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CFA TRAINER BOH: Questions & Detailed Answers
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CFA TRAINER BOH: Questions & Detailed Answers
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CFA TRAINER BOH: Questions & Detailed AnswersWhat are the Core 4? Right Ans - Create eye contact, smile, speak
enthusiastically, and stay connected.
What does PPD2Q stand for? Right Ans - Passionate people devoted to
quality
What is the shelf life of the multi-surface disinfectant Right Ans - 4 hours
Cool down process- chicken cooled to ______ degrees or lower within _____
hours and _____ degrees or lower with an additional _____ hours Right Ans -
70 4/ 40 2
Chicken must be cooked to an internal temperature of ____ degrees for 15
seconds to kill any bacteria present in the raw product Right Ans - 165
How often should you clean and sanitize room temperature food contact
surfaces and utensils at least every _____ hours Right Ans - 4
What is the temperature danger zone? Right Ans - 40-140
A wristwatch may not be worn in food prep areas-why? Right Ans -
Wearing a watch makes it difficult to wash hands and forearms properly,
contaminants may get caught in watch band
What does CEM stand for? Right Ans - Customer evaluation model
What does the HEARD model stand for in guest recovery? Right Ans - Hear,
empathize, apologize, react, delight
To make sure hands are as clean as possible, you should use hand sanitizer
before washing them with soap and warm water Right Ans - False
The correct temperature range for freezers is -10 degrees —- 0 degrees; for
refrigerators, the range is Right Ans - 33-40
, When putting away inventory, always use the FIFO rotation system. What
does FIFO stand for? Right Ans - First in first out
Towels used for ongoing cleaning tasks must be stored in a clean area during
the day to prevent bacterial growth Right Ans - True
Which of the following practices helps Team Member to refrigerate or cook
products promptly, thereby contributing to food safety Right Ans - Break
larger food prep tasks into smaller tasks, prepare/assemble small quantities
at a time
If there is a discrepancy between CFA food safety requirements and local
health department regulations, what should Team members do? Right Ans
- Always follow the more stringent requirement
When cleaning up a bodily fluid spill, in order for a surface to be disinfected
how long must the disinfectant solution be left in the surface Right Ans - At
least 30 minutes
The definition of cleaning used by CFA is Right Ans - Remove microscopic
organisms that may cause disease
Team member should remove from refrigerator only amount of ingredients
that can be prepared/assembled within Right Ans - 30 minutes
To be effective, sanitizer must remain on surface for a minimum of Right
Ans - 60 seconds
What kind of oil is used to cook waffle potato fries? Right Ans - Canola oil
Waffle Potato Fries must be held at _____ and chicken noodle soup must be
held at _____ Right Ans - 170 or higher; 150-160
Any cold products exposed to the temperature danger zone for more than 1
hour must be discarded Right Ans - True
To sanitize means to Right Ans - Kill microorganisms such as hepatitis a
and b virus
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