CPFS Staff Management 2 — Questions and Answers
Question 1: A food manager notices an employee has a pustular wound on their hand that is not covered. What is the correct action?
- Allow the employee to work if they wear gloves
- Exclude the employee from food handling duties until the wound is healed or properly covered with a waterproof bandage and glove (Correct answer)
- Send the employee home immediately regardless of the wound location
- Apply a bandage and allow normal food handling
Correct answer: Exclude the employee from food handling duties until the wound is healed or properly covered with a waterproof bandage and glove
Uncovered pustular wounds on hands pose a contamination risk; the wound must be covered with a waterproof bandage and a single-use glove before the employee can handle food.
Question 2: Under the FDA Food Code, which condition requires an employee to be EXCLUDED from the establishment entirely (not just restricted)?
- A minor cut on the forearm
- Vomiting or diarrhea (Correct answer)
- A mild sore throat without fever
- A rash on the lower leg
Correct answer: Vomiting or diarrhea
Vomiting and diarrhea are symptoms that require full exclusion from the establishment because they indicate a likely infectious illness that can contaminate food and surfaces.
Question 3: What is the primary purpose of conducting a pre-shift employee health screening?
- To document employee attendance
- To identify staff who may be ill and could contaminate food or surfaces (Correct answer)
- To verify employees completed their scheduled training
- To ensure employees are wearing proper uniforms
Correct answer: To identify staff who may be ill and could contaminate food or surfaces
Pre-shift health screenings detect symptoms of illness before employees enter food preparation areas, reducing the risk of foodborne illness transmission.
Question 4: An employee reports they have been diagnosed with Hepatitis A. What action must the food manager take?
- Allow the employee to work in non-food-contact areas
- Restrict the employee to dishwashing only
- Exclude the employee from the establishment and notify the regulatory authority (Correct answer)
- Require the employee to wear gloves and a mask
Correct answer: Exclude the employee from the establishment and notify the regulatory authority
Hepatitis A is a reportable pathogen under the FDA Food Code; infected employees must be excluded from the establishment and the regulatory authority must be notified.
Question 5: Which training documentation practice best supports a food safety management system?
- Keeping training records only until the next inspection
- Verbally confirming that employees understood training without written records
- Maintaining written records of training dates, topics covered, and employee signatures (Correct answer)
- Conducting training annually without tracking individual completion
Correct answer: Maintaining written records of training dates, topics covered, and employee signatures
Written training records with dates, topics, and signatures provide verifiable evidence of employee food safety education for regulatory inspections and internal audits.
Question 6: A manager is developing a foodborne illness outbreak response plan. Which step should be taken FIRST when an outbreak is suspected?
- Immediately deep-clean all food preparation surfaces
- Notify the regulatory authority and preserve food samples (Correct answer)
- Send all staff home and close the establishment
- Issue a press release to manage public perception
Correct answer: Notify the regulatory authority and preserve food samples
Notifying the regulatory authority and preserving suspected food samples are the critical first steps to enable proper investigation of a suspected foodborne illness outbreak.
Question 7: Which approach most effectively reinforces food safety culture among kitchen staff?
- Posting food safety rules in the break room only
- Conducting food safety briefings only during annual reviews
- Holding brief daily reminders, leading by example, and recognizing safe behaviors (Correct answer)
- Delegating all food safety enforcement to a single designated employee
Correct answer: Holding brief daily reminders, leading by example, and recognizing safe behaviors
A strong food safety culture is built through consistent daily reinforcement, visible leadership commitment, and positive recognition of safe behaviors.
CPFS Staff Management 2
A food manager notices an employee has a pustular wound on their hand that is not covered.
What is the correct action?