CPFS Kitchen Operations 3 — Questions and Answers
Question 1: A cook is searing raw ground beef patties and then moves to handling a lettuce salad without changing gloves. This is an example of:
- Time-temperature abuse
- Cross-contamination (Correct answer)
- Poor personal hygiene
- Improper cooling
Correct answer: Cross-contamination
Transferring pathogens from raw ground beef to ready-to-eat salad via gloves is a classic example of cross-contamination.
Question 2: When using a calibrated thermometer to verify cooking temperature of a whole muscle beef steak ordered medium-rare, the internal temperature must reach at least:
- 130°F for 112 minutes or 145°F for 15 seconds (Correct answer)
- 155°F for 17 seconds
- 135°F for 15 seconds
- 165°F for 15 seconds
Correct answer: 130°F for 112 minutes or 145°F for 15 seconds
Whole muscle beef may be served at 130°F if held at that temperature for 112 minutes, or at 145°F for 15 seconds per FDA Food Code.
Question 3: Which food storage practice BEST reduces the risk of cross-contamination in a walk-in cooler?
- Storing raw chicken on the shelf above raw beef
- Storing ready-to-eat foods on the highest shelves and raw proteins below by cooking temperature (Correct answer)
- Keeping all foods covered with aluminum foil regardless of type
- Storing produce and raw meats on the same shelf to maximize space
Correct answer: Storing ready-to-eat foods on the highest shelves and raw proteins below by cooking temperature
Ready-to-eat foods go on top shelves; raw proteins are stored below in descending order of required cooking temperature to prevent drip contamination.
Question 4: A cook notices a large pot of chili cooling on the counter after service. How long does the operation have to cool the chili from 135°F to 41°F?
- 2 hours total
- 4 hours total
- 6 hours total (Correct answer)
- 8 hours total
Correct answer: 6 hours total
The two-stage cooling requirement allows 2 hours to reach 70°F and an additional 4 hours to reach 41°F, for a total of 6 hours.
Question 5: Which method is the MOST effective for rapidly cooling a large batch of hot soup in a kitchen?
- Placing the pot directly into a walk-in cooler uncovered
- Dividing into shallow pans and placing in an ice-water bath with stirring (Correct answer)
- Allowing the soup to cool to room temperature before refrigerating
- Putting the covered pot into a standard refrigerator
Correct answer: Dividing into shallow pans and placing in an ice-water bath with stirring
An ice-water bath with stirring in shallow pans maximizes surface area and removes heat rapidly, meeting the two-stage cooling timeline.
Question 6: A baker is preparing cream-filled pastries the morning before a catered afternoon event. Once assembled, the pastries must be:
- Held at 70°F or below until service
- Kept at 41°F or below and used within 7 days
- Held at 41°F or below and served within the safe time limit (Correct answer)
- Stored in an airtight container at room temperature
Correct answer: Held at 41°F or below and served within the safe time limit
Cream-filled pastries are TCS foods that must be kept at 41°F or below and consumed within the allowable holding period to prevent pathogen growth.
Question 7: A kitchen manager suspects that a food handler is ill with Norovirus. What is the REQUIRED immediate action?
- Allow the employee to work if they wear a mask and gloves
- Restrict the employee from working with food until symptoms resolve for 24 hours
- Exclude the employee and notify the regulatory authority (Correct answer)
- Reassign the employee to dishwashing duties only
Correct answer: Exclude the employee and notify the regulatory authority
Norovirus is a highly reportable illness; the employee must be excluded from the operation and the regulatory authority must be notified.
CPFS Kitchen Operations 3
A cook is searing raw ground beef patties and then moves to handling a lettuce salad without changing gloves.
This is an example of: