Quality Standards & Compliance 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 Quality Standards & Compliance flashcards as text
A restaurant's walk-in cooler fails overnight and temperatures rise to 55°F for 6 hours. Which TCS foods must be discarded?
Answer: All TCS foods that exceeded 41°F for more than 4 cumulative hours
Any TCS food held above 41°F for a cumulative total of more than 4 hours must be discarded regardless of appearance or odor.
What is the correct order for washing dishes manually in a three-compartment sink?
Answer: Wash, rinse, sanitize
The correct three-compartment sink sequence is wash to remove food and grease, rinse to remove soap, then sanitize to kill remaining pathogens.
Under the FDA Food Code, which illness or symptom requires an employee to be excluded from the workplace entirely (not just restricted)?
Answer: Jaundice
Jaundice is a symptom of Hepatitis A or other serious liver conditions, and employees displaying jaundice must be excluded from the operation entirely, not just restricted.
Which labeling requirement applies to a self-service buffet containing an item that includes a Big 9 allergen?
Answer: Allergen information must be clearly disclosed on or near the food item
FDA and many state codes require that allergen information be clearly communicated at self-service areas so customers can make informed decisions without needing to ask staff.
What is the primary purpose of a food safety management system (FSMS) in a restaurant?
Answer: To systematically prevent foodborne illness through documented hazard controls
An FSMS provides a structured, documented approach to identifying and controlling food safety hazards throughout all stages of food preparation and service.
A restaurant wants to serve partially cooked eggs for a dish requested by a healthy adult customer. Which step is required?
Answer: Use pasteurized shell eggs and post a consumer advisory
Serving undercooked eggs to the general public requires using pasteurized eggs and providing a consumer advisory disclosing the risk of consuming undercooked animal proteins.
During a health inspection, an inspector measures the surface temperature of a cutting board after sanitizing and finds it below the required temperature for heat sanitization. What does this indicate?
Answer: The hot water sanitization did not reach the minimum 171°F required to sanitize effectively
Hot water immersion sanitization requires the surface to reach a minimum of 171°F; a lower reading means the process failed to kill pathogens.