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

FSMA shifted the US food safety system from responding to foodborne illness outbreaks to preventing them through hazard analysis and preventive controls.

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

A CCP is a specific point in the food process where control measures can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

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

The FLSA establishes federal standards for minimum wage, overtime compensation, and restrictions on child labor that all employers must follow.

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

The USDA's Food Safety and Inspection Service (FSIS) regulates and inspects meat, poultry, and processed egg products in the United States.

Question 5

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

Accepted Answer

Race, color, religion, sex, and national origin

Answer

Title VII prohibits employment discrimination on the basis of race, color, religion, sex, and national origin in all aspects of employment.

(CCA) Certified Culinary Administrator Practice Test

(CCA) Certified Culinary Administrator Practice Test

CCA CCA Regulatory Compliance & Standards 1