CPFS Sanitation Standards 2

Question 1

What is the minimum internal cooking temperature required for poultry in a foodservice operation according to US food safety standards?

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

Contact a licensed pest control operator

Answer

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?

Accepted Answer

7 days

Answer

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?

Accepted Answer

Dry crackers

Answer

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?

Accepted Answer

Reducing microbial levels to safe limits on clean surfaces

Answer

Sanitization reduces microbial contamination to safe levels on surfaces that have already been cleaned.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test