Gov Regulations

Question 1

What is the flow of food?

Answer 1

growers, food production facilities, food brokers, food purveyors, restaurants, prepared/ stored/ served

Question 2

Which regulatory came about in the 1930’s? Which book was this based off of?

Answer 2

Food and drug administration

The Jungle

Question 3

What did the pure food and drug act of 1906 say that all products must have what?

Answer 3

labeled w/ their contents

Question 4

How big is the USDA’s budget? What are the 3 discretionary programs?

Answer 4

155 Bil
rural america
SNAP program (food aid to poor)
Agricultural research

Question 5

What is the first step of the USDA’s duties? Is this mandatory? How is it paid for?

Answer 5

inspection of all meat, dairy, poultry
yes Mandatory
paid by the public

Question 6

What does FSIS stand for?

Answer 6

Food Safety Inspection service

Question 7

Is the USDA grading scale mandatory? What does it establish? What does it not do?

Answer 7

Voluntary
quality and palatability
sanitation or wholesomeness

Question 8

How many heads of livestock are harvested annual?

Answer 8

140 mil

Question 9

How many poultry are harvested annually?

Answer 9

9.4 bil

Question 10

What kind of meat does the UDA inspect?

Answer 10

commercial game meat farm raised and certified: venison, elk, antelope, quail, pheasant

Question 11

What must you have to serve a hunter’s catch? what can you not sell?

Answer 11

copy of the permit

“extras”

Question 12

What kind of meat is always inspected? what percent of our meat is imported?

Answer 12

imported

50

Question 13

T/F: all shell eggs are inspected if they cross state lines

Answer 13

T

Question 14

What other type of food is inspected if it crosses a state line or imported?

Answer 14

produce

Question 15

What does FDA stand for? What is the FDA under?

What is the FDA’s budget?

Answer 15

food and drug administration
HHS: health and human services
1.5 bil

Question 16

How often does the FDA inspect food production facilities?

Answer 16

5- 10 yrs

Question 17

What are the 4 FDA responsibilities?

Answer 17

1. regulate all processed food
2. sets food code
3. inspect all imported: caviar, fish, frog legs, and fugu
4. regulate the packaging for food

Question 18

What is food code? how often is it updated?

Answer 18

list of gov regulations for food service regulations

2 yrs

Question 19

What is the food code intended for? Is it a law?

Answer 19

to assist state health departments
recommend but not require
state can establish it’s own criteria
no

Question 20

What is the CDC? What do they investigate? What program do they conduct on cruise ships?

Answer 20

centers for disease control and prevention
outbreaks of FBI
vessel sanitation program

Question 21

T/F: the CDC performs actual inspections

Answer 21

F

Question 22

What do local/ state health inspectors inspect?

Answer 22

restaurants, convenient stores, grocery stores, hotels, cruise (when in port), water systems

Question 23

When does local/ state health inspectors typically inspect? What are some reasons for more inspections?

Answer 23

annually, 2 times per yr

complaint, new facility, re- inspection

Question 24

The frequency of getting inspected depends on what?

Answer 24

size/ complexity of the operation

clientele’s susceptibility to FBI

Question 25

What can local/ state health inspectors do while inspecting?

Answer 25

1. quiz employees: temp, storage, food handling
2. take samples of suspected food (cannot confiscate)
3. suggest medical exams
4. fine/ close an establishment (72 hrs to correct a critical)
5. dye/ bleach food to prevent use

Question 26

What could a critical lead to if not corrected? What are examples of criticals?

Answer 26

FBI
insufficient refrigeration, sewage backup (black), fire/ flood, back- flow (no direct sewage hookup), long term interruption of electricity/ h2O (4 hrs or longer)

Question 27

Closing the place can be ________ (remodeling) or ___________ __________.

Answer 27

voluntary

suspended license

Question 28

What documents must be made ava for an inspector?

Answer 28

purchase records, pest control treatment, list of operation’s chemicals, ServSafe certifications, HACCP records

Question 29

What percent of chain rest. get reinspected? Independent?

Answer 29

27.9%

66%

Question 30

Which kitchens are exempt from inspection?

Answer 30

private home (closed kitchen), frats/ sororities, church kitchens (unless they charge for a meal, “suggested donation” is okay)