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
Which water activity (aw) level is generally required to prevent the growth of most foodborne bacterial pathogens?
Answer: Below 0.91
Most bacterial pathogens cannot grow when water activity falls below 0.91, which is why reducing moisture is an effective preservation strategy.
A foodservice operation serves sushi containing raw tuna. To reduce the risk of parasites, the fish must have been:
Answer: Previously frozen at -4°F (-20°C) for 7 days or -31°F (-35°C) for 15 hours
Parasite destruction in fish intended for raw consumption requires specific freezing protocols that kill anisakid worms and other parasites.
What is the purpose of a prerequisite program in a food safety management system?
Answer: To provide foundational sanitation and operational conditions that support HACCP
Prerequisite programs (e.g., cleaning, pest control, personal hygiene) create baseline conditions that make the HACCP plan effective.
Which condition is required for Clostridium botulinum to produce its deadly neurotoxin?
Answer: Low oxygen (anaerobic), low acid, moist environment
C. botulinum produces toxin only in anaerobic (oxygen-free), low-acid, moist environments—classic conditions in improperly processed canned or vacuum-packed foods.
During a health inspection, an inspector finds sanitizer solution in a spray bottle testing at 10 ppm chlorine. The required level is 50–100 ppm. The BEST immediate action is to:
Answer: Discard the solution and prepare a fresh batch at the correct concentration
A sanitizer below the required concentration will not effectively kill pathogens; the only safe action is to discard and prepare a fresh, properly measured solution.
Which CFSP-recognized Big 8 allergen accounts for the highest percentage of fatal anaphylaxis cases in the United States?
Answer: Peanuts
Peanuts are responsible for the majority of fatal and near-fatal anaphylactic reactions in the US, making peanut allergen control a top priority.
A manager implements a new policy requiring staff to use separate fryers for items containing gluten and items marketed as gluten-free. This is an example of controlling:
Answer: Cross-contact
Cross-contact occurs when an allergen is inadvertently transferred to a food not intended to contain it; shared fryer oil can transfer gluten proteins.