CRP Health & Safety Regulations 3 — Questions and Answers
Question 1: Which federal agency has jurisdiction over workplace safety and health regulations in US restaurants?
- FDA (Food and Drug Administration)
- USDA (US Department of Agriculture)
- OSHA (Occupational Safety and Health Administration) (Correct answer)
- CDC (Centers for Disease Control and Prevention)
Correct answer: OSHA (Occupational Safety and Health Administration)
OSHA sets and enforces standards to ensure safe and healthful working conditions for employees, including restaurant workers.
Question 2: What is the correct procedure when a restaurant receives a shipment of fresh oysters with a label showing they were harvested in a prohibited area?
- Cook oysters to 165°F before serving
- Accept the shipment but monitor customers for illness
- Reject the entire shipment (Correct answer)
- Quarantine the oysters and notify management
Correct answer: Reject the entire shipment
Shellfish harvested from prohibited waters may contain high levels of pathogens or toxins that cannot be eliminated by cooking and must be rejected.
Question 3: Under the OSHA Hazard Communication Standard, what must accompany every hazardous chemical used in a restaurant?
- A verbal briefing from a supervisor
- A Safety Data Sheet (SDS) (Correct answer)
- A color-coded warning label only
- An EPA registration number
Correct answer: A Safety Data Sheet (SDS)
OSHA's Hazard Communication Standard (HazCom) requires Safety Data Sheets for every hazardous chemical, providing employees with detailed safety information.
Question 4: A cook slices ready-to-eat cheese immediately after cutting raw chicken without sanitizing the knife and cutting board. This is an example of:
- Time-temperature abuse
- Cross-contamination (Correct answer)
- Poor personal hygiene
- Improper thawing
Correct answer: Cross-contamination
Using the same knife and board for raw chicken and then ready-to-eat food without sanitizing transfers pathogens — this is cross-contamination.
Question 5: What is the purpose of a 'variance' in food safety regulations?
- A permit to serve alcohol during extended hours
- Written approval to use a non-standard food safety process (Correct answer)
- An exemption from routine health inspections
- A temporary license for outdoor food service
Correct answer: Written approval to use a non-standard food safety process
A variance is written approval from the regulatory authority allowing a food establishment to use a procedure that deviates from standard food code requirements.
Question 6: Which of the following food storage practices BEST prevents cross-contamination in a walk-in cooler?
- Storing all foods on the same shelf to save space
- Placing raw poultry above raw beef
- Storing raw meats below ready-to-eat foods (Correct answer)
- Keeping produce uncovered to allow airflow
Correct answer: Storing raw meats below ready-to-eat foods
Raw meats should always be stored below ready-to-eat foods to prevent drip contamination; within raw meats, sequence by required cooking temperature.
Question 7: What is the minimum required dwell time for a quaternary ammonium sanitizer (quats) used on food contact surfaces?
- 10 seconds
- 30 seconds (Correct answer)
- 60 seconds
- 2 minutes
Correct answer: 30 seconds
Quaternary ammonium sanitizers require a minimum contact time of 30 seconds on clean food contact surfaces to achieve effective pathogen reduction.
CRP Health & Safety Regulations 3
Which federal agency has jurisdiction over workplace safety and health regulations in US restaurants?