CRP Health & Safety Regulations 2

Question 1

Under the FDA Food Safety Modernization Act (FSMA), what is the primary shift in food safety approach?

Accepted Answer

Preventive controls rather than reactive measures

Answer

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?

Accepted Answer

Clearance from the regulatory authority

Answer

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?

Accepted Answer

Thermocouple thermometer

Answer

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?

Accepted Answer

0.95

Answer

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?

Accepted Answer

Internal temperature achieved during cooking

Answer

Cooking is a CCP because reaching the correct internal temperature (165°F for poultry) eliminates pathogens and directly controls the food safety hazard.

(CRP) Certified Restaurant Professional Practice Test

(CRP) Certified Restaurant Professional Practice Test

CRP Health & Safety Regulations 2