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CP-FS Practice Test 7,8,10 Questions With Complete Solutions
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CP-FS Practice Test 7,8,10 Questions With Complete Solutions
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CP-FS Practice Test 7,8,10 QuestionsWith Complete Solutions
What occurs when a pathogen grows within the body?
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1. Food intoxication.
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2. Fungal contamination.
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3. Parasite.
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4. Food infection. - correct answer...✔✔4
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Food infection and food intoxication develop in different ways. Food infection occurs wh
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en the pathogen develops within the body. Hepatitis A is an example of an infection.
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An employee has nasal discharge. What is the appropriate response?
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1. Exclude the employee from the premises.
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2. Send the employee to the doctor.
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3. Monitor the employee to make sure hand washing is done.
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4. Remove employee from food service. - correct answer...✔✔4
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Employees are not allowed to work with food when they have discharge from the eyes,
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nose, or mouth. The manager on duty must decide if the employee is sent home or allo
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wed to work away from food.
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What is the leading cause of foodborne illness? - correct answer...✔✔Virus
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Viral infections are the number one cause of foodborne illness. They do not grow on con
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taminated food. m
What should raw meat be stored in after it is thawed?
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1. Bowl.m m
2. Rack.m m
3. Tray.m m
4. Stacked on a plate. - correct answer...✔✔3
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Raw meat needs to be stored carefully before it is cooked. It should be stored in a pan o
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r on a tray. This will prevent dripping in the refrigerator.
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Food falling out of trash bags increases the risk of which vector?
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1. Chemical contamination.
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2. Poor hygiene.
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3. Cross contamination.
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4. Pests. - correct answer...✔✔4
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The best way to handle pests is to create an environment that is not inviting. Access to f
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ood and water will attract pests. This is why you must be sure that all food is sealed in a
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plastic garbage bag when thrown away.
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A cleaning agent that dissolves dirt and grease is known as which of the following? -
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correct answer...✔✔Detergent
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AGRADESOLUTIONS
,What action is taken if a customer reports an episode of E coli?
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1. Contact the health department.
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2. Close the business.
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3. Test employees for illness.
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4. Clean the kitchen. - correct answer...✔✔1
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Any outbreak of food borne illness needs to be reported to the health department imme
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diately. A contamination must be identified. The source of the contamination must be id
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entified.
What would you store on the top shelf when forced to keep canned goods with other ite
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ms? m
1. Cans.
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2. Dry foods.
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3. Gloves.
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4. Cleaning supplies. - correct answer...✔✔3
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When space requires different items to be stored together, you must store them carefull
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y. Gloves and other disposable items need to be stored on the top. Cleaning supplies b
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elong on the bottom shelf.
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Which of the following is the most economical sanitizing option?
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1. Quats.
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2. Iodophors.
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3. Chlorine.
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4. Acids. - correct answer...✔✔3
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Do not ____ food before taking its temperature. - correct answer...✔✔Stir
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Stirring or agitating the food will affect the internal temperature. Do not stir food before t
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aking a temperature. The temperature will not be accurate.
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How often should bimetal thermometers be calibrated?
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1. Monthly.
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2. Weekly.
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3. Hourly.
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4. Daily. - correct answer...✔✔4
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Bimetal thermometers should be calibrated on a daily basis. The constant calibration is
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due to the thermometer being in constant use and an ongoing stress on the stem of the
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thermometer. This in turn will affect the inner coil. m m m m m m m m
You should never cook or reheat food in
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1. A microwave.
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2. A hot holding device.
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3. An oven.
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4. A grill. - correct answer...✔✔2
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Hot holding devices are not made to cook or reheat food. These are created only to hold
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food and keep them at a hot temperature.
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AGRADESOLUTIONS
, What is Not a method an employee would be trained to use to cool food?
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1. Divide food into small portions.
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2. Add cold ice water as an ingredient.
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3. An ice bath.
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4. Freezer. - correct answer...✔✔4
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Food should be cooled using specific methods. Freezing food is a separate action from
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cooling. The other answers are cooling methods.
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unused warewashing machine should be cleaned how often?
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1. After the next use.
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2. Every 24 hours.
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3. Every 7 days.
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4. Every 30 days. - correct answer...✔✔2
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Warewashing machines must be regularly cleaned. An unused machine should be clea
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ned every 24 hours to prevent mold or bacteria growth.
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What would indicate if temperature abuse occurred in packaged food? -
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correct answer...✔✔TTI
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Time Temperature indicators
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When using the boiling point calibration of a thermometer. How long do you leave the th
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ermometer in the water to stabilize? - correct answer...✔✔15 seconds
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What should be on the label when removing hot food from holding?
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1. Time.
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2. Contents.
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3. Date.
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4. Critical limit. - correct answer...✔✔1
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Hot food cannot be in the danger zone longer than 4 hours. The amount of time they sp
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end in the danger zone needs to be considered. Recording the time on the label is nece
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ssary to determine how long food is safe.
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Quats is applied at which of the following temperatures?
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1. 75 F.
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2. 100 F.
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3. 212 F.
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4. 200 F - correct answer...✔✔1
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Quats is only effective at temperatures above 75 F. Apply a concentration of 200 ppm.
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Cold storage must include which of the following for defrosting?
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1. Check valve.
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2. Label.
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3. Dryer.
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4. Drain. - correct answer...✔✔4
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AGRADESOLUTIONS
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