CRP Food Safety & Sanitation Standards 3

Question 1

Which pest is most commonly associated with spreading Salmonella and E. coli in restaurant kitchens?

Accepted Answer

Cockroaches

Answer

Cockroaches travel through sewage and garbage, picking up and transferring pathogens like Salmonella and E. coli to food surfaces.

Question 2

At what maximum temperature must cold TCS foods be held during service?

Accepted Answer

41°F (5°C)

Answer

The FDA Food Code requires cold TCS foods to be held at 41°F (5°C) or below to prevent bacterial growth.

Question 3

Which handwashing step is most often skipped but critical for removing pathogens effectively?

Accepted Answer

Scrubbing for at least 20 seconds

Answer

Scrubbing hands for a minimum of 20 seconds is the most frequently skipped step and is essential for mechanical removal of pathogens.

Question 4

A manager observes a prep cook placing raw chicken directly above ready-to-eat salad greens in a reach-in cooler. What hazard does this create?

Accepted Answer

Cross-contamination from drip

Answer

Raw chicken dripping onto ready-to-eat foods causes cross-contamination, transferring pathogens like Salmonella directly to foods that won't be cooked.

Question 5

Proper calibration of a bimetallic stemmed thermometer involves placing it in:

Accepted Answer

Either ice water or boiling water

Answer

A bimetallic stemmed thermometer can be calibrated using the ice-point method (32°F) or the boiling-point method (212°F at sea level).

(CRP) Certified Restaurant Professional Practice Test

(CRP) Certified Restaurant Professional Practice Test

CRP Food Safety & Sanitation Standards 3