HIC Health Inspector Food Safety & Sanitation 3

Question 1

Which of the following best describes the 'danger zone' for temperature control of TCS foods?

Accepted Answer

41°F to 135°F

Answer

The FDA Food Code defines the temperature danger zone as 41°F to 135°F, the range in which bacterial pathogens can rapidly multiply in TCS foods.

Question 2

A foodservice employee is diagnosed with Shigella. Under the FDA Food Code, the Person in Charge must:

Accepted Answer

Exclude the employee from the establishment entirely

Answer

Shigella is one of the 'Big 6' pathogens requiring exclusion (not just restriction) of the food employee from the establishment.

Question 3

What is the primary purpose of a HACCP plan in a food establishment?

Accepted Answer

To identify and control biological, chemical, and physical hazards in food production

Answer

HACCP (Hazard Analysis Critical Control Points) is a systematic preventive approach to identify and control food safety hazards throughout the food production process.

Question 4

A frozen food item arrives at a receiving dock with large ice crystals inside the package and the packaging is stained. This most likely indicates:

Accepted Answer

The product experienced a thaw-refreeze cycle

Answer

Large ice crystals and stained packaging are signs of a thaw-refreeze cycle, indicating the product's cold chain was compromised.

Question 5

Under FDA Food Code guidelines, what is the maximum time TCS food may be held in the temperature danger zone before it must be discarded?

Accepted Answer

4 hours

Answer

TCS foods must not be in the temperature danger zone (41°F–135°F) for more than 4 cumulative hours before being discarded.

(HIC) Health Inspector Certification Practice Test

(HIC) Health Inspector Certification Practice Test

HIC Health Inspector Food Safety & Sanitation 3