CFPM Preventing Food Contamination 3

Question 1

Which employee behavior is the GREATEST risk for biological contamination of food?

Accepted Answer

Working with an infected cut on the hand that is not properly covered

Answer

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:

Accepted Answer

Cross-contact leading to potential allergen and pathogen transfer

Answer

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?

Accepted Answer

To prevent cross-contamination between raw proteins and ready-to-eat foods

Answer

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:

Accepted Answer

Washing hands with soap and water for at least 20 seconds

Answer

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)?

Accepted Answer

An unauthorized person accessing a bulk food storage area unsupervised

Answer

Unauthorized access to food storage is a food defense concern because it creates an opportunity for intentional tampering or adulteration.

(CFPM) Certified Food Protection Manager Practice Test