A piece of broken glass found in a batch of soup would be classified as which type of food safety hazard?
A. Biological hazard
B. Chemical hazard
C. Physical hazard
D. Allergen hazard
Source: FDA Food Code (as adopted by Wis. Admin. Code ATCP 75)
Under standard food code date-marking rules, refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours must generally be discarded if not used within how many days from preparation (assuming storage at 41°F or below)?
A. 3 days
B. 7 days
C. 14 days
D. 30 days
Source: FDA Food Code (as adopted by Wis. Admin. Code ATCP 75)
Wisconsin's retail food safety regulations for restaurants and retail food establishments are codified in which chapter of the Wisconsin Administrative Code, which is based on the FDA Food Code?
A. ATCP 75
B. NR 600
C. Ins 6
D. DHS 105
Source: Wis. Admin. Code ATCP 75
Which statement accurately reflects Wisconsin's food worker certification landscape?
A. Wisconsin requires every individual food worker to hold a state-issued food handler card before touching food
B. Wisconsin does not mandate an individual food handler card for every worker, but most licensed food establishments must have at least one Certified Food Protection Manager (CFPM) on staff
C. Wisconsin requires a CFPM only for establishments with more than 50 employees
D. Wisconsin has no food safety training requirements of any kind for any establishment
Source: Wis. Admin. Code ATCP 75; DATCP Food Manager Requirements guidance
The 'temperature danger zone' in which bacteria multiply most rapidly in potentially hazardous (time/temperature control for safety) foods is generally defined as:
A. 0°F to 32°F
B. 41°F to 135°F
C. 165°F to 212°F
D. 32°F to 40°F only
Source: FDA Food Code (as adopted by Wis. Admin. Code ATCP 75)
