CPFS Staff Management 3

Question 1

Which of the following is an example of 'active managerial control' as defined by the FDA Food Code?

Accepted Answer

Proactively identifying, monitoring, and correcting food safety risks before they cause illness

Answer

Active managerial control means operators proactively manage food safety risk factors rather than reacting to problems after they occur.

Question 2

A new employee asks if they need to wash their hands after handling raw chicken before touching ready-to-eat vegetables. What is the correct answer?

Accepted Answer

Yes, they must remove gloves, wash hands thoroughly, and put on new gloves

Answer

Gloves do not substitute for handwashing; employees must remove gloves, wash hands properly, and change to new gloves when switching between raw proteins and ready-to-eat foods.

Question 3

What is the minimum internal temperature that must be documented when training staff on cooking whole muscle beef steaks?

Accepted Answer

145°F (62.8°C) with a 3-minute rest time

Answer

Whole muscle beef steaks must reach 145°F (62.8°C) with a 3-minute rest time per FDA Food Code requirements.

Question 4

During a performance evaluation, a manager discovers that a cook has been cooling large pots of soup by leaving them on the counter overnight. What corrective action should be taken?

Accepted Answer

Discard the current batch and retrain the employee on approved rapid cooling methods

Answer

Soup left at room temperature overnight is unsafe and must be discarded; the employee must be retrained on rapid cooling methods such as ice baths or blast chillers.

Question 5

An employee refuses to follow the personal hygiene policy, citing personal preference. What is the manager's most appropriate response?

Accepted Answer

Counsel the employee, document the conversation, and enforce the policy consistently

Answer

Hygiene policies are non-negotiable food safety requirements; managers must counsel employees, document infractions, and enforce policies consistently regardless of personal preferences.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Staff Management 3