HIC Institutional Inspection Procedures 2

Question 1

When inspecting a hospital cafeteria, which temperature must hot-held potentially hazardous foods maintain at all times?

Accepted Answer

135°F (57°C) or above

Answer

Hot-held potentially hazardous foods must be maintained at 135°F (57°C) or above to prevent bacterial growth.

Question 2

During an inspection of a school cafeteria, you observe a food handler working with raw chicken and then handling ready-to-eat salad without changing gloves. This is an example of:

Accepted Answer

Cross-contamination

Answer

Transferring pathogens from raw chicken to ready-to-eat food via unwashed hands or unchanged gloves is cross-contamination.

Question 3

An inspector finds a nursing home walk-in cooler operating at 45°F. Which corrective action is most appropriate?

Accepted Answer

Require immediate adjustment to 41°F or below and re-inspect within 24 hours

Answer

Cold storage must be at 41°F or below per FDA Food Code; the inspector should require immediate correction and verify compliance promptly.

Question 4

When reviewing a correctional facility's pest control records, what is the MOST important document to request?

Accepted Answer

Pesticide application logs showing dates, chemicals used, and treated areas

Answer

Application logs document chemical use, locations, and timing, which are critical for verifying legal pesticide use and food safety compliance.

Question 5

During an institutional inspection, a health inspector observes employee restrooms lack hot water. Which regulation area does this primarily violate?

Accepted Answer

Handwashing facility requirements

Answer

Adequate handwashing facilities with hot and cold running water are required to ensure proper employee hygiene and pathogen control.

(HIC) Health Inspector Certification Practice Test

(HIC) Health Inspector Certification Practice Test

HIC Institutional Inspection Procedures 2