CPFS Kitchen Operations 2 — Questions and Answers
Question 1: A cook removes raw chicken from the refrigerator and begins cutting it on a prep board. What is the FIRST step before using this board for ready-to-eat vegetables afterward?
- Rinse the board with hot water only
- Wash, rinse, and sanitize the board and knife (Correct answer)
- Wipe the board with a dry cloth and continue
- Spray the board with sanitizer without washing first
Correct answer: Wash, rinse, and sanitize the board and knife
Cross-contamination is prevented by washing, rinsing, and sanitizing all surfaces and utensils between raw protein and ready-to-eat foods.
Question 2: Which practice BEST prevents the danger zone temperature range from being exceeded during food preparation?
- Preparing all foods at least 4 hours before service
- Minimizing the time TCS foods spend between 41°F and 135°F (Correct answer)
- Keeping prep area ambient temperature below 70°F
- Covering all foods with plastic wrap during prep
Correct answer: Minimizing the time TCS foods spend between 41°F and 135°F
TCS foods must spend as little time as possible in the danger zone (41°F–135°F) to limit pathogen growth.
Question 3: A foodservice worker is thawing a large frozen roast. Which approved thawing method is FASTEST while remaining safe?
- Thawing on the counter at room temperature
- Thawing under cold running water (70°F or below) (Correct answer)
- Thawing in the refrigerator at 41°F or below
- Thawing at room temperature then refrigerating
Correct answer: Thawing under cold running water (70°F or below)
Thawing under running water at 70°F or below is the fastest approved method; countertop thawing at room temperature is never safe.
Question 4: When cooking stuffed poultry, the internal temperature of the stuffing must reach at least:
- 145°F for 15 seconds
- 155°F for 17 seconds
- 165°F for 15 seconds (Correct answer)
- 135°F for 15 seconds
Correct answer: 165°F for 15 seconds
Stuffed poultry and its stuffing must both reach 165°F for 15 seconds because the cavity environment is ideal for pathogen survival.
Question 5: A manager notices a prep cook dipping a used spoon back into a sauce after tasting it. What foodservice hazard does this create?
- Physical contamination from spoon material
- Biological contamination via backwashing pathogens (Correct answer)
- Chemical contamination from saliva enzymes
- No hazard if the cook is healthy
Correct answer: Biological contamination via backwashing pathogens
Double-dipping introduces oral bacteria into the food, a biological hazard even when the employee appears healthy.
Question 6: Which of the following is the CORRECT procedure when a food handler must taste food during preparation?
- Use a single-use spoon and discard it after one taste (Correct answer)
- Use the same spoon repeatedly but wash hands between tastes
- Taste directly from the serving ladle if no customers are present
- Use a reusable spoon cleaned with a sanitizer wipe between uses
Correct answer: Use a single-use spoon and discard it after one taste
A single-use spoon prevents backwash contamination; the spoon must be discarded or sent through the dishwasher after a single use.
Question 7: During a busy dinner service, a prep cook discovers that cooked rice has been sitting at 120°F for 2 hours. What is the CORRECT action?
- Reheat the rice to 165°F immediately and serve
- Discard the rice because it has been in the danger zone (Correct answer)
- Cool the rice and refrigerate it for next-day use
- Add boiling water to raise the temperature and continue service
Correct answer: Discard the rice because it has been in the danger zone
Cooked rice held below 135°F for more than 2 hours in a food establishment must be discarded to prevent foodborne illness.
CPFS Kitchen Operations 2
A cook removes raw chicken from the refrigerator and begins cutting it on a prep board.
What is the FIRST step before using this board for ready-to-eat vegetables afterward?