CRM Food Safety & Sanitation 3 — Questions and Answers
Question 1: A manager notices a food handler with a sore throat and fever. What is the correct action?
- Assign them to dishwashing duties only
- Have them wear a mask and continue working
- Exclude or restrict them depending on symptoms and diagnosis (Correct answer)
- Allow them to work if symptoms are mild
Correct answer: Exclude or restrict them depending on symptoms and diagnosis
FDA Food Code requires excluding employees with certain illnesses (like Salmonella) and restricting those with symptoms like sore throat with fever from working with exposed food.
Question 2: What is the maximum time TCS foods can remain in the temperature danger zone (41°F–135°F) before being discarded?
- 2 hours
- 4 hours (Correct answer)
- 6 hours
- 8 hours
Correct answer: 4 hours
TCS foods must not be in the temperature danger zone for more than 4 cumulative hours before they must be discarded.
Question 3: Which method of thawing frozen food is NOT approved by the FDA Food Code?
- Under refrigeration at 41°F or below
- Submerged under running potable water at 70°F or below
- On the counter at room temperature (Correct answer)
- As part of the cooking process
Correct answer: On the counter at room temperature
Thawing at room temperature allows the outer layer of food to enter the danger zone while the inside remains frozen, promoting bacterial growth.
Question 4: In a HACCP plan, what is a Critical Control Point (CCP)?
- Any step where food might be contaminated
- A step where a control measure can prevent or reduce a food safety hazard (Correct answer)
- The final quality check before serving food
- A government inspection checkpoint
Correct answer: A step where a control measure can prevent or reduce a food safety hazard
A CCP is a specific point in the food production process where control measures can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels.
Question 5: What is the purpose of a variance from the regulatory authority in food service?
- To avoid a health inspection
- To allow a food process that isn't covered or permitted under standard regulations (Correct answer)
- To reduce sanitation frequency requirements
- To extend food shelf life beyond standard limits
Correct answer: To allow a food process that isn't covered or permitted under standard regulations
A variance permits a food establishment to use a process (like curing or smoking) that deviates from standard regulations, provided safety is demonstrated.
Question 6: Which pest is most directly associated with transmitting Salmonella in a restaurant kitchen?
- Flies
- Cockroaches
- Rodents (Correct answer)
- Ants
Correct answer: Rodents
Rodents are major vectors for Salmonella, contaminating food and surfaces through droppings, urine, and direct contact.
Question 7: When must a food handler change their gloves?
- Every 30 minutes regardless of activity
- After handling money and before touching food (Correct answer)
- Only when gloves become visibly torn
- When switching between beef and chicken only
Correct answer: After handling money and before touching food
Gloves must be changed when switching tasks that could cause contamination, such as after handling money before touching food.
CRM Food Safety & Sanitation 3
A manager notices a food handler with a sore throat and fever.
What is the correct action?