CPFS Sanitation Standards 5

Question 1

A food handler returns from the restroom and puts on gloves without washing hands first. Why is this a sanitation violation?

Accepted Answer

Gloves do not replace handwashing and contamination transfers through glove donning

Answer

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?

Accepted Answer

0.60

Answer

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?

Accepted Answer

It is never acceptable — gloves must be changed between tasks

Answer

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?

Accepted Answer

Cleaning removes physical debris; sanitizing reduces pathogens to safe levels

Answer

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?

Accepted Answer

Immediately exclude the worker from the operation

Answer

Vomiting and diarrhea are symptoms requiring immediate exclusion from the operation due to the high risk of transmitting pathogens like Norovirus.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test