CFPM CFPM Food Receiving & Storage 2

Question 1

What is the required holding temperature for a standard commercial refrigerator storing TCS foods?

Accepted Answer

At or below 41°F (5°C)

Answer

Commercial refrigerators must maintain a temperature of 41°F (5°C) or below to keep TCS foods safe and inhibit bacterial growth.

Question 2

How long can raw poultry safely be stored in a refrigerator at 41°F or below?

Accepted Answer

1–2 days

Answer

Raw poultry should be used within 1–2 days of refrigerated storage to minimize the risk of pathogen growth, particularly Salmonella and Campylobacter.

Question 3

What is the FDA Food Code temperature danger zone for TCS foods?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

The FDA Food Code defines the temperature danger zone as 41°F to 135°F (5°C to 57°C), the range where most pathogens grow rapidly.

Question 4

How must raw meat be stored relative to ready-to-eat foods in a shared refrigerator?

Accepted Answer

On shelves below ready-to-eat foods

Answer

Raw meat must always be stored below ready-to-eat foods to prevent drip contamination from raw juices onto foods that will not be cooked.

Question 5

What is date marking used for in food storage?

Accepted Answer

To identify when prepared or opened TCS foods must be consumed or discarded

Answer

Date marking identifies the date TCS food was prepared or opened so staff know when it must be used or discarded, typically within 7 days including the prep date.

(CFPM) Certified Food Protection Manager Practice Test

(CFPM) Certified Food Protection Manager Practice Test

CFPM CFPM Food Receiving & Storage 2