CFSP Food Safety Management 2 — Questions and Answers
Question 1: Which HACCP principle involves establishing the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled?
- Hazard analysis
- Critical limit (Correct answer)
- Corrective action
- Verification
Correct answer: Critical limit
Critical limits define the boundaries at each CCP that separate safe from unsafe food.
Question 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?
- Reheat the chicken to 165°F immediately
- Discard the chicken and document the deviation (Correct answer)
- Continue service and monitor more frequently
- Lower the holding unit temperature setting
Correct 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.
Question 3: Under the FDA Food Safety Modernization Act (FSMA), what is the primary shift in food safety strategy?
- Reactive response to outbreaks
- Prevention of foodborne illness before it occurs (Correct answer)
- Increased fines for violations
- Mandatory daily inspections
Correct answer: Prevention of foodborne illness before it occurs
FSMA fundamentally shifts the focus from responding to foodborne illness to preventing it through proactive measures.
Question 4: Which organism is most commonly associated with ready-to-eat deli meats and can grow at refrigeration temperatures as low as 34°F?
- Salmonella Typhi
- Clostridium perfringens
- Listeria monocytogenes (Correct answer)
- Staphylococcus aureus
Correct answer: Listeria monocytogenes
Listeria monocytogenes is uniquely dangerous because it multiplies in cold environments that suppress other pathogens.
Question 5: A food safety management system based on identifying risks before food reaches the consumer and implementing controls at specific points is known as:
- GMP (Good Manufacturing Practices)
- SOP (Standard Operating Procedure)
- HACCP (Hazard Analysis Critical Control Points) (Correct answer)
- FIFO (First In, First Out)
Correct 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.
Question 6: Which document records what actions were taken when a critical limit deviation was detected at a CCP?
- Monitoring log
- Corrective action record (Correct answer)
- Hazard analysis worksheet
- Verification report
Correct answer: Corrective action record
Corrective action records document the steps taken when a critical limit is not met, including disposition of the affected product.
Question 7: What temperature must poultry reach during cooking to be considered safe for consumption according to FDA Food Code?
- 145°F for 15 seconds
- 155°F for 15 seconds
- 165°F for <1 second (instantaneous) (Correct answer)
- 170°F for 15 seconds
Correct 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.
CFSP Food Safety Management 2
Which HACCP principle involves establishing the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled?