HACCP HACCP Sanitation & Hygiene Practices 3

Question 1

What is the minimum recommended hand-washing duration per FDA Food Code and CDC guidance for food handlers?

Accepted Answer

At least 20 seconds with soap and warm running water

Answer

5 seconds with any water temperature and soap

Answer

10 seconds with cold water and antibacterial soap

Answer

30 seconds with hot water only, no soap required

Question 2

Under the FDA Food Code, which illnesses or symptoms must food handlers report to their supervisor or person in charge?

Accepted Answer

Symptoms of or diagnosis with Salmonella, Shigella, E. coli O157:H7, hepatitis A, or norovirus

Answer

Only influenza and the common cold when accompanied by fever above 101°F

Answer

Any illness that results in a physician visit, regardless of the diagnosis

Answer

Only illnesses that cause visible symptoms such as skin lesions or jaundice

Question 3

What is the food safety purpose of using color-coded cutting boards in a HACCP-controlled food service or processing environment?

Accepted Answer

To prevent cross-contamination by designating specific board colors for specific food categories

Answer

To identify individual employee workstations and assign accountability for cleaning

Answer

To comply with OSHA color-coding requirements for equipment used in food facilities

Answer

To track employee productivity by associating board color with production output metrics

Question 4

In food processing, what does 'hygienic zoning' mean within a HACCP facility design?

Accepted Answer

Physically separating high-care (ready-to-eat) areas from low-care (raw material) areas to prevent cross-contamination between zones

Answer

Assigning specific hygiene duties to individual employees based on their production zone assignment

Answer

Designating hand-washing station locations at each zone entry point throughout the facility

Answer

Restricting employee break rooms to zones away from allergen-containing production lines

Question 5

What protective clothing is typically required for personnel entering a high-care (ready-to-eat) production zone in a HACCP facility?

Accepted Answer

Dedicated color-coded overalls, hair nets, beard snoods, gloves, and footwear that remain permanently within the high-care zone

Answer

Standard street clothes plus a pair of disposable gloves from a shared dispenser

Answer

Any clean clothing, a hairnet, and shoe covers worn over personal footwear

Answer

A single-use disposable coverall worn over personal clothing, removed upon exit

Question 6

Which step in the standard cleaning sequence must always occur before the sanitizing step to ensure effective sanitation of food contact surfaces?

Accepted Answer

Physical removal of gross food soil and organic matter, followed by detergent washing and rinsing

Answer

Application of the sanitizing agent at full concentration without dilution

Answer

Drying the surface completely with a single-use paper towel

Answer

Applying a sanitizer foam and leaving it on the surface for 60 seconds without rinsing