Featured article Quiz #6: "beneficial effects of implementing an announced restaurant inspection program".
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Quiz deadline: August 1, 2007
1. According to national foodborne-disease-outbreak surveillance data, the setting with which foodborne-disease outbreaks are most commonly associated is
a. private homes.
2. Research on the effectiveness of restaurant inspections has demonstrated
a. consistent results; restaurants with good inspection scores do not experience foodborne outbreaks.
b. consistent results; there is no relationship between restaurant inspection scores and the risk of foodborne outbreaks in restaurants.
c. consistent results; letter grades are more effective than numeric scores at preventing outbreaks.
d. inconsistent results with respect to the relationship between inspection results and the risk of foodborne outbreaks.
3. Active managerial control
a. emphasizes strict adherence to the FDA Food Code.
b. encourages restaurant operators to identify and control potential hazards specific to their establishment.
c. eliminates the need for regulatory inspections.
d. does all of the above.
4. Recent findings by the Environmental Health Specialists Network (EHS-Net) suggest that
a. most restaurants provide food workers with on-the-job food safety training.
b. the presence of a kitchen manager certified in food safety appears to be protective against foodborne-illness outbreaks.
c. both of the above.
d. none of the above.
5. In the authors' study, which compared announced inspections with routine inspections, found that the median number of critical violations cited during the announced inspections was
b. the same.
6. The authors' study found that among the five most frequently cited violations, the ratio of critical to noncritical violations was highest for unannounced inspections.
7. In restaurants that received an announced inspection, two critical violations were cited less frequently in inspections that followed the announced inspection than in inspections that preceded the announced inspection. One of these two critical violations was
a. person-in-charge demonstrates knowledge of foodborne-disease prevention.
b. food contact surfaces kept clean.
c. cold foods held at proper temperatures.
d. accessible handwashing lavatory available.
8. In general, larger restaurants are more likely to incur foodborne-illness complaints than are smaller restaurants.
9. In the authors' study, 59 percent of restaurant operators surveyed said they thought that announced inspections
a. had no effect on their relationship with inspectors.
b. led to better relationships with inspectors.
c. resulted in more conflicts with inspectors.
d. took up too much of their time.
10. In the authors' study, two-thirds of restaurant operators surveyed
a. said that announced inspections focused more on food safety issues than did routine inspections.
b. said that routine inspections focused more on food safety issues than did announced inspections.
c. voiced no opinion about which inspection type focused more on food safety issues.
d. none of the above.
11. Among restaurant operators who expressed a preference, twice as many felt that announced inspections gave them a better understanding of why food safety standards are important.
12. An increase in the frequency of foodborne-illness complaints following announced inspections likely reflects
a. a failure of announced inspections to make food safer.
b. greater awareness on the part of restaurant operators that people should report suspected foodborne illness to public health authorities.
c. greater public awareness of foodborne illness as a result of highly publicized foodborne outbreaks.
d. a growing awareness that documenting foodborne illness complaints is necessary if one is to successfully sue an establishment.
13. Education is an integral part of the announced inspection, and the environmental health specialist achieves it by
a. providing the food operator with written food safety materials.
b. reviewing the Food Code with the food operator.
c. taking the time to learn from the food operator how food is handled and prepared and thoroughly discussing food safety hazards unique to the establishment.
d. providing a seminar for food workers on common foodborne pathogens and their control.
14. Results of the Minneapolis Environmental Health announced-inspection program indicate that risk-based restaurant inspections may be an effective way to improve restaurant sanitation.
JEH Quiz #4
Questions compiled by co-author Craig W. Hedberg, Ph.D.
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|Title Annotation:||JEH Quiz|
|Author:||Hedberg, Craig W.|
|Publication:||Journal of Environmental Health|
|Date:||May 1, 2007|
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