Food Safety Regulations and Inspections Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Food Safety Regulations and Inspections flashcards as text
Which federal agency is primarily responsible for regulating meat, poultry, and egg products in the United States?
Answer: USDA FSIS
The USDA Food Safety and Inspection Service (FSIS) oversees the safety of meat, poultry, and processed egg products.
During a health inspection, a food safety inspector finds that your walk-in cooler is holding food at 46°F. What is the correct action?
Answer: Immediately adjust the cooler and discard any TCS food held above 41°F for over 4 hours
TCS foods held above 41°F for more than 4 hours must be discarded, and the cooler must be repaired to maintain safe temperatures.
What is a 'critical violation' in the context of a food safety inspection?
Answer: A violation that is likely to contribute directly to foodborne illness
Critical violations are those most likely to cause foodborne illness, such as improper temperatures or lack of handwashing.
Under the Food Safety Modernization Act (FSMA), which of the following is a key requirement for most food facilities?
Answer: Implementing a Hazard Analysis and Risk-Based Preventive Controls (HARPC) plan
FSMA requires covered facilities to develop and implement a food safety plan based on hazard analysis and risk-based preventive controls.
A health inspector issues a 'Notice to Comply' to your establishment. What does this mean?
Answer: You must correct identified violations within a specified timeframe
A Notice to Comply means the facility must correct cited violations by a deadline set by the regulatory authority.
Which of the following best describes the role of a local health department in food safety?
Answer: Conducting routine inspections and enforcing local and state food safety codes
Local health departments enforce food safety regulations through routine inspections of food service establishments in their jurisdiction.
What is the primary purpose of the Hazard Analysis Critical Control Point (HACCP) system in a food service operation?
Answer: To identify and control biological, chemical, and physical hazards in food production
HACCP is a systematic preventive approach to food safety that identifies potential hazards and establishes controls to prevent them.