CFPM Preventing Food Contamination 3 — Questions and Answers
Question 1: Which employee behavior is the GREATEST risk for biological contamination of food?
- Working with an infected cut on the hand that is not properly covered (Correct answer)
- Wearing a hair restraint while preparing salads
- Using color-coded cutting boards for different food types
- Washing hands before handling ready-to-eat foods
Correct answer: Working with an infected cut on the hand that is not properly covered
An uncovered infected wound can harbor Staphylococcus aureus, which can be transferred to food and produce heat-stable toxins.
Question 2: In a self-service area, customers handle tongs that then touch multiple food items. This is an example of:
- Cross-contact leading to potential allergen and pathogen transfer (Correct answer)
- Proper buffet-style service technique
- Temperature abuse in the danger zone
- Physical contamination from utensil material
Correct answer: Cross-contact leading to potential allergen and pathogen transfer
Shared tongs can transfer both allergens and pathogens between food items, making cross-contact a critical concern in self-service settings.
Question 3: What is the purpose of using different colored cutting boards for different food categories?
- To prevent cross-contamination between raw proteins and ready-to-eat foods (Correct answer)
- To make the kitchen more visually organized and attractive
- To comply with fire safety regulations
- To speed up food preparation workflow
Correct answer: To prevent cross-contamination between raw proteins and ready-to-eat foods
Color-coded cutting boards ensure that surfaces used for raw proteins are never used for ready-to-eat foods, preventing pathogen transfer.
Question 4: A food handler returns from a restroom break. Before handling food, the MINIMUM hand washing procedure requires:
- Washing hands with soap and water for at least 20 seconds (Correct answer)
- Using hand sanitizer at the prep station
- Rinsing hands under hot water for 5 seconds
- Wiping hands with a clean towel before touching food
Correct answer: Washing hands with soap and water for at least 20 seconds
The FDA Food Code requires washing with soap and warm water for at least 20 seconds followed by rinsing and drying with a single-use towel.
Question 5: Which scenario represents deliberate contamination (food defense threat)?
- An unauthorized person accessing a bulk food storage area unsupervised (Correct answer)
- A cook forgetting to date-label leftover soup
- A refrigerator temperature rising to 50°F overnight
- A vendor delivering produce without refrigeration
Correct answer: An unauthorized person accessing a bulk food storage area unsupervised
Unauthorized access to food storage is a food defense concern because it creates an opportunity for intentional tampering or adulteration.
Question 6: Aflatoxin in peanuts is an example of which type of food contaminant?
- Biological toxin produced by mold (mycotoxin) (Correct answer)
- Chemical pesticide residue
- Physical foreign object
- Bacterial pathogen
Correct answer: Biological toxin produced by mold (mycotoxin)
Aflatoxin is a mycotoxin produced by Aspergillus mold species and represents a naturally occurring biological hazard in improperly stored grains and nuts.
Question 7: A restaurant receives fresh salmon from a supplier. Which receiving practice helps prevent biological contamination?
- Checking that the salmon arrives at 41°F or below and has no off odors (Correct answer)
- Accepting the salmon if it arrives in a sealed package regardless of temperature
- Storing the salmon at room temperature until it is needed for service
- Rinsing the salmon under tap water before refrigerating it
Correct answer: Checking that the salmon arrives at 41°F or below and has no off odors
Fish must be received at 41°F or below; elevated temperatures indicate temperature abuse that accelerates pathogen growth and spoilage.
CFPM Preventing Food Contamination 3
Which employee behavior is the GREATEST risk for biological contamination of food?