Food Safety Regulations and Oversight

/119
0 votes, 0 avg
1

Food Safety Regulations and Oversight

1 / 119

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

2 / 119

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

3 / 119

Which is a ServSafe guideline for using and storing chemicals?

4 / 119

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

5 / 119

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

6 / 119

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

7 / 119

The FDA has given these five specific recommendations for controlling the common risk factors for foodborne illness:

• Demonstration of knowledge
• Staff health controls
• Controlling hands as a vehicle of contamination
• Time and temperature parameters for controlling pathogens
• Consumer advisories

What are these recommendations known as?

8 / 119

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

9 / 119

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?

10 / 119

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?

11 / 119

How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?”

12 / 119

A disclosure informs guests that the food is served raw or undercooked and can be put next to the item on the menu. What’s another way to note a disclosure on your menu?

13 / 119

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?

14 / 119

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

15 / 119

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

16 / 119

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

17 / 119

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?

18 / 119

When does smoking food require a variance?

19 / 119

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

20 / 119

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

21 / 119

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

22 / 119

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

23 / 119

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

24 / 119

When can an operation handle pooled eggs?

25 / 119

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

26 / 119

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?

27 / 119

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

28 / 119

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

29 / 119

When can food handlers wear false fingernails?

30 / 119

What is often required before an operation can handle or prep food using the following methods?

• Packaging fresh juice on-site for sale at a later time
• Smoking food as a way to preserve it
• Preserve or alter the food so that it no longer needs time and temperature control for safety
• Curing food
• Custom-processing animals for personal use
• Packaging food using a reduced-oxygen packaging (ROP) method
• Sprouting seeds or beans
• Offering live shellfish from a display tank

31 / 119

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?

32 / 119

What example does ServSafe give for “controlling hands as a vehicle of contamination”?

33 / 119

What government agency regulates the interstate commerce of food?

34 / 119

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

35 / 119

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

36 / 119

If your menu includes items that are served raw or undercooked, what kind of notice must be given to customers?

37 / 119

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?

38 / 119

Which government agency issues the model food code?

39 / 119

Which government agencies help the local regulatory authorities investigate outbreaks?

40 / 119

What kind of notice must be shown when a menu offers raw or undercooked TCS food items?

41 / 119

What must be followed when disposing of chemicals?

42 / 119

What is the difference between a disclosure and a reminder?

43 / 119

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

44 / 119

Which of these Public Health Interventions were implemented by the he Centers for Disease Control and Prevention (CDC) to protect the public from foodborne illness?

45 / 119

According to FDA recommendations, a food service manager should know how to keep food safe. How can you demonstrate your food safety knowledge to a health inspector?

46 / 119

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

47 / 119

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

48 / 119

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

49 / 119

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?

50 / 119

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

51 / 119

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

52 / 119

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

53 / 119

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

54 / 119

Which agency inspects food to ensure its safety?

55 / 119

What organization is NSF accredited by?

56 / 119

How can your operation meet the FDA’s recommendation to have time and temperature parameters for controlling pathogens?

57 / 119

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).

58 / 119

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

59 / 119

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?

60 / 119

Which food preparation methods requires a variance from regulatory authorities?

61 / 119

Guests must be reminded that eating raw or undercooked food increases their chance of getting a foodborne illness. This is called a reminder. They are often put in the places listed here:

• The menu
• Brochures
• Table-tents
• Signs

What is the recommended way of putting it on the menu?

62 / 119

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

63 / 119

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

64 / 119

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

65 / 119

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

66 / 119

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?

67 / 119

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

68 / 119

What example does ServSafe give for meeting the FDA recommendation for “staff health controls”?

69 / 119

Different kinds of food must reach different minimum internal temperatures for a specific amount of time to reduce pathogens to a safe level. What should be done if guests ask for their food to be cooked to a lower temperature?

70 / 119

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”?

71 / 119

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

72 / 119

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

73 / 119

What kind of statement should be expressed in the notice of consumer advisory when serving raw or undercooked food?

74 / 119

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

75 / 119

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

76 / 119

Which statements are true about health inspectors?

77 / 119

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

78 / 119

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

79 / 119

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?

80 / 119

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

81 / 119

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

82 / 119

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?

83 / 119

Which are responsibilities of state and local regulatory authorities?

84 / 119

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?

85 / 119

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?

86 / 119

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

87 / 119

Which is a consumer advisory?

88 / 119

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

89 / 119

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?

90 / 119

Which government agencies regulate chemical sanitizers?

91 / 119

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

92 / 119

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

93 / 119

Which of these methods of food preparation require a variance from your regulatory authority?

94 / 119

Which areas should be addressed in a suppliers inspection reports?

95 / 119

According to the FDA, what foods should NOT be offered on a children’s menu if they are served raw or undercooked?

96 / 119

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

• Smooth
• Nonabsorbent
• Corrosion-resistant

97 / 119

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

98 / 119

What example does ServSafe give for meeting the FDA recommendation for “time and temperature parameters for controlling pathogens”?

99 / 119

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

100 / 119

What agency should approve dishwasher detergents and sanitizers?

101 / 119

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

• Hepatitis A
• Salmonella Typhi

102 / 119

Specific requirements must be met at each step to par cooking food. What should the written procedures explain about these requirements to get approved by the local regulatory authority?

103 / 119

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

104 / 119

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

105 / 119

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

106 / 119

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

107 / 119

Which government agency regulates food transported across state lines?

108 / 119

What should customers be advised about when they order a TCS food item that is served raw or undercooked?

109 / 119

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

110 / 119

What is a Reasonable Care Defense?

111 / 119

What procedures should a food service operation establish to meet the FDA’s recommendation for “staff health controls”?

112 / 119

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

113 / 119

Which government agency is responsible for inspecting food?

114 / 119

What does an operation need to have before it can par-cook food?

115 / 119

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?

116 / 119

What establishments are regulated and inspected by local regulatory authorities?

117 / 119

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

118 / 119

Which is a guideline for using food additives?

119 / 119

When is it acceptable to serve TCS food that has NOT been cooked to its required minimum internal temperature?