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Food safety
food safety regulations and standards chapter 14 servsafe
| Question | Answer |
|---|---|
| what does FDA stand for? | food drug administration |
| What does CFP stand for? | conference for food protection |
| When to take notes? | as you walk with the inspector make note of any problems pointed out. |
| Name three things an operation can be closed for | significant lack of refrigeration, clear evidence of a foodborne- illness outbreak, and backup sewage into the facility or its water supply. |
| what are the benefits of self inspection? | safer food, improved food quality, cleaner environment, higher inspection scores. |
| who is responsible for keeping food safe in an operation? | manager/ operator |
| what should be asked when a health inspector shows up. | inspector's identification |
| three steps in the inspection process | asking for identification, cooperating with the inspector, and being prepared to provide records requested by the inspector |
| what agency enforces food safety in a restaurant? | state or local regulatory authority |
| what can a backup of raw sewage and significant lack of refrigeration result in? | closure of the operation by the regulatory authority. |
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hannahwatkins730