CFPM Managerial Responsibilities 4 â Questions and Answers
Question 1: A food manager is developing a policy for handling a power outage that disables refrigeration. Which criterion should guide the decision to keep or discard TCS foods?
- Whether the food still smells acceptable
- How long food was in the temperature danger zone (41°Fâ135°F) (Correct answer)
- The cost of replacing the food
- Whether the outage lasted more than 12 hours
Correct answer: How long food was in the temperature danger zone (41°Fâ135°F)
TCS foods held in the temperature danger zone for more than 4 cumulative hours must be discarded, regardless of appearance or smell.
Question 2: Which of the following is a management strategy for preventing cross-contamination in a multi-use kitchen?
- Using the same cutting board for all proteins to save time
- Color-coding cutting boards by food type (e.g., red for raw meat) (Correct answer)
- Washing cutting boards only at the end of the day
- Storing all raw and cooked foods together in the same refrigerator shelf
Correct answer: Color-coding cutting boards by food type (e.g., red for raw meat)
Color-coded cutting boards provide a visual system that helps employees avoid using surfaces designated for raw proteins on ready-to-eat foods.
Question 3: A manager wants to verify that sanitizing solution is at the correct concentration. Which tool should be used?
- A calibrated thermometer
- Test strips appropriate for the sanitizer type (Correct answer)
- A pH meter
- A hydrometer
Correct answer: Test strips appropriate for the sanitizer type
Test strips designed for the specific sanitizer (e.g., chlorine, quaternary ammonium) are used to verify that concentration is within the effective and safe range.
Question 4: Under the Person in Charge (PIC) requirements in the FDA Food Code, who qualifies as the PIC?
- Any employee present during operating hours
- A designated person with food safety knowledge who is present during all hours of operation (Correct answer)
- Only the owner of the establishment
- A health department inspector assigned to the facility
Correct answer: A designated person with food safety knowledge who is present during all hours of operation
The FDA Food Code requires a PIC with demonstrated food safety knowledge to be present at all times the establishment is in operation.
Question 5: A manager wants to reduce the risk of chemical contamination of food. Which storage practice should be implemented?
- Store cleaning chemicals on shelves directly above packaged dry goods
- Store all chemicals in a separate, locked area away from food and food-contact surfaces (Correct answer)
- Keep chemicals in the same refrigerator as food to prevent evaporation
- Store chemicals in food containers for easy identification
Correct answer: Store all chemicals in a separate, locked area away from food and food-contact surfaces
Chemicals must be stored separately from food and food-contact surfaces in a designated area to prevent accidental contamination.
Question 6: A manager is reviewing the establishment's handwashing policy. What is the minimum time required for the hand scrubbing step, according to the FDA Food Code?
- 5 seconds
- 10â15 seconds
- 20 seconds (Correct answer)
- 30 seconds
Correct answer: 20 seconds
The FDA Food Code requires at least 20 seconds of vigorous scrubbing with soap to effectively remove pathogens from hands.
Question 7: Which of the following is the manager's role in a HACCP-based food safety system?
- To perform all monitoring activities personally at each CCP
- To establish the system, train staff, assign monitoring duties, and verify records (Correct answer)
- To contact the regulatory authority before implementing any CCP
- To rely on suppliers to control all hazards before delivery
Correct answer: To establish the system, train staff, assign monitoring duties, and verify records
The manager is responsible for designing the HACCP system, training employees to monitor CCPs, and verifying that records confirm the system is working.
CFPM Managerial Responsibilities 4
A food manager is developing a policy for handling a power outage that disables refrigeration.
Which criterion should guide the decision to keep or discard TCS foods?