CFPM Managerial Responsibilities 4

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?

Accepted Answer

How long food was in the temperature danger zone (41°F–135°F)

Answer

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?

Accepted Answer

Color-coding cutting boards by food type (e.g., red for raw meat)

Answer

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?

Accepted Answer

Test strips appropriate for the sanitizer type

Answer

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?

Accepted Answer

A designated person with food safety knowledge who is present during all hours of operation

Answer

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?

Accepted Answer

Store all chemicals in a separate, locked area away from food and food-contact surfaces

Answer

Chemicals must be stored separately from food and food-contact surfaces in a designated area to prevent accidental contamination.

(CFPM) Certified Food Protection Manager Practice Test

(CFPM) Certified Food Protection Manager Practice Test

CFPM Managerial Responsibilities 4