CCA CCA Regulatory Compliance & Standards 1

Question 1

The FDA Food Safety Modernization Act (FSMA) primarily shifted food safety focus from:

Accepted Answer

Reactive response to foodborne illness outbreaks to preventive controls

Answer

Voluntary compliance to mandatory certification

Answer

Federal oversight to state-level enforcement only

Answer

Restaurant inspections to farm-level audits exclusively

Question 2

A HACCP plan requires identifying Critical Control Points (CCPs). A CCP is defined as:

Accepted Answer

A step where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level

Answer

Any step in food preparation

Answer

The final cooking step only

Answer

The receiving and storage phase exclusively

Question 3

The Fair Labor Standards Act (FLSA) requires a CCA to ensure compliance with:

Accepted Answer

Minimum wage, overtime pay, and child labor standards

Answer

Equipment safety certification

Answer

Food labeling and allergen disclosure requirements

Answer

Building and fire code compliance

Question 4

Which US federal agency is responsible for regulating meat, poultry, and egg products in foodservice?

Accepted Answer

USDA Food Safety and Inspection Service (FSIS)

Answer

FDA

Answer

EPA

Answer

CDC

Question 5

Title VII of the Civil Rights Act prohibits employment discrimination based on:

Accepted Answer

Race, color, religion, sex, and national origin

Answer

Age and disability

Answer

Years of experience and educational background

Answer

Citizenship status and criminal history exclusively

Question 6

A Material Safety Data Sheet (SDS/MSDS) for cleaning chemicals used in a kitchen must be:

Accepted Answer

Readily accessible to all employees who may be exposed to hazardous chemicals

Answer

Kept confidential in the manager's office

Answer

Filed annually with OSHA headquarters

Answer

Destroyed after the chemical container is empty