FDA Food Code Chapters

Question 1

Chapter 1

Answer 1

Purpose and Definitions

Question 2

Chapter 2

Answer 2

Management and Personnel

Question 3

Chapter 3

Answer 3

Food

Question 4

Chapter 4

Answer 4

Equipment, Utensils, and Linens

Question 5

Chapter 5

Answer 5

Water, Plumbing, and Waste

Question 6

Chapter 6

Answer 6

Physical Facilities

Question 7

Chapter 7

Answer 7

Poisonous or Toxic Materials

Question 8

Chapter 8

Answer 8

Compliance and Enforcement

Question 9

Subpart 1-201

Answer 9

Applicability and terms Defined

Question 10

Subpart 2-101

Answer 10

Supervision Responsibility

Question 11

Subpart 2-102

Answer 11

Supervision knowledge

Question 12

Subpart 2-103

Answer 12

Supervision Duties

Question 13

Subpart 2-201

Answer 13

Responsibilities of Permit Holder, Person in Charge, Food Employees and Conditional Employees

Question 14

Subpart 2-301

Answer 14

Hands and Arms

Question 15

Subpart 2-302

Answer 15

Fingernails

Question 16

Subpart 2-303

Answer 16

Jewelry

Question 17

Subpart 2-304

Answer 17

Outer Clothing

Question 18

Subpart 2-401

Answer 18

Food Contamination Prevention

Question 19

Subpart 2-402

Answer 19

Hair Restraints

Question 20

Subpart 2-403

Answer 20

Animals

Question 21

Part 2-5

Answer 21

Responding to Contamination Events

Question 22

Part 3-1

Answer 22

Characteristics

Question 23

Part 3-2

Answer 23

Sources, specifications, and original containers and records

Question 24

Part 3-3

Answer 24

Protection from contamination after receiving

Question 25

Part 3-4

Answer 25

Destruction of organisms of public health concern

Question 26

Part 3-5

Answer 26

Limitation of growth of organisms or public health concern

Question 27

Part 3-6

Answer 27

Food identity, presentation, and on-premises labeling

Question 28

Part 3-7

Answer 28

Contaminated Food

Question 29

Part 3-8

Answer 29

Special Requirements for Highly Susceptible Populations

Question 30

Subpart 3-101

Answer 30

Condition

Question 31

Subpart 3-201

Answer 31

Sources

Question 32

Subpart 3-202

Answer 32

Specifications for receiving

Question 33

Subpart 3-203

Answer 33

Original Containers and Records

Question 34

Subpart 3-204

Answer 34

Food Donation

Question 35

Subpart 3-301

Answer 35

Preventing Contamination by Employees

Question 36

Subpart 3-302

Answer 36

Preventing food and ingredient contamination

Question 37

Subpart 3-303

Answer 37

Preventing contamination from ice used as a coolant

Question 38

Subpart 3-304

Answer 38

Preventing contamination from equipment, utensils, and linens

Question 39

Subpart 3-305

Answer 39

Preventing contamination from the premises

Question 40

Subpart 3-306

Answer 40

Preventing contamination by consumers

Question 41

Subpart 3-307

Answer 41

Preventing contamination from other sources

Question 42

Subpart 3-401

Answer 42

Cooking

Question 43

Subpart 3-402

Answer 43

Freezinf

Question 44

Subpart 3-403

Answer 44

Reheating

Question 45

Subpart 3-404

Answer 45

Other methods - treating juice

Question 46

Subpart 3-501

Answer 46

Temperature and time control

Question 47

Subpart 3-502

Answer 47

Special processing methods

Question 48

Subpart 3-601

Answer 48

Accurate Representation

Question 49

Subpart 2-602

Answer 49

Labeling

Question 50

Subpart 3-603

Answer 50

Consumer Advisory

Question 51

Subpart 3-701

Answer 51

Disposition

Question 52

Subpart 3-801

Question 53

Subpart 3-801

Answer 53

Additional safeguards

Question 54

Subpart 4-101

Answer 54

Multiuse equipment

Question 55

Subpart 4-201

Answer 55

Durability and Strength

Question 56

Part 4-1

Answer 56

Materials for construction and repair

Question 57

Part 4-2

Answer 57

Design and Constructiom

Question 58

Part 4-3

Answer 58

Numbers and Capabilities

Question 59

Part 4-3

Answer 59

Numbers and Capacities

Question 60

Part 4-4

Answer 60

Location and installation

Question 61

Part 4-5

Answer 61

Maintenance and operation

Question 62

Part 4-6

Answer 62

Cleaning of Equipment and Utensils

Question 63

Part 4-7

Answer 63

Sanitization of Equipment and Utensils

Question 64

Part 4-8

Answer 64

Laundering

Question 65

Part 4-9

Answer 65

Protection of Clean Items

Question 66

Subpart 4-202

Answer 66

Cleanability

Question 67

Subpart 4-203

Answer 67

Accuracy

Question 68

Subpart 4-204

Answer 68

Functionality

Question 69

Subpart 4-205

Answer 69

Acceptability (equipment)

Question 70

Subpart 4-301

Answer 70

Equipment

Question 71

Subpart 4-302

Answer 71

Utensils, Temperature Measuring Devices and Testing Devices

Question 72

Subpart 4-303

Answer 72

Cleaning Agents and Sanitizers

Question 73

Subpart 4-401

Answer 73

Location

Question 74

Subpart 4-402

Answer 74

Installation

Question 75

Subpart 4-501

Answer 75

Equipment Maintenance and Operation

Question 76

Subpart 4-502

Answer 76

Utensils and Temperature and Pressure Measuring Devices

Question 77

Subpart 4-601

Answer 77

Cleaning Equipment Objective

Question 78

Subpart 4-602

Answer 78

Cleaning Equipment Fequency

Question 79

Subpart 4-603

Answer 79

Cleaning Equipment Methods

Question 80

Subpart 4-701

Answer 80

Sanitization Objective

Question 81

Subpart 4-702

Answer 81

Sanitization Frequency

Question 82

Subpart 4-703

Answer 82

Sanitization methods

Question 83

Subpart 4-901

Answer 83

Drying

Question 84

Subpart 4-902

Answer 84

Lubricating and Reassembling

Question 85

Subpart 4-903

Answer 85

Storing

Question 86

Subpart 4-904

Answer 86

Preventing Contamination

Question 87

Part 5-1

Answer 87

Water

Question 88

Part 5-2

Answer 88

Plumbing System

Question 89

Part 5-3

Answer 89

Mobile water tank and mobile food establishment water tank

Question 90

Part 5-4

Answer 90

Sewage, Other Liquid Waste and Rainwater

Question 91

Part 5-5

Answer 91

Refuse, Recyclables, and Returnables