ServSafe Regulatory Authorities 3

Question 1

A health inspector arrives during the lunch rush and asks to inspect the kitchen. What should the manager do?

Accepted Answer

Ask for identification, then accompany the inspector during the inspection

Answer

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?

Accepted Answer

USDA

Answer

The USDA inspects and regulates meat, poultry, and egg processing plants.

Question 3

The FDA Food Code is best described as what?

Accepted Answer

Science-based recommendations that state and local agencies may adopt as law

Answer

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?

Accepted Answer

Discuss the item with the inspector and ask how compliance is determined

Answer

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?

Accepted Answer

State or local regulatory authorities

Answer

Day-to-day restaurant inspections are carried out by state or local health departments.

ServSafe Food Safety Test Prep Practice Test