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CP-FS Practice exam 9 with correct answers
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CP-FS Practice exam 9 with correct answers
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CP-FS Practice exam 9 with correctanswers
What iishould iibe iion iia iipesticide iibesides iithe iimanufacturer iilabel? ii
1. iiCommon iiname. ii
2. iiChemical iiname. ii
3. iiSanitation iimethods. ii
4. iiDate iiused. ii- iiAnswers ii-1
Prepared iifood iiis iistored iifor iicooling. iiWhich iiof iithe iifollowing iiis iitrue? ii
1. iiIt iimust iibe iiwrapped. ii
2. iiIt iimust iibe iikept iidry. ii
3. iiIt iimust iibe iistored iiin iiliquid. ii
4. iiIt iidoes iinot iihave iito iibe iiwrapped. ii- iiAnswers ii-4
Foods iitypically iineed iito iibe iiwrapped iifor iistorage. iiPrepared iifood iidoes iinot iihave iito
iibe iiwrapped iifor iia iicooling iiprocess.
(B) iiWhen iiplaced iiin iicooling iior iicold iiholding iiEQUIPMENT, iiFOOD
containers iiin iiwhich iiFOOD iiis iibeing iicooled iishall iibe:
(1) iiArranged iiin iithe iiEQUIPMENT iito iiprovide iimaximum iiheat
transfer iithrough iithe iicontainer iiwalls; iiand
(2) iiLoosely iicovered, iior iiuncovered iiif iiprotected iifrom iioverhead
contamination iias iispecified iiunder iiSubparagraph
The iisame iiknife iican iibe iiused iito iicut iiFrench iibread iiand ii____. ii
1. iiLettuce. ii
2. iiSandwich. ii
3. iiRolls. ii
4. iiStew iimeat. ii- iiAnswers ii-3
The iisame iiknife iican iibe iiused iito iicut iiRTEs iisuch iibreads. iiIt iishould iinot iibe iiused iion
iidirty iilettuce iior iiraw iimeat. iiAdditionally, iithe iiitems iiin iithe iisandwich iimay iicontaminate
iithe iibread.
What iitemperature iimust iihot iifoods iibe iiwhen iithey iiare iireceived? ii
1. ii135°F. ii
2. ii100° iiC ii
3. ii212°F. ii
4. ii170°F. ii- iiAnswers ii-1
Hot iifood iineeds iito iibe iidelivered iiat iia iisafe iitemperature. iiThe iisafe iitemperature iiis
ii135°F.
, A iicontainer iiof iiflour iiis iiaccidentally iitorn iiwith iia iibox iicutter iiwhile iiopening iithe
iishipment. iiWhat iiis iithe iiappropriate iiaction? ii
1. iiRemove iiit iito iia iinew iicontainer. ii
2. iiDiscard iiit. ii
3. iiSend iiit iiback. ii
4. iiPatch iithe iicontainer. ii- iiAnswers ii-2
Openings iiin iiprepackaged iifood iiallow iicontaminants iito iienter. iiCare iishould iibe iitaken
iiwhen iiopening iishipments. iiContaminated iifood iimust iibe iidiscarded.
How iioften iishould iithe iicooling iilog iibe iimonitored iifor iileft iiover iifood? ii
1. iiDaily. ii
2. iiWeekly. ii
3. iiHourly. ii
4. iiMonthly. ii- iiAnswers ii-2
Cooling iilogs iineed iito iibe iimonitored iiregularly iiby iimanagers. iiLeft iiover iifood iishould
iinot iibe iikept iipast iia iisafe iidate. iiThis iishould iibe iichecked iiat iileast iiweekly.
Which iitool iiwill iihelp iiemployees iicomply iiwith iithe iistandards iifor iikeeping iithe iifacility
iiclean? ii
1. iiAntiseptic. ii
2. iiProducts. ii
3. iiClosed iicontainer. ii
4. iiSchedule. ii- iiAnswers ii-4
A iicleaning iischedule iishould iibe iiavailable iifor iiemployees iito iiview. iiThere iishould iialso
iibe iia iicleaning iilog iito iiensure iithat iithe iitasks iiare iicompleted.
Cooked iivegetables iishould iireach iian iiinternal iitemperature iiof ii- iiAnswers ii-135F
What iiis iithe iitemperature iifor iithe iisanitation iirinse iion iia iisingle iitemperature iistationary
iirack iidish iiwasher? ii- iiAnswers ii-165F
What iiis iithe iitemperature iifor iithe iisanitation iirinse iion iiother iithan iisingle iitemperature
iistationary iirack iidish iiwasher? ii- iiAnswers ii-180F
Minimal iisurface iitemp iifor iihot iiwater iisanitation iidish iiwasher
Maximum iiwater iitemp iifor iihot iiwater iisanitation iidish iiwasher
Pressure iiof iithe iifresh iihot iiwater iisanitizing iirinse ii- iiAnswers ii-160F
194F
35 ii- ii200 iiKilopascals
Cooling iiis iian iiexample iiof iiwhich iiof iithe iifollowing? ii
1. iiCritical iicontrol iipoint. ii
2. iiPreventative iimeasure. ii
3. iiHazard. ii
4. iiCritical iilimit. ii- iiAnswers ii-1
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