Public Health Interventions

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Public Health Interventions

1 / 13

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

2 / 13

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

3 / 13

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

4 / 13

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

5 / 13

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?

6 / 13

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

7 / 13

Which is a consumer advisory?

8 / 13

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

9 / 13

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

10 / 13

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?

11 / 13

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

12 / 13

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?

13 / 13

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