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

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?

Accepted Answer

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

Answer

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?

Accepted Answer

50–100 ppm

Answer

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?

Accepted Answer

Poor personal hygiene of food handlers

Answer

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?

Accepted Answer

Below 41°F (5°C)

Answer

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.

(CHP) Certified Hospitality Professional Practice Test

(CHP) Certified Hospitality Professional Practice Test

CHP Food Safety & Sanitation 2