CFPM Managerial Responsibilities 2 — Questions and Answers
Question 1: A food manager notices a cook handling raw chicken and then touching ready-to-eat lettuce without changing gloves. What is the manager's FIRST action?
- Discard the lettuce immediately (Correct answer)
- Retrain the cook at the end of the shift
- Document the incident in the log
- Wait to see if a complaint arises
Correct answer: Discard the lettuce immediately
The ready-to-eat lettuce is now potentially contaminated and must be discarded before it causes illness.
Question 2: Which management tool best demonstrates a food establishment's commitment to a systematic, preventive approach to food safety?
- A daily cleaning schedule
- A HACCP plan (Correct answer)
- An employee handbook
- A pest control contract
Correct answer: A HACCP plan
A HACCP plan is the internationally recognized systematic, science-based approach to identifying and controlling food safety hazards.
Question 3: Under the FDA Food Code, which symptom requires a food employee to be excluded from the establishment entirely (not just restricted)?
- Persistent sneezing
- Vomiting (Correct answer)
- A sore throat with no fever
- Mild diarrhea that has resolved
Correct answer: Vomiting
Active vomiting is a symptom requiring exclusion because the employee poses an immediate risk of contaminating food or surfaces.
Question 4: A manager implements a policy requiring all new employees to complete food safety training before working with food. This policy primarily addresses which management principle?
- Crisis management
- Corrective action
- Prerequisite programs (Correct answer)
- Verification
Correct answer: Prerequisite programs
Prerequisite programs are foundational procedures, including employee training, that support a food safety system.
Question 5: Which of the following is the manager's responsibility when receiving a shipment of fresh fish?
- Accept the shipment if the driver has a food handler's card
- Verify the fish is at or below 41°F (5°C) (Correct answer)
- Check that the delivery truck is refrigerated regardless of product temperature
- Accept the fish if it smells only slightly off
Correct answer: Verify the fish is at or below 41°F (5°C)
Fresh fish must be received at 41°F (5°C) or below to ensure it has been kept out of the temperature danger zone during transport.
Question 6: A manager is writing a job description for a food handler role. Which food safety competency is MOST critical to include as a requirement?
- Ability to operate a cash register
- Knowledge of proper handwashing procedures (Correct answer)
- Experience with menu planning
- Familiarity with supplier contracts
Correct answer: Knowledge of proper handwashing procedures
Handwashing is a fundamental food safety skill that directly prevents foodborne illness through contamination control.
Question 7: When developing a food safety training program, which content should a manager prioritize for high-risk food employees such as those working with raw meats?
- Customer service techniques
- Time and temperature control principles (Correct answer)
- Inventory management software
- Marketing and upselling strategies
Correct answer: Time and temperature control principles
Time and temperature control is the most critical food safety concept for employees handling raw meats, as improper control is a leading cause of foodborne illness.
CFPM Managerial Responsibilities 2
A food manager notices a cook handling raw chicken and then touching ready-to-eat lettuce without changing gloves.
What is the manager's FIRST action?