Worked explanations
The paper carries one for every question, at the back. These are the three above.
Q1
D
Ch. 1: Preventing Contamination and Cross-Contamination
Answer: D - By portable receptacles constructed and maintained according to law, or by a transport vehicle constructed, maintained and operated according to law
Because Refuse, recyclables and returnables must be removed from the premises by way of portable receptacles that are constructed and maintained according to law, or a transport vehicle that is constructed, maintained and operated according to law. Food Code 5-502.12
Removal must also happen at a frequency that will minimise the development of objectionable odours and other conditions that attract or harbour insects and rodents. Food Code 5-502.11
Where the other options lead
- A.Specified a licence. Licensing is a matter for waste law in the jurisdiction. The Code refers to construction and operation according to law.
- B.Read removal as unregulated. The Code addresses removal in its own subpart, covering both frequency and means.
- C.Required a dedicated vehicle. No such restriction appears in the provision.
Q2
D
Ch. 1: Preventing Contamination and Cross-Contamination
Answer: D - Yes - the wood use limitation governs food-contact surfaces, and a shelf holding sealed cases is not one
Because The wood use limitation is written about FOOD-CONTACT SURFACES, permitting hard maple or equivalent close-grained wood for cutting blocks, boards and baffles, and for specified other uses. A shelf carrying sealed cases does not contact food. Food Code 4-101.17
Non-food-contact surfaces exposed to splash, spillage or soiling, or requiring frequent cleaning, must still be corrosion-resistant, nonabsorbent and smooth - so a wooden shelf in a wet area would fail on that ground instead. Food Code 4-101.19
Where the other options lead
- A.Banned wood outright. Hard maple cutting blocks and boards are expressly permitted as food-contact surfaces.
- B.Required a coating and a cycle. No lacquer requirement or renewal interval appears anywhere.
- C.Extended it to cutting. That would make it a food-contact surface, at which point the wood limitation applies in full.
Q3
A
Ch. 7: Managing the Physical Facility Design and Maintenance
Answer: A - Food must not be stored where it is exposed to drip, splash or condensation
Because Food must be protected from contamination by storing it where it is not exposed to splash, dust or other contamination - the same provision that forbids storage under leaking water lines or unshielded sewer lines. Food Code 3-305.11
The condensation itself is a ventilation failure. Ventilation hood systems and devices must be sufficient to prevent grease or condensation from collecting on walls and ceilings, so the drip is a symptom of a system that is not doing its job. Food Code 6-304.11
Where the other options lead
- B.Relied on the packaging. Packages get opened and handled, and condensation from a refrigeration unit is not clean water. The exposure is to the storage position, not only to the contents.
- C.Caught the drip instead of fixing the cause. A tray is a stopgap that fills, overflows and grows organisms. The condensation should not be forming.
- D.Moved the food a short distance. The same shelf remains within the splash and drip zone, and the underlying ventilation problem is untouched.