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Questions and Answers
Which of the following statements incorrectly describes food quality?
Which of the following statements incorrectly describes food quality?
According to the U.S. Center for Disease Control and Prevention (CDC), one in _____ Americans is affected by foodborne illness outbreaks annually, while globally one in ______ people become ill from consuming contaminated food annually, based on a World Health Organization (WHO) estimate.
According to the U.S. Center for Disease Control and Prevention (CDC), one in _____ Americans is affected by foodborne illness outbreaks annually, while globally one in ______ people become ill from consuming contaminated food annually, based on a World Health Organization (WHO) estimate.
6;10
What is the best definition of a foodborne illness outbreak?
What is the best definition of a foodborne illness outbreak?
Two or more individuals experience the same symptoms and a similar illness after consuming a common food.
What is the first control point in a food service organization?
What is the first control point in a food service organization?
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According to the U.S. FDA, _______ is incorporating purposeful actions and/or procedures by food service operators and staff members to protect guests.
According to the U.S. FDA, _______ is incorporating purposeful actions and/or procedures by food service operators and staff members to protect guests.
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Which of the following is not one of the main risk factors leading to foodborne illnesses?
Which of the following is not one of the main risk factors leading to foodborne illnesses?
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Which control point can potentially be related to food from unsafe sources?
Which control point can potentially be related to food from unsafe sources?
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Which of the following statements incorrectly explains food safety and quality program responsibility?
Which of the following statements incorrectly explains food safety and quality program responsibility?
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______________ are the places to start the review for the risk-based inspection.
______________ are the places to start the review for the risk-based inspection.
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Which of the following statements incorrectly explains the procedures of the risk-based food service inspection?
Which of the following statements incorrectly explains the procedures of the risk-based food service inspection?
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Routine inspections by regulatory authorities cover all of the following, except:
Routine inspections by regulatory authorities cover all of the following, except:
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Among the FDA's three risk designations, _________ contribute directly to the elimination, prevention, or reduction to an acceptable level of hazards or risks associated with a foodborne illness.
Among the FDA's three risk designations, _________ contribute directly to the elimination, prevention, or reduction to an acceptable level of hazards or risks associated with a foodborne illness.
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Which violation example belongs to the priority foundation item?
Which violation example belongs to the priority foundation item?
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If a regulatory authority observes a staff member slicing lettuce without washing hands properly after touching raw chicken, this violation belongs to _________ according to the FDA's Food Code.
If a regulatory authority observes a staff member slicing lettuce without washing hands properly after touching raw chicken, this violation belongs to _________ according to the FDA's Food Code.
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Not having soap at a handwashing sink is an example of a ___________, according to the FDA's Food Code.
Not having soap at a handwashing sink is an example of a ___________, according to the FDA's Food Code.
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__________ require immediate limitation, correction, suspension, and closure of the affected part of the food establishment to protect public health.
__________ require immediate limitation, correction, suspension, and closure of the affected part of the food establishment to protect public health.
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Which of the following examples requires discontinuing operation immediately?
Which of the following examples requires discontinuing operation immediately?
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The ________ health department uses the Letter Grading (ABC) system, by which a letter grade of 'A' indicates that a food service establishment received 13 or fewer health code violations in its last inspection.
The ________ health department uses the Letter Grading (ABC) system, by which a letter grade of 'A' indicates that a food service establishment received 13 or fewer health code violations in its last inspection.
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All of the following statements correctly explain inspection reporting and violation categories in the U.S., except:
All of the following statements correctly explain inspection reporting and violation categories in the U.S., except:
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In ___________, the symbol of excellence is issued to establishments that receive three successive scores of 90 or higher with no major violations as set forth in the food inspection report.
In ___________, the symbol of excellence is issued to establishments that receive three successive scores of 90 or higher with no major violations as set forth in the food inspection report.
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Study Notes
Food Quality and Safety
- Food quality is generally unaffected by food safety practices; distinctive characteristics define food items.
- One in 6 Americans experiences foodborne illness outbreaks annually; globally, 1 in 10 people are affected, according to WHO estimates.
Foodborne Illness Outbreak
- A foodborne illness outbreak occurs when two or more individuals exhibit similar symptoms after consuming the same food.
Food Service Control Points
- Menu planning serves as the first control point in managing food service organizations.
Active Managerial Control
- Defined by the U.S. FDA as purposeful actions by food service operators to ensure guest safety.
Risk Factors and Foodborne Illness
- Food allergy is not considered a primary risk factor for foodborne illnesses.
- The purchasing process can be a control point linked to unsafe food sources, contributing to illness risks.
Food Safety and Quality Responsibilities
- Responsibility for food safety should not solely rest on staff members, who primarily interact with guests.
Risk-Based Inspection
- The menu and food product flow are crucial for initiating reviews in risk-based inspections.
- Factors like previous compliance history are critical in risk categorization for food service inspections, not just the types and volumes of food served.
Inspections by Regulatory Authorities
- Routine inspections, such as those conducted by local health departments, do not typically cover electrical code compliance.
FDA Risk Designations
- Priority items are actions that directly help eliminate or reduce foodborne hazards.
- An inappropriate food thermometer usage is an example of a priority foundation item.
- Violations like improper handwashing after handling raw chicken are classified as priority items.
Imminent Health Hazards
- Immediate issues, such as sewage backups in food service areas, must lead to operational halts to protect public health.
Health Department Grading Systems
- New York City's health department employs an ABC grading system, granting an "A" for 13 or fewer violations in inspections.
- San Francisco awards a symbol of excellence to establishments scoring 90 or higher across three consecutive evaluations without major violations.
Inspection Reporting Discrepancies
- There is inconsistency across states regarding inspection reporting systems and violation categories.
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