CPFS Food Safety & Sanitation Practices 3

Question 1

A walk-in cooler thermometer reads 45°F. What is the immediate concern for potentially hazardous foods stored inside?

Accepted Answer

Foods are in the danger zone and may have supported pathogen growth

Answer

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?

Accepted Answer

Wash → rinse → sanitize → air dry

Answer

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?

Accepted Answer

Exclude the employee from the operation and report to the regulatory authority

Answer

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?

Accepted Answer

Dividing into shallow pans and placing in an ice-water bath with stirring

Answer

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?

Accepted Answer

Eyes that appear sunken and cloudy

Answer

Sunken, cloudy eyes indicate spoilage in fresh fish; acceptable fish should have bright, clear, bulging eyes and firm flesh.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Food Safety & Sanitation Practices 3