CPFS Food Safety & Sanitation Practices 4

Question 1

A cafeteria serves a buffet that has been running for 4 hours. The hot-held mashed potatoes measure 120°F. What is the correct response?

Accepted Answer

Discard the potatoes immediately since they are below 135°F

Answer

Hot-held foods must stay at 135°F or above; potatoes at 120°F for an unknown time in the danger zone must be discarded, as reheating does not reverse toxin production from prior bacterial growth.

Question 2

Which waterborne pathogen is most commonly associated with contaminated municipal water supplies used in foodservice operations?

Accepted Answer

Cryptosporidium parvum

Answer

Cryptosporidium parvum is a chlorine-resistant protozoan parasite frequently linked to waterborne outbreaks via contaminated water supplies.

Question 3

A foodservice operation receives an order of ground beef. At what temperature must it be held during cold storage?

Accepted Answer

41°F or below

Answer

The FDA Food Code requires all potentially hazardous foods, including ground beef, to be held at 41°F or below to slow bacterial growth.

Question 4

Which labeling requirement applies to ready-to-eat potentially hazardous food prepared on-site and held for more than 24 hours?

Accepted Answer

The food must be labeled with preparation date and use-by date not to exceed 7 days from preparation

Answer

The FDA Food Code requires RTE potentially hazardous foods held beyond 24 hours to be date-marked with a discard date not exceeding 7 days from the day of preparation.

Question 5

Which type of contamination occurs when a cleaning chemical drips from an overhead shelf onto uncovered food below?

Accepted Answer

Chemical contamination

Answer

Cleaning chemicals dripping onto food represent chemical contamination, which can cause acute illness even in small quantities.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Food Safety & Sanitation Practices 4