CHP Food Safety & Sanitation 2

Question 1

What does the FIFO method stand for and why is it used in food storage?

Accepted Answer

First In, First Out — ensures oldest stock is used before newer stock

Answer

Fresh Items, Fresh Output — ensures daily replenishment of stock

Answer

First Inspection, Final Output — applies to receiving procedures only

Answer

Fixed Inventory, Fixed Order — a purchasing control method

Question 2

What is the correct order of food storage in a walk-in refrigerator from top shelf to bottom shelf?

Accepted Answer

Ready-to-eat foods → fish → whole cuts of beef → ground beef → poultry

Answer

Poultry → ground beef → whole cuts of beef → fish → ready-to-eat foods

Answer

Ready-to-eat foods → whole cuts of beef → ground beef → fish → poultry

Answer

Fish → poultry → ground beef → whole cuts of beef → ready-to-eat foods

Question 3

What concentration of chlorine sanitizing solution is typically recommended for food contact surfaces?

Accepted Answer

50–100 ppm

Answer

10–25 ppm

Answer

200–300 ppm

Answer

400–500 ppm

Question 4

Which of the following is the most common cause of foodborne illness outbreaks in the United States?

Accepted Answer

Poor personal hygiene of food handlers

Answer

Improper holding temperatures

Answer

Inadequate cooking temperatures

Answer

Contaminated equipment

Question 5

When receiving a shipment of fresh fish, which temperature indicates it has been transported safely?

Accepted Answer

Below 41°F (5°C)

Answer

Below 50°F (10°C)

Answer

Below 45°F (7°C)

Answer

Below 32°F (0°C)

Question 6

What is the correct procedure for cooling a large batch of hot soup to safe storage temperature?

Accepted Answer

Cool from 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours

Answer

Place it directly in the walk-in refrigerator in the original pot

Answer

Allow it to cool on the counter for 1 hour before refrigerating

Answer

Cool from 165°F to 41°F within 6 hours total

Question 7

An integrated pest management (IPM) program in a hospitality facility primarily focuses on which approach?

Accepted Answer

Denying pests access to food, water, and shelter while using targeted treatments

Answer

Applying pesticides on a fixed weekly schedule regardless of pest activity

Answer

Sealing all windows and doors permanently to prevent entry

Answer

Using only chemical treatments as the primary control method