CRP Food Safety & Sanitation Standards 2

Question 1

A food handler diagnosed with norovirus may return to work after how many hours symptom-free?

Accepted Answer

48 hours

Answer

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?

Accepted Answer

50–100 ppm

Answer

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?

Accepted Answer

The product with the earliest use-by date

Answer

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?

Accepted Answer

155°F (68°C)

Answer

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?

Accepted Answer

Raw poultry and shell eggs

Answer

Raw poultry and shell eggs are the most common sources of Salmonella contamination in foodservice environments.

(CRP) Certified Restaurant Professional Practice Test