CFPM Exam

Question 1

Conditions for bacteria to grow

Answer 1

FATTOM

• food
• acidity (mildly neutral PH, 4.6 - 7.5)
• time
• temperature (41 - 135F)
• oxygen
• moisture

Question 2

Time/Temperature Control for Safety Foods (TCS)

Answer 2

Required time and temp control to limit growth of pathogenic microorganisms.

Examples are eggs, meat, poultry

Question 3

Food Bourne Illness Risk Factors

Answer 3

• improper hot or cold holding
• improper cooking
• poor personal health and hygiene practices
• using contaminated equipment
• purchasing food from unsafe sources

Question 4

Three types of contamination

Answer 4

• biological
• chemical
• physical

Question 5

Types of chemical sanitizers

Answer 5

• chlorine
• iodophors
• quaternary ammonium

Question 6

Temp: Hand Sink

Answer 6

> = 100F

Question 7

Temp: Wash basin of three compartment sink

Answer 7

> = 110F

Question 8

Temp: Stationary rack dishwashing machine

Answer 8

> = 165F

Question 9

Temp: Heat sanitizing when manually washing dishes

Answer 9

> = 171F

Question 10

Temp: Final rinse temp of high temp dishwashing machine

Answer 10

> = 180F

Question 11

How long can hot food be left at food temperature

Answer 11

4 hours

Question 12

How long can cold food be left at food temperature?

Answer 12

6 hours, as long as temp isn’t higher than 70F

Question 13

Hazard Analysis Critical Control Point

Answer 13

Principle 1: conduct a hazard analysis

Principle 2: determine critical control points

Principle 3: establish critical control points

Principle 4: establish monitoring procedures

Principle 5: establish corrective actions

Principle 6: establish verification procedures

Principle 7: establish documentation procedures

Question 14

All water used in retail food establishment must be pottable (safe for cooking and drinking)

Question 15

Handwashing sink requirements

Answer 15

• wash hands sign
• soap
• paper towels or blow dryer
• hot and cold water (at least 100F)
• trash to put used towels

Question 16

Big 6 foodbourne illnesses

Answer 16

• salmonella typhi
• salmonella non-typhi
• E. coli
• shigella
• noravirus
• hepatitis A

Question 17

Ways food become contaminated

Answer 17

• TCS foods left in danger zone > 4 hours
• cross contamination of food that is not going to be cooked anymore
• poor personal hygiene
• poor cleaning and sanitizing

Question 18

FDA oversight

Answer 18

Inspects all food except meat, poultry, and eggs.

Also regulates food that crosses state boundaries.

Question 19

USDA oversight

Answer 19

Regulates and inspects meat, poultry, and eggs. Also regulates food that crosses state boundaries

Question 20

CDC

Answer 20

Conducts research into causes of foodborne illness outbreaks

Question 21

REQUIREMENTS: Cleaning up after people who get sick:

• must have written procedures for cleaning up vomit and diarrhea.
• must have body fluid clean-up kit and chemicals on site and accessible

Question 22

REQUIREMENTS: To allow continued operation in event of water or electrical interruption

Answer 22

• operation has an emergency operating plan approved in advance by regulatory authority
• immediate corrective action is taken to prevent any risk associated with interruption
• regulatory authority is informed upon implementing emergency operating plan

Question 23

REQUIREMENT: Property employee training in food allergy awareness must include ability to underside major food allergens as well as symptoms

Question 24

Major food allergens

Answer 24

• milk
• eggs
• fish
• shellfish
• wheat
• soybeans
• peanuts
• tree nuts
• sesame

Question 25

Anaphylaxis

Answer 25

Life threatening allergic reaction that can lead to death

Question 26

REQUIREMENT: Major allergens must be clearly identified on labels of packaged foods