ServSafe Regulatory Authorities 3 — Questions and Answers
Question 1: A health inspector arrives during the lunch rush and asks to inspect the kitchen. What should the manager do?
- Ask the inspector to return after the rush
- Ask for identification, then accompany the inspector during the inspection (Correct answer)
- Refuse entry until the owner arrives
- Let the inspector walk through alone while staff keep working
Correct answer: Ask for identification, then accompany the inspector during the inspection
Managers should verify the inspector's credentials and then cooperate by accompanying them throughout the inspection.
Question 2: Which agency is responsible for inspecting meat, poultry, and egg products at the processing level?
- FDA
- USDA (Correct answer)
- CDC
- EPA
Correct answer: USDA
The USDA inspects and regulates meat, poultry, and egg processing plants.
Question 3: The FDA Food Code is best described as what?
- A federal law all restaurants must follow
- Science-based recommendations that state and local agencies may adopt as law (Correct answer)
- A voluntary industry marketing standard
- An international treaty on food trade
Correct answer: Science-based recommendations that state and local agencies may adopt as law
The Food Code is a model of recommendations that becomes enforceable only when adopted by state or local jurisdictions.
Question 4: If an inspector cites a violation the manager believes is incorrect, what is the appropriate first step?
- Refuse to sign the inspection report
- Discuss the item with the inspector and ask how compliance is determined (Correct answer)
- Ignore the citation until the next inspection
- Call the police to dispute it
Correct answer: Discuss the item with the inspector and ask how compliance is determined
Managers should professionally discuss disputed findings with the inspector and can later follow the formal appeal process.
Question 5: Which level of government typically conducts routine inspections of restaurants and foodservice operations?
- Federal agencies only
- State or local regulatory authorities (Correct answer)
- The United Nations
- Private certification companies
Correct answer: State or local regulatory authorities
Day-to-day restaurant inspections are carried out by state or local health departments.
Question 6: During an inspection, the manager should do all of the following EXCEPT:
- Take notes on violations found
- Offer the inspector free food to gain favor (Correct answer)
- Ask questions about anything unclear
- Correct simple violations immediately if possible
Correct answer: Offer the inspector free food to gain favor
Offering food or gifts to an inspector is inappropriate and can be seen as a bribe.
Question 7: The CDC's primary role in food safety is to:
- Inspect restaurants annually
- Investigate foodborne-illness outbreaks and provide public health data (Correct answer)
- Approve new food additives
- Write local health codes
Correct answer: Investigate foodborne-illness outbreaks and provide public health data
The CDC investigates outbreaks and conducts research and surveillance on foodborne illness.
ServSafe Regulatory Authorities 3
A health inspector arrives during the lunch rush and asks to inspect the kitchen.
What should the manager do?