CDM Sanitation and Regulations 2

Question 1

Which federal agency is responsible for regulating food safety in most food processing plants?

Accepted Answer

Food and Drug Administration (FDA)

Answer

Centers for Disease Control (CDC)

Answer

Environmental Protection Agency (EPA)

Answer

Department of Agriculture (USDA)

Question 2

How often should food contact surfaces be cleaned and sanitized during continuous use?

Accepted Answer

Every 4 hours or more frequently

Answer

Once daily at closing

Answer

Once per shift

Answer

Only when visibly soiled

Question 3

What is the correct concentration range for chlorine-based sanitizer used on food contact surfaces?

Accepted Answer

50-100 ppm

Answer

10-25 ppm

Answer

200-400 ppm

Answer

500+ ppm

Question 4

Which CMS regulation requires long-term care facilities to maintain sanitary conditions in the dietary department?

Accepted Answer

F-tag 812 (Food Procurement, Store/Prepare/Serve - Sanitary)

Answer

F-tag 325 (Nutrition)

Answer

F-tag 441 (Infection Control)

Answer

F-tag 684 (Quality of Care)

Question 5

What type of thermometer provides the most accurate temperature readings for thin food items?

Accepted Answer

Thermocouple with a thin probe

Answer

Infrared thermometer

Answer

Bi-metallic stemmed thermometer

Answer

Glass mercury thermometer

Question 6

What is the primary purpose of a health department inspection in a foodservice operation?

Accepted Answer

To evaluate compliance with food safety codes and protect public health

Answer

To penalize operators with fines

Answer

To recommend menu changes

Answer

To certify the dietary manager