CFSP Sanitation and Safety 4 — Questions and Answers
Question 1: Which of the following best describes the Hazard Analysis Critical Control Points (HACCP) principle of 'verification'?
- Identifying potential hazards in the food production process
- Confirming that the HACCP system is working as intended (Correct answer)
- Setting the limits at which control measures must be applied
- Documenting all corrective actions taken during production
Correct answer: Confirming that the HACCP system is working as intended
Verification involves activities such as reviewing records and testing to confirm that the HACCP plan is effective and being followed correctly.
Question 2: A food employee is diagnosed with norovirus. When may they return to handling food?
- After 24 hours with no symptoms
- After 48 hours with no symptoms
- After being cleared by a healthcare professional (Correct answer)
- After completing a full course of antibiotics
Correct answer: After being cleared by a healthcare professional
Norovirus requires medical clearance before a food employee can return to food handling, as the virus is highly contagious.
Question 3: What is the correct concentration range for a chlorine-based sanitizing solution used on food-contact surfaces?
- 10–25 ppm
- 50–99 ppm (Correct answer)
- 100–200 ppm
- 200–400 ppm
Correct answer: 50–99 ppm
Chlorine sanitizing solutions for food-contact surfaces should be maintained at 50–99 ppm to be effective without leaving harmful residue.
Question 4: Which practice BEST prevents the spread of norovirus in a foodservice operation?
- Cooking all foods to 165°F (74°C)
- Rigorous and frequent handwashing by all staff (Correct answer)
- Using only chlorine-based sanitizers on all surfaces
- Keeping all foods refrigerated below 41°F (5°C)
Correct answer: Rigorous and frequent handwashing by all staff
Norovirus spreads primarily through the fecal-oral route, making thorough handwashing the single most effective prevention measure.
Question 5: When must a food handler wash their hands during food preparation?
- Only when switching between raw and cooked foods
- Before putting on gloves and after removing them (Correct answer)
- At the beginning of the shift and after using the restroom only
- Every 30 minutes regardless of activity
Correct answer: Before putting on gloves and after removing them
Hands must be washed before putting on gloves and after removing them because gloves can become contaminated and cannot replace handwashing.
Question 6: A manager notices the walk-in cooler is holding food at 48°F (9°C). What is the appropriate corrective action?
- Continue service if foods have been there less than 4 hours total
- Move all TCS foods to another refrigerator and contact a repair technician (Correct answer)
- Add ice to all TCS food containers to lower their temperature
- Raise the thermostat setting and monitor for the next hour
Correct answer: Move all TCS foods to another refrigerator and contact a repair technician
TCS foods must be held at 41°F (5°C) or below; foods must be moved to a compliant unit and the malfunctioning unit must be repaired.
Question 7: Which of the following is NOT one of the 'Big Eight' major food allergens recognized by the FDA?
- Tree nuts
- Sesame
- Corn (Correct answer)
- Finfish
Correct answer: Corn
Corn is not classified as a major food allergen under the FDA's list, which includes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
CFSP Sanitation and Safety 4
Which of the following best describes the Hazard Analysis Critical Control Points (HACCP) principle of 'verification'?