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CFM Set 1 Questions and Answers

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CFM Set 1 Questions and Answers

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CFM | Set 1 Questions and Answers with 100% Correct Answers | Latest Version

Question 1.
Tuna salad transport temperature

Correct Answer: 41°F or below


Question 2.
pH below 4.6 effect on bacteria

Correct Answer: Inhibits bacterial growth


Question 3.
Cooling rule: time from 70°F to 41°F

Correct Answer: 5½ hours


Question 4.
Raw poultry storage location

Correct Answer: Bottom shelf of cooler


Question 5.
Meat & poultry requirement NOT needed

Correct Answer: FDA approved


Question 6.
Ciguatoxin prevention

Correct Answer: Purchase fish from approved sources


Question 7.
Shellfish tag retention time

Correct Answer: 90 days


Question 8.
Why Listeria is unusual

Correct Answer: Grows at refrigerated temperatures


Question 9.
Chemical safety NOT required

Correct Answer: Proper ordering procedures

, Question 10.
Food that is NOT TCS

Correct Answer: Beef jerky


Question 11.
Example of a Critical Control Point

Correct Answer: Cooking chicken to a specific temperature


Question 12.
Ground beef minimum cook temp

Correct Answer: 155°F


Question 13.
Virus spread fecal-oral route

Correct Answer: Hepatitis A


Question 14.
When dishes may be polished

Correct Answer: After air drying


Question 15.
FATTOM CCPs in food service

Correct Answer: Time and Temperature


Question 16.
Proper mop water disposal

Correct Answer: Utility sink


Question 17.
TCS consume-by date limit

Correct Answer: 7 days


Question 18.
Minimum freezer temperature

Correct Answer: 0°F


Question 19.
Time-only food safety discard time

Correct Answer: 4 hours

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