CFSP Sanitation and Safety 2 — Questions and Answers
Question 1: A food handler develops a sore throat with fever during a shift. What is the correct action?
- Continue working but avoid touching food directly
- Report to the manager and be excluded from working with food (Correct answer)
- Wear gloves for the remainder of the shift
- Take over-the-counter medication and continue working
Correct answer: Report to the manager and be excluded from working with food
A sore throat with fever is a symptom that requires exclusion from food handling duties to prevent contamination.
Question 2: What is the minimum internal cooking temperature for whole muscle beef steaks served in a restaurant?
- 130°F (54°C)
- 145°F (63°C) (Correct answer)
- 155°F (68°C)
- 165°F (74°C)
Correct answer: 145°F (63°C)
Whole muscle beef steaks must reach a minimum internal temperature of 145°F (63°C) with a 3-minute rest time.
Question 3: Which chemical sanitizer is most affected by high water hardness levels?
- Iodine
- Quaternary ammonium compounds (quats) (Correct answer)
- Chlorine
- Peroxyacetic acid
Correct answer: Quaternary ammonium compounds (quats)
Quaternary ammonium compounds lose effectiveness in hard water because minerals bind to the active ingredient.
Question 4: At what minimum temperature must hot foods be held on a steam table to remain safe?
- 120°F (49°C)
- 130°F (54°C)
- 135°F (57°C) (Correct answer)
- 145°F (63°C)
Correct answer: 135°F (57°C)
The FDA Food Code requires hot foods to be held at 135°F (57°C) or above to prevent bacterial growth.
Question 5: A manager discovers a pest infestation in the dry storage area. What is the FIRST step?
- Apply pesticide immediately to eliminate pests
- Contact a licensed pest control operator
- Remove all food and close the storage area (Correct answer)
- Notify the health department before taking any action
Correct answer: Remove all food and close the storage area
The first step is to remove all food from the infested area to prevent contamination before addressing the pest problem.
Question 6: Which type of thermometer is MOST appropriate for checking the temperature of a thin hamburger patty?
- Bimetallic stemmed thermometer
- Thermocouple thermometer (Correct answer)
- Glass candy thermometer
- Infrared thermometer
Correct answer: Thermocouple thermometer
A thermocouple thermometer has a very thin probe that can accurately measure temperatures in thin foods like hamburger patties.
Question 7: What does the term 'cross-contamination' specifically refer to in a foodservice setting?
- Using the same sanitizer for dishes and surfaces
- The transfer of pathogens from one food or surface to another (Correct answer)
- Mixing different types of cleaning chemicals together
- Storing raw and cooked foods at the same temperature
Correct answer: The transfer of pathogens from one food or surface to another
Cross-contamination is the transfer of harmful microorganisms from one food, surface, or person to another food.
CFSP Sanitation and Safety 2
A food handler develops a sore throat with fever during a shift.
What is the correct action?