Food Safety Food Safety Management & Regulation Practice Questions
Food Safety Management & Regulation makes up 3 of every 50 questions on a Tigertest Food Safety practice test. Here are 10 of the 12 questions on it, each with the answer and the reason.
Updated by the Tigertest team. Built on the FDA Food Code (2017 and 2022). Your local code may differ; check with your health department.
1. Active managerial control in a food establishment focuses on controlling which of the following?
- A.Equipment depreciation and long-term repair costs
- B.The five CDC foodborne-illness risk factors
- C.Labor costs and employee scheduling
- D.Guest complaints about food quality
Answer: B. Active managerial control means a manager proactively controls the five CDC risk factors through policies, training, monitoring and corrective action. Quality complaints matter, but they are not the focus of food safety control.
2. During staff training, a manager reviews the five CDC risk factors for foodborne illness. Which practice is one of them?
- A.Serving food on disposable plates
- B.Using frozen instead of fresh vegetables
- C.Storing dry goods in original packaging
- D.Purchasing food from unsafe sources
Answer: D. The five CDC risk factors are purchasing from unsafe sources, failing to cook adequately, holding at improper temperatures, using contaminated equipment and poor personal hygiene. Disposable plates and frozen vegetables are not risk factors.
3. A manager is writing a new HACCP plan for the kitchen. What is the first of the seven HACCP principles?
- A.Conduct a hazard analysis
- B.Establish monitoring procedures
- C.Determine critical control points
- D.Establish critical limits
Answer: A. HACCP begins with a hazard analysis to identify biological, chemical and physical hazards. Critical control points are determined second, once the hazards are known.
4. In the seven HACCP principles, which principle comes immediately after establishing critical limits?
- A.Determine critical control points
- B.Identify corrective actions
- C.Establish monitoring procedures
- D.Verify that the system works
Answer: C. The order is hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, then record keeping. Corrective actions come after monitoring, because monitoring shows when a limit has been missed.
5. A restaurant's HACCP plan for chicken breasts covers receiving, refrigerated storage, breading, cooking and serving. Which step is the critical control point that eliminates pathogens?
- A.Breading
- B.Receiving
- C.Cooking
- D.Serving
Answer: C. A critical control point is the last step where a hazard can be prevented, eliminated or reduced to safe levels, and cooking to 165 F kills pathogens on chicken. Receiving is an important control, but it cannot eliminate pathogens already on the chicken.
6. A HACCP plan identifies cooking hamburger patties as a critical control point. Which is an appropriate critical limit for this step?
- A.155 F internal temperature for 17 seconds
- B.Cook until the juices run clear
- C.Grill each side for exactly 3 minutes
- D.Cook until the center is no longer pink inside
Answer: A. A critical limit is a measurable minimum or maximum, and ground meat must reach 155 F (68 C) for 17 seconds. Juice color and meat color are not reliable or measurable indicators of safety.
7. Which of the following operations requires a HACCP plan under the Food Code?
- A.Holding soup on a steam table
- B.Grilling steaks to order
- C.Serving cooked shrimp cocktail
- D.Operating a live molluscan shellfish display tank
Answer: D. The Food Code requires a HACCP plan for specialized processes such as live shellfish tanks, curing, smoking for preservation, reduced-oxygen packaging and sprouting seeds. Ordinary cooking and hot holding are controlled by standard procedures instead.
8. A chef wants to start smoking meats to preserve them rather than just for flavor. What must the operation obtain from the regulatory authority first?
- A.A smoker certification sticker
- B.A variance, supported by a HACCP plan
- C.A new building permit
- D.A food handler card for the chef doing the smoking
Answer: B. Smoking food for preservation is a specialized process that requires a variance, a document from the regulatory authority that allows a requirement to be waived or changed, usually backed by a HACCP plan. A food handler card does not authorize specialized processes.
9. A new restaurant is preparing to open. Under the Food Code, who must be a certified food protection manager?
- A.Only the dishwashing staff lead
- B.At least one employee with management authority
- C.Every employee who handles or serves food in the kitchen
- D.Only the owner of the business
Answer: B. The Food Code requires at least one employee with supervisory and management responsibility to be a certified food protection manager, and many jurisdictions require one on duty; check your local code. All staff still need documented training, but not manager certification.
10. A health inspector arrives during the lunch rush and asks to inspect the kitchen. What should the manager do first?
- A.Ask the inspector to return after lunch
- B.Refuse entry until the owner can arrive
- C.Finish cleaning the kitchen before allowing the inspector in
- D.Ask for identification, then accompany the inspector
Answer: D. The manager should verify the inspector's identification, cooperate, accompany them and take notes. Refusing or delaying entry can lead to permit suspension, because the regulatory authority has the right to inspect during operating hours.
Practice all 12 food safety management & regulation questions, and the rest of the 200-question bank, in the free Food Safety training sets. Questions you miss come back until you have mastered them.
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