CPFS Kitchen Operations 4

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?

Accepted Answer

165°F within 2 hours

Answer

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?

Accepted Answer

Discard the solution and mix a fresh batch

Answer

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?

Accepted Answer

Loose knives stored unwrapped in a drawer

Answer

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?

Accepted Answer

Discard the flour, report to management, and contact a licensed pest control operator

Answer

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?

Accepted Answer

To rotate stock so older products are used before newer ones

Answer

FIFO rotation ensures older products are used before newer deliveries, reducing the risk of spoilage and serving expired food.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Kitchen Operations 4