CHP Food Safety & Sanitation 2 — Questions and Answers
Question 1: What does the FIFO method stand for and why is it used in food storage?
- First In, First Out — ensures oldest stock is used before newer stock (Correct answer)
- Fresh Items, Fresh Output — ensures daily replenishment of stock
- First Inspection, Final Output — applies to receiving procedures only
- Fixed Inventory, Fixed Order — a purchasing control method
Correct answer: First In, First Out — ensures oldest stock is used before newer stock
FIFO (First In, First Out) ensures that older inventory is used before newer stock, reducing waste and preventing spoilage.
Question 2: What is the correct order of food storage in a walk-in refrigerator from top shelf to bottom shelf?
- Ready-to-eat foods → fish → whole cuts of beef → ground beef → poultry (Correct answer)
- Poultry → ground beef → whole cuts of beef → fish → ready-to-eat foods
- Ready-to-eat foods → whole cuts of beef → ground beef → fish → poultry
- Fish → poultry → ground beef → whole cuts of beef → ready-to-eat foods
Correct answer: Ready-to-eat foods → fish → whole cuts of beef → ground beef → poultry
Foods are stored top to bottom based on minimum required cooking temperature, with ready-to-eat foods highest and poultry (highest cook temp) lowest to prevent cross-contamination from drips.
Question 3: What concentration of chlorine sanitizing solution is typically recommended for food contact surfaces?
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 200–300 ppm
- 400–500 ppm
Correct answer: 50–100 ppm
A chlorine sanitizing solution of 50–100 ppm is effective for sanitizing food contact surfaces without leaving harmful residues.
Question 4: Which of the following is the most common cause of foodborne illness outbreaks in the United States?
- Improper holding temperatures
- Poor personal hygiene of food handlers (Correct answer)
- Inadequate cooking temperatures
- Contaminated equipment
Correct answer: Poor personal hygiene of food handlers
Poor personal hygiene, particularly inadequate handwashing, is consistently identified as the leading cause of foodborne illness outbreaks.
Question 5: When receiving a shipment of fresh fish, which temperature indicates it has been transported safely?
- Below 50°F (10°C)
- Below 41°F (5°C) (Correct answer)
- Below 45°F (7°C)
- Below 32°F (0°C)
Correct answer: Below 41°F (5°C)
Fresh fish must be received at 41°F (5°C) or below to ensure it has been kept out of the temperature danger zone during transit.
Question 6: What is the correct procedure for cooling a large batch of hot soup to safe storage temperature?
- Place it directly in the walk-in refrigerator in the original pot
- Cool from 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours (Correct answer)
- Allow it to cool on the counter for 1 hour before refrigerating
- Cool from 165°F to 41°F within 6 hours total
Correct answer: Cool from 135°F to 70°F within 2 hours, then to 41°F within an additional 4 hours
The two-stage cooling method requires cooling from 135°F to 70°F within 2 hours, then from 70°F to 41°F within the next 4 hours to prevent bacterial growth.
Question 7: An integrated pest management (IPM) program in a hospitality facility primarily focuses on which approach?
- Applying pesticides on a fixed weekly schedule regardless of pest activity
- Denying pests access to food, water, and shelter while using targeted treatments (Correct answer)
- Sealing all windows and doors permanently to prevent entry
- Using only chemical treatments as the primary control method
Correct answer: Denying pests access to food, water, and shelter while using targeted treatments
IPM focuses on prevention through eliminating pest attractants (food, water, harborage) and uses chemical treatments only when necessary as a last resort.
CHP Food Safety & Sanitation 2
What does the FIFO method stand for and why is it used in food storage?