CCA CCA Regulatory Compliance & Standards 2 — Questions and Answers
Question 1: The Age Discrimination in Employment Act (ADEA) protects workers who are:
- Under 18 years old
- 40 years of age or older (Correct answer)
- Between 25 and 40 years old
- Any age in the foodservice industry
Correct answer: 40 years of age or older
The ADEA prohibits employment discrimination against individuals who are 40 years of age or older.
Question 2: A local health department inspection finding of 'critical violation' typically indicates:
- A minor documentation issue requiring correction at the next inspection
- A condition that poses an immediate risk to public health and must be corrected immediately or result in closure (Correct answer)
- A cosmetic or maintenance issue to be addressed within 30 days
- A staffing shortage that must be resolved before the next peak service period
Correct answer: A condition that poses an immediate risk to public health and must be corrected immediately or result in closure
Critical violations represent immediate public health risks — such as improper food temperatures or bare-hand contact with ready-to-eat food — and must be corrected immediately.
Question 3: The Americans with Disabilities Act (ADA) requires employers with 15 or more employees to:
- Provide free meals to employees with disabilities
- Make reasonable accommodations for qualified employees with disabilities (Correct answer)
- Assign employees with disabilities to non-kitchen roles exclusively
- Hire a specific percentage of employees with disabilities
Correct answer: Make reasonable accommodations for qualified employees with disabilities
ADA requires employers with 15 or more employees to provide reasonable accommodations to qualified individuals with disabilities unless it causes undue hardship.
Question 4: OSHA's bloodborne pathogen standard is relevant to foodservice because it:
- Regulates the use of blood as a food ingredient
- Requires procedures for handling injuries involving blood and exposure to bodily fluids (Correct answer)
- Mandates testing of all food for blood contamination
- Requires staff to be vaccinated for food safety purposes
Correct answer: Requires procedures for handling injuries involving blood and exposure to bodily fluids
OSHA's bloodborne pathogen standard requires employers to have procedures for handling workplace exposures to blood and other potentially infectious materials, such as from kitchen injuries.
Question 5: Truth-in-menu regulations require foodservice operators to:
- Display calorie counts on all menus regardless of operation size
- Accurately represent the food being sold, including preparation method, origin, and ingredients (Correct answer)
- Provide free samples of all advertised specials
- List the cost of each ingredient on the menu
Correct answer: Accurately represent the food being sold, including preparation method, origin, and ingredients
Truth-in-menu laws require that menu descriptions accurately represent what is served, including preparation methods, geographic origins, and ingredients.
Question 6: The Family and Medical Leave Act (FMLA) entitles eligible employees to:
- Unlimited paid sick leave
- Up to 12 weeks of unpaid, job-protected leave per year for qualifying family or medical reasons (Correct answer)
- A minimum of 5 paid personal days annually
- Immediate reinstatement after any medical absence
Correct answer: Up to 12 weeks of unpaid, job-protected leave per year for qualifying family or medical reasons
FMLA provides eligible employees up to 12 weeks of unpaid, job-protected leave per year for qualifying events such as serious health conditions or family care needs.
CCA CCA Regulatory Compliance & Standards 2
The Age Discrimination in Employment Act (ADEA) protects workers who are: