CPFS Menu Planning 3

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?

Accepted Answer

135°F (57°C)

Answer

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?

Accepted Answer

A standardized recipe-based menu with documented critical control points for each item

Answer

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?

Accepted Answer

4 hours

Answer

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?

Accepted Answer

Soft-cooked eggs with runny yolks

Answer

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?

Accepted Answer

The fish must have been previously frozen to FDA-specified temperatures and times to destroy parasites

Answer

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.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Menu Planning 3