ServSafe Regulatory Authorities Test (2)

Question 1

The term “NSF” stands for:

Accepted Answer

National Sanitation Foundation

Answer

Non-safe food

Answer

Non-semolina flour

Answer

Non-standard foods

Question 2

How often should health inspectors inspect your foodservice establishment?

Accepted Answer

Once a year

Answer

Every three months

Answer

Every six months

Answer

Whenever needed

Question 3

Under which condition is a food inspector most likely to close your food establishment?

Accepted Answer

Two or more complaints of sickness are reported by customers

Answer

Dry room temperature is 85°F

Answer

Raw chicken is stored above pineapple in the refrigerator

Answer

No hats in the kitchen

Question 4

Which of the following agencies is responsible for controlling food safety in your restaurant?

Accepted Answer

State or Local Department of Health

Answer

FDA - Food and Drug Administration

Answer

USDA - United States Department of Agriculture

Answer

CDC - Centers for Disease Control

Question 5

Poor food safety standards can result in the following events except:

Accepted Answer

Lower operating costs

Answer

Food borne illness

Answer

Lawsuits

Answer

Poor working conditions

Question 6

If you plan on operating a mobile food cart, the best food safety plan is to:

Accepted Answer

Consult local ordinances

Answer

Follow culinary school guidelines

Answer

Consult the FDA

Answer

None of the above

Question 7

Food codes regulate foodservice operations

Accepted Answer

True

Answer

False

Question 8

What do health inspectors measure?

Accepted Answer

Whether an operation is meeting minimum food safety standards.

Answer

They regulate foodservice operations.

Answer

They conduct research into the causes of foodborne-illness outbreaks.

Answer

None of the above

Question 9

What details must appear on the label of food that has been packaged on-site for retail sale?

Accepted Answer

List of ingredients

Answer

Pack date

Answer

Serving size

Answer

Storage guidelines

Question 10

How should a product that has been recalled by the maker be kept in a setting?

Accepted Answer

Separately from food that will be served

Answer

Together with food that will be served

Answer

In vacuum-packed bags

Answer

In self-draining containers