Man in restaurant

It’s important to always be ready for a health inspection. Testing your knowledge now will save you time and money in the future. Many restaurant managers and owners have had great luck in orchestrating practice inspections; this practice helps to teach employees the ins and outs of food safety. There is a lot to keep in mind, so always have a physical and mental checklist ready. But for now, see if you can answer the following questions correctly.

Inspectors need to make sure that restaurant staff properly stores food to keep it out of the “danger zone” as defined by the FDA. What is the temperature range of the danger zone?

Correct! Wrong!

Policies vary from state-to-state. However, the Food and Drug Administration’s “danger zone” guidance is commonplace. Cold food kept out above 40 degrees and hot food kept at temperatures below 135-140°F can promote bacterial growth. Source

What does a cockroach infestation smell like to a health inspector?

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As one health inspector explained, they are exposed to many infestations and can recognize the smell of a cockroaches right away. This makes it more difficult to hide the little guys from your health inspector. Source

Which of these items, when worn in a commercial kitchen, are considered contamination risks?

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Aside from a plain wedding band, jewelry is considered a source of possible contamination and should not be worn in the kitchen. This especially applies to jagged rings and bracelets. Depending on where you work and your local and state laws, necklaces, earrings, and facial jewelry may be legal, but not encouraged. Source

According to health inspectors, what is the least amount of time a commercial kitchen employee should wash their hands?

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The State Food Safety website states, “Employees scrub their hands for at least 20 seconds with soap and water after using the bathroom, changing tasks, changing gloves, and touching contaminated surfaces.” Source

Thinking specifically about restaurants, what does FIFO stand for?

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When selecting ingredients, use the principle of Fifo. The first ingredients in the refrigerator should be the first ingredients out. It’s a great way to manage food safety and to save money on food cost. According to the USDA’s Food Safety Inspection Services, what is the shelf life of ground beef from its date of purchase? Source

According to the USDA’s Food Safety Inspection Service, what is the shelf life of ground beef from its date of purchase?

Correct! Wrong!

According to the USDA’s Food Safety Inspection Services, ground beef has a shelf life of 1 to 2 days from purchase. The Food Network advises that your refrigerated beef should be placed on the lowest shelf. It should also sit on a plate or tray to catch drippings to prevent cross-contamination. Source

Which option is an easy ice machine handling practice to follow?

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Sure, grabbing things with your hands is faster. However, under no circumstances should this happen. Ice bins should be cleaned daily and chilling bottles in the bin is another no-no due to potential cross contaminates. Source

The no smoking act, first aid, and food allergens are all examples of:

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Don’t forget to post your signs! We’re talking everything from the no smoking act, first aid chart, restaurant permits, health department ratings to nutritional and food allergen information info. Source

Is following the FDA’s nationwide standards for food safety mandatory?

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The United States does not have nationwide standards for food safety that they can legally enforce. Health inspectors follow the local, county, and state guidelines during inspections. Source

Can an unmarked bottle or container lead to serious health violations?

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Would you leave an unmarked bottle of bleach in your commercial kitchen? We wouldn’t either. Plus, every unmarked bottle could result in multiple critical marks on your audit. It’s always a good time to stock up on labels. Source

Test Your Health Inspection Knowledge
Thanks for taking our quiz! (Did you get 10/10?) Be sure to check out your local public health department for staying in compliance with safe food handling procedures.

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