Food Handlers Test Answers (FDA Food Code)
Food handler card test answers for independent study: review 120 questions, the ones test takers report first, each answered from and quoted from the FDA Food Code 2022. Not an official answer key for any state or course exam.
Food handler rules from the FDA Food Code 2022, Chapters 1-8: employee health, handwashing, hygiene, receiving, TCS food temperatures, cooking, cooling, reheating, holding, date marking, cross-contamination, cleaning and sanitizing, and facilities.
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01What is the temperature danger zone for TCS food?
Between 41°F (5°C) and 135°F (57°C). FDA Food Code 2022 § 3-501.16(A) requires TCS food to be held at 135°F or above, or at 41°F or less, so the range between those two is where it may not be held.
VERIFIED AGAINST THE SOURCE
“(130°F) or above; P or (2) At 5°C (41°F) or less”
— FDA Food Code 2022, § 3-501.16(A)(2) (U.S. Food and Drug Administration) ↗02Which is a TCS food: saltines, bananas, sprouts, or coffee?
Sprouts. FDA Food Code 2022 § 1-201.10 lists raw seed sprouts as a plant food that is time/temperature control for safety food.
VERIFIED AGAINST THE SOURCE
“a plant FOOD that is heat-treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes”
— FDA Food Code 2022, § 1-201.10(B) Time/temperature control for safety food (U.S. Food and Drug Administration) ↗03What temperature should the water be for manual dishwashing?
At least 110°F (43°C). FDA Food Code 2022 § 4-501.19 requires the wash solution in manual warewashing equipment to be maintained at not less than 110°F, or the temperature on the cleaning agent label.
VERIFIED AGAINST THE SOURCE
“The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions.”
— FDA Food Code 2022, § 4-501.19 (U.S. Food and Drug Administration) ↗04What is the minimum internal temperature hot food must be held at to prevent pathogens from growing?
135°F (57°C). FDA Food Code 2022 § 3-501.16(A)(1) requires hot TCS food to be maintained at 135°F or above.
VERIFIED AGAINST THE SOURCE
“At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(B)”
— FDA Food Code 2022, § 3-501.16(A)(1) (U.S. Food and Drug Administration) ↗05How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out?
6 hours. FDA Food Code 2022 § 3-501.19(C) allows food removed from 41°F or less cold holding to be served or discarded within a maximum of 6 hours.
VERIFIED AGAINST THE SOURCE
“Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 5ºC (41ºF) or less cold holding temperature control”
— FDA Food Code 2022, § 3-501.19(C)(4)(b) (U.S. Food and Drug Administration) ↗06TCS food reheated for hot-holding must reach what temperature: 135, 145, 155, or 165 degrees for 15 seconds?
165°F (74°C) for 15 seconds. FDA Food Code 2022 § 3-403.11(A) requires food reheated for hot holding to reach at least 165°F for 15 seconds in all parts.
VERIFIED AGAINST THE SOURCE
“TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) for 15 seconds.”
— FDA Food Code 2022, § 3-403.11(A) (U.S. Food and Drug Administration) ↗07Cut melons should be stored at what internal temperature?
41°F (5°C) or lower. FDA Food Code 2022 § 1-201.10 makes cut melons a TCS food, and § 3-501.16(A)(2) requires cold TCS food to be held at 41°F or less.
VERIFIED AGAINST THE SOURCE
“(130°F) or above; P or (2) At 5°C (41°F) or less”
— FDA Food Code 2022, § 3-501.16(A)(2) (U.S. Food and Drug Administration) ↗08What method should never be used to thaw food: place the item in a cooler, place the item on a prep counter, microwave the item, or cook the item?
Placing the item on a prep counter. FDA Food Code 2022 § 3-501.13 allows thawing under refrigeration, under running water, in a microwave, or as part of cooking; room-temperature thawing on a counter is not one of the allowed methods.
VERIFIED AGAINST THE SOURCE
“Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less”
— FDA Food Code 2022, § 3-501.13(A) (U.S. Food and Drug Administration) ↗09What should a food handler do with food after it is thawed in the microwave?
Cook it right away in conventional cooking equipment. FDA Food Code 2022 § 3-501.13(C)(2) allows microwave thawing only if the food is immediately transferred to conventional cooking equipment with no interruption.
VERIFIED AGAINST THE SOURCE
“Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process”
— FDA Food Code 2022, § 3-501.13(C)(2) (U.S. Food and Drug Administration) ↗10When partial cooking food to be finished later, what is the maximum cooking time allowed during initial cooking: 60, 45, 30, or 15 minutes?
60 minutes. FDA Food Code 2022 § 3-401.14(A) limits the initial heating in non-continuous cooking to no longer than sixty minutes.
VERIFIED AGAINST THE SOURCE
“Subject to an initial heating process that is no longer than sixty minutes in duration”
— FDA Food Code 2022, § 3-401.14(A) (U.S. Food and Drug Administration) ↗11What is the minimum internal cooking temperature for rice that is hot-held for service: 165, 155, 145, or 135 degrees F?
135°F (57°C). FDA Food Code 2022 § 3-401.13 requires plant foods cooked for hot holding to be cooked to 135°F.
VERIFIED AGAINST THE SOURCE
“Plant FOODS that are cooked for hot holding shall be cooked to a temperature of 57°C (135°F).”
— FDA Food Code 2022, § 3-401.13 (U.S. Food and Drug Administration) ↗12What temperature must stuffed lobster be cooked to?
165°F (74°C) for less than 1 second (instantaneous). Some answer lists say 165°F for 15 seconds; FDA Food Code 2022 § 3-401.11(A)(3) says 165°F or above for < 1 second for stuffed fish (fish includes crustaceans).
VERIFIED AGAINST THE SOURCE
“means fresh or saltwater finfish, crustaceans and other forms of aquatic life”
— FDA Food Code 2022, § 1-201.10(B) Fish (U.S. Food and Drug Administration) ↗13What is the minimum internal cooking temperature for chicken breast?
165°F (74°C) for less than 1 second (instantaneous). Some answer lists say 165°F for 15 seconds; FDA Food Code 2022 § 3-401.11(A)(3) says 165°F or above for < 1 second for poultry.
VERIFIED AGAINST THE SOURCE
“74°C (165°F) or above for < 1 second (instantaneous) for POULTRY, BALUTS, wild GAME ANIMALS”
— FDA Food Code 2022, § 3-401.11(A)(3) (U.S. Food and Drug Administration) ↗14What is the minimum internal cooking temperature for a veal chop?
145°F (63°C) for 15 seconds. FDA Food Code 2022 § 3-401.11(A)(1)(b) sets 145°F for 15 seconds for intact meat such as a chop.
VERIFIED AGAINST THE SOURCE
“FISH and INTACT MEAT including GAME ANIMALS commercially raised for FOOD”
— FDA Food Code 2022, § 3-401.11(A)(1)(b) (U.S. Food and Drug Administration) ↗15What is the maximum water temperature allowed when thawing food under running water: 41, 60, 70, or 135 degrees F?
70°F (21°C). FDA Food Code 2022 § 3-501.13(B)(1) allows thawing completely submerged under running water at a water temperature of 70°F or below.
VERIFIED AGAINST THE SOURCE
“At a water temperature of 21°C (70°F) or below”
— FDA Food Code 2022, § 3-501.13(B)(1) (U.S. Food and Drug Administration) ↗16Ground beef is required to be cooked to a minimum temperature of what: 135°F, 145°F, 155°F, or 165°F?
155°F (68°C) for 17 seconds. FDA Food Code 2022 § 3-401.11(A)(2) sets 155°F for 17 seconds for non-intact (comminuted) meats such as ground beef.
VERIFIED AGAINST THE SOURCE
“68°C (155°F) for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for RATITES, and nonINTACT MEATS”
— FDA Food Code 2022, § 3-401.11(A)(2) (U.S. Food and Drug Administration) ↗17What is the minimum cooking temperature for raw shell eggs prepared for immediate service, like whole muscle meat, fish and seafood?
145°F (63°C) for 15 seconds. FDA Food Code 2022 § 3-401.11(A)(1) sets 145°F for 15 seconds for raw eggs broken for a consumer's order and immediate service, and for fish and intact meat.
VERIFIED AGAINST THE SOURCE
“Raw EGGS that are broken and prepared in response to a CONSUMER'S order and for immediate service”
— FDA Food Code 2022, § 3-401.11(A)(1)(a) (U.S. Food and Drug Administration) ↗18When cooling food, the food must be cooled down from 135°F to 70°F within how many hours?
2 hours. FDA Food Code 2022 § 3-501.14(A)(1) requires cooked TCS food to be cooled from 135°F to 70°F within 2 hours.
VERIFIED AGAINST THE SOURCE
“Within 2 hours from 57ºC (135ºF) to 21ºC (70°F)”
— FDA Food Code 2022, § 3-501.14(A)(1) (U.S. Food and Drug Administration) ↗19The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have to cool the stew to 41°F: 5½ hours, 4 hours, 6 hours, or 3½ hours?
5½ hours. FDA Food Code 2022 § 3-501.14(A)(2) allows a total of 6 hours from 135°F to 41°F, so 30 minutes used leaves 5½ hours.
VERIFIED AGAINST THE SOURCE
“Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.”
— FDA Food Code 2022, § 3-501.14(A)(2) (U.S. Food and Drug Administration) ↗20The Food Manager has cooled the leftover macaroni and cheese to 70°F in 3 hours and 41°F in an additional 2 hours. Was a mistake made: yes, cooling should take 6 hours; yes, no more than 2 hours is allowed to reach 70°F; no, it was cooled within 6 hours; or no?
Yes, no more than 2 hours is allowed to reach 70°F. FDA Food Code 2022 § 3-501.14(A)(1) requires cooling from 135°F to 70°F within 2 hours.
VERIFIED AGAINST THE SOURCE
“Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.”
— FDA Food Code 2022, § 3-501.14(A)(2) (U.S. Food and Drug Administration) ↗21What is the minimum water temperature required when using hot water to sanitize objects: 171˚F, 173˚F, 176˚F, or 179˚F?
171°F (77°C). FDA Food Code 2022 § 4-501.111 requires hot water used for manual sanitizing to be maintained at 171°F or above.
VERIFIED AGAINST THE SOURCE
“If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77°C (171°F) or above.”
— FDA Food Code 2022, § 4-501.111 (U.S. Food and Drug Administration) ↗22If food-contact surfaces are in constant use, how often must they be cleaned and sanitized: every 2, 4, 6, or 8 hours?
At least every 4 hours. FDA Food Code 2022 § 4-602.11(C) requires food-contact surfaces used with TCS food to be cleaned throughout the day at least every 4 hours.
VERIFIED AGAINST THE SOURCE
“if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.”
— FDA Food Code 2022, § 4-602.11(C) (U.S. Food and Drug Administration) ↗23What temperature must a high-temperature dishwasher's final sanitizing rinse be?
At least 180°F (82°C). FDA Food Code 2022 § 4-501.112(A)(2) requires the hot water sanitizing rinse to be no less than 180°F for most machines (165°F for a stationary rack, single-temperature machine) and no more than 194°F.
VERIFIED AGAINST THE SOURCE
“For all other machines, 82°C (180°F).”
— FDA Food Code 2022, § 4-501.112(A)(2) (U.S. Food and Drug Administration) ↗24What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized: 15, 30, 45, or 60 seconds?
30 seconds. FDA Food Code 2022 § 4-703.11(C)(3) requires a contact time of at least 30 seconds for chemical sanitizers other than chlorine.
VERIFIED AGAINST THE SOURCE
“A contact time of at least 30 seconds for other chemical SANITIZING solutions”
— FDA Food Code 2022, § 4-703.11(C)(3) (U.S. Food and Drug Administration) ↗25Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?
24 hours. FDA Food Code 2022 § 3-501.17(A) requires refrigerated ready-to-eat TCS food held more than 24 hours to be date marked.
VERIFIED AGAINST THE SOURCE
“refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days.”
— FDA Food Code 2022, § 3-501.17(A) (U.S. Food and Drug Administration) ↗26Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
3:00 PM. FDA Food Code 2022 § 3-501.19(B)(4) requires food held under time control to be served or discarded within 4 hours from removal from temperature control.
VERIFIED AGAINST THE SOURCE
“The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control”
— FDA Food Code 2022, § 3-501.19(B)(4) (U.S. Food and Drug Administration) ↗27When should a shipment of fresh chicken be rejected: when the flesh appears moist, when shellstock identification tags are not attached, when the flesh is firm and springs back when touched, or when the receiving temperature is 50˚F (10˚C)?
When the receiving temperature is 50°F (10°C). FDA Food Code 2022 § 3-202.11(A) requires refrigerated TCS food to be 41°F or below when received.
VERIFIED AGAINST THE SOURCE
“refrigerated, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be at a temperature of 5°C (41°F) or below when received.”
— FDA Food Code 2022, § 3-202.11(A) (U.S. Food and Drug Administration) ↗28A food handler is prepping a seafood dish on April 4, using shrimp and scallops. The shrimp has a use-by date of April 8, and the scallops have a use-by date of April 10. What is the use-by date for the seafood dish?
April 8. FDA Food Code 2022 § 3-501.17(C) requires a combined food to keep the date marking of the earliest-prepared ingredient.
VERIFIED AGAINST THE SOURCE
“that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliestprepared or first-prepared ingredient.”
— FDA Food Code 2022, § 3-501.17(C) (U.S. Food and Drug Administration) ↗29When washing hands, what is the minimum time you should scrub with soap: 5 seconds, 10 seconds, 20 seconds, or 40 seconds?
10 seconds. FDA Food Code 2022 § 2-301.12(B)(3) requires rubbing hands together vigorously for at least 10 to 15 seconds; the whole wash takes at least 20 seconds.
VERIFIED AGAINST THE SOURCE
“FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK”
— FDA Food Code 2022, § 2-301.12(A) (U.S. Food and Drug Administration) ↗30If all proper hand washing steps are followed, how long should the entire process take?
At least 20 seconds. FDA Food Code 2022 § 2-301.12(A) requires food employees to clean their hands and exposed arms for at least 20 seconds.
VERIFIED AGAINST THE SOURCE
“FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK”
— FDA Food Code 2022, § 2-301.12(A) (U.S. Food and Drug Administration) ↗31A thermometer used to measure the temperature of food must be accurate to what temperature?
±2°F, or ±1°C. FDA Food Code 2022 § 4-203.11 requires Fahrenheit-only food thermometers to be accurate to ±2°F and Celsius or dual-scale ones to ±1°C.
VERIFIED AGAINST THE SOURCE
“FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use.”
— FDA Food Code 2022, § 4-203.11(A) (U.S. Food and Drug Administration) ↗32When a utensil is stored in water between uses, what are the requirements?
Running water that flushes particles to the drain, or a container of water held at 135°F or higher. FDA Food Code 2022 § 3-304.12(D) and (F) allow both methods.
VERIFIED AGAINST THE SOURCE
“In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).”
— FDA Food Code 2022, § 3-304.12(F) (U.S. Food and Drug Administration) ↗33Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least how many inches?
4 inches (10 cm). FDA Food Code 2022 § 4-402.12(D) requires counter-mounted equipment that is not easily movable to be on legs giving at least 4 inches of clearance.
VERIFIED AGAINST THE SOURCE
“COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be elevated on legs that provide at least a 10 centimeter (4 inch) clearance between the table and the EQUIPMENT.”
— FDA Food Code 2022, § 4-402.12(D) (U.S. Food and Drug Administration) ↗34For at least how many days must shellfish tags be kept on file after the last shellstock from the container is sold, served, or thrown out?
90 days. FDA Food Code 2022 § 3-203.12 requires the date the last shellfish was sold or served to be recorded on the tag, and the tags kept for 90 calendar days from that date.
VERIFIED AGAINST THE SOURCE
“The date when the last MOLLUSCAN SHELLFISH from the container is sold or served shall be recorded on the tag, label, or invoice”
— FDA Food Code 2022, § 3-203.12(B) (U.S. Food and Drug Administration) ↗35Raw shell eggs must be received at a food establishment in refrigerated equipment that keeps them at a temperature of what or less?
45°F (7°C). FDA Food Code 2022 § 3-202.11(C) requires raw eggs to be received in refrigerated equipment with an ambient air temperature of 45°F or less.
VERIFIED AGAINST THE SOURCE
“Raw EGGS shall be received in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.”
— FDA Food Code 2022, § 3-202.11(C) (U.S. Food and Drug Administration) ↗36Floor-mounted equipment must have legs that are at least how tall?
6 inches (15 cm). FDA Food Code 2022 § 4-402.12(A) requires floor-mounted equipment that is not easily movable to be sealed to the floor or on legs giving at least 6 inches of clearance.
VERIFIED AGAINST THE SOURCE
“floor-mounted EQUIPMENT that is not EASILY MOVABLE shall be SEALED to the floor or elevated on legs that provide at least a 15 centimeter (6 inch) clearance between the floor and the EQUIPMENT.”
— FDA Food Code 2022, § 4-402.12(A) (U.S. Food and Drug Administration) ↗37To ensure proper protection for foods during storage, the bottom shelf should be at least how far off the floor?
6 inches (15 cm). FDA Food Code 2022 § 3-305.11(A)(3) requires food to be stored at least 6 inches above the floor, except packaged food on case lot handling equipment.
VERIFIED AGAINST THE SOURCE
“FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT”
— FDA Food Code 2022, § 3-305.11(B) (U.S. Food and Drug Administration) ↗38Outdoor garbage containers must be equipped with what?
Tight-fitting lids, doors, or covers. FDA Food Code 2022 § 5-501.113(A) requires refuse receptacles used outside the food establishment to have tight-fitting lids, doors, or covers.
VERIFIED AGAINST THE SOURCE
“Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.”
— FDA Food Code 2022, § 5-501.113(A) (U.S. Food and Drug Administration) ↗39Which piece of jewelry can be worn on a food handler's hand or arm?
A plain ring, such as a wedding band. FDA Food Code 2022 § 2-303.11 bars jewelry on the arms and hands while preparing food, except a plain ring.
VERIFIED AGAINST THE SOURCE
“Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.”
— FDA Food Code 2022, § 2-303.11 (U.S. Food and Drug Administration) ↗40When and where can you eat, drink, or smoke at work?
Only in designated areas where exposed food and clean equipment, utensils, and linens cannot be contaminated. FDA Food Code 2022 § 2-401.11(A) sets this rule.
VERIFIED AGAINST THE SOURCE
“an EMPLOYEE shall eat, drink, or use any form of TOBACCO PRODUCTS only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.”
— FDA Food Code 2022, § 2-401.11(A) (U.S. Food and Drug Administration) ↗41What is the rule on fingernail length for food employees?
Keep them trimmed and filed so the edges and surfaces are cleanable and not rough. FDA Food Code 2022 § 2-302.11(A) sets this rule.
VERIFIED AGAINST THE SOURCE
“FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.”
— FDA Food Code 2022, § 2-302.11(A) (U.S. Food and Drug Administration) ↗42Food handlers may wear nail polish when working with exposed food only if what?
Only if they wear intact gloves in good repair. FDA Food Code 2022 § 2-302.11(B) bars fingernail polish and artificial nails with exposed food unless intact gloves are worn.
VERIFIED AGAINST THE SOURCE
“Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD.”
— FDA Food Code 2022, § 2-302.11(B) (U.S. Food and Drug Administration) ↗43What is the important reason to wear a hair restraint?
To keep hair from contacting exposed food, clean equipment, utensils, and linens. FDA Food Code 2022 § 2-402.11(A) requires hair restraints designed and worn for that purpose.
VERIFIED AGAINST THE SOURCE
“FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from”
— FDA Food Code 2022, § 2-402.11(A) (U.S. Food and Drug Administration) ↗44True or false: waiters, waitresses, and counter staff are required to wear hairnets.
False. FDA Food Code 2022 § 2-402.11(B) exempts counter staff who only serve beverages and wrapped food, hosts, and wait staff if they present a minimal risk of contaminating exposed food.
VERIFIED AGAINST THE SOURCE
“This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD”
— FDA Food Code 2022, § 2-402.11(B) (U.S. Food and Drug Administration) ↗45When can a food handler diagnosed with jaundice return to work?
When the regulatory authority approves. FDA Food Code 2022 § 2-201.13(B) lets the person in charge reinstate an employee excluded for jaundice only with approval from the regulatory authority plus a listed condition.
VERIFIED AGAINST THE SOURCE
“Reinstate a FOOD EMPLOYEE who was EXCLUDED as specified under ¶ 2-201.12(B) if the PERSON IN CHARGE obtains APPROVAL from the REGULATORY AUTHORITY and one of the following conditions is met”
— FDA Food Code 2022, § 2-201.13(B) (U.S. Food and Drug Administration) ↗46What symptom requires a food handler to be excluded from the operation?
Jaundice. FDA Food Code 2022 § 2-201.12(B) requires excluding an employee with jaundice that began within the last 7 days, unless a health practitioner documents it is not hepatitis A or another fecal-oral infection.
VERIFIED AGAINST THE SOURCE
“Exclude a food employee who is: (1) Jaundiced and the onset of jaundice occurred within the last 7 calendar days, unless the FOOD EMPLOYEE provides to the PERSON IN CHARGE written medical documentation from a HEALTH PRACTITIONER”
— FDA Food Code 2022, § 2-201.12(B) (U.S. Food and Drug Administration) ↗47A food handler comes to work with diarrhea. What should the manager tell the food handler to do?
Go home (exclude the employee). FDA Food Code 2022 § 2-201.12(A)(1) requires excluding a food employee who has vomiting or diarrhea, unless it is from a noninfectious condition.
VERIFIED AGAINST THE SOURCE
“Symptomatic with vomiting or diarrhea”
— FDA Food Code 2022, § 2-201.12(A)(1) (U.S. Food and Drug Administration) ↗48When should a food handler with a sore throat and fever be excluded from the operation?
When the establishment serves a highly susceptible population. FDA Food Code 2022 § 2-201.12(H) requires exclusion there; elsewhere the employee is restricted.
VERIFIED AGAINST THE SOURCE
“Exclude the food employee who works in a food establishment serving a highly susceptible population”
— FDA Food Code 2022, § 2-201.12(H)(1) (U.S. Food and Drug Administration) ↗49When can a food handler with a sore throat and a fever return to work with or around food?
When they give the person in charge written medical documentation from a health practitioner, such as proof of more than 24 hours of antibiotic therapy for strep. FDA Food Code 2022 § 2-201.13(H) sets this rule.
VERIFIED AGAINST THE SOURCE
“Has received antibiotic therapy for Streptococcus pyogenes infection for more than 24 hours”
— FDA Food Code 2022, § 2-201.13(H)(1) (U.S. Food and Drug Administration) ↗50What must a food handler with a hand wound do to safely work with food?
Cover the wound with an impermeable cover, such as a bandage or finger cot, and wear a single-use glove over it. FDA Food Code 2022 § 2-401.13 sets this rule.
VERIFIED AGAINST THE SOURCE
“If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a FOOD EMPLOYEE working with exposed FOOD shall be covered with a single-use glove.”
— FDA Food Code 2022, § 2-401.13 (U.S. Food and Drug Administration) ↗51A food handler is preparing a raw carrot garnish for a cheeseburger platter. Bare-hand contact is allowed when the food handler is performing what activity with the carrots?
Washing them. FDA Food Code 2022 § 3-301.11(B) bars bare-hand contact with ready-to-eat food except when washing fruits and vegetables.
VERIFIED AGAINST THE SOURCE
“Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves”
— FDA Food Code 2022, § 3-301.11(B) (U.S. Food and Drug Administration) ↗52True or false: when serving highly susceptible populations, it is OK to handle ready-to-eat foods with bare hands as long as you wash your hands first.
False. FDA Food Code 2022 § 3-801.11(D) bars food employees in an establishment serving a highly susceptible population from bare-hand contact with ready-to-eat food.
VERIFIED AGAINST THE SOURCE
“FOOD EMPLOYEES not serving a HIGHLY SUSCEPTIBLE POPULATION may contact exposed, READY-TO-EAT FOOD with their bare hands if:”
— FDA Food Code 2022, § 3-301.11(E) (U.S. Food and Drug Administration) ↗53An air gap is required above the rim of a sink and a faucet equal to what: 2 inches; 1 inch or twice the diameter of the faucet; 4 inches; or 2 inches or four times the diameter of the faucet?
1 inch or twice the diameter of the faucet. FDA Food Code 2022 § 5-202.13 requires an air gap of at least twice the diameter of the water supply inlet and never less than 1 inch.
VERIFIED AGAINST THE SOURCE
“An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).”
— FDA Food Code 2022, § 5-202.13 (U.S. Food and Drug Administration) ↗54Employees frequently use a chlorine spray to sanitize counters. Where can they store the spray between uses: by the food preparation sink, on a shelf in the linen closet, on a shelf near the counters, or in a cabinet separate from food?
In a cabinet, separate from food. FDA Food Code 2022 § 7-201.11 requires toxic materials to be separated by spacing or partitioning and never stored above food, equipment, utensils, or linens.
VERIFIED AGAINST THE SOURCE
“Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning”
— FDA Food Code 2022, § 7-201.11(A) (U.S. Food and Drug Administration) ↗55Which of the following is an acceptable serving practice at a self-service bar: holding hot, potentially hazardous foods at 120°F; storing raw meat next to ready-to-eat food; allowing guests to reuse glassware for beverage refills; or allowing guests to use the same plate for a return trip to the self-service bar?
Allowing guests to reuse glassware for beverage refills. FDA Food Code 2022 § 3-304.16 lets self-service customers reuse drinking cups when refilling is contamination-free, but bars them from using soiled tableware to get more food.
VERIFIED AGAINST THE SOURCE
“self-service CONSUMERS may not be allowed to use soiled TABLEWARE, including SINGLE-SERVICE ARTICLES, to obtain additional FOOD from the display and serving EQUIPMENT.”
— FDA Food Code 2022, § 3-304.16(B) (U.S. Food and Drug Administration) ↗56Records for fish that will be eaten raw or partially cooked must be kept for how long: 90 days from the sale of the fish, 60 days from the date of the fish delivery, 90 days from the date of the fish delivery, or 60 days from the sale of the fish?
90 days from the sale of the fish. FDA Food Code 2022 § 3-402.12(A) requires the freezing records to be kept for 90 calendar days beyond the time of service or sale of the fish.
VERIFIED AGAINST THE SOURCE
“shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH.”
— FDA Food Code 2022, § 3-402.12(A) (U.S. Food and Drug Administration) ↗57What is the purpose of covering the food when cooking it in a microwave oven: to make sure the food is cooked through, to keep the food from drying out, to let heat reach the food more evenly, or to allow the food temperature to even out?
To keep the food from drying out. FDA Food Code 2022 § 3-401.12(B) requires raw animal foods cooked in a microwave to be covered to retain surface moisture.
VERIFIED AGAINST THE SOURCE
“Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium.”
— FDA Food Code 2022, § 3-401.12(D) (U.S. Food and Drug Administration) ↗58What is a requirement for handwashing sinks: a hand lotion dispenser, linens for drying hands, warm water at least 110°F (43°C), or a sign reminding workers to wash their hands?
A sign reminding workers to wash their hands. FDA Food Code 2022 § 6-301.14 requires a handwashing sign or poster at every handwashing sink used by food employees.
VERIFIED AGAINST THE SOURCE
“A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.”
— FDA Food Code 2022, § 6-301.14 (U.S. Food and Drug Administration) ↗59Handwashing stations are required in which area: near chemical, dirty linen, and garbage storage areas; in food prep, service, and dishwashing areas; near areas designated for smoke breaks; or all of these?
In food prep, service, and dishwashing areas. FDA Food Code 2022 § 5-204.11 requires handwashing sinks located for convenient use in food preparation, food dispensing, and warewashing areas, and in or next to toilet rooms.
VERIFIED AGAINST THE SOURCE
“To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas”
— FDA Food Code 2022, § 5-204.11(A) (U.S. Food and Drug Administration) ↗60What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41˚F (5˚C): 3 days, 5 days, 7 days, or 10 days?
7 days. FDA Food Code 2022 § 3-501.17(A) allows ready-to-eat TCS food held at 41°F or less for a maximum of 7 days.
VERIFIED AGAINST THE SOURCE
“refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days.”
— FDA Food Code 2022, § 3-501.17(A) (U.S. Food and Drug Administration) ↗61Under the FDA Food Code, TCS food reheated in a microwave oven for hot holding must reach what temperature, and how long must it then stand covered?
At least 165°F (74°C) in all parts, then it stands covered for 2 minutes. FDA Food Code 2022 § 3-403.11(B) sets both steps for microwave reheating.
VERIFIED AGAINST THE SOURCE
“the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating”
— FDA Food Code 2022, § 3-403.11(B) (U.S. Food and Drug Administration) ↗62When food is reheated for hot holding, what is the most time it may spend between 41°F and its required reheating temperature?
2 hours, and the reheating must be done rapidly. FDA Food Code 2022 § 3-403.11(D) sets this limit.
VERIFIED AGAINST THE SOURCE
“Reheating for hot holding as specified under ¶¶ (A) - (C) of this section shall be done rapidly and the time the food is between 5ºC (41ºF) and the temperatures specified under ¶¶ (A) - (C) of this section may not exceed 2 hours.”
— FDA Food Code 2022, § 3-403.11(D) (U.S. Food and Drug Administration) ↗63Ready-to-eat TCS food that was commercially processed and packaged in an inspected food processing plant must be heated to what temperature when reheated for hot holding?
At least 135°F (57°C). FDA Food Code 2022 § 3-403.11(C) sets this lower reheating temperature for commercially processed food.
VERIFIED AGAINST THE SOURCE
“shall be heated to a temperature of at least 57°C (135°F) when being reheated for hot holding.”
— FDA Food Code 2022, § 3-403.11(C) (U.S. Food and Drug Administration) ↗64TCS food prepared from room-temperature ingredients, such as reconstituted food or canned tuna, must be cooled to 41°F or less within how many hours?
Within 4 hours. FDA Food Code 2022 § 3-501.14(B) sets this cooling limit for food made from ambient-temperature ingredients.
VERIFIED AGAINST THE SOURCE
“TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5°C (41°F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.”
— FDA Food Code 2022, § 3-501.14(B) (U.S. Food and Drug Administration) ↗65Which methods does the FDA Food Code list for cooling TCS food: placing it in shallow pans, stirring it in a container set in an ice water bath, adding ice as an ingredient, or all three?
All three are listed cooling methods. FDA Food Code 2022 § 3-501.15(A) names each of them.
VERIFIED AGAINST THE SOURCE
“Adding ice as an ingredient”
— FDA Food Code 2022, § 3-501.15(A) (U.S. Food and Drug Administration) ↗66TCS food that was cooked and is delivered hot must be at what temperature or above when it is received?
135°F (57°C) or above. FDA Food Code 2022 § 3-202.11(D) sets this receiving temperature for hot food.
VERIFIED AGAINST THE SOURCE
“TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked to a temperature and for a time specified under §§ 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57°C (135°F) or above.”
— FDA Food Code 2022, § 3-202.11(D) (U.S. Food and Drug Administration) ↗67A food labeled frozen and shipped frozen by a food processing plant must be in what condition when it is received?
It must be received frozen. FDA Food Code 2022 § 3-202.11(E) sets this rule.
VERIFIED AGAINST THE SOURCE
“A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen.”
— FDA Food Code 2022, § 3-202.11(E) (U.S. Food and Drug Administration) ↗68Upon receipt, TCS food must be free of evidence of what?
Previous temperature abuse. FDA Food Code 2022 § 3-202.11(F) sets this receiving condition.
VERIFIED AGAINST THE SOURCE
“Upon receipt, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be free of evidence of previous temperature abuse.”
— FDA Food Code 2022, § 3-202.11(F) (U.S. Food and Drug Administration) ↗69In a stationary rack, single-temperature dish machine, what is the lowest temperature allowed for the hot water sanitizing rinse as it enters the manifold?
165°F (74°C). FDA Food Code 2022 § 4-501.112(A)(1) sets this minimum for stationary rack, single-temperature machines.
VERIFIED AGAINST THE SOURCE
“For a stationary rack, single temperature machine, 74°C (165°F)”
— FDA Food Code 2022, § 4-501.112(A)(1) (U.S. Food and Drug Administration) ↗70Unless a special pH and temperature condition applies, what is the minimum contact time for a chlorine sanitizing solution?
At least 10 seconds. FDA Food Code 2022 § 4-703.11(C)(1) sets this contact time.
VERIFIED AGAINST THE SOURCE
“a contact time of at least 10 seconds for a chlorine solution specified under ¶ 4-501.114(A)”
— FDA Food Code 2022, § 4-703.11(C)(1) (U.S. Food and Drug Administration) ↗71How long must a 50 mg/L chlorine solution with a pH of 10 or less and a temperature of at least 100°F stay in contact with a surface to sanitize it?
At least 7 seconds. FDA Food Code 2022 § 4-703.11(C)(2) sets this shorter contact time.
VERIFIED AGAINST THE SOURCE
“A contact time of at least 7 seconds for a chlorine solution of 50 MG/L that has a PH of 10 or less and a temperature of at least 38°C (100°F)”
— FDA Food Code 2022, § 4-703.11(C)(2) (U.S. Food and Drug Administration) ↗72What must a food establishment provide so staff can check the strength of its sanitizing solutions?
A test kit or other device that accurately measures the concentration in mg/L. FDA Food Code 2022 §§ 4-302.14 and 4-501.116 require the kit and its use.
VERIFIED AGAINST THE SOURCE
“Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.”
— FDA Food Code 2022, § 4-501.116 (U.S. Food and Drug Administration) ↗73What is the first step of the FDA Food Code handwashing procedure?
Rinse under clean, running warm water. FDA Food Code 2022 § 2-301.12(B)(1) lists it first in the required order.
VERIFIED AGAINST THE SOURCE
“Rinse under clean, running warm water”
— FDA Food Code 2022, § 2-301.12(B)(1) (U.S. Food and Drug Administration) ↗74What must immediately follow the final rinse when a food employee washes hands?
Thorough drying. FDA Food Code 2022 § 2-301.12(B)(5) requires drying right after the cleaning procedure.
VERIFIED AGAINST THE SOURCE
“Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12.”
— FDA Food Code 2022, § 2-301.12(B)(5) (U.S. Food and Drug Administration) ↗75During the handwashing scrub, which area does the FDA Food Code say needs particular attention?
Underneath the fingernails. FDA Food Code 2022 § 2-301.12(B)(3)(a) calls out this area.
VERIFIED AGAINST THE SOURCE
“Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure”
— FDA Food Code 2022, § 2-301.12(B)(3)(a) (U.S. Food and Drug Administration) ↗76After washing, what may food employees use to touch a manually operated faucet handle or a restroom door handle?
Disposable paper towels or similar clean barriers. FDA Food Code 2022 § 2-301.12(C) allows this.
VERIFIED AGAINST THE SOURCE
“FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.”
— FDA Food Code 2022, § 2-301.12(C) (U.S. Food and Drug Administration) ↗77In which sink may food employees wash their hands: a food preparation sink, a warewashing sink, a mop sink, or a handwashing sink?
A handwashing sink (or an approved automatic handwashing facility). FDA Food Code 2022 § 2-301.15 bars the other sinks.
VERIFIED AGAINST THE SOURCE
“FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.”
— FDA Food Code 2022, § 2-301.15 (U.S. Food and Drug Administration) ↗78After which activities must food employees wash their hands: coughing or sneezing, using tobacco products, eating or drinking, or all of these?
All of these. FDA Food Code 2022 § 2-301.14(D) lists each of them.
VERIFIED AGAINST THE SOURCE
“after coughing, sneezing, using a handkerchief or disposable tissue, using TOBACCO PRODUCTS, eating, or drinking”
— FDA Food Code 2022, § 2-301.14(D) (U.S. Food and Drug Administration) ↗79What must a food employee do when switching from working with raw food to working with ready-to-eat food?
Wash their hands. FDA Food Code 2022 § 2-301.14(G) requires handwashing at this switch.
VERIFIED AGAINST THE SOURCE
“When switching between working with raw FOOD and working with READY-TO-EAT FOOD”
— FDA Food Code 2022, § 2-301.14(G) (U.S. Food and Drug Administration) ↗80Under the FDA Food Code, must food employees wash their hands before putting on gloves to start a task that involves food?
Yes. FDA Food Code 2022 § 2-301.14(H) requires it.
VERIFIED AGAINST THE SOURCE
“Before donning gloves to initiate a task that involves working with FOOD”
— FDA Food Code 2022, § 2-301.14(H) (U.S. Food and Drug Administration) ↗81A food employee reports having had typhoid fever within the past 3 months. What must the person in charge do?
Exclude the food employee. FDA Food Code 2022 § 2-201.12(C) requires exclusion.
VERIFIED AGAINST THE SOURCE
“EXCLUDE a food EMPLOYEE who is diagnosed with Typhoid fever, or reports having had Typhoid fever within the past 3 months as specified under Subparagraph 2-201.11(A)(3).”
— FDA Food Code 2022, § 2-201.12(C) (U.S. Food and Drug Administration) ↗82A food employee has a boil that is open or draining and not properly covered. What must the person in charge do?
Restrict the food employee. FDA Food Code 2022 § 2-201.12(I) requires restriction.
VERIFIED AGAINST THE SOURCE
“If a FOOD EMPLOYEE is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered as specified under Subparagraph 2-201.11(A)(1)(e), RESTRICT the FOOD EMPLOYEE.”
— FDA Food Code 2022, § 2-201.12(I) (U.S. Food and Drug Administration) ↗83A food employee has persistent sneezing and a runny nose that causes discharges. What may that employee not work with?
Exposed food; clean equipment, utensils, and linens; or unwrapped single-service or single-use articles. FDA Food Code 2022 § 2-401.12 bars this work.
VERIFIED AGAINST THE SOURCE
“FOOD EMPLOYEES experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLESERVICE or SINGLE-USE ARTICLES.”
— FDA Food Code 2022, § 2-401.12 (U.S. Food and Drug Administration) ↗84May a food employee drink from a closed beverage container while working?
Yes, if the container is handled to prevent contamination of the employee's hands, the container, and exposed food and clean equipment. FDA Food Code 2022 § 2-401.11(B) allows this.
VERIFIED AGAINST THE SOURCE
“A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:”
— FDA Food Code 2022, § 2-401.11(B) (U.S. Food and Drug Administration) ↗85How many tasks may one pair of single-use gloves be used for?
Only one task; they are discarded when damaged or soiled or when the operation is interrupted. FDA Food Code 2022 § 3-304.15(A) sets this rule.
VERIFIED AGAINST THE SOURCE
“single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.”
— FDA Food Code 2022, § 3-304.15(A) (U.S. Food and Drug Administration) ↗86When may cloth gloves be used in direct contact with food?
Only when the food will be cooked afterward, such as frozen food or a primal cut of meat. FDA Food Code 2022 § 3-304.15(D) sets this limit.
VERIFIED AGAINST THE SOURCE
“Cloth gloves may not be used in direct contact with FOOD unless the FOOD is subsequently cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT.”
— FDA Food Code 2022, § 3-304.15(D) (U.S. Food and Drug Administration) ↗87May slash-resistant gloves be used with ready-to-eat food that will not be cooked afterward?
Yes, if the gloves have a smooth, durable, and nonabsorbent outer surface. FDA Food Code 2022 § 3-304.15(C) allows this.
VERIFIED AGAINST THE SOURCE
“Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface”
— FDA Food Code 2022, § 3-304.15(C) (U.S. Food and Drug Administration) ↗88Between uses, where must in-use cloths for wiping counters be held?
In a chemical sanitizer solution at the concentration set in § 4-501.114. FDA Food Code 2022 § 3-304.14(B)(1) sets this rule.
VERIFIED AGAINST THE SOURCE
“Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114”
— FDA Food Code 2022, § 3-304.14(B)(1) (U.S. Food and Drug Administration) ↗89How often must in-use wiping cloths for counters and equipment surfaces be laundered?
Daily. FDA Food Code 2022 § 3-304.14(B)(2) sets this schedule.
VERIFIED AGAINST THE SOURCE
“Laundered daily as specified under ¶ 4-802.11(D).”
— FDA Food Code 2022, § 3-304.14(B)(2) (U.S. Food and Drug Administration) ↗90Wiping cloths used on surfaces that touch raw animal foods must be kept how?
Separate from cloths used for other purposes. FDA Food Code 2022 § 3-304.14(C) sets this rule.
VERIFIED AGAINST THE SOURCE
“Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes.”
— FDA Food Code 2022, § 3-304.14(C) (U.S. Food and Drug Administration) ↗91Where must containers of sanitizing solution that hold wet wiping cloths be stored?
Off the floor. FDA Food Code 2022 § 3-304.14(E) sets this storage rule.
VERIFIED AGAINST THE SOURCE
“Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor”
— FDA Food Code 2022, § 3-304.14(E) (U.S. Food and Drug Administration) ↗92May a food employee use a plate soiled by a customer to serve that customer a second portion?
No. FDA Food Code 2022 § 3-304.16(A) bars using customer-soiled tableware for second portions or refills.
VERIFIED AGAINST THE SOURCE
“FOOD EMPLOYEES may not use TABLEWARE, including SINGLE-SERVICE ARTICLES, soiled by the CONSUMER, to provide second portions or refills.”
— FDA Food Code 2022, § 3-304.16(A) (U.S. Food and Drug Administration) ↗93During storage, preparation, holding, and display, raw animal foods must be kept separate from which foods?
Raw ready-to-eat food (such as fish for sushi or fruits and vegetables) and cooked ready-to-eat food. FDA Food Code 2022 § 3-302.11(A)(1) requires this separation.
VERIFIED AGAINST THE SOURCE
“Cooked READY-TO-EAT FOOD”
— FDA Food Code 2022, § 3-302.11(A)(1)(b) (U.S. Food and Drug Administration) ↗94In a facility serving a highly susceptible population, what must replace raw eggs in Caesar salad, hollandaise sauce, or eggnog?
Pasteurized eggs or egg products. FDA Food Code 2022 § 3-801.11(B)(1) requires the substitution.
VERIFIED AGAINST THE SOURCE
“FOODS such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, EGGnog, ice cream, and EGG-fortified BEVERAGES”
— FDA Food Code 2022, § 3-801.11(B)(1) (U.S. Food and Drug Administration) ↗95Which of these may not be served ready-to-eat to a highly susceptible population: steak tartare, raw oysters, raw-marinated fish, or all of these?
All of these. FDA Food Code 2022 § 3-801.11(C) bars each of them.
VERIFIED AGAINST THE SOURCE
“Raw animal FOODS such as raw FISH, raw-marinated FISH, raw MOLLUSCAN SHELLFISH, and steak tartare”
— FDA Food Code 2022, § 3-801.11(C)(1) (U.S. Food and Drug Administration) ↗96May rare meat or soft-cooked eggs made from raw eggs be served to a highly susceptible population?
No. FDA Food Code 2022 § 3-801.11(C)(2) bars partially cooked animal food for this population.
VERIFIED AGAINST THE SOURCE
“A partially cooked animal FOOD such as lightly cooked FISH, rare MEAT, soft-cooked EGGS that are made from raw EGGS, and meringue”
— FDA Food Code 2022, § 3-801.11(C)(2) (U.S. Food and Drug Administration) ↗97In a facility serving a highly susceptible population, may raw eggs be combined for one customer's omelet that is cooked and served immediately?
Yes. FDA Food Code 2022 § 3-801.11(F)(1) exempts eggs combined right before cooking for one serving and served immediately.
VERIFIED AGAINST THE SOURCE
“The raw EGGS are combined immediately before cooking for one CONSUMER’S serving at a single meal, cooked as specified under Subparagraph 3-401.11(A)(1), and served immediately, such as an omelet, soufflé, or scrambled EGGS”
— FDA Food Code 2022, § 3-801.11(F)(1) (U.S. Food and Drug Administration) ↗98Poisonous or toxic materials may not be stored in what position relative to food, equipment, utensils, and linens?
Above them. FDA Food Code 2022 § 7-201.11(B) requires storing them in an area that is not above these items.
VERIFIED AGAINST THE SOURCE
“Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLEUSE ARTICLES”
— FDA Food Code 2022, § 7-201.11(B) (U.S. Food and Drug Administration) ↗99Which poisonous or toxic materials may be kept in a food establishment?
Only those needed to operate and maintain it, such as for cleaning and sanitizing equipment and controlling insects and rodents. FDA Food Code 2022 § 7-202.11(A) sets this limit.
VERIFIED AGAINST THE SOURCE
“Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT.”
— FDA Food Code 2022, § 7-202.11(A) (U.S. Food and Drug Administration) ↗100What must a permit holder do if a fire, flood, or sewage backup may create an imminent health hazard?
Immediately discontinue operations and notify the regulatory authority. FDA Food Code 2022 § 8-404.11(A) requires both.
VERIFIED AGAINST THE SOURCE
“a PERMIT HOLDER shall immediately discontinue operations and notify the REGULATORY AUTHORITY if an IMMINENT HEALTH HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, SEWAGE backup”
— FDA Food Code 2022, § 8-404.11(A) (U.S. Food and Drug Administration) ↗101After closing for an imminent health hazard, what must a permit holder obtain before reopening?
Approval from the regulatory authority. FDA Food Code 2022 § 8-404.12 requires it.
VERIFIED AGAINST THE SOURCE
“If operations are discontinued as specified under § 8-404.11 or otherwise according to LAW, the PERMIT HOLDER shall obtain approval from the REGULATORY AUTHORITY before resuming operations.”
— FDA Food Code 2022, § 8-404.12 (U.S. Food and Drug Administration) ↗102How does the FDA Food Code define the person in charge?
The individual present at the food establishment who is responsible for the operation at the time of inspection. FDA Food Code 2022 § 1-201.10(B) gives this definition.
VERIFIED AGAINST THE SOURCE
“"Person in charge" means the individual present at a FOOD ESTABLISHMENT who is responsible for the operation at the time of inspection.”
— FDA Food Code 2022, § 1-201.10(B) Person in charge (U.S. Food and Drug Administration) ↗103Under the FDA Food Code, what must the person in charge be certified as, in most food establishments?
A certified food protection manager who passed a test that is part of an accredited program. FDA Food Code 2022 § 2-102.12(A) sets this rule.
VERIFIED AGAINST THE SOURCE
“The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.”
— FDA Food Code 2022, § 2-102.12(A) (U.S. Food and Drug Administration) ↗104How does the FDA Food Code define a critical control point?
A point or procedure in a specific food system where loss of control may result in an unacceptable health risk. FDA Food Code 2022 § 1-201.10(B) gives this definition.
VERIFIED AGAINST THE SOURCE
“"Critical control point" means a point or procedure in a specific FOOD system where loss of control may result in an unacceptable health RISK.”
— FDA Food Code 2022, § 1-201.10(B) Critical control point (U.S. Food and Drug Administration) ↗105How does the FDA Food Code define a critical limit?
The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the hazard occurs. FDA Food Code 2022 § 1-201.10(B) gives this definition.
VERIFIED AGAINST THE SOURCE
“"Critical limit" means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a CRITICAL CONTROL POINT to minimize the RISK that the identified FOOD safety HAZARD may occur.”
— FDA Food Code 2022, § 1-201.10(B) Critical limit (U.S. Food and Drug Administration) ↗106Is sesame one of the major food allergens named in the FDA Food Code 2022?
Yes; it is listed with milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, and soybeans. FDA Food Code 2022 § 1-201.10(B) includes it in the definition.
VERIFIED AGAINST THE SOURCE
“Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, soybeans and sesame”
— FDA Food Code 2022, § 1-201.10(B) Major food allergen (U.S. Food and Drug Administration) ↗107May a mollusk or crustacean shell be used more than once as a serving container?
No. FDA Food Code 2022 § 4-502.14 limits shells to one use.
VERIFIED AGAINST THE SOURCE
“Mollusk and crustacea shells may not be used more than once as serving containers.”
— FDA Food Code 2022, § 4-502.14 (U.S. Food and Drug Administration) ↗108When must a handwashing sink be accessible, and what may it be used for?
It must be accessible at all times for employee use, and it may be used only for handwashing. FDA Food Code 2022 § 5-205.11(A) and (B) set both rules.
VERIFIED AGAINST THE SOURCE
“A HANDWASHING SINK may not be used for purposes other than handwashing.”
— FDA Food Code 2022, § 5-205.11(B) (U.S. Food and Drug Administration) ↗109A handwashing sink that is stocked with disposable towels must also be provided with what?
A waste receptacle. FDA Food Code 2022 § 6-301.20 requires it.
VERIFIED AGAINST THE SOURCE
“A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle”
— FDA Food Code 2022, § 6-301.20 (U.S. Food and Drug Administration) ↗110Besides food preparation, dispensing, and warewashing areas, where must handwashing sinks be located?
In, or immediately adjacent to, toilet rooms. FDA Food Code 2022 § 5-204.11(B) sets this location.
VERIFIED AGAINST THE SOURCE
“In, or immediately adjacent to, toilet rooms.”
— FDA Food Code 2022, § 5-204.11(B) (U.S. Food and Drug Administration) ↗111Shell eggs that have not been treated to destroy Salmonellae must be stored in refrigerated equipment with an ambient air temperature of what or less?
45°F (7°C) or less. FDA Food Code 2022 § 3-501.16(B) sets this storage temperature.
VERIFIED AGAINST THE SOURCE
“EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less.”
— FDA Food Code 2022, § 3-501.16(B) (U.S. Food and Drug Administration) ↗112When date marking a commercially processed ready-to-eat food after it is opened, which day counts as Day 1?
The day the original container is opened in the establishment. FDA Food Code 2022 § 3-501.17(B)(1) sets this count.
VERIFIED AGAINST THE SOURCE
“The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1”
— FDA Food Code 2022, § 3-501.17(B)(1) (U.S. Food and Drug Administration) ↗113May food prepared in a private home be used or offered for sale in a food establishment?
No. FDA Food Code 2022 § 3-201.11(B) bars home-prepared food.
VERIFIED AGAINST THE SOURCE
“FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT.”
— FDA Food Code 2022, § 3-201.11(B) (U.S. Food and Drug Administration) ↗114Under the consumer advisory rule, what are the two ways a menu may disclose raw or undercooked animal foods?
Describe the food (for example, oysters on the half shell (raw oysters)), or asterisk it to a footnote saying it is served raw or undercooked. FDA Food Code 2022 § 3-603.11(B) lists both.
VERIFIED AGAINST THE SOURCE
“Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.”
— FDA Food Code 2022, § 3-603.11(B)(2) (U.S. Food and Drug Administration) ↗115Before TCS food is held using time only as the public health control for up to 4 hours, what must its starting temperature be?
41°F or less if taken from cold holding, or 135°F or higher if taken from hot holding. FDA Food Code 2022 § 3-501.19(B)(1) sets these starting temperatures.
VERIFIED AGAINST THE SOURCE
“the FOOD shall have an initial temperature of 5°C (41ºF) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control”
— FDA Food Code 2022, § 3-501.19(B)(1) (U.S. Food and Drug Administration) ↗116When time is used as the public health control for up to 4 hours, what time must the food be marked with?
The time that is 4 hours past the point it was removed from temperature control. FDA Food Code 2022 § 3-501.19(B)(3) requires this marking.
VERIFIED AGAINST THE SOURCE
“The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control”
— FDA Food Code 2022, § 3-501.19(B)(3) (U.S. Food and Drug Administration) ↗117When may cloth napkins or other linens touch food?
Only when they line a container for serving food and are replaced each time the container is refilled for a new customer. FDA Food Code 2022 § 3-304.13 sets this rule.
VERIFIED AGAINST THE SOURCE
“LINENS, such as cloth napkins, may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.”
— FDA Food Code 2022, § 3-304.13 (U.S. Food and Drug Administration) ↗118May ice that was used to cool the outside of melons or canned drinks later be used as food?
No. FDA Food Code 2022 § 3-303.11 bars using coolant ice as food.
VERIFIED AGAINST THE SOURCE
“After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD.”
— FDA Food Code 2022, § 3-303.11 (U.S. Food and Drug Administration) ↗119What must food employees do about bare-hand contact with exposed food that is not ready to eat?
Keep bare hand and arm contact with it to a minimum. FDA Food Code 2022 § 3-301.11(C) sets this rule.
VERIFIED AGAINST THE SOURCE
“FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.”
— FDA Food Code 2022, § 3-301.11(C) (U.S. Food and Drug Administration) ↗120When may any thawing method be used for frozen ready-to-eat food?
When a portion is thawed and prepared for immediate service in response to one customer's order. FDA Food Code 2022 § 3-501.13(D) allows this.
VERIFIED AGAINST THE SOURCE
“Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.”
— FDA Food Code 2022, § 3-501.13(D) (U.S. Food and Drug Administration) ↗Know questions we're missing?
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