CFSP Food Safety Management 2

Question 1

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

Accepted Answer

Critical limit

Answer

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?

Accepted Answer

Discard the chicken and document the deviation

Answer

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?

Accepted Answer

Prevention of foodborne illness before it occurs

Answer

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?

Accepted Answer

Listeria monocytogenes

Answer

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:

Accepted Answer

HACCP (Hazard Analysis Critical Control Points)

Answer

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

(CFSP) Certified Foodservice Professional Practice Test

(CFSP) Certified Foodservice Professional Practice Test

CFSP Food Safety Management 2