Industry Regulations & Compliance Flashcards

Under the Fair Labor Standards Act (FLSA), tipped employees must receive at least the federal tipped minimum wage from their employer, which is currently:

Answer: $2.13 per hour

The federal tipped minimum wage is $2.13 per hour, provided tips bring the employee's total earnings to at least the standard federal minimum wage of $7.25.

A Certified Culinarian notices that the walk-in cooler is holding temperature at 43°F. According to the FDA Food Code, this is:

Answer: A violation, as the limit is 41°F

The FDA Food Code requires that cold potentially hazardous foods be held at 41°F (5°C) or below, making 43°F a violation.

Which labeling requirement under the FDA Food Allergen Labeling and Consumer Protection Act (FALCPA) applies to packaged foods sold in the US?

Answer: The eight major food allergens must be clearly declared on the label

FALCPA requires that the eight major food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans) be clearly declared on packaged food labels.

EPA regulations regarding pest control in food service establishments require that:

Answer: Only licensed pest control operators may apply pesticides

EPA regulations and most state laws require that pesticide applications in food service settings be performed by licensed pest control operators to ensure safe and compliant use.

The Nutrition Labeling and Education Act (NLEA) requires nutrition facts panels on food products. For restaurant chains with 20 or more locations, the ACA added requirements for:

Answer: Calorie counts to be posted on menus and menu boards

The Affordable Care Act's menu labeling provision, enforced by FDA, requires chain restaurants with 20+ locations to post calorie information on menus and menu boards.

Which of the following practices violates local health code in most US jurisdictions regarding bare-hand contact?

Answer: Touching ready-to-eat bread with ungloved hands

Most US health codes prohibit bare-hand contact with ready-to-eat foods because these foods receive no further cooking that would eliminate pathogens.

The OSHA requirement for a written Hazard Communication (HazCom) program in a kitchen specifically requires employers to:

Answer: Maintain an inventory of all hazardous chemicals and employee training records

OSHA's HazCom standard requires a written program that includes a chemical inventory, SDS access, container labeling, and documented employee training.