ServSafe Regulatory Authorities Test
The model for food safety standards is based on a system called:
The model for food safety standards is based on a system called Hazard Analysis and Critical Control Points (HAACP). This system is used to assess risks in your restaurant, as well as pinpoint critical areas regarding food safety and critical steps that should always be followed. The HACCP model is the ideal system for setting up a trainer to trainee system of food safety, ensuring that managers and lower employees understand their risks and roles in preventing such risks.
Which level of government should be consulted when making food safety decisions, listing the most important (first) resource to last resource?
Local then State then Federal is the order in which to consult when making food safety decisions. First, check the Local ordinances for your food safety requirements, such as the City or County department of health. Second, you should research the State government requirements to make sure you comply with them. Thirdly, you would use Federal resources. The Federal government gives the burden of food safety standards to the States when it comes to restaurants, since the State inspects restaurants. Some Cities, such as New York City, have their own set or requirements. This means that NYC officials will inspect your restaurant instead of State or County representatives. For this reason, it is important to first check the Local requirements, followed by the State requirements, and finally using Federal resources for general information.
To help employees understand the local ordinances of food safety, the following actions are recommended:
The correct answer is Posting signs that detail the basic food safety techniques will help employees understand the local ordinances of food safety. Much of the time, companies that supply your cleaning agents will have these signs and will give them to you. While they are not extensive, they serve as the best method to remind people of their food handling responsibilities. While this answer is the best choice, having daily discussions regarding food safety will also help tremendously.
The following method is the best method for teaching employees the proper methods of food safety:
All of the above listed practices are good ways to teach an employee about proper food safety practices. In fact, using a number of methods engages the employee to critically think about food safety, making oversight less of an issue.
Which of the following federal agencies is responsible for the regulation of meat and poultry products within the United States?
The USDA is responsible for the regulation of meat and poultry products. Their jurisdiction includes meat products, poultry, eggs, and milk. For more information on the responsibilities of the USDA, visit usda.gov.
What is the purpose of obtaining and saving Material Safety Data Sheets of each food used in the kitchen?
Saving Material Safety Data Sheets (MSDS) is important since you can easily identify risks associated with the raw ingredients, as well as any allergen that might be present. It is important to identify these risks and allergens so that customers with acute needs can be made aware of any possible risk to their health.
Why are individuals taking specific drugs more likely to contract a foodborne illness?
People who take certain medications can be at a higher risk for foodborne illness because their immune systems may be compromised or weakened. Medications that suppress or alter the immune system, such as corticosteroids, immunosuppressants, chemotherapy drugs, and some antibiotics, can reduce the body's ability to fight off infections, including those caused by foodborne pathogens.
Which of the following regulatory bodies has the ability to inspect individual restaurants within a national food chain?
None of the above listed agencies has the ability to inspect individual restaurants, even if the restaurant is part of a national food chain. While government bodies have the right to review the food safety practices of a national food chain, it is the responsibility of the state to inspect the individual restaurant.
Core items relate to general sanitation, the facility, equipment design, and general maintenance.
Health inspections of restaurant foodservice establishments are typically conducted by health inspectors or sanitarians employed by state or local health departments. These inspectors are responsible for conducting routine inspections to assess compliance with food safety regulations and ensuring that food establishments maintain proper hygiene practices and adhere to health codes.
What US government organizations play key roles in the fight against food-borne illness?
The U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA)
The FDA is responsible for ensuring the safety of most domestic and imported food products, except for meat, poultry, and processed egg products. The FDA sets and enforces regulations and standards related to food safety, labeling, and proper handling. They conduct inspections, monitor compliance, and work to prevent outbreaks of foodborne illnesses.
While the USDA does play a crucial role in ensuring the safety of meat, poultry, and processed egg products, it focuses more on the inspection and regulation of these specific food products rather than the overall prevention of foodborne illness. The USDA's Food Safety and Inspection Service (FSIS) is responsible for inspecting and ensuring the safety and proper labeling of these products.
If a customer chokes on a piece of food, the following action can help:
The Heimlich maneuver is the correct action to take if someone is choking on a piece of food. If the situation cannot be solved immediately, you should call an ambulance to assist or/and take the person to the hospital.
A food outbreak is defined as an event:
A food outbreak is defined as an event with two or more complaints with regards to food borne illness. Once two people make a claim of becoming sick due to a food poisoning event, the event becomes defined as a food outbreak.
Health inspectors do inspections of restaurant foodservice are done by them.
Health inspections of restaurant foodservice establishments are typically conducted by health inspectors or sanitarians employed by state or local health departments. These inspectors are responsible for conducting routine inspections to assess compliance with food safety regulations and ensuring that food establishments maintain proper hygiene practices and adhere to health codes.
What activities does the FDA oversee?
restaurants, grocery stores, vending machines, daycare facilities, hospitals, and nursing homes
FDA primarily focuses on regulating food manufacturing, processing, and distribution operations, while state and local health departments are responsible for regulating specific food establishments.
The only food that the FDA does not inspect is meat, poultry, and eggs.
In the United States, the inspection and regulation of meat, poultry, and eggs primarily fall under the jurisdiction of the U.S. Department of Agriculture (USDA) and its Food Safety and Inspection Service (FSIS). The FSIS is responsible for ensuring the safety, labeling, and proper handling of these products throughout the production, processing, and distribution chain.
Public Health Service conducts research into the causes of foodborne-illness outbreaks.
The Public Health Service (PHS), specifically through its agencies like the Centers for Disease Control and Prevention (CDC), conducts research into the causes of foodborne illness outbreaks. The CDC plays a prominent role in investigating and tracking foodborne disease outbreaks, as well as conducting research to better understand the causes, transmission, and prevention of foodborne illnesses.