Industry Regulations & Compliance Flashcards

A food establishment that serves alcohol must comply with regulations set by which agency regarding liquor licensing?

Answer: TTB (Alcohol and Tobacco Tax and Trade Bureau) and state ABC boards

Alcohol service is regulated federally by the TTB and at the state level by Alcoholic Beverage Control (ABC) boards, which issue and oversee liquor licenses.

Under OSHA's lockout/tagout (LOTO) standard, kitchen equipment such as slicers and grinders must be de-energized before cleaning because:

Answer: It prevents accidental startup that could cause serious injury

Lockout/tagout procedures protect workers from unexpected energization or startup of machinery during maintenance and cleaning, preventing serious injuries.

Which of the following is a requirement under the FDA Food Code for a person in charge (PIC) in a food establishment?

Answer: Demonstrate knowledge of food safety through certification or equivalent

The FDA Food Code requires the Person in Charge to demonstrate food safety knowledge, often through a certified food protection manager certification or equivalent.

The Right-to-Know Law related to chemical safety in the workplace is formally known as:

Answer: OSHA Hazard Communication Standard (HCS)

OSHA's Hazard Communication Standard, often called the Right-to-Know Law, ensures workers have access to information about hazardous chemicals in the workplace.

According to the FDA Food Code, which water activity (Aw) level generally indicates a food is NOT potentially hazardous (not a TCS food)?

Answer: 0.85 or below

Foods with a water activity of 0.85 or below are generally not considered potentially hazardous because most pathogens cannot grow at that moisture level.

Which federal law governs the employment eligibility verification process (Form I-9) that food service employers must complete for all new hires?

Answer: The Immigration Reform and Control Act (IRCA)

IRCA requires all US employers, including food service businesses, to verify employment eligibility using Form I-9 for every employee hired after November 6, 1986.

When a USDA inspector observes an adulterated product in a federally inspected meat facility, they are authorized to:

Answer: Place a hold on the product and potentially suspend inspection

USDA FSIS inspectors can place an Inspector's Hold on adulterated product and suspend inspection, which effectively halts production until the issue is resolved.