CPFS Kitchen Operations 4 — Questions and Answers
Question 1: When reheating previously cooked TCS food for hot holding in a food establishment, the food must be reheated to what minimum internal temperature?
- 135°F within 2 hours
- 145°F within 15 seconds
- 155°F within 17 seconds
- 165°F within 2 hours (Correct answer)
Correct answer: 165°F within 2 hours
Reheated TCS food for hot holding must reach 165°F within 2 hours to destroy pathogens that may have multiplied during storage.
Question 2: A foodservice manager discovers that a sanitizer solution is testing at 50 ppm chlorine. What action should be taken?
- Discard the solution and mix a fresh batch (Correct answer)
- Add more food to dilute the sanitizer contact
- Continue using the solution; 50 ppm is too strong
- Test again in 30 minutes before deciding
Correct answer: Discard the solution and mix a fresh batch
A chlorine sanitizer solution below 50 ppm is ineffective; the correct concentration range is 50–100 ppm, so a fresh batch at the proper concentration is required.
Question 3: Which knife storage method poses the GREATEST risk of foodborne illness or physical hazard?
- Magnetic knife strip mounted on the wall
- Designated knife block sanitized daily
- Loose knives stored unwrapped in a drawer (Correct answer)
- Individual knife sheaths stored in a clean bin
Correct answer: Loose knives stored unwrapped in a drawer
Loose knives in a drawer are not only a physical injury hazard but can collect debris and bacteria, and are difficult to inspect and clean effectively.
Question 4: A worker finds a roach inside a sealed flour bin in the dry storage area. What is the priority response?
- Remove the roach and continue using the flour
- Sift the flour to remove insects before use
- Discard the flour, report to management, and contact a licensed pest control operator (Correct answer)
- Set roach traps and monitor the area for 48 hours before discarding
Correct answer: Discard the flour, report to management, and contact a licensed pest control operator
Any food contaminated by pests must be discarded; management must be notified and a licensed pest control operator engaged immediately.
Question 5: What is the purpose of a FIFO (First In, First Out) system in kitchen food storage?
- To ensure the most expensive ingredients are used first
- To rotate stock so older products are used before newer ones (Correct answer)
- To keep the storage area organized alphabetically
- To ensure larger quantities are used before smaller ones
Correct answer: To rotate stock so older products are used before newer ones
FIFO rotation ensures older products are used before newer deliveries, reducing the risk of spoilage and serving expired food.
Question 6: A cook uses the same cutting board for raw fish and then immediately cuts fresh lemons for garnish. Which pathogen is MOST likely to be transferred?
- Staphylococcus aureus from the cook's hands
- Listeria monocytogenes from the refrigerator
- Salmonella or Vibrio from the raw fish (Correct answer)
- Clostridium botulinum from the garlic oil
Correct answer: Salmonella or Vibrio from the raw fish
Raw fish commonly harbors Salmonella and Vibrio, which can be transferred to ready-to-eat lemon garnishes through contaminated cutting surfaces.
Question 7: A prep cook's apron becomes heavily soiled with raw meat juices mid-shift. What is the correct action?
- Rinse the apron with water and return to work
- Continue working and change the apron at the end of the shift
- Change to a clean apron immediately and wash hands (Correct answer)
- Spray the soiled area with sanitizer and continue
Correct answer: Change to a clean apron immediately and wash hands
A soiled apron is a contamination vector; it must be replaced immediately with a clean apron, and handwashing is required when changing.
CPFS Kitchen Operations 4
When reheating previously cooked TCS food for hot holding in a food establishment, the food must be reheated to what minimum internal temperature?