CPFS Menu Planning 4 — Questions and Answers
Question 1: A buffet menu includes a mayonnaise-based pasta salad. What is the MOST important control to prevent foodborne illness?
- Keeping the pasta salad at or below 41°F (5°C) during the entire service period (Correct answer)
- Using reduced-fat mayonnaise to lower bacterial growth potential
- Preparing the pasta salad fresh every 30 minutes
- Adding vinegar to the pasta salad to lower its pH
Correct answer: Keeping the pasta salad at or below 41°F (5°C) during the entire service period
Mayonnaise-based salads are TCS foods that must be held at 41°F (5°C) or below to inhibit the growth of pathogens such as Staphylococcus aureus during buffet service.
Question 2: Which of the following menu labeling practices is required under the FDA's menu labeling rule for chain restaurants with 20 or more locations?
- Calorie counts must be disclosed on menus and menu boards for standard menu items (Correct answer)
- Sodium content must be listed for every menu item
- All allergens must be listed in bold on printed menus
- Country of origin must be disclosed for all animal-based menu items
Correct answer: Calorie counts must be disclosed on menus and menu boards for standard menu items
The FDA's menu labeling rule requires chain restaurants with 20 or more locations to disclose calorie counts for standard menu items on menus and menu boards.
Question 3: When developing a menu for a facility that will use cook-chill processes, which document is typically required by the regulatory authority?
- A HACCP plan specific to the cook-chill process (Correct answer)
- A daily temperature log signed by the chef
- A manufacturer's specification sheet for the chilling equipment
- An annual third-party audit of the facility
Correct answer: A HACCP plan specific to the cook-chill process
Cook-chill is a specialized process that requires a HACCP plan because it involves extended time in the temperature danger zone during rapid chilling, requiring documented critical control points.
Question 4: A menu includes house-cured charcuterie such as prosciutto. What is the regulatory requirement before offering these items?
- A variance from the regulatory authority is typically required, along with a HACCP plan (Correct answer)
- A federal meat processing license is always required for any cured meat
- Only USDA-inspected facilities may cure meats; no variance is possible
- No special permits are needed if the product is served within 24 hours of curing
Correct answer: A variance from the regulatory authority is typically required, along with a HACCP plan
House-curing of meats is a specialized process that typically requires a variance from the local regulatory authority and a supporting HACCP plan due to the risk of Clostridium botulinum growth.
Question 5: A menu planner wants to add an açaí bowl station where blended frozen açaí is topped with fresh fruit. What is the PRIMARY food safety consideration?
- Ensuring the fresh fruit toppings are properly washed and held at 41°F (5°C) or below (Correct answer)
- Using only certified organic açaí to avoid pesticide contamination
- Blending açaí to order rather than in batches to ensure freshness
- Serving açaí bowls within 10 minutes of preparation to maintain texture
Correct answer: Ensuring the fresh fruit toppings are properly washed and held at 41°F (5°C) or below
Fresh fruit cut and used as toppings are TCS foods that must be washed to remove surface contamination and held at 41°F (5°C) or below to prevent pathogen growth.
Question 6: When reviewing a proposed menu for a food truck operating at outdoor summer events, which control measure is MOST critical given the environment?
- Limiting the menu to items that can be safely prepared and held in high ambient temperatures with adequate equipment (Correct answer)
- Offering only non-TCS foods to simplify operations
- Preparing all food at a commissary and transporting it in insulated containers
- Reducing portion sizes to minimize the amount of food held at any given time
Correct answer: Limiting the menu to items that can be safely prepared and held in high ambient temperatures with adequate equipment
Food trucks operating in high ambient temperatures must design menus that match the capacity of their temperature-control equipment, ensuring TCS foods can be safely maintained throughout service.
Question 7: A fine dining restaurant plans to serve beef tartare. Which step is the MOST effective food safety measure the operator can take?
- Using whole muscle beef and grinding it in-house immediately before service from a verified supplier (Correct answer)
- Marinating the beef in a high-acid dressing for at least 2 hours before service
- Freezing the beef to -4°F (-20°C) for 7 days to eliminate pathogens
- Pre-grinding beef 24 hours in advance and storing it at 41°F (5°C)
Correct answer: Using whole muscle beef and grinding it in-house immediately before service from a verified supplier
Using whole muscle cuts and grinding immediately before service minimizes contamination risk because bacteria on intact beef are surface-located and can be controlled through sourcing and handling, whereas pre-ground beef spreads any contamination throughout.
CPFS Menu Planning 4
A buffet menu includes a mayonnaise-based pasta salad.
What is the MOST important control to prevent foodborne illness?