CFSP Sanitation and Safety 3

Question 1

When using a three-compartment sink, what is the correct order of operations?

Accepted Answer

Wash, rinse, sanitize

Answer

The correct order is wash in the first sink to remove food and soil, rinse in the second to remove detergent, then sanitize in the third.

Question 2

Which foodborne pathogen is most commonly associated with improperly cooled rice and starchy foods?

Accepted Answer

Bacillus cereus

Answer

Bacillus cereus produces heat-resistant spores that survive cooking and can germinate and produce toxins when starchy foods are improperly cooled.

Question 3

A food handler with a bandaged cut on their hand must also use which additional protective measure when handling food?

Accepted Answer

A brightly colored bandage plus a glove

Answer

A brightly colored bandage (for visibility if it falls off) covered by a single-use glove is required to prevent contamination of food.

Question 4

What is the maximum time food can remain in the temperature danger zone during the cooling process before it must be discarded?

Accepted Answer

6 hours total

Answer

The FDA Food Code allows a total of 6 hours for the two-stage cooling process (135°F to 70°F in 2 hours, then to 41°F in the next 4 hours).

Question 5

Which of the following is an example of a physical hazard in food?

Accepted Answer

A fragment of bone in ground beef

Answer

A bone fragment is a physical hazard — a foreign object that can cause injury when consumed.

(CFSP) Certified Foodservice Professional Practice Test