CPFS Food Safety & Sanitation Practices 3 — Questions and Answers
Question 1: A walk-in cooler thermometer reads 45°F. What is the immediate concern for potentially hazardous foods stored inside?
- Foods are still technically safe since they are under 50°F
- Foods are in the danger zone and may have supported pathogen growth (Correct answer)
- Only dairy products are at risk above 41°F
- The reading is acceptable if foods were stored within the last hour
Correct answer: Foods are in the danger zone and may have supported pathogen growth
The FDA Food Code defines the cold-holding safe temperature as 41°F or below; 45°F is within the danger zone where bacteria can multiply.
Question 2: Which of the following is the correct sequence for manual warewashing in a three-compartment sink?
- Sanitize → rinse → wash → air dry
- Wash → sanitize → rinse → air dry
- Wash → rinse → sanitize → air dry (Correct answer)
- Rinse → wash → sanitize → towel dry
Correct answer: Wash → rinse → sanitize → air dry
The correct three-compartment sink sequence is wash to remove food debris, rinse to remove detergent, sanitize to kill pathogens, then air dry.
Question 3: A food employee is diagnosed with Salmonella Typhi (typhoid fever). Under the FDA Food Code, what must the person in charge do?
- Allow the employee to work only in non-food-contact roles
- Exclude the employee from the operation and report to the regulatory authority (Correct answer)
- Require the employee to wear double gloves during all tasks
- Place the employee on a 24-hour symptom-free waiting period
Correct answer: Exclude the employee from the operation and report to the regulatory authority
Salmonella Typhi is a Big Six pathogen that requires exclusion from the foodservice operation and mandatory reporting to the regulatory authority.
Question 4: When cooling a large batch of chili, which method achieves the fastest safe cooling rate?
- Placing the full pot directly into the walk-in cooler uncovered
- Dividing into shallow pans and placing in an ice-water bath with stirring (Correct answer)
- Adding ice cubes directly into the chili and refrigerating
- Cooling at room temperature for 1 hour before refrigerating
Correct answer: Dividing into shallow pans and placing in an ice-water bath with stirring
Shallow containers in an ice-water bath with agitation maximize surface area and heat transfer, achieving rapid cooling within food safety time limits.
Question 5: Which condition would make a shipment of fresh fish unacceptable upon delivery?
- Internal temperature of 38°F
- Flesh that springs back when pressed
- Bright red gills and mild ocean smell
- Eyes that appear sunken and cloudy (Correct answer)
Correct answer: Eyes that appear sunken and cloudy
Sunken, cloudy eyes indicate spoilage in fresh fish; acceptable fish should have bright, clear, bulging eyes and firm flesh.
Question 6: A HACCP plan identifies cooking temperature as a Critical Control Point. Which document must be maintained to verify this CCP is being met?
- A general food safety training log
- A temperature monitoring log with corrective actions taken (Correct answer)
- A supplier certification letter
- An employee schedule showing who cooked each meal
Correct answer: A temperature monitoring log with corrective actions taken
HACCP requires monitoring records at every CCP, including documented temperatures and any corrective actions, to demonstrate the critical limit was met.
Question 7: Which pest evidence finding in a food storage area requires the most urgent corrective action?
- A single dead fly near a window
- Mouse droppings and gnaw marks on food packaging (Correct answer)
- A spider web in a corner away from food
- One small ant near a floor drain
Correct answer: Mouse droppings and gnaw marks on food packaging
Mouse droppings and gnaw marks indicate an active rodent infestation, which poses a significant contamination risk requiring immediate action and regulatory notification.
CPFS Food Safety & Sanitation Practices 3
A walk-in cooler thermometer reads 45°F.
What is the immediate concern for potentially hazardous foods stored inside?