CHP Food and Beverage Operations 3 — Questions and Answers
Question 1: Which allergen is NOT among the 'Big Nine' major food allergens recognized by the FDA under FASTER Act of 2021?
- Sesame
- Corn (Correct answer)
- Tree nuts
- Shellfish
Correct answer: Corn
The Big Nine allergens are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame — corn is not included.
Question 2: In wine service, what is the correct sequence for presenting a bottle to guests at the table?
- Open, pour tasting sample, show label, serve
- Show label, open, pour tasting sample for host, serve (Correct answer)
- Pour tasting sample, show label, open, serve
- Open, show label, serve, pour tasting sample
Correct answer: Show label, open, pour tasting sample for host, serve
Proper wine service protocol requires showing the bottle label to the host for confirmation before opening, then offering a tasting sample to the host.
Question 3: A food and beverage manager wants to reduce labor costs without reducing service quality. The MOST effective approach is to:
- Eliminate the bussing staff entirely
- Schedule staff based on projected cover counts and historical data (Correct answer)
- Require servers to handle larger sections at all times
- Replace all servers with self-service kiosks
Correct answer: Schedule staff based on projected cover counts and historical data
Using historical cover data and forecasting tools to create demand-driven schedules minimizes overtime and idle labor while maintaining service levels.
Question 4: The danger zone for food temperature refers to the range in which bacteria multiply most rapidly. This range is:
- 32°F–70°F (0°C–21°C)
- 41°F–135°F (5°C–57°C) (Correct answer)
- 50°F–150°F (10°C–66°C)
- 70°F–165°F (21°C–74°C)
Correct answer: 41°F–135°F (5°C–57°C)
The USDA and FDA define the temperature danger zone as 41°F to 135°F (5°C to 57°C), where pathogens grow most rapidly.
Question 5: What is 'upselling' in a food and beverage context?
- Offering a less expensive substitute when an item is unavailable
- Suggesting premium, add-on, or larger items to increase the guest's check average (Correct answer)
- Promoting the restaurant on social media platforms
- Training servers to describe menu items in detail
Correct answer: Suggesting premium, add-on, or larger items to increase the guest's check average
Upselling involves recommending higher-margin or premium options such as appetizers, better wine, or desserts to increase the average guest check.
Question 6: A server accidentally serves alcohol to a minor. Under dram shop liability laws, who may bear legal responsibility?
- Only the server personally
- The establishment and potentially the server (Correct answer)
- Only the establishment owner
- The minor's parents exclusively
Correct answer: The establishment and potentially the server
Dram shop laws typically hold both the establishment and the server liable when alcohol is served to a minor or visibly intoxicated person who causes harm.
Question 7: Which purchasing method involves ordering small quantities frequently to maintain minimal on-hand inventory?
- Par stock purchasing
- Just-in-time purchasing (Correct answer)
- Blanket order purchasing
- Formal bid purchasing
Correct answer: Just-in-time purchasing
Just-in-time (JIT) purchasing minimizes storage costs and waste by ordering small quantities delivered frequently, timed to match production needs.
CHP Food and Beverage Operations 3
Which allergen is NOT among the 'Big Nine' major food allergens recognized by the FDA under FASTER Act of 2021?