20 questions from the FDA Food Code 2022. Pick an answer to see the rule and the section it comes from.
1. How should the delivery tube, chute, and orifice of beverage dispensing equipment be designed to protect them from manual contact?
Answer: By being recessed. The code specifies that recessing the components is the method used to protect them from being touched by hands.
FDA Food Code 2022, § 4-204.13: “The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed;”
2. How should a food worker handle READY-TO-EAT foods to prevent cross-contamination when serving?
Answer: By using suitable utensils such as deli tissue, spatulas, tongs, gloves, or dispensing equipment. Direct contact with bare hands is avoided in favor of using tools or gloves to keep food safe.
FDA Food Code 2022, § 2-103.11: “EMPLOYEES are preventing cross-contamination of READY-TO-EAT FOOD with bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT;”
3. What is the general rule for food that has been served or sold and is currently in the possession of a consumer?
Answer: It may not be offered as food for human consumption. Once food is in the consumer's possession, it generally cannot be served to anyone else, with specific exceptions for protected containers or sealed packages.
FDA Food Code 2022, § 3-306.14: “after being served or sold and in the possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may not be offered as FOOD for human consumption.”
4. What is the maximum temperature for receiving refrigerated Time/Temperature Control for Safety (TCS) foods?
Answer: 41°F (5°C) or below. The standard requirement for receiving refrigerated TCS foods is that they must be at 41°F or colder.
FDA Food Code 2022, § 3-202.11: “Except as specified in ¶ (B) of this section, refrigerated, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be at a temperature of 5oC (41oF) or below when received.”
5. When using time as a public health control for up to 4 hours, what is the maximum initial temperature allowed for ready-to-eat fruits or vegetables that become time/temperature control for safety foods upon cutting?
Answer: 21°C (70°F). Ready-to-eat cut fruits and vegetables are permitted to start at a warmer initial temperature of 21°C (70°F) compared to other foods.
FDA Food Code 2022, § 3-501.19: “The FOOD may have an initial temperature of 21°C (70°F) or less if; (a) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food”
6. What is the required cooling schedule for cooked time/temperature control for safety (TCS) food?
Answer: Cool from 135°F to 70°F within 2 hours, and to 41°F or less within a total of 6 hours. Cooked TCS foods must drop from 135°F to 70°F in the first two hours and reach 41°F or below by the six-hour mark.
FDA Food Code 2022, § 3-501.14: “Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.”
7. Which packaging method requires a variance unless specific bacterial controls are met?
Answer: Reduced Oxygen Packaging. Reduced Oxygen Packaging requires a variance unless specific controls for Clostridium botulinum and Listeria monocytogenes are implemented.
FDA Food Code 2022, § 3-502.11: “Packaging TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12”
8. In a facility that provides boarding and lodging, how may the separate laundry facilities be utilized?
Answer: They may be used for laundering both general items and FOOD ESTABLISHMENT items. Institutions with boarding and lodging are permitted to use separate laundry facilities for both general and food establishment items.
FDA Food Code 2022, § 4-803.13: “Separate laundry facilities located on the PREMISES for the purpose of general laundering such as for institutions providing boarding and lodging may also be used for laundering FOOD ESTABLISHMENT items.”
9. When storing an in-use utensil in a container of water between uses, what is the minimum required temperature for the water?
Answer: At least 57°C (135°F). The code specifies that water used for storing utensils must be kept hot, specifically at a minimum of 57°C (135°F).
FDA Food Code 2022, § 3-304.12: “In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).”
10. What is the minimum frequency required for cleaning the food-contact surfaces of cooking and baking equipment?
Answer: Every 24 hours. The regulation mandates that these surfaces must be cleaned at least once every 24 hours.
FDA Food Code 2022, § 4-602.12: “The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours.”
11. What action is required for hermetically sealed containers of food before opening them?
Answer: Wipe off any visible soil from the container. Cleaning the outside of sealed containers prevents dirt from falling into the food when the lid is removed.
FDA Food Code 2022, § 3-302.11: “Cleaning hermetically sealed containers of food of visible soil before opening;”
12. How should wiping cloths used for wiping counters and equipment surfaces be stored between uses?
Answer: In a chemical sanitizer solution. The code requires that cloths used for counters and equipment be held between uses in a chemical sanitizer solution.
FDA Food Code 2022, § 3-304.14: “Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114;”
13. Which debris must be kept away from the non-food-contact surfaces of equipment?
Answer: Dust, dirt, food residue, and other debris. The code lists specific items including dust, dirt, food residue, and debris that must not accumulate on non-food-contact areas.
FDA Food Code 2022, § 4-601.11: “NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.”
14. When must a food employee wash their hands and exposed portions of their arms immediately before engaging in food preparation?
Answer: Immediately before working with exposed food, clean equipment, utensils, and unwrapped single-service articles. The code requires handwashing immediately before handling exposed food, clean equipment, utensils, and unwrapped single-use items.
FDA Food Code 2022, § 2-301.14: “FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES”
15. What is the primary responsibility of the PERSON IN CHARGE regarding employees with diseases?
Answer: Preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease. The code specifically highlights the PIC's role in managing employee health status to prevent disease transmission.
FDA Food Code 2022, § 2-102.11: “Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease;”
16. What is the required procedure for handling ready-to-eat foods during the reduced oxygen packaging operation?
Answer: Prohibit contacting ready-to-eat food with bare hands. Workers must use gloves or utensils when handling ready-to-eat foods to prevent cross-contamination from hands.
FDA Food Code 2022, § 3-502.12: “Prohibit contacting READY-TO-EAT FOOD with bare hands as specified under ¶ 3-301.11(B)”
17. To maintain hygiene standards, what resistance qualities should food-contact surfaces possess against physical damage?
Answer: They must be resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Surfaces must resist various forms of physical damage to maintain a smooth, cleanable state over time.
FDA Food Code 2022, § 4-101.11: “Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.”
18. What is the minimum reheating temperature for ready-to-eat TCS food that was commercially processed and packaged in an inspected plant?
Answer: 57°C (135°F). Pre-packaged ready-to-eat items from inspected facilities have a lower reheating threshold of 57°C (135°F) compared to other cooked foods.
FDA Food Code 2022, § 3-403.11: “READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that has been commercially processed and PACKAGED in a FOOD PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57oC (135oF) when being reheated for hot holding.”
19. A restaurant is purchasing large hollowware bowls (excluding pitchers) with a capacity greater than 1.1 liters. What is the maximum lead limit for these items?
Answer: 1 mg/L. Large hollowware bowls exceeding 1.1 liters in capacity must have lead levels not exceeding 1 mg/L.
20. What ambient air temperature must refrigerated equipment maintain when receiving raw eggs?
Answer: 45°F (7°C) or less. Raw eggs have a specific receiving requirement allowing a slightly warmer ambient temperature of up to 45°F.
FDA Food Code 2022, § 3-202.11: “Raw EGGS shall be received in refrigerated equipment that maintains an ambient air temperature of 7oC (45oF) or less.”