CRSS CREDENTIAL PRACTICE SOLUTION
STUDY SHEET QUESTIONS AND DETAILED
ANSWERS
●● A "plumber's bowl" must be provided to collect water at an indirect
drain.
Answer: True
●● A 3 compartment sink is not required in a restaurant if a mechanical
dishwasher is provided.
Answer: False
●● A backflow preventer is required at the water inlet of the soda system
carbonator.
Answer: True
●● A backflow preventer must be provided when equipment is
connected directly to the water supply.
Answer: True
●● A calibrated food thermometer should be cleaned and sanitized prior
to use
Answer: True
,●● A consumer advisory is required when eggs are cooked to an internal
temperature of 145°F.
Answer: False
●● A food of plant origin that is heat treated - TCS?
Answer: Yes
●● A group of viruses that cause the "stomach flu", it is the most
common cause of foodborne illness, found in the stool of infected people
Answer: Norovirus
●● A hand wash sink requires an indirect drain.
Answer: False
●● A maximum fine of $500 per day per violation can be assessed
against a food service establishment.
Answer: False, $2000
●● A maximum of 2 flats of raw eggs can be held unrefrigerated at the
grill for up to 24 hours.
Answer: False, Hold eggs under refrigeration (41°F or less) until they
are used
,●● A person with a Food Manager's Certificate must be onsite during all
hours when the temporary food service is operating.
Answer: True
●● A restaurant can deny access to an inspector if it's during a busy
period.
Answer: False
●● A restaurant must submit a written proposal and receive approval
from the Department prior to catering or delivering foods.
Answer: True
●● A restaurant operator can spray toxic chemicals to control
cockroaches as long as the restaurant is closed when the chemicals are
sprayed.
Answer: False
●● A spray hose nozzle that hangs below the rim of a 3 compartment
sink is a critical violation.
Answer: True, Air gaps are not only found on drains but are required at
fixtures. Backflow prevention
, ●● A thermometer must be provided in a refrigerator only when you
think it is not working properly.
Answer: False, Refrigerators should be equipped with thermometers
placed in the warmest area of the units (generally near the door) at all
times.
●● Active Managerial Control is a reactive approach to food safety as
opposed to a preventive approach.
Answer: False, preventative and ACTIVLY
●● Active Managerial Control is a system including self-inspections
conducted by restaurant staff.
Answer: True
●● After a restaurant is built, plans must be submitted to the Department
of Health for review.
Answer: False, Any new construction or significant renovation of a food
establishment requires the submission and approval of plans PRIOR to
the start of construction
●● After using TPHC to hold TCS foods at room temperature for 3
hours, the foods can be placed into the refrigerator for future use.
Answer: False, Food that is not used or sold within 4 hours MUST be
discarded, and cannot be returned to temperature control
STUDY SHEET QUESTIONS AND DETAILED
ANSWERS
●● A "plumber's bowl" must be provided to collect water at an indirect
drain.
Answer: True
●● A 3 compartment sink is not required in a restaurant if a mechanical
dishwasher is provided.
Answer: False
●● A backflow preventer is required at the water inlet of the soda system
carbonator.
Answer: True
●● A backflow preventer must be provided when equipment is
connected directly to the water supply.
Answer: True
●● A calibrated food thermometer should be cleaned and sanitized prior
to use
Answer: True
,●● A consumer advisory is required when eggs are cooked to an internal
temperature of 145°F.
Answer: False
●● A food of plant origin that is heat treated - TCS?
Answer: Yes
●● A group of viruses that cause the "stomach flu", it is the most
common cause of foodborne illness, found in the stool of infected people
Answer: Norovirus
●● A hand wash sink requires an indirect drain.
Answer: False
●● A maximum fine of $500 per day per violation can be assessed
against a food service establishment.
Answer: False, $2000
●● A maximum of 2 flats of raw eggs can be held unrefrigerated at the
grill for up to 24 hours.
Answer: False, Hold eggs under refrigeration (41°F or less) until they
are used
,●● A person with a Food Manager's Certificate must be onsite during all
hours when the temporary food service is operating.
Answer: True
●● A restaurant can deny access to an inspector if it's during a busy
period.
Answer: False
●● A restaurant must submit a written proposal and receive approval
from the Department prior to catering or delivering foods.
Answer: True
●● A restaurant operator can spray toxic chemicals to control
cockroaches as long as the restaurant is closed when the chemicals are
sprayed.
Answer: False
●● A spray hose nozzle that hangs below the rim of a 3 compartment
sink is a critical violation.
Answer: True, Air gaps are not only found on drains but are required at
fixtures. Backflow prevention
, ●● A thermometer must be provided in a refrigerator only when you
think it is not working properly.
Answer: False, Refrigerators should be equipped with thermometers
placed in the warmest area of the units (generally near the door) at all
times.
●● Active Managerial Control is a reactive approach to food safety as
opposed to a preventive approach.
Answer: False, preventative and ACTIVLY
●● Active Managerial Control is a system including self-inspections
conducted by restaurant staff.
Answer: True
●● After a restaurant is built, plans must be submitted to the Department
of Health for review.
Answer: False, Any new construction or significant renovation of a food
establishment requires the submission and approval of plans PRIOR to
the start of construction
●● After using TPHC to hold TCS foods at room temperature for 3
hours, the foods can be placed into the refrigerator for future use.
Answer: False, Food that is not used or sold within 4 hours MUST be
discarded, and cannot be returned to temperature control
