CERTIFIED PROFESSIONAL FOOD SAFETY
EXAM PREPARATION TEST BANK WITH
CORRECT ANSWERS
●● Which two are benefits of good food safety standards?
Answer: -reduced costs from food waste
-reduced costs from fines
●● Which of the following has recently become another reason to
practice good food safety principles?
Answer: increase in media attention and coverage
●● What should you do for your staff to reinforce the importance of high
food safety standards?
Answer: -Motivate them
-Offer resources and training
-Provide solid supervision
●● Which of the following best describes a food safety policy?
Answer: It should outline management's responsibilities and should also
be used to communicate standards to the staff
,●● Which 3 should be included in a food safety policy?
Answer: -Personal hygiene, health screening and illness -reporting
procedures
-Effective temperature control and monitoring practices
-Procedures for handling foodborne disease outbreaks
●● Which of the following best describes the concept of management?
Answer: -Getting activities completed efficiently and effectively with
and through other people
●● True or false?
People, products and premises are all things that can be governed by
food safety standards
Answer: TRUE
●● Which is the main objective of food safety training on food
premises?
Answer: To improve working practices by changing staff behavior and
attitude
●● What are the four stages of training?
Answer: Motivate
Teach
, Supervise
Test
●● What are the three main types of contamination?
Answer: Botanical
Chemical
Biological
●● When may food be contaminated?
Answer: Before delivery
During preparation by employees with poor hygiene
After it is served to customers
●● Which is accurate about bacteria?
Answer: -The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
●● What is true about spores produced by bacteria?
Answer: Spores are very difficult to kill
●● The acronym FAT TOM helps us to remember the variables that
affect bacterial growth. What do the two T's stand for?
EXAM PREPARATION TEST BANK WITH
CORRECT ANSWERS
●● Which two are benefits of good food safety standards?
Answer: -reduced costs from food waste
-reduced costs from fines
●● Which of the following has recently become another reason to
practice good food safety principles?
Answer: increase in media attention and coverage
●● What should you do for your staff to reinforce the importance of high
food safety standards?
Answer: -Motivate them
-Offer resources and training
-Provide solid supervision
●● Which of the following best describes a food safety policy?
Answer: It should outline management's responsibilities and should also
be used to communicate standards to the staff
,●● Which 3 should be included in a food safety policy?
Answer: -Personal hygiene, health screening and illness -reporting
procedures
-Effective temperature control and monitoring practices
-Procedures for handling foodborne disease outbreaks
●● Which of the following best describes the concept of management?
Answer: -Getting activities completed efficiently and effectively with
and through other people
●● True or false?
People, products and premises are all things that can be governed by
food safety standards
Answer: TRUE
●● Which is the main objective of food safety training on food
premises?
Answer: To improve working practices by changing staff behavior and
attitude
●● What are the four stages of training?
Answer: Motivate
Teach
, Supervise
Test
●● What are the three main types of contamination?
Answer: Botanical
Chemical
Biological
●● When may food be contaminated?
Answer: Before delivery
During preparation by employees with poor hygiene
After it is served to customers
●● Which is accurate about bacteria?
Answer: -The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
●● What is true about spores produced by bacteria?
Answer: Spores are very difficult to kill
●● The acronym FAT TOM helps us to remember the variables that
affect bacterial growth. What do the two T's stand for?
