CFPM Managerial Responsibilities 2

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?

Accepted Answer

Discard the lettuce immediately

Answer

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?

Accepted Answer

A HACCP plan

Answer

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)?

Accepted Answer

Vomiting

Answer

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?

Accepted Answer

Prerequisite programs

Answer

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?

Accepted Answer

Verify the fish is at or below 41°F (5°C)

Answer

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.

(CFPM) Certified Food Protection Manager Practice Test

(CFPM) Certified Food Protection Manager Practice Test

CFPM Managerial Responsibilities 2