Health & Safety Regulations Flashcards
7 cards from real CRP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Health & Safety Regulations flashcards as text
A restaurant uses Time as a Public Health Control (TPHC) for sushi rice. Which record must be maintained?
Answer: The time the rice was removed from temperature control
When using TPHC, operators must document the time TCS food is removed from temperature control, since the 4-hour window begins at that point.
Which pathogen is most commonly associated with improperly home-canned low-acid foods and can produce a deadly neurotoxin?
Answer: Clostridium botulinum
Clostridium botulinum produces botulinum toxin in anaerobic, low-acid environments like improperly canned foods, causing potentially fatal botulism.
Under the Americans with Disabilities Act (ADA), what must a restaurant provide for employees with disabilities?
Answer: Reasonable accommodations unless causing undue hardship
The ADA requires employers to provide reasonable accommodations for qualified employees with disabilities, unless doing so would cause undue hardship to the business.
A health inspector finds standing water on the kitchen floor near the dishwasher. This is primarily a concern for which type of hazard?
Answer: Physical hazard — slips and falls
Standing water on kitchen floors is primarily a physical/safety hazard because it creates slip-and-fall risks for employees, which falls under OSHA workplace safety standards.
What is the purpose of a 'shellstock identification tag' that must remain attached to the original container?
Answer: To trace the shellfish back to its harvest location if an illness outbreak occurs
Shellstock tags provide traceability information (harvest location, date, dealer) essential for rapid traceback investigations during foodborne illness outbreaks.
Which practice is an example of active managerial control in a restaurant food safety program?
Answer: Scheduling employee food handler card renewals proactively
Active managerial control involves proactively identifying and managing food safety risks, such as scheduling training renewals before certifications expire.
What is the 'big 6' group of pathogens identified by the FDA Food Code that require immediate exclusion of food handlers?
Answer: Norovirus, Hepatitis A, Salmonella Typhi, Shiga toxin-producing E. coli, Nontyphoidal Salmonella, Shigella
The FDA Food Code's 'Big 6' highly contagious pathogens require employee exclusion or restriction: Norovirus, Hepatitis A, Salmonella Typhi, STEC, Nontyphoidal Salmonella, and Shigella.