Question 1

What does signing an inspection report mean?

Accepted Answer

A)  That you agree with the report
B)  That you will pay any fines
C)  That you will close your restaurant
D)  That you received the report D

Question 2

Natalie's Café has not had routine service visits on the refrigerator or freezer. When the café is inspected, which risk designation might this fall under?

Accepted Answer

A)  A core item
B)  A priority item
C)  A priority foundation item
D)  A critical item A

Question 3

Why should foodservice operations conduct regular self-inspections?

Accepted Answer

A)  To improve food safety
B)  To identify potential hazards
C)  To identify employee training gaps
D)  All of the above D

Question 4

What government agency issues the Food Code?

Accepted Answer

A)  OSHA
B)  FDA
C)  MSDS
D)  CDC

Question 5

Adam is a new assistant manager at the Good Food Fast restaurant. A man approaches Adam and says he is there to do an inspection. What should Adam do first?

Accepted Answer

A)  Ask for identification
B)  Deny the man access until the manager is available
C)  Offer the inspector a free lunch
D)  All of the above

Question 6

What should a manager receive at the end of an inspection?

Accepted Answer

A)  A copy of the inspection report
B)  A certificate of completion
C)  A bill for the inspector's service
D)  All of the above

Question 7

Why do food regulations vary from state to state?

Accepted Answer

A)  Because the federal government has no role in food safety
B)  Because foodservice laws are written at the state level
C)  Because health inspectors decide which laws to enforce
D)  Because every restaurant is different

Question 8

Why are regulatory inspections important?

Accepted Answer

A)  Because they force restaurants to clean at least once a year
B)  Because they ensure minimum food safety standards are met
C)  Because they make restaurant managers nervous
D)  Because they give inspectors a job

Question 9

Which of the following would be a priority item on an inspection of your operation?

Accepted Answer

A)  The receiving area is located too far from food storage.
B)  The handwashing sink is out of paper towels.
C)  An employee does not wash hands between handling money and food.
D)  All of the above

Question 10

Which of these is NOT considered a crisis in a restaurant?

Accepted Answer

A)  Bleach is spilled next to the fryer.
B)  A child chokes on a chicken bone.
C)  A customer slips and falls.
D)  A chef loses a diamond from her wedding band in the cooked rice.

Question 11

Who establishes most laws regarding food safety?

Accepted Answer

A)  The FDA
B)  The CDC
C)  Individual states
D)  Conference for Food Protection

Question 12

What are three major categories of crises affecting restaurant facilities?

Accepted Answer

A)  Fires, chemical spills, foreign contaminants
B)  Chemical spills, customer complaints, power outages
C)  Natural disasters, flooding, stocking shortages
D)  Missed deliveries, vandalism, fires

Question 13

Karen is a foodservice manager in a hotel. Where should she be when an inspector is touring the facility?

Accepted Answer

A)  Waiting in her office until the inspector is done
B)  Fixing problems before the inspector notices them
C)  On the phone with the hotel's lawyer in case of inspection problems
D)  Walking with the inspector and taking notes

Question 14

The FDA Food Code includes recommendations covering which parts of a foodservice operation?

Accepted Answer

A)  Sewage and Plumbing
B)  Foodservice inspections
C)  Hygiene practices
D)  All of the above

Question 15

Which of the following should be checked during the inspection process?

Accepted Answer

A)  Refrigeration temperature
B)  Expiration dates on food items
C)  Concentration of sanitizer used on surfaces
D)  All of the above

Question 16

Food allergen information must be labeled on all food prepared for individual retail sale. What type of food allergens must be listed?

Accepted Answer

A)  Any ingredients that you consider to be allergens.
B)  Ingredients which are considered by the FDA to be allergens in the general population.
C)  Only those allergens which are whole ingredients, but not to include things such as oil the food is fried in, or trace ingredients.
D)  Whole ingredients and any oils or trace ingredients with which the food item comes into contact and which are considered allergens by the FDA.

Question 17

Which health hazard may cause the local regulatory board to close a restaurant?

Accepted Answer

A)  Evidence of insect infestation
B)  Sewage back-up affecting clean water supply
C)  Outbreak of a foodborne illness caused by the restaurant
D)  Any of these hazards may cause closure.

Question 18

What types of documentation might an inspector ask to see?

Accepted Answer

A)  Records of food purchases
B)  Records of bank deposits
C)  Signed credit card slips
D)  Personnel files

Exam 15: Food Regulations