Which body has primary day-to-day licensing and inspection authority over retail food establishments in New Jersey?
A. Local health departments/boards of health, operating under statutory authority to adopt the state's model sanitary code
B. The NJ Department of Health, which directly licenses every establishment
C. The USDA regional office
D. The county prosecutor's office
Source: N.J.S.A. 26:3-69.1 to 26:3-69.6; N.J.A.C. 8:24
What is the correct citation for New Jersey's statewide retail food sanitation code?
A. N.J.A.C. 7:10
B. N.J.S.A. 24:5-17
C. N.J.A.C. 8:21
D. N.J.A.C. 8:24
Source: N.J.A.C. Title 8, Chapter 24
A full-service diner with an extensive menu requiring complex preparation of raw ingredients, cooking, cooling, and reheating of three or more potentially hazardous foods is best classified as which risk type?
A. Risk Type 1
B. Risk Type 2
C. Risk Type 3
D. Risk Type 4
Source: N.J.A.C. 8:24-1.5, definition of "Risk type 3 food establishment"
True or false: the New Jersey Department of Health issues individual restaurant operating licenses directly to every food establishment statewide.
A. True, but only for chain restaurants
B. False, no entity issues food establishment licenses in NJ
C. False, licensing is issued locally by municipal or county health authorities under the model code
D. True, the Department licenses all establishments centrally
Source: N.J.S.A. 26:3-69.1 et seq.
Under N.J.A.C. 8:24-8.14, what is the legal effect of a Department interpretation of the chapter?
A. It only applies to the county in which it was issued
B. It has no binding effect on local authorities
C. It automatically becomes a new statute
D. It is regarded by local health authorities as a statement of statewide policy for uniform enforcement
Source: N.J.A.C. 8:24-8.14
