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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 with Correct Answers Foods can be reserved - Answer-1. Ketchup 2. Sealed items for a vending machine Label pathogens are either infection or intoxication 1. Hepatitis A 2. Botulism 3. Listeria 4. Salmonella - Answer-1. Infection 2. Intoxication 3. Infection 4...

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  • October 3, 2024
  • 34
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • CP-FS
  • CP-FS
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EmillyCharlotte
EMILLYCHARLOTTE 2024/2025 ACADEMIC YAER
©2024 EMILLYCHARLOTTE. ALL RIGHTS RESERVED
FIRST PUBLISH SEPTEMBER 2024

CP-FS Practice Test Quiz 3-5 with
Correct Answers

Foods can be reserved - Answer✔✔-1. Ketchup


2. Sealed items for a vending machine

Label pathogens are either infection or intoxication

1. Hepatitis A

2. Botulism

3. Listeria

4. Salmonella - Answer✔✔-1. Infection

2. Intoxication


3. Infection

4. Infection

You see someone use a knife to cut a seafood sandwich with shellfish and a chicken

sandwich. What is the risk?

1. There is no risk of cross-contamination.

2. Cross-contamination to the seafood.

3. Contamination of the surfaces.

4. Cross-contamination to the chicken. - Answer✔✔-4

The shellfish would contaminate the knife with allergens. This would cause the cross-

contamination of the chicken sandwich.

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,EMILLYCHARLOTTE 2024/2025 ACADEMIC YAER
©2024 EMILLYCHARLOTTE. ALL RIGHTS RESERVED
FIRST PUBLISH SEPTEMBER 2024
How long must an employee be symptom free after being excluded?

1. 24 hours.

2. 90 days.

3. 48 hours.

4. 7 days. - Answer✔✔-3

Exclusion requires the employees to leave the premises. Employees who have been

excluded must be free of symptoms for at least 48 hours before returning.

Which of the following sanitizers is more likely to cause metal corrosion?

1. Quat.

2. Iodine.

3. Chlorine.

4. Detergent. - Answer✔✔-3

Chlorine is effective, but it can cause corrosion in high temperatures. It is effective

against a large number of germs.

Three common sanitizers are ________ - Answer✔✔-1. Quats

2. Iodine

3. Chlorine

When does sanitation solution need to be replaced?

1. Between cloths.

2. When debris falls in.

3. Each hour.

4. Each day. - Answer✔✔-2

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,EMILLYCHARLOTTE 2024/2025 ACADEMIC YAER
©2024 EMILLYCHARLOTTE. ALL RIGHTS RESERVED
FIRST PUBLISH SEPTEMBER 2024
The solution needs to be replaced if it is soiled. Debris cannot be allowed in the

sanitation container.

Foods that contain ____ should be prepared last.

1. Allergens.

2. Citrus.

3. Nuts.

4. Apples. - Answer✔✔-1

It is best to prepare non allergenic food before any allergenic food. This reduces the risk

of cross-contamination.

What is a poisonous toxin found on mold in corn?

1. Myotoxin.

2. Aflatoxin.

3. Shigella.

4. Clostridium. - Answer✔✔-2

Aflatoxin is a poisonous toxin. It comes from the fungi of corn and peanut. The mold is

additionally also found in peanuts.

What is the first task when cleaning and disinfecting food surfaces?

1. Disassemble.

2. Air dry.

3. Rinse.

4. Clean. - Answer✔✔-1




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, EMILLYCHARLOTTE 2024/2025 ACADEMIC YAER
©2024 EMILLYCHARLOTTE. ALL RIGHTS RESERVED
FIRST PUBLISH SEPTEMBER 2024
The first step to cleaning and sanitizing equipment is to disassemble it. This allows

every part of the machinery to be properly cleaned. This step may be skipped for items

that are not assembled.

If the temperature is more than 90 F, which of the following is the maximum amount of

time food should be left unrefrigerated?

1. 1 hour.

2. 2 hours.

3. 12 hours.

4. 10 minutes. - Answer✔✔-1

When temperatures are over 90 F, food should not be unrefrigerated any longer than 1

hour. Prompt refrigeration can help retard bacterial growth.

Staph toxin

1. Is safe.

2. Is caused from uncooked vegetables.

3. Cannot be eliminated by temperature controls.

4. Can be eliminated by temperature controls. - Answer✔✔-3

Staph toxin cannot be eliminated by temperature controls. No matter the temperature of

the food item during reheating, it cannot be eliminated. This is something that needs to

be prevented through a hygiene program.

When establishing a storage system for dry goods, what temperature would you use?

1. 38 F.

2. 65 F.


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