CPFS Sanitation Standards 3 — Questions and Answers
Question 1: Which foodborne pathogen is most commonly associated with improperly cooled cooked rice left at room temperature?
- Listeria monocytogenes
- Bacillus cereus (Correct answer)
- Clostridium perfringens
- Norovirus
Correct answer: Bacillus cereus
Bacillus cereus forms heat-resistant spores that germinate and produce toxins in cooked rice held at room temperature.
Question 2: According to FDA Food Code standards, at what concentration should chlorine sanitizer solution be maintained for immersion sanitizing of food-contact surfaces?
- 10–25 ppm
- 50–100 ppm (Correct answer)
- 200–300 ppm
- 400–500 ppm
Correct answer: 50–100 ppm
Chlorine sanitizing solutions for immersion should be maintained at 50–100 ppm to be effective without being hazardous.
Question 3: What is the primary reason foodservice operations must use a HACCP plan?
- To satisfy insurance company requirements for liability
- To identify and control biological, chemical, and physical hazards (Correct answer)
- To comply with labor department staffing regulations
- To document food costs and reduce waste
Correct answer: To identify and control biological, chemical, and physical hazards
HACCP (Hazard Analysis Critical Control Points) is a systematic preventive approach to identifying and controlling food safety hazards.
Question 4: A walk-in cooler storing TCS foods is found to be operating at 45°F. What is the correct corrective action?
- Continue using foods if they were purchased that day
- Immediately discard all TCS foods stored inside
- Move all TCS foods to a compliant cooler and repair the unit (Correct answer)
- Reduce the temperature setting and monitor for 2 hours
Correct answer: Move all TCS foods to a compliant cooler and repair the unit
Foods must be moved to a properly functioning cooler immediately, and the noncompliant unit must be repaired before continued use.
Question 5: Which of the following is an example of cross-contamination in a foodservice setting?
- Using separate cutting boards for produce and raw meat
- Storing raw chicken above cooked shrimp in the cooler (Correct answer)
- Washing hands between handling raw beef and lettuce
- Cooking ground beef to 155°F before serving
Correct answer: Storing raw chicken above cooked shrimp in the cooler
Storing raw chicken above cooked shrimp allows raw poultry juices to drip onto ready-to-eat food, causing cross-contamination.
Question 6: Under the FDA Food Code, which of the following conditions requires a food employee to be excluded from the operation entirely?
- Experiencing mild seasonal allergies
- Diagnosed with Hepatitis A with jaundice (Correct answer)
- Having a small cut covered with a bandage and glove
- Reporting mild stomach upset with no vomiting
Correct answer: Diagnosed with Hepatitis A with jaundice
Hepatitis A with jaundice is a reportable illness that requires exclusion — not just restriction — from the foodservice operation.
Question 7: What is the correct water temperature range for the wash compartment in a three-compartment sink?
- At least 100°F (38°C)
- At least 110°F (43°C) (Correct answer)
- At least 120°F (49°C)
- At least 145°F (63°C)
Correct answer: At least 110°F (43°C)
The FDA Food Code requires wash water in a three-compartment sink to be maintained at a minimum of 110°F (43°C) for effective cleaning.
CPFS Sanitation Standards 3
Which foodborne pathogen is most commonly associated with improperly cooled cooked rice left at room temperature?