CPFS Menu Planning 4

Question 1

A buffet menu includes a mayonnaise-based pasta salad. What is the MOST important control to prevent foodborne illness?

Accepted Answer

Keeping the pasta salad at or below 41°F (5°C) during the entire service period

Answer

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?

Accepted Answer

Calorie counts must be disclosed on menus and menu boards for standard menu items

Answer

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?

Accepted Answer

A HACCP plan specific to the cook-chill process

Answer

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?

Accepted Answer

A variance from the regulatory authority is typically required, along with a HACCP plan

Answer

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?

Accepted Answer

Ensuring the fresh fruit toppings are properly washed and held at 41°F (5°C) or below

Answer

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.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Menu Planning 4