Food Safety Regulations and Inspections Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Food Safety Regulations and Inspections flashcards as text
Which of the following records must food establishments typically maintain for regulatory compliance?
Answer: Temperature logs for food receiving, storage, and cooking
Temperature logs documenting food receiving, storage, cooking, and cooling temperatures are required records that demonstrate the establishment's food safety practices.
What is a regulatory 'variance' in the context of food safety?
Answer: Written permission from the regulatory authority to use a non-standard procedure
A variance is written permission granted by the regulatory authority allowing a food establishment to use a process or procedure not covered by or that differs from the standard food code.
Which food preparation practice would most likely require the establishment to obtain a variance from the regulatory authority?
Answer: Offering sushi with raw fish to customers
Serving raw or undercooked fish in sushi deviates from standard cooking temperature requirements and therefore requires a variance from the regulatory authority.
How should a food establishment respond when it receives a food recall notice from a supplier?
Answer: Remove the product from service, quarantine it, and contact the supplier for instructions
Recalled products must be immediately removed from service, physically quarantined to prevent accidental use, and the supplier must be contacted for proper return or disposal instructions.
What typically happens to an existing permit to operate when a food establishment changes ownership?
Answer: The new owner must apply for a new permit to operate
Permits to operate are non-transferable and are issued to specific owners, so a change of ownership requires the new owner to apply for a new permit.
What is the primary purpose of maintaining a written HACCP plan as required by some regulatory authorities?
Answer: To provide a written record of how food safety hazards are identified and controlled
A HACCP plan provides written documentation demonstrating how the establishment systematically identifies and controls food safety hazards throughout the entire food handling process.
Under most food safety regulations, which person is required to hold certification as a food protection manager?
Answer: At least one person in a supervisory or managerial role at the establishment
Most food safety regulations require that at least one person in a supervisory or managerial position at each establishment hold a recognized food protection manager certification.