Industry Regulations & Compliance Flashcards

Under the FDA Food Safety Modernization Act (FSMA), which principle requires food facilities to identify hazards and implement preventive controls?

Answer: Hazard Analysis and Risk-Based Preventive Controls (HARPC)

FSMA introduced HARPC, which requires facilities to analyze hazards and establish risk-based preventive controls to ensure food safety.

A food handler develops symptoms of jaundice while at work. Per FDA Food Code, the manager must:

Answer: Exclude the employee from the establishment

Jaundice is a symptom associated with hepatitis A, which requires immediate exclusion of the employee from the food establishment per FDA Food Code.

Which federal agency is primarily responsible for regulating meat, poultry, and processed egg products in the United States?

Answer: USDA FSIS

The USDA Food Safety and Inspection Service (FSIS) regulates meat, poultry, and processed egg products under the Federal Meat Inspection Act.

The Occupational Safety and Health Administration (OSHA) requires Material Safety Data Sheets (now called Safety Data Sheets) to be maintained for:

Answer: Hazardous chemicals used in the workplace

OSHA's Hazard Communication Standard requires Safety Data Sheets for all hazardous chemicals present in the workplace, including cleaning agents.

When a local health inspector issues a critical violation during a restaurant inspection, the establishment typically must:

Answer: Correct the violation immediately or within a specified timeframe

Critical violations pose an immediate health risk and must be corrected on-site or within a short timeframe established by the health department.

The Americans with Disabilities Act (ADA) requires food service establishments to:

Answer: Provide accessible facilities for customers and employees with disabilities

The ADA requires places of public accommodation, including restaurants, to provide accessible facilities and reasonable accommodations for people with disabilities.

Which document outlines the procedures a food establishment follows to maintain sanitary conditions for equipment and the food contact environment?

Answer: Standard Sanitation Operating Procedures (SSOPs)

SSOPs detail the specific sanitation procedures and schedules used to maintain food-safe conditions for equipment, utensils, and food contact surfaces.