CC Industry Regulations & Compliance 2 — Questions and Answers
Question 1: Under the FDA Food Safety Modernization Act (FSMA), which principle requires food facilities to identify hazards and implement preventive controls?
- HACCP analysis
- Hazard Analysis and Risk-Based Preventive Controls (HARPC) (Correct answer)
- Critical Control Point monitoring
- Standard Sanitation Operating Procedures
Correct 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.
Question 2: A food handler develops symptoms of jaundice while at work. Per FDA Food Code, the manager must:
- Allow the employee to continue working if wearing gloves
- Restrict the employee to non-food-contact duties only
- Exclude the employee from the establishment (Correct answer)
- Report the illness to the local health department within 24 hours
Correct 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.
Question 3: Which federal agency is primarily responsible for regulating meat, poultry, and processed egg products in the United States?
- FDA
- CDC
- USDA FSIS (Correct answer)
- EPA
Correct answer: USDA FSIS
The USDA Food Safety and Inspection Service (FSIS) regulates meat, poultry, and processed egg products under the Federal Meat Inspection Act.
Question 4: The Occupational Safety and Health Administration (OSHA) requires Material Safety Data Sheets (now called Safety Data Sheets) to be maintained for:
- All food products stored in the facility
- Hazardous chemicals used in the workplace (Correct answer)
- Equipment maintenance records only
- Employee health and vaccination records
Correct 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.
Question 5: When a local health inspector issues a critical violation during a restaurant inspection, the establishment typically must:
- Cease all operations immediately and permanently close
- Correct the violation immediately or within a specified timeframe (Correct answer)
- Pay a fine and continue operations without changes
- Appeal the decision before taking any corrective action
Correct 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.
Question 6: The Americans with Disabilities Act (ADA) requires food service establishments to:
- Hire a minimum percentage of disabled workers
- Provide accessible facilities for customers and employees with disabilities (Correct answer)
- Offer modified menu items for customers with dietary restrictions
- Display ADA compliance certificates prominently
Correct 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.
Question 7: Which document outlines the procedures a food establishment follows to maintain sanitary conditions for equipment and the food contact environment?
- HACCP Plan
- Standard Sanitation Operating Procedures (SSOPs) (Correct answer)
- Master Cleaning Schedule
- Food Safety Plan
Correct 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.
CC Industry Regulations & Compliance 2
Under the FDA Food Safety Modernization Act (FSMA), which principle requires food facilities to identify hazards and implement preventive controls?