CRM Food Safety & Sanitation 3

Question 1

A manager notices a food handler with a sore throat and fever. What is the correct action?

Accepted Answer

Exclude or restrict them depending on symptoms and diagnosis

Answer

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?

Accepted Answer

4 hours

Answer

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?

Accepted Answer

On the counter at room temperature

Answer

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)?

Accepted Answer

A step where a control measure can prevent or reduce a food safety hazard

Answer

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?

Accepted Answer

To allow a food process that isn't covered or permitted under standard regulations

Answer

A variance permits a food establishment to use a process (like curing or smoking) that deviates from standard regulations, provided safety is demonstrated.

(CRM) Certified Restaurant Manager Practice Test

(CRM) Certified Restaurant Manager Practice Test

CRM Food Safety & Sanitation 3