Practice Test Geeks(CRM) Certified Restaurant Manager Practice Test
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Food Safety & Sanitation Flashcards

7 cards from real CRM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Food Safety & Sanitation flashcards as text

  1. A three-compartment sink must be set up in which order?

    Answer: Wash, rinse, sanitize

    The correct three-compartment sink sequence is wash (with detergent), rinse (with clean water), then sanitize (with approved sanitizer).

  2. What is the correct internal temperature for holding hot foods on a steam table?

    Answer: 135°F (57°C) or above

    Hot TCS foods must be held at 135°F (57°C) or above to prevent bacterial growth during service.

  3. A food handler cuts raw chicken on a cutting board, then uses the same board to slice tomatoes. This is an example of:

    Answer: Cross-contamination

    Using the same cutting board for raw protein and ready-to-eat vegetables without washing and sanitizing in between causes cross-contamination.

  4. Which federal agency is primarily responsible for regulating meat, poultry, and egg products in the United States?

    Answer: USDA (United States Department of Agriculture)

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

  5. Norovirus is a significant concern in food service because:

    Answer: A very small number of viral particles can cause illness

    Norovirus is highly infectious — as few as 18 viral particles can cause illness, making it extremely easy to spread in food service environments.

  6. Food labels with a 'use-by' date on refrigerated TCS products mean:

    Answer: The food should not be served or sold after that date

    A 'use-by' date indicates the last date the product should be used for peak quality and safety; it must not be served or sold after this date.

  7. What is the primary goal of an Integrated Pest Management (IPM) program in a restaurant?

    Answer: To use a combination of prevention, monitoring, and control with minimal chemical use

    IPM focuses on long-term pest prevention through facility maintenance, sanitation, and targeted treatments rather than routine chemical applications.