CRP Quality Standards & Compliance 2

Question 1

Under FDA Food Safety Modernization Act (FSMA), which principle requires restaurants to identify hazards and implement preventive controls?

Accepted Answer

Hazard Analysis and Risk-Based Preventive Controls (HARPC)

Answer

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?

Accepted Answer

Reject the shipment

Answer

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?

Accepted Answer

Using a licensed pest control operator and maintaining an integrated pest management (IPM) program

Answer

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?

Accepted Answer

165°F

Answer

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?

Accepted Answer

Remove the dish, notify the manager, and prepare a new allergen-safe plate

Answer

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.

(CRP) Certified Restaurant Professional Practice Test

(CRP) Certified Restaurant Professional Practice Test

CRP Quality Standards & Compliance 2