CPFM Practice Test

If your water system is found to be contaminated with E. coli, you must do:

A) For 30 days, only drink bottled water.

B). Post a required written boil water notice at the establishment.

C) No water is served in the establishment.

D) Discontinue operations and close the establishment until the water system has been thoroughly cleaned and flushed.

Correct! Wrong!

Correct answer: Post a required written boil water notice at the establishment.

If your water system tests positive for E. coli, you must post a mandatory written boil water notice at the establishment.

What materials are suitable for floor coverings in food preparation areas?

A) Any type of flooring can be used if it has been sealed.

B) Textured natural fibers such as jute or hemp

C) Tile or other impervious materials with smooth, easily cleanable surfaces

D) Spill-absorbent woven carpet

Correct! Wrong!

Correct answer: Tile or other impervious materials with smooth, easily cleanable surfaces

Tile or other impervious materials that provide smooth and easily cleanable surfaces are regarded as suitable floor coverings in food preparation areas.

Which control measure should be implemented if your HACCP team has identified a biological hazard in the chicken at your food establishment?

A) Include an appropriate cooking system in the kitchen facilities for all cooking, cooling, and hot-holding of chicken.

B) Use only locally sourced chicken until the biological hazard is resolved.

C) Soak all chicken used as a food ingredient in a bleach-water solution for 10 minutes to sterilize it.

D) Change the way chickens are used in the establishment by revisiting and updating the HACCP plan.

Correct! Wrong!

Correct answer: Include an appropriate cooking system in the kitchen facilities for all cooking, cooling, and hot-holding of chicken.

If your HACCP team has identified a biological hazard in your food's chicken, an appropriate cooking system for all cooking, cooling, and hot-holding of chicken should be implemented.

Which of the following is a responsibility of food managers?

A) Preventing pathogen growth and spread by keeping the facilities clean on a regular basis

B) Addressing structural issues in the kitchen when they arise

C) Pre-operational inspections, which must be reported to the general manager

D) Comparing the temperatures of the seating areas to the temperatures in the kitchen

Correct! Wrong!

Correct answer: Preventing pathogen growth and spread by keeping the facilities clean on a regular basis

Food managers are in charge of keeping the facilities clean and preventing pathogens from growing and spreading.

The requirement for self-closing doors and tightly fitting windows in food establishments does not apply:

A) In climates with an average temperature of more than 70 degrees

B) If the property is zoned for both residential and commercial use.

C) When the establishment is a previously zoned residential structure

D) When the establishment is part of a larger structure, such as a food court

Correct! Wrong!

Correct answer: When the establishment is part of a larger structure, such as a food court

The requirement of self-closing doors and tightly fitting windows in food establishments does not apply if the establishment is part of a larger structure.

Which of the following statements about floors and their coverings is false?

A) Only short pile carpeting should be used in areas prone to moisture or where water flushing or spray cleaning is performed.

B) Utility pipes or lines cannot be installed near or on the floor, even if they are not visible to the public.

C) Floor coverings in food preparation areas, wash areas, bathrooms, and walk-in refrigerators should be light in color.

D) All exposed indoor wall surfaces made of brick, porous block, or concrete must be sealed to ensure proper cleaning.

Correct! Wrong!

Correct answer: Only short pile carpeting should be used in areas prone to moisture or where water flushing or spray cleaning is performed.

Short pile carpeting should not be used in areas that are prone to moisture or where water flushing or spray cleaning is done.

Following a power outage lasting more than four hours in an establishment, the following must be discarded:

A) Remaining condiments on tables

B) Vegetables that have been cooked

C) Excessive animal products

D) All of the fruits

Correct! Wrong!

Correct answer: Excessive animal products

After a power outage of more than 4 hours, any leftover animal products must be discarded.

Oysters are considered safe to serve when they are cooked as follows:

A) The shells open during the cooking process.

B) The shells are slightly cracked, but not enough to reveal their contents.

C) Its flesh is impossible to separate with normal fork pressure.

D) Its skin is smooth to the touch.

Correct! Wrong!

Correct answer: The shells open during the cooking process.

Once the shells have opened, oysters are safe to serve during the cooking process.

When young children are compared to healthy adults, the following is true:

A) They are at the same risk of foodborne illness as healthy adults.

B) They are at a higher risk of foodborne illness.

C) They are only vulnerable to foodborne illnesses for the first 12-24 months of their lives, before their immune systems fully develop.

D) They consume less food than adults, making them less susceptible to foodborne illnesses.

Correct! Wrong!

Correct answer: They are at a higher risk of foodborne illness.

Young children are more prone to foodborne illness.

During a health inspection of a food establishment, the following individuals are in charge of oversight:

A) The establishment's general manager

B) The owner/operator of the establishment

C) The person in charge

D) Managerial-level personnel on-site when the health inspection begins.

Correct! Wrong!

Correct answer: The person in charge

During a health inspection, the person in charge is in charge of overseeing the situation.

Which of the following symptoms may indicate that a customer is experiencing an allergic reaction?

A) Shortness of breath or wheezing

B) Loss of appetite

C) Pain in the left arm

D) Coughing up blood

Correct! Wrong!

Correct answer: Shortness of breath or wheezing

Which of the following practices can aid in the prevention of allergic reactions?

A) Helping customers identify ingredients

B) Cooking a variety of foods in the same oil

C) Offering home delivery

D) When baking biscuits, use parchment paper.

Correct! Wrong!

Correct answer: Helping customers identify ingredients

When should a food handler with a sore throat and a fever be kept out of the operation?

A) When the food handler has a fever of more than 100 degrees Fahrenheit.

B) Prior to notifying the regulatory authority

C) After the food handler has had a sore throat for more than 5 days.

D) When the customers served are primarily from a high-risk population.

Correct! Wrong!

Correct answer: When the customers served are primarily from a high-risk population.

Where should a food handler wash their hands after handling food?

A) Utility sink

B) A sink designated for hand washing

C) Sink with three compartments

D) Sink for food preparation

Correct! Wrong!

Correct answer: A sink designated for hand washing

What should the manager tell a food handler who arrives at work with diarrhea?

A) After each use, clean the restroom.

B) Only bus tables

C) Return home

D) Avoid working with food.

Correct! Wrong!

Correct answer: Return home

What should a food handler do to make putting on gloves easier?

A) Blow into your gloves.

B) Choose the proper size gloves.

C) Coat the gloves in flour.

D) None of the above

Correct! Wrong!

Correct answer: Choose the proper size gloves.

When can a food handler who has been diagnosed with jaundice return to work?

A) When the regulatory authority approves it

B) 7 days after the last symptom appears

C) When his or her skin color returns to its natural state

D) One week later

Correct! Wrong!

Correct answer: When the regulatory authority approves it

Which of the following is a potential physical contaminant?

A) Earring

B) Sanitizer

C) Sweat

D) Hand sanitizer

Correct! Wrong!

Correct answer: Earring

What is the function of hand antiseptic?

A) Make greater use of sanitizing solutions.

B) Do away with the need for hand washing.

C) Remove the need for gloves.

D) Reduce the number of pathogens on your skin.

Correct! Wrong!

Correct answer: Reduce the number of pathogens on your skin.

When the following conditions apply, single-use gloves are not required:

A) The food handler is sensitive to latex.

B) Produce washing

C) Working with cooked food

D) Cleaning stationary equipment

Correct! Wrong!

Correct answer: Produce washing

How many people must become ill after eating the same food for a foodborne illness to be investigated as an outbreak?

A) 2

B) 6

C) 10

D) 4

Correct! Wrong!

Correct answer: 2

Poor food safety can lead to the following EXCEPT:

A) Poor working conditions

B) Lower operating costs

C) Lawsuits

D) Foodborne illnesses

Correct! Wrong!

Correct answer: Lower operating costs

Which of the following is NOT a food safety hazard?

A) Biological

B) Physical

C) Environmental

D) Chemical

Correct! Wrong!

Correct answer: Environmental

What is the most common cause of foodborne illness?

A) Bacteria

B) Chemicals

C) Alergies

D) Parasites

Correct! Wrong!

Correct answer: Bacteria

Keep food out of this temperature range due to the rapid growth of microorganisms:

A) 41˚F - 135˚F

B) 38˚F - 130˚F

C) 70˚F - 145˚F

D) 32˚F - 70˚F

Correct! Wrong!

Correct answer: 41˚F - 135˚F

CPFM Practice Test

If your water system is found to be contaminated with E. coli, you must do:

What materials are suitable for floor coverings in food preparation areas?

Which control measure should be implemented if your HACCP team has identified a biological hazard in the chicken at your food establishment?

Which of the following is a responsibility of food managers?

The requirement for self-closing doors and tightly fitting windows in food establishments does not apply:

Which of the following statements about floors and their coverings is false?

Following a power outage lasting more than four hours in an establishment, the following must be discarded:

Oysters are considered safe to serve when they are cooked as follows:

When young children are compared to healthy adults, the following is true:

During a health inspection of a food establishment, the following individuals are in charge of oversight:

Which of the following symptoms may indicate that a customer is experiencing an allergic reaction?

Which of the following practices can aid in the prevention of allergic reactions?

When should a food handler with a sore throat and a fever be kept out of the operation?

Where should a food handler wash their hands after handling food?

What should the manager tell a food handler who arrives at work with diarrhea?

What should a food handler do to make putting on gloves easier?

When can a food handler who has been diagnosed with jaundice return to work?

Which of the following is a potential physical contaminant?

What is the function of hand antiseptic?

When the following conditions apply, single-use gloves are not required:

How many people must become ill after eating the same food for a foodborne illness to be investigated as an outbreak?

Poor food safety can lead to the following EXCEPT:

Which of the following is NOT a food safety hazard?

What is the most common cause of foodborne illness?

Keep food out of this temperature range due to the rapid growth of microorganisms:

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