Chapter 14- Food Safety Regulations and Standards Flashcards Preview

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Flashcards in Chapter 14- Food Safety Regulations and Standards Deck (22)
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1
Q

The _________ (FDA) and the ___________ (USDA) inspect food and perform other critical duties. Both of these agencies are at a federal level.

A

Food and Drug Administration

United States Department of Agriculture

2
Q

______ and _______ regulatory agencies create regulations and inspect operations.

A

State, Local

3
Q

The FDA inspects all food but what?

A

Meat, poulty and eggs

4
Q

The FDA issues the _____________ which is recommendation for food safety regulation.

A

FDA Food Code

5
Q

Agencies such as city, ________, state, and tribal regulate food service for: restaurants + food retail, vending operations, schools/daycare, ___________.

A

County, hospitals

6
Q

The FDA can recommend the food code but can _______ it.

A

Require

7
Q

The USDA regulates and inspects meats, ________, and eggs.

A

Poultry

8
Q

What does the CDC stand for?

A

Center of Disease Control

9
Q

What are the services the CDC provides:

A

Investigate food borne illness outbreak
Study the cases and center of disease
Publish a weekly report
provide educational in the field of sanitizaton

10
Q

What are the responsibilities of the sate and local authorities:

A
Inspecting operation
Enforcing regulation
Investigating complaints/ illness
Issuing licences and permits
Approving construction
Reviewing HACCP plan
11
Q

Who is the person that comes to you operation to inspect it?

A

A health inspector

12
Q

Having an health inspection is important because?

A

It lets you know if you meet the minimum food safety standards.

13
Q

Health inspectors usually use these five factors:

A
Purchasing from an unsafe source
Failing to cook food properly
Holding food at the wrong temperature
Using contaminated equipment
Practicing poor personal hyginen
14
Q

The FDA recommended that you pay close to these critical items such as hand washing, ___________ items such as soap, as well as core like keeping items in good condition.

A

Priority Foundation

15
Q

You will get more visits from an health inspector if you serve ________.

A

High risk populations

16
Q

When an inspection takes place follow these guild lines:

A

Ask for identification
Never refuse entry (They can take away your permit if you do)
Be respectful
Take notes
Be able to provide records
Ask for the time frame you have before you have a fine or have to close

17
Q

Closure or suspension will happen if

A
Significant lack of refrigeration
Back up of sewage or water supply 
Significant infestation
Clear evidence of food born illness
Emergency- fire/flood
18
Q

A suspension notice will be posed at you door if you don’t have the problem fixed with in a time frame. The notice in not required if you ________.

A

Volunteer

19
Q

After you eliminate the hazards you have to go through a

A

Reinspection

20
Q

In between health inspections you should have ________.

A

Self inspections

21
Q

Self inspections are good because:

A

They keep you operation clean
Customers happy
Less likely that you have to close by health inspector

22
Q

When doing a self inspection use the same _________ a health inspector would/

A

Checklist