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
Which scenario correctly applies the FIFO (First In, First Out) inventory rotation principle?
Answer: Placing new stock behind older stock so older product is used first
FIFO requires placing newer deliveries behind existing stock so that older product with earlier use-by dates is consumed first, reducing spoilage and safety risks.
What is the significance of a 'kill step' in a food production process?
Answer: A process step, such as cooking, that destroys pathogens to a safe level
A kill step is a critical process intervention — typically heat — that destroys or reduces pathogens to levels that are no longer a public health hazard.
A restaurant receives frozen shrimp with visible ice crystals and large ice chunks at the bottom of the box. This most likely indicates:
Answer: Thawing and refreezing during transport, requiring rejection
Large ice chunks and excessive ice accumulation indicate the product partially thawed and was refrozen during transit, compromising both safety and quality.
Which regulation governs food allergen labeling for packaged foods sold in the United States?
Answer: Food Allergen Labeling and Consumer Protection Act (FALCPA)
FALCPA, enacted in 2004, requires that packaged foods containing major food allergens be clearly labeled using common names to protect consumers.
A restaurant manager finds that a sanitizer test strip reads below the required concentration after staff mixed a fresh batch. What is the correct action?
Answer: Discard the batch, prepare a new solution, and retest before use
Sanitizer below the required concentration is ineffective and must be discarded; a new solution must be prepared and verified with a test strip before being used on food-contact surfaces.
What is the maximum time a ready-to-eat TCS food can be held under refrigeration at 41°F or below before it must be discarded?
Answer: 7 days
The FDA Food Code allows RTE TCS foods prepared in a food establishment to be held under refrigeration for a maximum of 7 days, after which they must be discarded.
Which action best demonstrates a restaurant's commitment to a culture of food safety?
Answer: Conducting regular staff training, documenting corrective actions, and empowering employees to report hazards
A food safety culture is built through consistent training, transparent documentation of issues and corrections, and an environment where all staff feel empowered to identify and report safety concerns.