CPFS Sanitation Standards 4

Question 1

Which method of thawing frozen food is NOT approved by the FDA Food Code for a commercial foodservice operation?

Accepted Answer

Thawing at room temperature on a prep counter overnight

Answer

Thawing at room temperature allows the outer layers of food to enter the temperature danger zone while the interior remains frozen.

Question 2

A food manager discovers a shipment of canned goods with several severely dented cans along the seam. What is the correct action?

Accepted Answer

Refuse the delivery and return dented cans to the supplier

Answer

Cans with seam dents must be refused because seam damage can allow microorganisms, including Clostridium botulinum, to enter.

Question 3

What is the purpose of a master cleaning schedule in a foodservice operation?

Accepted Answer

To assign, time, and document all sanitation tasks systematically

Answer

A master cleaning schedule specifies who cleans what, how often, and with which products, ensuring all sanitation tasks are completed consistently.

Question 4

Which of the following describes the 'two-stage cooling' method required by the FDA Food Code?

Accepted Answer

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 hours

Answer

The FDA Food Code requires cooling TCS foods from 135°F to 70°F within 2 hours, and then from 70°F to 41°F within the next 4 hours.

Question 5

What is the minimum distance food must be stored off the floor in a foodservice establishment?

Accepted Answer

6 inches (15 cm)

Answer

FDA Food Code requires food to be stored at least 6 inches off the floor to prevent contamination and allow for cleaning beneath storage units.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test