CC Industry Regulations & Compliance 2

Question 1

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

Accepted Answer

Hazard Analysis and Risk-Based Preventive Controls (HARPC)

Answer

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:

Accepted Answer

Exclude the employee from the establishment

Answer

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?

Accepted Answer

USDA FSIS

Answer

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:

Accepted Answer

Hazardous chemicals used in the workplace

Answer

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:

Accepted Answer

Correct the violation immediately or within a specified timeframe

Answer

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

(CC) Certified Culinarian Practice Test