CFSP Food Safety Management 3

Question 1

The 'flow of food' concept in foodservice safety refers to:

Accepted Answer

The path food takes from receiving through service

Answer

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

Question 2

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

Accepted Answer

Hepatitis A

Answer

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

Question 3

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

Accepted Answer

Likelihood of occurrence and severity of the hazard

Answer

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

Question 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?

Accepted Answer

Biological contamination

Answer

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

Question 5

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

Accepted Answer

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

Answer

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

(CFSP) Certified Foodservice Professional Practice Test

(CFSP) Certified Foodservice Professional Practice Test

CFSP Food Safety Management 3