CFA Exam Questions with
Correct Answers
Which of the following practices is only used for cleaning up body fluid spills? - Answer-
Placing yellow spill pads on fluid area
Team Member wearing 3 pair of gloves
Spraying disinfectant over yellow spill pads (or disposable towels) to saturate
Which of the following practices helps Team Member to refrigerate or cook products
promptly, thereby contributing to food safety? - Answer-Break larger food prep tasks
into smaller tasks
Prepare/assemble small quantities at a time
Produce with a low contamination risk should never be rinsed under cold, running water.
- Answer-False
When should wash sink (detergent/water) be emptied, rinsed and refilled? - Answer-
When solution in wash sink becomes dirty
When solution in wash sink no longer meets temperature requirement
When solution in wash sink no longer is proper concentration
If Team Member must take medications at work, which of the following actions is
appropriate? - Answer-Never open a medication near food prep areas or food holding
areas
Take medication only in break area
Keep medications in a locker
Which of the following is an example of a TCS food (a food that requires time and
temperature controls to prevent growth of microorganisms)? (Select all that apply.) -
Answer-all of them
Team Member should always discard gloves contaminated with body fluids before
touching cleaning materials (such as spray bottles) - Answer-True
Which of the following statements can correctly be made about illness? - Answer-A
person can carry and transfer bacteria and viruses even before symptoms appear
If you are not sure whether it is safe for you to work, discuss it with Restaurant
Leadership
Correct Answers
Which of the following practices is only used for cleaning up body fluid spills? - Answer-
Placing yellow spill pads on fluid area
Team Member wearing 3 pair of gloves
Spraying disinfectant over yellow spill pads (or disposable towels) to saturate
Which of the following practices helps Team Member to refrigerate or cook products
promptly, thereby contributing to food safety? - Answer-Break larger food prep tasks
into smaller tasks
Prepare/assemble small quantities at a time
Produce with a low contamination risk should never be rinsed under cold, running water.
- Answer-False
When should wash sink (detergent/water) be emptied, rinsed and refilled? - Answer-
When solution in wash sink becomes dirty
When solution in wash sink no longer meets temperature requirement
When solution in wash sink no longer is proper concentration
If Team Member must take medications at work, which of the following actions is
appropriate? - Answer-Never open a medication near food prep areas or food holding
areas
Take medication only in break area
Keep medications in a locker
Which of the following is an example of a TCS food (a food that requires time and
temperature controls to prevent growth of microorganisms)? (Select all that apply.) -
Answer-all of them
Team Member should always discard gloves contaminated with body fluids before
touching cleaning materials (such as spray bottles) - Answer-True
Which of the following statements can correctly be made about illness? - Answer-A
person can carry and transfer bacteria and viruses even before symptoms appear
If you are not sure whether it is safe for you to work, discuss it with Restaurant
Leadership
