CFPM Preventing Food Contamination 5

Question 1

A manager discovers that a food employee did not disclose a diagnosis of Hepatitis A. Under the FDA Food Code, the manager must:

Accepted Answer

Exclude the employee from the food establishment and notify the regulatory authority

Answer

Hepatitis A is a reportable diagnosis under the FDA Food Code requiring immediate exclusion and notification of the local regulatory authority.

Question 2

Which control measure MOST effectively prevents scombroid fish poisoning?

Accepted Answer

Maintaining tuna and mahi-mahi at proper refrigeration temperatures from harvest to service

Answer

Scombroid poisoning results from histamine formation in improperly refrigerated fish; cooking does not destroy histamine, so temperature control is the only effective prevention.

Question 3

What does the term 'adulterant' mean in the context of food safety?

Accepted Answer

Any substance that makes food unsafe or unfit for consumption

Answer

An adulterant is any substance—whether biological, chemical, or physical—intentionally or unintentionally added that renders food unsafe or unfit to eat.

Question 4

During a power outage, a refrigerator door is kept closed. After 4 hours the internal temperature reads 50°F. Perishable foods inside should be:

Accepted Answer

Discarded because they have entered the temperature danger zone for too long

Answer

Foods held above 41°F for more than 4 cumulative hours in the danger zone must be discarded because pathogen growth may have reached unsafe levels.

Question 5

An operation uses copper pots to cook acidic tomato sauce. The MAIN food safety concern is:

Accepted Answer

Copper leaching into the sauce, creating a chemical contamination hazard

Answer

Acidic foods can leach toxic levels of copper from unlined copper cookware, creating a chemical hazard that can cause acute illness.

(CFPM) Certified Food Protection Manager Practice Test

(CFPM) Certified Food Protection Manager Practice Test

CFPM Preventing Food Contamination 5