Exam (elaborations)
CP-FS Practice Test Quiz 3-5 with correct Answers
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CP-FS Practice Test Quiz 3-5 with correct Answers
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CP-FS Practice Test Quiz 3-5 withcorrect Answers
Foods iican iibe iireserved ii- iiAnswers ii-1. iiKetchup
2. iiSealed iiitems iifor iia iivending iimachine
Label iipathogens iiare iieither iiinfection iior iiintoxication
1. iiHepatitis iiA
2. iiBotulism
3. iiListeria
4. iiSalmonella ii- iiAnswers ii-1. iiInfection
2. iiIntoxication
3. iiInfection
4. iiInfection
You iisee iisomeone iiuse iia iiknife iito iicut iia iiseafood iisandwich iiwith iishellfish iiand iia
iichicken iisandwich. iiWhat iiis iithe iirisk? ii
1. iiThere iiis iino iirisk iiof iicross-contamination. ii
2. iiCross-contamination iito iithe iiseafood. ii
3. iiContamination iiof iithe iisurfaces. ii
4. iiCross-contamination iito iithe iichicken. ii- iiAnswers ii-4
The iishellfish iiwould iicontaminate iithe iiknife iiwith iiallergens. iiThis iiwould iicause iithe
iicross-contamination iiof iithe iichicken iisandwich.
How iilong iimust iian iiemployee iibe iisymptom iifree iiafter iibeing iiexcluded? ii
1. ii24 iihours. ii
2. ii90 iidays. ii
3. ii48 iihours. ii
4. ii7 iidays. ii- iiAnswers ii-3
Exclusion iirequires iithe iiemployees iito iileave iithe iipremises. iiEmployees iiwho iihave
iibeen iiexcluded iimust iibe iifree iiof iisymptoms iifor iiat iileast ii48 iihours iibefore iireturning.
Which iiof iithe iifollowing iisanitizers iiis iimore iilikely iito iicause iimetal iicorrosion? ii
1. iiQuat. ii
2. iiIodine. ii
3. iiChlorine. ii
4. iiDetergent. ii- iiAnswers ii-3
Chlorine iiis iieffective, iibut iiit iican iicause iicorrosion iiin iihigh iitemperatures. iiIt iiis iieffective
iiagainst iia iilarge iinumber iiof iigerms.
Three iicommon iisanitizers iiare ii________ ii- iiAnswers ii-1. iiQuats
,2. iiIodine
3. iiChlorine
When iidoes iisanitation iisolution iineed iito iibe iireplaced? ii
1. iiBetween iicloths. ii
2. iiWhen iidebris iifalls iiin. ii
3. iiEach iihour. ii
4. iiEach iiday. ii- iiAnswers ii-2
The iisolution iineeds iito iibe iireplaced iiif iiit iiis iisoiled. iiDebris iicannot iibe iiallowed iiin iithe
iisanitation iicontainer.
Foods iithat iicontain ii____ iishould iibe iiprepared iilast. ii
1. iiAllergens. ii
2. iiCitrus. ii
3. iiNuts. ii
4. iiApples. ii- iiAnswers ii-1
It iiis iibest iito iiprepare iinon iiallergenic iifood iibefore iiany iiallergenic iifood. iiThis iireduces
iithe iirisk iiof iicross-contamination.
What iiis iia iipoisonous iitoxin iifound iion iimold iiin iicorn? ii
1. iiMyotoxin. ii
2. iiAflatoxin. ii
3. iiShigella. ii
4. iiClostridium. ii- iiAnswers ii-2
Aflatoxin iiis iia iipoisonous iitoxin. iiIt iicomes iifrom iithe iifungi iiof iicorn iiand iipeanut. iiThe
iimold iiis iiadditionally iialso iifound iiin iipeanuts.
What iiis iithe iifirst iitask iiwhen iicleaning iiand iidisinfecting iifood iisurfaces? ii
1. iiDisassemble. ii
2. iiAir iidry. ii
3. iiRinse. ii
4. iiClean. ii- iiAnswers ii-1
The iifirst iistep iito iicleaning iiand iisanitizing iiequipment iiis iito iidisassemble iiit. iiThis
iiallows iievery iipart iiof iithe iimachinery iito iibe iiproperly iicleaned. iiThis iistep iimay iibe
iiskipped iifor iiitems iithat iiare iinot iiassembled.
If iithe iitemperature iiis iimore iithan ii90 iiF, iiwhich iiof iithe iifollowing iiis iithe iimaximum
iiamount iiof iitime iifood iishould iibe iileft iiunrefrigerated? ii
1. ii1 iihour. ii
2. ii2 iihours. ii
3. ii12 iihours. ii
4. ii10 iiminutes. ii- iiAnswers ii-1
When iitemperatures iiare iiover ii90 iiF, iifood iishould iinot iibe iiunrefrigerated iiany iilonger
iithan ii1 iihour. iiPrompt iirefrigeration iican iihelp iiretard iibacterial iigrowth.
Staph iitoxin ii
, 1. iiIs iisafe. ii
2. iiIs iicaused iifrom iiuncooked iivegetables. ii
3. iiCannot iibe iieliminated iiby iitemperature iicontrols. ii
4. iiCan iibe iieliminated iiby iitemperature iicontrols. ii- iiAnswers ii-3
Staph iitoxin iicannot iibe iieliminated iiby iitemperature iicontrols. iiNo iimatter iithe
iitemperature iiof iithe iifood iiitem iiduring iireheating, iiit iicannot iibe iieliminated. iiThis iiis
iisomething iithat iineeds iito iibe iiprevented iithrough iia iihygiene iiprogram.
When iiestablishing iia iistorage iisystem iifor iidry iigoods, iiwhat iitemperature iiwould iiyou
iiuse? ii
1. ii38 iiF. ii
2. ii65 iiF. ii
3. ii71 iiF. ii
4. ii75 iiF. ii- iiAnswers ii-2
Dry iigoods iineed iito iibe iistored iicarefully. iiThe iitemperature iirecommended iiis iibetween
ii54 iiF iiand ii69 iiF.
How iioften iidoes iithe iiFood iiCode iirecommend iithat iiinspections iioccur? ii
1. iiEvery ii6 iimonths. ii
2. iiEvery ii3 iimonths. ii
3. iiEvery ii9 iimonths. ii
4. iiEvery iiyear. ii- iiAnswers ii-1
The ii2009 iiFood iiCode iirecommends iithat iifood iiestablishments iibe iiinspected iievery ii6
iimonths. iiThe iiinspections iimay iibe iimore iifrequent iiif iithe iiestablishment iiworks iiwith iia
iihigh-risk iipopulation.
What iican iiaccount iifor iia iiprolonged iishelf iilife? ii
1. iiColder iitemperatures iion iifood. ii
2. iiWarmer iitemperatures iion iifood. ii
3. iiConstantly iireheating iithe iiitem. ii
4. iiKeep iiit iiout iiof iipackaging. ii- iiAnswers ii-1
iiShelf iilife iiof iifood iican iibe iiprolonged iiwith iicolder iitemperatures. iiColder iitemperatures
iinot iionly iipreserve iifood, iibut iialso iiprotect iifood iifrom iibacteria iigrowth.
How iioften iishould iikitchen iiequipment iibe iisanitized? ii- iiAnswers ii-Daily
If iifood iihas iinot iireached ii70 iidegrees iiFahrenheit iiwithin iithe iifirst ii2 iihours iiof iicooling,
iiit iishould iibe ii
1. iiThrown iiaway iiimmediately. ii
2. iiReheated iiimmediately. ii
3. iiAllowed iito iicontinue iito iicool. ii
4. iiBe iiput iiin iian iiice iibath. ii- iiAnswers ii-2
A iicleaning iiagent iithat iican iiremove iideposits iisuch iias iithose iileft iiby iihard iiwater iiis
iiknown iias iiwhich iiof iithe iifollowing? ii
1. iiAbrasive. ii
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