CPFS Sanitation Standards 2 — Questions and Answers
Question 1: What is the minimum internal cooking temperature required for poultry in a foodservice operation according to US food safety standards?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 175°F (79°C)
Correct answer: 165°F (74°C)
Poultry must reach an internal temperature of 165°F (74°C) to destroy pathogens like Salmonella.
Question 2: A foodservice operation discovers a pest infestation. Which step should be taken FIRST according to sanitation protocols?
- Apply pesticide immediately throughout the kitchen
- Contact a licensed pest control operator (Correct answer)
- Close the operation and deep-clean all surfaces
- Notify the local health department immediately
Correct answer: Contact a licensed pest control operator
The first response to a pest infestation is to contact a licensed pest control operator who can assess and safely treat the problem.
Question 3: According to the FDA Food Code, how long can ready-to-eat TCS foods prepared in-house be held under refrigeration before they must be discarded?
- 3 days
- 5 days
- 7 days (Correct answer)
- 10 days
Correct answer: 7 days
Ready-to-eat TCS foods prepared in-house may be held refrigerated for a maximum of 7 days at 41°F or below.
Question 4: Which of the following is NOT considered a Time/Temperature Control for Safety (TCS) food?
- Cooked rice
- Sliced melons
- Dry crackers (Correct answer)
- Refried beans
Correct answer: Dry crackers
Dry crackers have low water activity and do not support microbial growth, so they are not classified as TCS foods.
Question 5: What does the term 'sanitization' mean in the context of foodservice sanitation standards?
- Removing all visible dirt and debris from surfaces
- Reducing microbial levels to safe limits on clean surfaces (Correct answer)
- Eliminating 100% of all microorganisms on surfaces
- Applying chemical disinfectants to kill viruses only
Correct answer: Reducing microbial levels to safe limits on clean surfaces
Sanitization reduces microbial contamination to safe levels on surfaces that have already been cleaned.
Question 6: A foodservice manager notices a food handler has a boil on their hand. What is the correct action according to sanitation standards?
- Allow work if the boil is covered with a bandage
- Restrict the worker from handling exposed food (Correct answer)
- Require the worker to wear double gloves only
- Send a sample to the health department for testing
Correct answer: Restrict the worker from handling exposed food
A boil indicates a possible Staphylococcus aureus infection; the worker must be restricted from handling exposed, ready-to-eat food.
Question 7: What is the correct sequence for manual three-compartment sink ware-washing?
- Wash → Rinse → Air dry → Sanitize
- Sanitize → Wash → Rinse → Air dry
- Wash → Rinse → Sanitize → Air dry (Correct answer)
- Rinse → Wash → Sanitize → Air dry
Correct answer: Wash → Rinse → Sanitize → Air dry
The correct sequence is wash in detergent solution, rinse in clean water, sanitize with approved solution, then air dry.
CPFS Sanitation Standards 2
What is the minimum internal cooking temperature required for poultry in a foodservice operation according to US food safety standards?