CRP Health & Safety Regulations 3

Question 1

Which federal agency has jurisdiction over workplace safety and health regulations in US restaurants?

Accepted Answer

OSHA (Occupational Safety and Health Administration)

Answer

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?

Accepted Answer

Reject the entire shipment

Answer

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?

Accepted Answer

A Safety Data Sheet (SDS)

Answer

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:

Accepted Answer

Cross-contamination

Answer

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?

Accepted Answer

Written approval to use a non-standard food safety process

Answer

A variance is written approval from the regulatory authority allowing a food establishment to use a procedure that deviates from standard food code requirements.

(CRP) Certified Restaurant Professional Practice Test

(CRP) Certified Restaurant Professional Practice Test

CRP Health & Safety Regulations 3