CFPM Managerial Responsibilities 5 â Questions and Answers
Question 1: An employee with a cut on their hand wants to continue working with ready-to-eat foods. What should the manager require?
- The employee must go home immediately regardless of the wound's location
- The employee must cover the wound with a bandage and wear a single-use glove over it (Correct answer)
- The employee may continue working without restriction if the cut is small
- The employee may work only if they wear two pairs of gloves
Correct answer: The employee must cover the wound with a bandage and wear a single-use glove over it
Wounds on hands must be covered with a bandage AND an impermeable cover such as a single-use glove to prevent pathogen contamination of food.
Question 2: A manager is implementing a food allergen management policy. Which training element is MOST important to include?
- How to prepare substitution dishes from scratch
- How to identify the Big Nine allergens and prevent cross-contact (Correct answer)
- How to administer an epinephrine auto-injector
- How to process refunds for allergen-related complaints
Correct answer: How to identify the Big Nine allergens and prevent cross-contact
Employees must be able to identify the major allergens and understand how to prevent cross-contact through proper handling, equipment use, and communication.
Question 3: A food manager is responsible for ensuring that cooked chicken reaches a safe internal temperature before service. At what temperature must poultry be cooked?
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 15 seconds
- 165°F (74°C) for less than 1 second (instantaneous) (Correct answer)
- 160°F (71°C) for 4 minutes
Correct answer: 165°F (74°C) for less than 1 second (instantaneous)
Poultry must reach an internal temperature of 165°F (74°C) instantaneously to destroy pathogens such as Salmonella.
Question 4: Which managerial approach is MOST effective for sustaining a food safety culture in an establishment?
- Posting food safety rules in the break room
- Leading by exampleâconsistently following all food safety practices in front of staff (Correct answer)
- Rewarding employees who report violations only after a health inspection
- Delegating all food safety responsibilities to a single shift leader
Correct answer: Leading by exampleâconsistently following all food safety practices in front of staff
Managers who visibly model correct food safety behaviors demonstrate that these practices are non-negotiable, reinforcing a culture of safety among all staff.
Question 5: A manager is reviewing employee illness reporting policies. Which statement best reflects the FDA Food Code requirement?
- Employees must report illness symptoms only if they have a doctor's diagnosis
- Employees must report to the manager any symptoms of vomiting, diarrhea, jaundice, or sore throat with fever before starting work (Correct answer)
- Employees may self-assess and decide whether to report symptoms
- Illness reporting is optional for part-time employees
Correct answer: Employees must report to the manager any symptoms of vomiting, diarrhea, jaundice, or sore throat with fever before starting work
The FDA Food Code requires employees to report specific symptomsâvomiting, diarrhea, jaundice, or sore throat with feverâto the person in charge before beginning work.
Question 6: Which of the following is the manager's primary responsibility during a health department inspection?
- To deny the inspector access until legal counsel is present
- To accompany the inspector, answer questions honestly, and take corrective action on cited violations (Correct answer)
- To allow the inspection only during off-peak hours to minimize disruption
- To have a line cook escort the inspector while the manager continues other duties
Correct answer: To accompany the inspector, answer questions honestly, and take corrective action on cited violations
Managers are expected to cooperate fully with inspectors, respond honestly to questions, and promptly address any violations identified during the inspection.
Question 7: A manager wants to verify that employees are following the food safety procedures outlined in the HACCP plan. Which activity best accomplishes this?
- Reviewing food safety procedures with employees once a year at a staff meeting
- Conducting unannounced internal audits and reviewing monitoring logs regularly (Correct answer)
- Trusting employees who have been with the company for more than a year
- Relying on customer feedback to identify food safety failures
Correct answer: Conducting unannounced internal audits and reviewing monitoring logs regularly
Regular internal audits and log reviews allow the manager to verify that critical control points are being monitored and that deviations are corrected promptly.
CFPM Managerial Responsibilities 5
An employee with a cut on their hand wants to continue working with ready-to-eat foods.
What should the manager require?