CRP Health & Safety Regulations 2 — Questions and Answers
Question 1: Under the FDA Food Safety Modernization Act (FSMA), what is the primary shift in food safety approach?
- Reactive response to outbreaks
- Preventive controls rather than reactive measures (Correct answer)
- Increased reliance on consumer reporting
- Mandatory daily inspections by the FDA
Correct answer: Preventive controls rather than reactive measures
FSMA shifted the focus from responding to foodborne illness outbreaks to preventing them through science-based preventive controls.
Question 2: A food handler returns to work after recovering from Salmonella infection. What does the FDA Food Code require before they can handle exposed food?
- A doctor's note stating they feel well
- Clearance from the regulatory authority (Correct answer)
- Completion of a food safety training course
- A 14-day quarantine period after symptoms resolve
Correct answer: Clearance from the regulatory authority
The FDA Food Code requires that employees infected with Salmonella Typhi must obtain written clearance from the regulatory authority before returning to food handling duties.
Question 3: Which type of thermometer is MOST accurate for measuring the internal temperature of a thin hamburger patty?
- Bimetallic stemmed thermometer
- Thermocouple thermometer (Correct answer)
- Infrared thermometer
- Candy thermometer
Correct answer: Thermocouple thermometer
Thermocouple thermometers give rapid, accurate readings and are ideal for thin foods because their sensing area is at the very tip of the probe.
Question 4: What is the maximum water activity (aw) level at which most disease-causing bacteria can grow?
- 0.70
- 0.75
- 0.85
- 0.95 (Correct answer)
Correct answer: 0.95
Most pathogenic bacteria require a water activity of at least 0.85, but generally thrive above 0.95, making high-moisture foods the greatest concern.
Question 5: In a restaurant, which area is considered a 'critical control point' (CCP) in a HACCP plan for cooking chicken?
- Receiving dock temperature check
- Walk-in cooler storage
- Internal temperature achieved during cooking (Correct answer)
- Plating and garnishing
Correct answer: Internal temperature achieved during cooking
Cooking is a CCP because reaching the correct internal temperature (165°F for poultry) eliminates pathogens and directly controls the food safety hazard.
Question 6: According to the FDA Food Code, at what minimum temperature must hot foods be held for service?
- 125°F (52°C)
- 135°F (57°C) (Correct answer)
- 145°F (63°C)
- 155°F (68°C)
Correct answer: 135°F (57°C)
The FDA Food Code requires hot time/temperature control for safety (TCS) foods to be held at 135°F (57°C) or above during service.
Question 7: A restaurant manager discovers that a chemical sanitizer bucket has a concentration below the effective range. What is the FIRST corrective action?
- Continue using it until the next scheduled change
- Discard the solution and prepare a new batch at correct concentration (Correct answer)
- Add more sanitizer concentrate directly to the bucket
- Increase soak time to compensate for lower concentration
Correct answer: Discard the solution and prepare a new batch at correct concentration
An out-of-range sanitizer must be discarded and replaced with a freshly prepared solution at the correct concentration to ensure effective pathogen reduction.
CRP Health & Safety Regulations 2
Under the FDA Food Safety Modernization Act (FSMA), what is the primary shift in food safety approach?