Practice Test Geeks(CFSP) Certified Foodservice Professional Practice Test
← All CFSP Flashcard Decks

Food Safety Management Flashcards

7 cards from real CFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Food Safety Management flashcards as text

  1. Which HACCP principle involves establishing the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled?

    Answer: Critical limit

    Critical limits define the boundaries at each CCP that separate safe from unsafe food.

  2. A foodservice manager discovers that the internal temperature log shows chicken was held at 130°F for 2 hours. What is the FIRST corrective action?

    Answer: Discard the chicken and document the deviation

    When chicken falls below 135°F during hot holding and the time in the danger zone is unknown or excessive, discarding is the safest corrective action.

  3. Under the FDA Food Safety Modernization Act (FSMA), what is the primary shift in food safety strategy?

    Answer: Prevention of foodborne illness before it occurs

    FSMA fundamentally shifts the focus from responding to foodborne illness to preventing it through proactive measures.

  4. Which organism is most commonly associated with ready-to-eat deli meats and can grow at refrigeration temperatures as low as 34°F?

    Answer: Listeria monocytogenes

    Listeria monocytogenes is uniquely dangerous because it multiplies in cold environments that suppress other pathogens.

  5. A food safety management system based on identifying risks before food reaches the consumer and implementing controls at specific points is known as:

    Answer: HACCP (Hazard Analysis Critical Control Points)

    HACCP is a systematic preventive approach that identifies, evaluates, and controls hazards at critical points in the food production process.

  6. Which document records what actions were taken when a critical limit deviation was detected at a CCP?

    Answer: Corrective action record

    Corrective action records document the steps taken when a critical limit is not met, including disposition of the affected product.

  7. What temperature must poultry reach during cooking to be considered safe for consumption according to FDA Food Code?

    Answer: 165°F for <1 second (instantaneous)

    The FDA Food Code requires poultry to reach 165°F instantaneously to destroy Salmonella and other pathogens common in poultry.