Innovation & Technology Flashcards
6 cards from real SNHD practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Innovation & Technology flashcards as text
How has technology improved food safety temperature monitoring in commercial kitchens?
Answer: Through wireless digital temperature monitoring systems that log temperatures continuously and alert staff to danger zone excursions
Wireless digital temperature monitoring systems automatically log refrigerator, freezer, and hot holding temperatures and can alert managers via text or email if temperatures drift into the danger zone.
SNHD has moved food handler card training online. What is a key benefit of online training platforms for food handlers?
Answer: Online training provides flexible, accessible, 24/7 access to training in multiple languages for diverse workforces
Online food handler training platforms offer flexibility (available 24/7), accessibility (multiple languages, mobile-friendly), and convenience for the diverse Southern Nevada workforce.
How does SNHD use data and technology to improve its restaurant inspection program?
Answer: By using risk-based inspection scheduling systems that prioritize higher-risk establishments for more frequent visits
Risk-based inspection scheduling uses data about establishment type, history of violations, and food handling processes to prioritize inspection resources toward establishments with the greatest potential for foodborne illness risk.
What innovative tool does SNHD use to help the public access restaurant inspection results?
Answer: An online searchable database where consumers can look up inspection scores and violation details for any permitted establishment
SNHD maintains an online database that allows the public to search any permitted food establishment and view its current and historical inspection scores and violation details.
Which emerging technology has the potential to improve pathogen detection speed in foodborne illness investigations?
Answer: Whole genome sequencing (WGS) of bacterial pathogens
Whole genome sequencing (WGS) allows public health laboratories to precisely identify and link bacterial strains from sick patients and food samples, dramatically accelerating outbreak investigations.
How can food service establishments use digital HACCP (Hazard Analysis Critical Control Points) systems to improve food safety?
Answer: To automatically record temperatures, flag deviations, and maintain compliance documentation in real time
Digital HACCP systems automate temperature logging, flag critical control point deviations in real time, and maintain compliance records, making it easier to maintain food safety standards consistently.