CHS Food Safety & Compliance 2

Question 1

What is the proper handwashing technique for food service?

Accepted Answer

Wet hands, apply soap, scrub for 20 seconds including between fingers and under nails, rinse, and dry with single-use towel

Answer

Proper handwashing requires wetting hands with warm water, applying soap, vigorously scrubbing all surfaces for at least 20 seconds, rinsing thoroughly, and drying with a clean single-use paper towel.

Question 2

When must food handlers wash their hands?

Accepted Answer

Before handling food, after handling raw meat, after using the restroom, after touching face/hair, after handling trash, and when switching tasks

Answer

Handwashing is required at many points: before starting work, before and after handling different foods, after restroom use, sneezing, touching hair/face, handling chemicals, taking out trash, and handling money.

Question 3

What is the proper procedure for cooling hot food safely?

Accepted Answer

Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 additional hours (total 6 hours)

Answer

The two-stage cooling method prevents bacterial growth: food must pass through the danger zone quickly. Techniques include ice baths, blast chillers, shallow pans, and ice paddles.

Question 4

What documentation must a hospitality supervisor maintain for food safety compliance?

Accepted Answer

Temperature logs, cleaning schedules, employee health records, HACCP records, and corrective action reports

Answer

Food safety documentation includes daily temperature logs (coolers, hot holding, cooking), cleaning and sanitizing schedules, employee illness reports, pest control records, and HACCP monitoring records.

Question 5

What should a supervisor do if an employee reports symptoms of a foodborne illness?

Accepted Answer

Exclude the employee from food handling duties, document the symptoms, follow local health department reporting requirements

Answer

The FDA Food Code requires immediate exclusion from food handling for employees with vomiting, diarrhea, jaundice, or diagnosed illness from the 'Big 5' pathogens (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli).

CHS - Certified Hospitality Supervisor Practice Test

CHS - Certified Hospitality Supervisor Practice Test

CHS Food Safety & Compliance 2