CPFS Sanitation Standards 5 — Questions and Answers
Question 1: A food handler returns from the restroom and puts on gloves without washing hands first. Why is this a sanitation violation?
- Gloves must be sterilized before use, not just put on
- Gloves do not replace handwashing and contamination transfers through glove donning (Correct answer)
- Gloves worn inside the restroom must be replaced, not the hands washed
- Only disposable gloves require prior handwashing
Correct answer: Gloves do not replace handwashing and contamination transfers through glove donning
Gloves do not replace handwashing; contaminants on unwashed hands transfer during glove donning and can later contaminate food.
Question 2: Which of the following water activity (aw) levels would indicate a food that is least likely to support bacterial growth?
- 0.97
- 0.91
- 0.86
- 0.60 (Correct answer)
Correct answer: 0.60
Most bacterial pathogens cannot grow at water activity levels below 0.85; an aw of 0.60 is too dry to support most microbial growth.
Question 3: Under what circumstance is it acceptable to use the same pair of single-use gloves for multiple tasks in a foodservice operation?
- When working with the same type of food continuously
- When gloves show no visible soiling or tears
- It is never acceptable — gloves must be changed between tasks (Correct answer)
- When tasks are performed within the same 30-minute period
Correct answer: It is never acceptable — gloves must be changed between tasks
Single-use gloves must be changed between tasks and whenever they become contaminated — they are never acceptable for multiple tasks.
Question 4: What is the key difference between cleaning and sanitizing in foodservice sanitation?
- Cleaning uses heat while sanitizing uses chemicals only
- Cleaning removes physical debris; sanitizing reduces pathogens to safe levels (Correct answer)
- Sanitizing removes grease; cleaning kills bacteria
- They are interchangeable terms with the same outcome
Correct answer: Cleaning removes physical debris; sanitizing reduces pathogens to safe levels
Cleaning removes dirt and food residue, while sanitizing uses heat or chemicals to reduce microorganisms to safe levels on already-clean surfaces.
Question 5: A foodservice worker develops vomiting and diarrhea during a shift. According to FDA Food Code, what action must the person in charge take?
- Require the worker to finish the shift wearing gloves and a mask
- Restrict the worker from food handling but allow dishwashing
- Immediately exclude the worker from the operation (Correct answer)
- Allow the worker to take a break and return if symptoms improve
Correct answer: Immediately exclude the worker from the operation
Vomiting and diarrhea are symptoms requiring immediate exclusion from the operation due to the high risk of transmitting pathogens like Norovirus.
Question 6: When test strips are used to verify sanitizer concentration, what does a faded or colorless result on a chlorine test strip typically indicate?
- The sanitizer concentration is within the correct range
- The sanitizer concentration is too high and must be diluted
- The sanitizer concentration is too low and needs replenishing (Correct answer)
- The test strip has expired and results are unreliable
Correct answer: The sanitizer concentration is too low and needs replenishing
A faded or colorless chlorine test strip result indicates the sanitizer solution is too dilute and must be replenished to achieve effective pathogen reduction.
Question 7: Which of the following best describes a 'critical control point' (CCP) in a HACCP plan for a foodservice operation?
- Any step in food preparation where staff must wash hands
- A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels (Correct answer)
- The final plating and serving stage of all menu items
- Any location in the kitchen where raw food is handled
Correct answer: A point in the process where a hazard can be prevented, eliminated, or reduced to safe levels
A CCP is a specific step where control measures can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.
CPFS Sanitation Standards 5
A food handler returns from the restroom and puts on gloves without washing hands first.
Why is this a sanitation violation?