, Question 1
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
C. 145°F for 13 minutes
D. 150°F for 3 minutes
Correct Answer: B - 135°F for 36 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.
Question 2
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 Answer: D - Instruct the employee to wash hands and
Page 2
,apply a waterproof bandage, then wear a glove.
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.
Question 3
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.
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.
Correct Answer: A - The fish is stored at 41°F or below for no
more than 72 hours.
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.
Question 4
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.
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, C. The sanitizer must be used at the concentration and contact time
specified on the label.
D. The sanitizer must be approved by the Virginia Department of Health.
Correct Answer: C - The sanitizer must be used at the
concentration and contact time specified on the label.
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.
Question 5
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.
C. Accept the shipment and immediately shuck the oysters.
D. Accept the shipment if the supplier provides a written guarantee.
Correct Answer: B - Reject the shipment and notify the
regulatory authority.
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.
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
C. 145°F for 13 minutes
D. 150°F for 3 minutes
Correct Answer: B - 135°F for 36 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.
Question 2
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 Answer: D - Instruct the employee to wash hands and
Page 2
,apply a waterproof bandage, then wear a glove.
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.
Question 3
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.
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.
Correct Answer: A - The fish is stored at 41°F or below for no
more than 72 hours.
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.
Question 4
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.
Page 3
, C. The sanitizer must be used at the concentration and contact time
specified on the label.
D. The sanitizer must be approved by the Virginia Department of Health.
Correct Answer: C - The sanitizer must be used at the
concentration and contact time specified on the label.
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.
Question 5
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.
C. Accept the shipment and immediately shuck the oysters.
D. Accept the shipment if the supplier provides a written guarantee.
Correct Answer: B - Reject the shipment and notify the
regulatory authority.
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.
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