CPFS Food Safety & Sanitation Practices 2

Question 1

A foodservice worker notices a large pot of soup has been sitting in the temperature danger zone for 3 hours. What is the correct action?

Accepted Answer

Discard the soup without tasting it

Answer

Food held in the temperature danger zone (41°F–135°F) for more than 2 hours must be discarded to prevent foodborne illness.

Question 2

Which sanitizing method is most effective for removing biofilm from food-contact surfaces in a foodservice operation?

Accepted Answer

Mechanical scrubbing followed by an approved chemical sanitizer

Answer

Biofilm requires physical removal through scrubbing (cleaning) before sanitizing can be effective on food-contact surfaces.

Question 3

A CPFS inspector finds that a facility's chlorine sanitizer solution tests at 10 ppm. What should be done?

Accepted Answer

Increase concentration to the effective range of 50–100 ppm

Answer

Chlorine sanitizer must be maintained at 50–100 ppm to effectively sanitize food-contact surfaces; 10 ppm is insufficient.

Question 4

Which practice best prevents cross-contamination when preparing raw chicken and fresh salad greens in the same kitchen?

Accepted Answer

Using separate, color-coded cutting boards and utensils for each food

Answer

Color-coded cutting boards and dedicated utensils physically prevent pathogen transfer between raw proteins and ready-to-eat foods.

Question 5

What is the minimum internal cooking temperature required for stuffed pasta filled with meat?

Accepted Answer

165°F for less than 1 second

Answer

Stuffed pasta with meat filling must reach 165°F because the stuffing can harbor pathogens that require the higher kill temperature.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test