HIC Health Inspector Food Safety & Sanitation 5

Question 1

A health inspector observes a food employee handling raw oysters and then slicing deli meats without washing hands. This is an example of:

Accepted Answer

Direct cross-contamination

Answer

Direct cross-contamination occurs when pathogens transfer directly from one food or surface to another via hands, utensils, or equipment without an intervening step.

Question 2

Which of the following correctly describes the cooling process required by the FDA Food Code for cooked TCS foods?

Accepted Answer

From 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours

Answer

Cooked TCS food must cool from 135°F to 70°F within 2 hours (rapid cooling phase) and then from 70°F to 41°F within an additional 4 hours, for a maximum 6-hour total.

Question 3

What is the purpose of a variance from the regulatory authority in food service operations?

Accepted Answer

To permit a food establishment to use a process or procedure that deviates from a Food Code requirement when safety can be demonstrated

Answer

A variance allows an establishment to use a non-standard food process (such as curing or specialized fermentation) if they can demonstrate through scientific evidence that the process is safe.

Question 4

Which of the following organisms is classified as a 'Big 6' pathogen by the FDA Food Code, requiring employee exclusion?

Accepted Answer

Hepatitis A virus

Answer

Hepatitis A virus is one of the FDA Food Code 'Big 6' pathogens (along with Norovirus, Salmonella Typhi, Shiga toxin-producing E. coli, Shigella, and Nontyphoidal Salmonella) requiring employee exclusion.

Question 5

A food establishment receives a shipment of fresh fish that is not on ice and has an ambient temperature of 55°F upon arrival. The inspector should:

Accepted Answer

Reject the shipment because fish must arrive at 41°F or below

Answer

Fresh fish is a TCS food that must be received at 41°F or below; a shipment at 55°F indicates cold chain failure and must be rejected.

(HIC) Health Inspector Certification Practice Test

(HIC) Health Inspector Certification Practice Test

HIC Health Inspector Food Safety & Sanitation 5