CFPM CFPM Food Receiving & Storage 1 — Questions and Answers
Question 1: At what maximum internal temperature must refrigerated TCS (Temperature Control for Safety) foods be received?
- 32°F (0°C)
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
Correct answer: 41°F (5°C)
Refrigerated TCS foods must be received at 41°F (5°C) or below to prevent the growth of harmful pathogens.
Question 2: What does the FIFO method stand for in food storage?
- Freeze It, Freeze Out
- First In, First Out (Correct answer)
- Fresh Inventory for Operations
- Food Inspection and Filing Order
Correct answer: First In, First Out
FIFO (First In, First Out) means older stock is used before newer stock, reducing spoilage and the risk of serving expired food.
Question 3: What should a food handler check when receiving a delivery of fresh fish?
- That the fish has a mild, ocean-like smell, firm flesh, and bright clear eyes (Correct answer)
- That the fish is packaged in plastic and on ice
- That the fish has a strong fishy odor indicating freshness
- That the fish skin is dry and dull in color
Correct answer: That the fish has a mild, ocean-like smell, firm flesh, and bright clear eyes
Fresh fish should have a mild ocean smell, firm flesh that springs back when pressed, and bright, clear eyes — any strong odor or soft flesh indicates spoilage.
Question 4: At what maximum temperature should frozen foods be received?
- 0°F (-18°C)
- 32°F (0°C)
- 10°F (-12°C)
- Frozen solid with no specific temperature required (Correct answer)
Correct answer: Frozen solid with no specific temperature required
Frozen foods must be received frozen solid; if they show signs of thawing or refreezing (such as ice crystals), they should be rejected.
Question 5: What is the correct order for storing raw proteins in a refrigerator from top shelf to bottom shelf?
- Beef, pork, chicken, fish
- Ready-to-eat foods, fish, whole cuts of beef/pork, ground meats, whole poultry (Correct answer)
- Poultry, ground beef, pork, fish
- Fish, ground meats, whole cuts, poultry, ready-to-eat foods
Correct answer: Ready-to-eat foods, fish, whole cuts of beef/pork, ground meats, whole poultry
Foods are stored from top to bottom based on minimum required cooking temperature: ready-to-eat on top, fish next, then whole cuts of beef/pork, then ground meats, with whole poultry on the bottom.
Question 6: Which of the following is a sign that a canned good should be rejected upon receiving?
- A slightly dusty exterior
- A dented seam or swollen lid (Correct answer)
- A label with a future expiration date
- A can that is cold to the touch
Correct answer: A dented seam or swollen lid
Cans with dented seams, swollen lids, or deep dents may be compromised, creating an environment where Clostridium botulinum can thrive.
CFPM CFPM Food Receiving & Storage 1
At what maximum internal temperature must refrigerated TCS (Temperature Control for Safety) foods be received?