CFPM Preventing Food Contamination 2

Question 1

A food handler notices a pest dropping near a dry storage shelf. What is the FIRST action they should take?

Accepted Answer

Remove all food items from the shelf and notify the manager

Answer

Food near evidence of pest activity must be removed immediately and the manager notified so a licensed pest control operator can be called.

Question 2

Which practice BEST prevents chemical contamination of food during storage?

Accepted Answer

Store chemicals in a separate, locked area below or away from food

Answer

Chemicals must be stored in a dedicated area separate from and never above food to eliminate any risk of drips or spills contaminating food.

Question 3

A delivery of canned goods arrives and several cans are swollen. What should the manager do?

Accepted Answer

Reject the entire lot of swollen cans

Answer

Swollen cans indicate possible Clostridium botulinum toxin production and must be rejected to prevent foodborne illness.

Question 4

Cross-contamination is MOST likely to occur when:

Accepted Answer

Raw chicken juices drip onto ready-to-eat vegetables in the refrigerator

Answer

Raw animal juices dripping onto ready-to-eat foods directly transfer pathogens, making this the classic cross-contamination scenario.

Question 5

Which of the following is an example of physical contamination of food?

Accepted Answer

A piece of metal shaving found in ground beef

Answer

Physical contaminants are foreign objects such as metal, bone fragments, glass, or plastic that are not naturally part of the food.

(CFPM) Certified Food Protection Manager Practice Test