CP-FS PASSED Exam Questions and
CORRECT Answers
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
4. GMP. - CORRECT ANSWER- 2
Good Agricultural Practices (GAP) are necessary from a vendor.
How long can you take to cool hot food according to the Fo...
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
4. GMP. - CORRECT ANSWER- 2
Good Agricultural Practices (GAP) are necessary from a vendor.
How long can you take to cool hot food according to the Food Code?
1. 4 hours.
2. 8 hours.
3. 6 hours.
4. 12 hours. - CORRECT ANSWER- 3
135F to 70F in 2 hours
135F to 41F total 6 hours
What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and equipment. - CORRECT ANSWER- 4
It is important to remove food and equipment before treating a room for pests. The pesticide
can contaminate the equipment and contaminate the food. The room should be sanitized after
the pesticide.
Beef and pork are common ingredients. When is it safe to place them together?
1. Preparation.
2. Storage.
, 3. Holding.
4. Display. - CORRECT ANSWER- 1
Different animal products should be kept separate to prevent cross-contamination. The
different products can be combined in the process of food preparation. This is only suitable if
the products are part of the same recipe.
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action. - CORRECT ANSWER- 4
Time and temperature abuse increases the risk of pathogen growth. Part of a food safety plan
should include methods to handle mistakes. A corrective action would be appropriate when an
employee allows temperature abuse.
Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema. - CORRECT ANSWER- 2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory distress. It
may be confused with an extreme allergic reaction.
Raw milk is prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3. Staphylococcus.
4. Salmonella. - CORRECT ANSWER- 2
Campylobacter is associated with raw milk and meat. Dairy must be pasteurized to avoid the
bacteria.
When being used for spray cleaning, iodophors should be applied at which of the following
concentrations?
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