CPFS Menu Planning 3 — Questions and Answers
Question 1: A menu includes a slow-cooked pulled pork item held in a steam table. What minimum internal temperature must it reach and maintain for safe service?
- 135°F (57°C) (Correct answer)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C)
Correct answer: 135°F (57°C)
Hot TCS foods must be held at a minimum of 135°F (57°C) during hot holding to prevent bacterial growth, though pork must be cooked to a higher temperature before being placed in the steam table.
Question 2: Which menu format makes it easiest to implement HACCP controls in a high-volume foodservice operation?
- A standardized recipe-based menu with documented critical control points for each item (Correct answer)
- An à la carte menu with unlimited chef's specials
- A rotating daily menu with no set recipes
- A seasonal menu changed every week without documentation
Correct answer: A standardized recipe-based menu with documented critical control points for each item
Standardized recipes with documented critical control points allow consistent application of HACCP principles, training, and monitoring across all shifts and staff members.
Question 3: A school cafeteria menu includes sliced fresh melons served at lunch. What is the correct maximum time these melons can be held at room temperature before they must be discarded?
- 4 hours (Correct answer)
- 2 hours
- 6 hours
- 8 hours
Correct answer: 4 hours
Cut melons are TCS foods and, when held without temperature control, must be discarded after 4 hours under the time as a public health control provision.
Question 4: When planning a menu for a facility that serves highly susceptible populations (HSP), which item is PROHIBITED by the FDA Model Food Code?
- Soft-cooked eggs with runny yolks (Correct answer)
- Pasteurized orange juice
- Fully cooked scrambled eggs
- Canned fruit cocktail
Correct answer: Soft-cooked eggs with runny yolks
The FDA Model Food Code prohibits serving raw or undercooked eggs, including soft-cooked eggs with runny yolks, to highly susceptible populations due to Salmonella risk.
Question 5: A restaurant adds sushi-grade raw fish to its menu. Which sourcing requirement must be met for parasite destruction?
- The fish must have been previously frozen to FDA-specified temperatures and times to destroy parasites (Correct answer)
- The fish must be purchased live and processed on-site
- The fish must be marinated in citrus juice for at least 1 hour before serving
- The fish must be certified organic and farm-raised
Correct answer: The fish must have been previously frozen to FDA-specified temperatures and times to destroy parasites
The FDA requires that fish served raw or undercooked be commercially frozen to specific time/temperature combinations (e.g., -4°F/-20°C for 7 days) to destroy parasites before service.
Question 6: What is the primary food safety concern when planning a menu that features spit-roasted whole chickens displayed at a service counter?
- Maintaining proper hot holding temperature of 135°F (57°C) or above throughout display (Correct answer)
- Ensuring the chicken skin remains crispy during display
- Preventing customer self-service from contaminating the product
- Sourcing only antibiotic-free poultry for the menu
Correct answer: Maintaining proper hot holding temperature of 135°F (57°C) or above throughout display
Hot TCS foods like roasted chicken must be held at or above 135°F (57°C) at all times during display to prevent bacterial growth in the temperature danger zone.
Question 7: A menu planner is considering adding a tableside guacamole preparation. Which food safety measure is MOST critical for this service style?
- Ensuring ingredients like avocados and diced tomatoes are held at proper cold temperatures before tableside preparation (Correct answer)
- Using only organic avocados to reduce pesticide risk
- Preparing guacamole only during the first seating to ensure freshness
- Storing pre-made guacamole at room temperature for tableside display
Correct answer: Ensuring ingredients like avocados and diced tomatoes are held at proper cold temperatures before tableside preparation
All TCS ingredients used in tableside preparations must be held at 41°F (5°C) or below before and during service to prevent bacterial growth in the temperature danger zone.
CPFS Menu Planning 3
A menu includes a slow-cooked pulled pork item held in a steam table.
What minimum internal temperature must it reach and maintain for safe service?