CRP Quality Standards & Compliance 2 — Questions and Answers
Question 1: Under FDA Food Safety Modernization Act (FSMA), which principle requires restaurants to identify hazards and implement preventive controls?
- Hazard Analysis and Risk-Based Preventive Controls (HARPC) (Correct answer)
- FIFO inventory rotation
- Allergen labeling mandate
- Critical Control Point logging
Correct answer: Hazard Analysis and Risk-Based Preventive Controls (HARPC)
FSMA's HARPC framework requires food facilities to analyze hazards and implement science-based preventive controls to minimize risk.
Question 2: A restaurant receives a shipment of ground beef with an internal temperature of 48°F. What is the correct action?
- Accept and refrigerate immediately
- Reject the shipment (Correct answer)
- Cook immediately to safe temperature
- Place in freezer within one hour
Correct answer: Reject the shipment
Ground beef must be received at 41°F or below; a delivery at 48°F indicates temperature abuse and the shipment must be rejected.
Question 3: Which pest control practice is specifically required in a licensed food establishment?
- Setting traps only in dry storage
- Using a licensed pest control operator and maintaining an integrated pest management (IPM) program (Correct answer)
- Applying pesticides during service hours for speed
- Storing pesticides next to cleaning supplies
Correct answer: Using a licensed pest control operator and maintaining an integrated pest management (IPM) program
Health codes require food establishments to use licensed pest control operators and implement IPM programs to prevent infestations without unsafe chemical use.
Question 4: What is the minimum internal cooking temperature for stuffed pasta dishes containing meat?
- 145°F
- 155°F
- 165°F (Correct answer)
- 135°F
Correct answer: 165°F
Stuffed pasta with meat must reach 165°F because the stuffing can harbor pathogens and is treated like poultry or mixed ingredients.
Question 5: A server notices a customer's allergen request was missed and the dish was already delivered. What is the correct immediate response?
- Ask the customer to pick out the allergen
- Remove the dish, notify the manager, and prepare a new allergen-safe plate (Correct answer)
- Offer a discount and explain the mistake
- Deliver a replacement from the same batch if it looks clean
Correct answer: Remove the dish, notify the manager, and prepare a new allergen-safe plate
An allergen error requires removing the dish immediately, escalating to management, and preparing a completely new dish in a clean environment to prevent cross-contact.
Question 6: Which document must a restaurant maintain to prove it sourced shellfish from an approved supplier?
- Receiving invoice only
- Shellfish tags retained for 90 days (Correct answer)
- Supplier verbal confirmation
- Daily temperature log
Correct answer: Shellfish tags retained for 90 days
FDA regulations require shellfish identification tags to be kept on file for a minimum of 90 days from the date the last shellfish was sold from that container.
Question 7: What is the purpose of a variance in food safety regulations?
- To permanently waive all safety requirements for a process
- To allow a regulatory authority to grant permission for a non-standard but safe food process (Correct answer)
- To reduce the required frequency of health inspections
- To exempt a restaurant from HACCP requirements
Correct answer: To allow a regulatory authority to grant permission for a non-standard but safe food process
A variance allows a regulatory authority to permit a food establishment to use a process that deviates from standard requirements, provided safety is maintained through alternative means.
CRP Quality Standards & Compliance 2
Under FDA Food Safety Modernization Act (FSMA), which principle requires restaurants to identify hazards and implement preventive controls?