CFSP Sanitation and Safety 2

Question 1

A food handler develops a sore throat with fever during a shift. What is the correct action?

Accepted Answer

Report to the manager and be excluded from working with food

Answer

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?

Accepted Answer

145°F (63°C)

Answer

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?

Accepted Answer

Quaternary ammonium compounds (quats)

Answer

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?

Accepted Answer

135°F (57°C)

Answer

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?

Accepted Answer

Remove all food and close the storage area

Answer

The first step is to remove all food from the infested area to prevent contamination before addressing the pest problem.

(CFSP) Certified Foodservice Professional Practice Test