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
In a foodservice operation, cross-contamination from raw proteins to ready-to-eat foods is BEST prevented by:
Answer: Using color-coded cutting boards and utensils designated by food type
Color-coded equipment creates a physical and procedural barrier that prevents raw proteins from contacting ready-to-eat items.
A toxin produced by Staphylococcus aureus is particularly dangerous in foodservice because:
Answer: It is heat-stable and cannot be destroyed by reheating
Staphylococcal enterotoxins are heat-stable proteins that remain active even after the bacteria that produced them have been killed by cooking.
Which practice best demonstrates the principle of Active Managerial Control in a foodservice operation?
Answer: Conducting daily pre-shift foodhandler briefings and temperature checks
Active Managerial Control involves ongoing, day-to-day oversight by managers who actively intervene to prevent foodborne illness risk factors.
When thawing frozen ground beef under refrigeration, the maximum safe thawing temperature is:
Answer: 41°F
Refrigerator thawing must occur at 41°F or below to keep the outer surface of the product out of the temperature danger zone.
Which type of thermometer is MOST appropriate for measuring the surface temperature of a flat grill or griddle?
Answer: Infrared thermometer aimed at the surface
Infrared thermometers measure surface temperature without contact, making them ideal for checking hot cooking surfaces like griddles.
A food safety audit reveals that employees are not washing hands between handling raw chicken and preparing salads. Under HACCP, this gap would be addressed during which principle?
Answer: Principle 6 – Verification
Verification activities, including audits and observations, confirm that the HACCP system is working effectively and employees are following established procedures.
The FDA recommends that highly susceptible populations (HSP) should NOT be served which of the following?
Answer: Raw or undercooked eggs
Raw or undercooked eggs pose a Salmonella risk that is especially dangerous for highly susceptible populations such as elderly, pregnant, or immunocompromised individuals.