ServSafe Regulatory Authorities 5 — Questions and Answers
Question 1: A new franchise wants to serve sushi made with raw fish. Before opening, what should the operator do regarding local requirements?
- Assume the FDA Food Code applies word-for-word everywhere
- Check with the local regulatory authority, since jurisdictions may modify Food Code requirements (Correct answer)
- Follow only the corporate handbook
- Ask a neighboring restaurant what they do
Correct answer: Check with the local regulatory authority, since jurisdictions may modify Food Code requirements
Local jurisdictions may adopt or amend Food Code provisions, so operators must confirm local rules.
Question 2: Which agency shares responsibility with the FDA for inspecting food during interstate shipment, focusing on meat and poultry?
- USDA (Correct answer)
- CDC
- EPA
- State health departments
Correct answer: USDA
The USDA handles meat, poultry, and processed egg products crossing state lines, while the FDA covers most other foods.
Question 3: How often are foodservice inspections typically conducted?
- Only when a complaint is filed
- At a frequency set by the local regulatory authority, often based on risk (Correct answer)
- Exactly once every five years nationwide
- Only before a business is sold
Correct answer: At a frequency set by the local regulatory authority, often based on risk
Inspection frequency is set by the local authority and often depends on the operation's risk level and history.
Question 4: During an inspection, a cook is observed handling ready-to-eat food with bare hands. The manager should:
- Wait until the inspector leaves to say anything
- Correct the behavior immediately in front of the inspector (Correct answer)
- Deny that it happened
- Send the cook home permanently
Correct answer: Correct the behavior immediately in front of the inspector
Correcting violations on the spot shows active managerial control and commitment to food safety.
Question 5: Which of the following is a role of state and local regulatory authorities but NOT typically a federal role?
- Issuing operating permits to individual restaurants (Correct answer)
- Setting national model food codes
- Investigating multistate outbreaks
- Regulating food imports
Correct answer: Issuing operating permits to individual restaurants
Permits and licenses for individual foodservice operations are issued by state or local authorities.
Question 6: An operation experiences a sewage backup in the kitchen. Besides closing the affected area, what may the regulatory authority require?
- Nothing, if customers do not complain
- Notification of the authority and correction before resuming service (Correct answer)
- Only a written apology to guests
- A permanent menu change
Correct answer: Notification of the authority and correction before resuming service
Imminent health hazards like sewage backups require notifying the regulatory authority and correcting the problem before service resumes.
Question 7: What is the main purpose of a regulatory inspection from the operation's perspective?
- To punish employees for mistakes
- To provide an outside assessment that helps verify food safety practices are working (Correct answer)
- To generate revenue for the city
- To compare the restaurant with competitors
Correct answer: To provide an outside assessment that helps verify food safety practices are working
Inspections give operations an external check on whether their food safety systems are effective.
ServSafe Regulatory Authorities 5
A new franchise wants to serve sushi made with raw fish.
Before opening, what should the operator do regarding local requirements?