / 94

Which agency inspects food to ensure its safety?

75 / 94

What document can your regulatory authority issue that will allow a regulatory requirement to be waived or changed?

76 / 94

Which of these establishments are regulated and inspected by local regulatory authorities?

77 / 94

How can you prove to your regulatory authority that you have informed staff to let you know they are sick?

78 / 94

Some jurisdictions allow employees to drink from a covered container in food prep areas as long as they avoid contaminating surfaces. How should the container be covered?

79 / 94

In some jurisdictions, take-home beverage containers can be refilled for guests as long as what conditions are met?

80 / 94

What are the Food and Drug Administration’s (FDA) responsibilities related to protecting the public from foodborne illness?

81 / 94

Which food preparation methods requires a variance from regulatory authorities?

82 / 94

Which government agency regulates food transported across state lines?

83 / 94

Which government agency issues the model food code?

84 / 94

When “Identifying Staff” in response to a foodborne illness outbreak, what should you do with the staff who were scheduled at the time of the incident?

85 / 94

Some jurisdictions allow holding TCS food without temperature control if the time is limited. The limits are four hours for hot food and six hours for cold food. What must be done with this food before the time limit is up?

86 / 94

According to NSF/ANSI, what must have the following features if it will have contact with food?

• Smooth
• Nonabsorbent
• Corrosion-resistant

87 / 94

What is a Reasonable Care Defense?

88 / 94

What standards must hand sanitizers and antiseptics comply with when used in a food service operation?

89 / 94

Your jurisdictions may allow bare-hand contact with ready-to-eat (RTE) food if specific policies are followed and staff have been trained on personal hygiene and proper handwashing. What kind of policies must be implemented?

90 / 94

Which areas should be addressed in a suppliers inspection reports?

91 / 94

Why are food handlers NOT allowed to wear nail polish in some jurisdictions?

92 / 94

What government agencies are responsible for the protecting the public from foodborne illness outbreaks?

93 / 94

Why do many jurisdictions require food prep areas to be brightest?

94 / 94

How does a state or local regulatory authority determine which food safety regulations to include in their food code?