CPFS Sanitation Standards 3

Question 1

Which foodborne pathogen is most commonly associated with improperly cooled cooked rice left at room temperature?

Accepted Answer

Bacillus cereus

Answer

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?

Accepted Answer

50–100 ppm

Answer

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?

Accepted Answer

To identify and control biological, chemical, and physical hazards

Answer

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?

Accepted Answer

Move all TCS foods to a compliant cooler and repair the unit

Answer

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?

Accepted Answer

Storing raw chicken above cooked shrimp in the cooler

Answer

Storing raw chicken above cooked shrimp allows raw poultry juices to drip onto ready-to-eat food, causing cross-contamination.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Sanitation Standards 3