CRP Food Safety & Sanitation Standards 2 — Questions and Answers
Question 1: A food handler diagnosed with norovirus may return to work after how many hours symptom-free?
- 12 hours
- 24 hours
- 48 hours (Correct answer)
- 72 hours
Correct answer: 48 hours
The FDA Food Code requires food handlers with norovirus to remain excluded from work for at least 48 hours after symptoms resolve.
Question 2: Which sanitizer concentration is effective for a chlorine-based sanitizing solution used on food-contact surfaces?
- 5–10 ppm
- 50–100 ppm (Correct answer)
- 200–250 ppm
- 500+ ppm
Correct answer: 50–100 ppm
Chlorine sanitizer for food-contact surfaces must be maintained at 50–100 ppm to be effective without leaving harmful residues.
Question 3: In a FIFO stock rotation system, which product should be used first?
- The product with the highest price
- The product received most recently
- The product with the earliest use-by date (Correct answer)
- The product stored on the bottom shelf
Correct answer: The product with the earliest use-by date
FIFO (First In, First Out) means the product with the earliest use-by or expiration date is used before newer stock.
Question 4: What is the minimum internal cooking temperature for ground beef patties?
- 145°F (63°C)
- 155°F (68°C) (Correct answer)
- 165°F (74°C)
- 135°F (57°C)
Correct answer: 155°F (68°C)
Ground beef must reach an internal temperature of 155°F (68°C) for 15 seconds to destroy pathogens, including E. coli O157:H7.
Question 5: Which of the following is a common vehicle for Salmonella contamination in a restaurant?
- Canned vegetables
- Raw poultry and shell eggs (Correct answer)
- Pasteurized dairy products
- Commercially packaged bread
Correct answer: Raw poultry and shell eggs
Raw poultry and shell eggs are the most common sources of Salmonella contamination in foodservice environments.
Question 6: A three-compartment sink must be set up in which order?
- Rinse, wash, sanitize
- Wash, sanitize, rinse
- Wash, rinse, sanitize (Correct answer)
- Sanitize, wash, rinse
Correct answer: Wash, rinse, sanitize
The correct sequence is wash (remove debris with detergent), rinse (remove detergent), then sanitize (kill remaining pathogens).
Question 7: What does the term 'TCS food' refer to in food safety?
- Foods that require special cold-chain shipping
- Foods that are temperature controlled for safety (Correct answer)
- Foods that carry a toxin-control seal
- Foods tested and certified as safe
Correct answer: Foods that are temperature controlled for safety
TCS stands for Temperature Control for Safety; these foods require careful temperature management to prevent pathogen growth.
CRP Food Safety & Sanitation Standards 2
A food handler diagnosed with norovirus may return to work after how many hours symptom-free?