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CP-FS Practice exam 9 Questions And Answers 100%Verified
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CP-FS Practice exam 9 Questions And Answers 100%Verified
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CP-FS Practice exam 9 Questions AndAnswers 100%Verified
What should be on a pesticide besides the manufacturer label?
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1. Common name.
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2. Chemical name.
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3. Sanitation methods.
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4. Date used. 1
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Prepared food is stored for cooling. Which of the following is true?
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1. It must be wrapped.
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2. It must be kept dry.
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3. It must be stored in liquid.
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4. It does not have to be wrapped. 4
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Foods typically need to be wrapped for storage. Prepared food does not have to be wrapped for a
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mcooling process. m
(B) When placed in cooling or cold holding EQUIPMENT, FOOD
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containers in which FOOD is being cooled shall be:
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(1) Arranged in the EQUIPMENT to provide maximum heat
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transfer through the container walls; and
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(2) Loosely covered, or uncovered if protected from overhead
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contamination as specified under Subparagraph m m m m
The same knife can be used to cut French bread and ____.
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1. Lettuce.
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2. Sandwich.
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3. Rolls.
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4. Stew meat. 3
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The same knife can be used to cut RTEs such breads. It should not be used on dirty lettuce or ra
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w meat. Additionally, the items in the sandwich may contaminate the bread.
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What temperature must hot foods be when they are received?
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1. 135°F.
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2. 100° C
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3. 212°F.
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4. 170°F.
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Hot food needs to be delivered at a safe temperature. The safe temperature is 135°F.
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A container of flour is accidentally torn with a box cutter while opening the shipment. What is th
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e appropriate action?
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1. Remove it to a new container.
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2. Discard it.
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3. Send it back.
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4. Patch the container. 2
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Openings in prepackaged food allow contaminants to enter. Care should be taken when opening
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shipments. Contaminated food must be discarded.
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How often should the cooling log be monitored for left over food?
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1. Daily.
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AGRADESOLUTIONS
, 2. Weekly.
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3. Hourly.
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4. Monthly. 2
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Cooling logs need to be monitored regularly by managers. Left over food should not be kept past
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ma safe date. This should be checked at least weekly.
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Which tool will help employees comply with the standards for keeping the facility clean?
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1. Antiseptic.
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2. Products.
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3. Closed container.
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4. Schedule. 4
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A cleaning schedule should be available for employees to view. There should also be a cleaning
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log to ensure that the tasks are completed.
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Cooked vegetables should reach an internal temperature of 135F
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What is the temperature for the sanitation rinse on a single temperature stationary rack dish wash
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er? 165F
What is the temperature for the sanitation rinse on other than single temperature stationary rack
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dish washer? 180F
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Minimal surface temp for hot water sanitation dish washer
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Maximum water temp for hot water sanitation dish washer
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Pressure of the fresh hot water sanitizing rinse
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194F
35 - 200 Kilopascals
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Cooling is an example of which of the following?
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1. Critical control point.
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2. Preventative measure.
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3. Hazard.
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4. Critical limit.
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All of the answers are addressed in the HACCP principles. Cooling is a critical control point that
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mrequires preventative measures and monitoring.
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Where would you look to determine if shellfish comes from a safe supplier?
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1. Shellfish Shippers List.
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2. Interstate Shippers List.
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3. Interstate Certified Shellfish Shippers List.
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4. Interstate Shellfish Shippers List. 3
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The Interstate Certified Shellfish Shippers List needs to be checked to determine that the shellfis
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h was shipped from a safe source.
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The correct temperature for water used in hot water sanitization? 171F
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Fish must be stored below which temperature to prevent histamine formation?
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1. 38° F.
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2. 41° F.
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3. 32° F.
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4. 65° F.
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Which type of probe would you used to determine the temperature of an oven?
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1. Surface.
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2. Penetration.
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3. Immersion.
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