CFSP Sanitation and Safety 4

Question 1

Which of the following best describes the Hazard Analysis Critical Control Points (HACCP) principle of 'verification'?

Accepted Answer

Confirming that the HACCP system is working as intended

Answer

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?

Accepted Answer

After being cleared by a healthcare professional

Answer

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?

Accepted Answer

50–99 ppm

Answer

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?

Accepted Answer

Rigorous and frequent handwashing by all staff

Answer

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?

Accepted Answer

Before putting on gloves and after removing them

Answer

Hands must be washed before putting on gloves and after removing them because gloves can become contaminated and cannot replace handwashing.

(CFSP) Certified Foodservice Professional Practice Test