,Q1 DEMONSTRATE MASTERY OF CORE CONCEPTS
A sous-vide cooked beef roast is vacuum-sealed and held at 130°F for 4 hours
before rapid chilling. Which combination of time and temperature parameters
would a Virginia food safety manager cite as the critical control point for
Clostridium perfringens spore inactivation under the 2022 FDA Food Code?
A. 130°F for 112 minutes
B. 135°F for 36 minutes CORRECT
C. 145°F for 13 minutes
D. 150°F for 3 minutes
RATIONALE: The 2022 FDA Food Code requires a 5-log reduction of C. perfringens spores,
achieved by cooking at 135°F for 36 minutes (or equivalent lethality). Option A is insufficient for
spore kill, while C and D are excessive for this specific organism and would overcook the
product.
Q2 DEMONSTRATE MASTERY OF CORE CONCEPTS
During a routine inspection, a Virginia health inspector observes a food employee
with an uncovered cut on the hand. According to the 2022 Food Code, which of
the following is the most appropriate immediate corrective action?
A. Exclude the employee from the food establishment until the wound is healed.
B. Restrict the employee to non-food-handling duties until the wound is covered.
C. Require the employee to wear a single-use glove over the uncovered wound.
D. Instruct the employee to wash hands and apply a waterproof bandage, then wear a glove.
CORRECT
RATIONALE: The Food Code mandates that a wound must be covered with a waterproof
bandage, and if on the hand, a single-use glove must be worn over it. Exclusion or restriction is
not required for a minor cut; simply wearing a glove over an uncovered wound is insufficient.
Page 2
,Q3 DEMONSTRATE MASTERY OF CORE CONCEPTS
A Virginia restaurant uses a reduced-oxygen packaging (ROP) system for fresh
fish. Which of the following conditions would require the food safety manager to
implement a HACCP plan specifically for Clostridium botulinum control?
A. The fish is stored at 41°F or below for no more than 72 hours. CORRECT
B. The fish is cooked to 145°F for 15 seconds before packaging.
C. The fish is vacuum-sealed and held at 38°F for 10 days.
D. The fish is frozen at 0°F for 48 hours prior to packaging.
RATIONALE: ROP fish held at 41°F or below for up to 72 hours is exempt from a HACCP plan
for C. botulinum under the Food Code. Options B, C, and D either involve cooking, extended
holding, or freezing, which may require a HACCP plan or are not the specific exemption criteria.
Q4 DEMONSTRATE MASTERY OF CORE CONCEPTS
A food safety manager is evaluating a new chemical sanitizer. The label states it is
an EPA-registered sanitizer for food-contact surfaces. Which additional factor is
critical to verify for compliance with the 2022 Food Code?
A. The sanitizer must be rinsed with potable water after use.
B. The sanitizer must achieve a 5-log reduction of pathogens in 30 seconds.
C. The sanitizer must be used at the concentration and contact time specified on the label.
CORRECT
D. The sanitizer must be approved by the Virginia Department of Health.
RATIONALE: The Food Code requires that sanitizers be used according to the manufacturer's
label instructions, including concentration, temperature, and contact time. EPA registration
ensures efficacy, but rinsing is not always required, and a 5-log reduction in 30 seconds is not a
universal standard.
Page 3
, Q5 DEMONSTRATE MASTERY OF CORE CONCEPTS
A Virginia food establishment receives a shipment of shellstock oysters. Which of
the following is the most appropriate action if the shellstock tags are missing?
A. Accept the shipment if the oysters are alive and stored at 45°F.
B. Reject the shipment and notify the regulatory authority. CORRECT
C. Accept the shipment and immediately shuck the oysters.
D. Accept the shipment if the supplier provides a written guarantee.
RATIONALE: Shellstock tags are required to be retained for 90 days from the date the last
shellstock is sold or served. Missing tags indicate a violation of traceability requirements, and the
shipment must be rejected. Accepting the shipment under any condition would compromise food
safety and regulatory compliance.
Q6 DEMONSTRATE MASTERY OF CORE CONCEPTS
A food safety manager is developing a cooling plan for a large batch of chili.
According to the 2022 Food Code, which cooling schedule is correct for cooked
potentially hazardous food?
A. 135°F to 70°F within 2 hours, and 70°F to 41°F within an additional 4 hours. CORRECT
B. 135°F to 70°F within 4 hours, and 70°F to 41°F within an additional 2 hours.
C. 135°F to 41°F within 6 hours total, with no intermediate step.
D. 135°F to 70°F within 1 hour, and 70°F to 41°F within an additional 5 hours.
RATIONALE: The Food Code specifies a two-stage cooling process: 135°F to 70°F within 2
hours, then 70°F to 41°F within an additional 4 hours, for a total of 6 hours. Option B reverses the
timeframes, C lacks the intermediate step, and D is not the standard requirement.
Page 4
A sous-vide cooked beef roast is vacuum-sealed and held at 130°F for 4 hours
before rapid chilling. Which combination of time and temperature parameters
would a Virginia food safety manager cite as the critical control point for
Clostridium perfringens spore inactivation under the 2022 FDA Food Code?
A. 130°F for 112 minutes
B. 135°F for 36 minutes CORRECT
C. 145°F for 13 minutes
D. 150°F for 3 minutes
RATIONALE: The 2022 FDA Food Code requires a 5-log reduction of C. perfringens spores,
achieved by cooking at 135°F for 36 minutes (or equivalent lethality). Option A is insufficient for
spore kill, while C and D are excessive for this specific organism and would overcook the
product.
Q2 DEMONSTRATE MASTERY OF CORE CONCEPTS
During a routine inspection, a Virginia health inspector observes a food employee
with an uncovered cut on the hand. According to the 2022 Food Code, which of
the following is the most appropriate immediate corrective action?
A. Exclude the employee from the food establishment until the wound is healed.
B. Restrict the employee to non-food-handling duties until the wound is covered.
C. Require the employee to wear a single-use glove over the uncovered wound.
D. Instruct the employee to wash hands and apply a waterproof bandage, then wear a glove.
CORRECT
RATIONALE: The Food Code mandates that a wound must be covered with a waterproof
bandage, and if on the hand, a single-use glove must be worn over it. Exclusion or restriction is
not required for a minor cut; simply wearing a glove over an uncovered wound is insufficient.
Page 2
,Q3 DEMONSTRATE MASTERY OF CORE CONCEPTS
A Virginia restaurant uses a reduced-oxygen packaging (ROP) system for fresh
fish. Which of the following conditions would require the food safety manager to
implement a HACCP plan specifically for Clostridium botulinum control?
A. The fish is stored at 41°F or below for no more than 72 hours. CORRECT
B. The fish is cooked to 145°F for 15 seconds before packaging.
C. The fish is vacuum-sealed and held at 38°F for 10 days.
D. The fish is frozen at 0°F for 48 hours prior to packaging.
RATIONALE: ROP fish held at 41°F or below for up to 72 hours is exempt from a HACCP plan
for C. botulinum under the Food Code. Options B, C, and D either involve cooking, extended
holding, or freezing, which may require a HACCP plan or are not the specific exemption criteria.
Q4 DEMONSTRATE MASTERY OF CORE CONCEPTS
A food safety manager is evaluating a new chemical sanitizer. The label states it is
an EPA-registered sanitizer for food-contact surfaces. Which additional factor is
critical to verify for compliance with the 2022 Food Code?
A. The sanitizer must be rinsed with potable water after use.
B. The sanitizer must achieve a 5-log reduction of pathogens in 30 seconds.
C. The sanitizer must be used at the concentration and contact time specified on the label.
CORRECT
D. The sanitizer must be approved by the Virginia Department of Health.
RATIONALE: The Food Code requires that sanitizers be used according to the manufacturer's
label instructions, including concentration, temperature, and contact time. EPA registration
ensures efficacy, but rinsing is not always required, and a 5-log reduction in 30 seconds is not a
universal standard.
Page 3
, Q5 DEMONSTRATE MASTERY OF CORE CONCEPTS
A Virginia food establishment receives a shipment of shellstock oysters. Which of
the following is the most appropriate action if the shellstock tags are missing?
A. Accept the shipment if the oysters are alive and stored at 45°F.
B. Reject the shipment and notify the regulatory authority. CORRECT
C. Accept the shipment and immediately shuck the oysters.
D. Accept the shipment if the supplier provides a written guarantee.
RATIONALE: Shellstock tags are required to be retained for 90 days from the date the last
shellstock is sold or served. Missing tags indicate a violation of traceability requirements, and the
shipment must be rejected. Accepting the shipment under any condition would compromise food
safety and regulatory compliance.
Q6 DEMONSTRATE MASTERY OF CORE CONCEPTS
A food safety manager is developing a cooling plan for a large batch of chili.
According to the 2022 Food Code, which cooling schedule is correct for cooked
potentially hazardous food?
A. 135°F to 70°F within 2 hours, and 70°F to 41°F within an additional 4 hours. CORRECT
B. 135°F to 70°F within 4 hours, and 70°F to 41°F within an additional 2 hours.
C. 135°F to 41°F within 6 hours total, with no intermediate step.
D. 135°F to 70°F within 1 hour, and 70°F to 41°F within an additional 5 hours.
RATIONALE: The Food Code specifies a two-stage cooling process: 135°F to 70°F within 2
hours, then 70°F to 41°F within an additional 4 hours, for a total of 6 hours. Option B reverses the
timeframes, C lacks the intermediate step, and D is not the standard requirement.
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