Practice Test Geeks(CFSP) Certified Foodservice Professional Practice Test
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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. The 'flow of food' concept in foodservice safety refers to:

    Answer: The path food takes from receiving through service

    The flow of food traces every step from purchasing and receiving through storage, preparation, cooking, holding, and service.

  2. Which hepatitis virus is primarily transmitted through fecal-oral contamination and is a major concern for food handlers?

    Answer: Hepatitis A

    Hepatitis A virus spreads through contaminated food or water when infected individuals do not wash hands properly after using the restroom.

  3. When conducting a hazard analysis, which factor determines whether an identified hazard should be controlled in the HACCP plan?

    Answer: Likelihood of occurrence and severity of the hazard

    Risk assessment in hazard analysis weighs both the probability that a hazard will occur and the severity of harm it could cause.

  4. A manager notices a food handler with an infected cut on their hand is working the salad prep station without a glove or bandage. This is an example of which contamination type?

    Answer: Biological contamination

    Infected cuts on hands can harbor Staphylococcus aureus, transferring biological contamination directly to ready-to-eat foods.

  5. Which cooling method is considered most effective for rapidly reducing the temperature of large volumes of hot soup?

    Answer: Dividing into shallow pans and using an ice-water bath with stirring

    Dividing food into shallow pans increases surface area, and an ice-water bath with stirring rapidly transfers heat away from the food.

  6. According to FDA Food Code, what is the maximum time food can remain in the temperature danger zone (41°F–135°F) before it must be discarded?

    Answer: 4 hours

    The cumulative time food spends in the temperature danger zone must not exceed 4 hours, after which it must be discarded.

  7. Which pest is most commonly associated with spreading Salmonella, E. coli, and other pathogens in foodservice environments?

    Answer: Cockroaches

    Cockroaches harbor and spread numerous pathogens as they move between unsanitary areas and food contact surfaces.