CPFS 1 EXAM QUESTIONS AND ANSWERS ALL CORRECT
What is the ultimate goal of health inspections? - Answer- To determine the level of compliance with public health law
Cleaning and sanitizing of utensils, equipment, and food-contact surfaces should be done - Answer- After each use or regularly ...
CPFS 1 EXAM QUESTIONS
AND ANSWERS ALL
CORRECT
What is the ultimate goal of health inspections? - Answer- To determine the level of
compliance with public health law
Cleaning and sanitizing of utensils, equipment, and food-contact surfaces should be
done - Answer- After each use or regularly scheduled intervals when in constant use
An imminent health hazard resulting in the immediate closure of an establishment could
include - Answer- Sewage back-up
Institutions serving highly susceptible populations do not require more stringent
exclusion requirements for sick
employees than restaurants serving a normal population. - Answer- False
Manual warewashing hot water sanitizing temperature must meet which of the following
temperature
requirements? - Answer- Hot water sanitizing shall not be less than 171°F
What are three acceptable sanitizers? - Answer- QUATS, Chlorine, Iodine
According to the Food Code, which of the following is not part of managing wastewater
in a foodservice
establishment
a. Dispose of sewage through an approved facility
b. Clearly identifying piping of non-potable water
c. Air gaps must be at least the same diameter of the water supply inlet
d. Any backflow or back-siphonage prevention device must meet ASSE standards -
Answer- Air gaps must be at least the same diameter of the water supply inlet
In regards to sanitization, the minimum concentration of a chlorine sanitizing solution
based on a pH of 8 or less
and a temperature of 75°F (24°C) or more is - Answer- 50 mg/L
Shellstock tags should be maintained on file for a minimum of - Answer- 90 days
, The use of infrared laser thermometers is appropriate for checking the internal
temperature of a cooked hamburger
patty. - Answer- False
If hot water is used for sanitation in manual warewashing operations, the sanitizing
compartment of the sink
should be - Answer- Designed with an integral heating device that is capable of
maintaining water at a temperature not less than
171°F (77°C)
Defining an outbreak could involve which of the following:
a. Two or more unrelated persons sharing a common food or meal
b. Clinical picture consistent with a foodborne disease agent
c. The number of ill higher than normally expected
d. All of the above - Answer- All of the above
What factor is not included in the development of the initial hypothesis in a foodborne
illness outbreak
investigation? - Answer- Implicated food
What hazard is the most significant when investigating a viral infection caused
foodborne illness outbreak? - Answer- Bare hand contact with ready-to-eat food
When there has been no implicated food in a foodborne illness outbreak investigation,
which of the listed steps is
to be followed during the investigation?
a. You cannot focus on a single item in food prep review in the early stages of
investigation if no food association
is established.
b. Conduct general risk-based assessment using most up-to-date information available.
c. Determine which samples the epidemiologist and lab investigators are most
interested in (food, clinical,
environmental).
d. All of the above - Answer- All of the above
Which statement is not true?
a. Surveillance is an ongoing systematic collection, analysis, interpretation, and
dissemination of data
b. Active surveillance involves going out and looking for reports of illness
c. Passive surveillance is time consuming, expensive, and slow
d. In passive surveillance one waits for reports to receive reports of illness - Answer-
Passive surveillance is time consuming, expensive, and slow
A fish toxin originating from histamine-producing bacteria is - Answer- Scombrotoxin
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