HACCP & Food Safety Regulations Flashcards

What is a variance in food service regulation?

Answer: Written permission from the regulatory authority to use a non-standard food safety practice

A variance is written permission from the regulatory authority allowing an establishment to use a non-standard procedure that still achieves equivalent food safety protection.

How long must temperature logs and other HACCP records typically be retained?

Answer: As required by the regulatory authority, typically 1 to 3 years

HACCP records, including temperature logs and corrective action documentation, must be retained for the period specified by the regulatory authority, commonly one to three years.

What is active managerial control in food safety?

Answer: Proactive steps management takes to control food safety risks before they cause illness

Active managerial control refers to intentional, proactive measures managers implement — such as scheduling, monitoring, and employee training — to prevent food safety risks before they lead to illness.

Which of the following is a biological hazard in food safety?

Answer: Salmonella bacteria present in raw chicken

Salmonella is a biological hazard — a living microorganism that can cause illness when consumed in sufficient quantities.

What does the term 'adulterated food' mean under US federal food law?

Answer: Food that contains a harmful substance, is unfit for consumption, or was produced under unsanitary conditions

Adulterated food is food that contains any harmful or filthy substance, is unfit for human consumption, or was prepared, stored, or held under conditions that make it unsafe under the Federal Food, Drug, and Cosmetic Act.

What is the minimum age requirement to sit for a Certified Food Manager examination in most US jurisdictions?

Answer: 18 years old

Most US jurisdictions require food manager certification candidates to be at least 18 years old to sit for the examination.