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CP-FS STUDY GUIDE Questions And Answers Already Passed!!
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CP-FS STUDY GUIDE Questions And Answers Already Passed!!
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CP-FS STUDY GUIDE Questions AndAnswers Already Passed!!
The vegetable provider needs to have which of the following?
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1. FDA. m m
2. GAP. m m
3. Grade A.
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4. GMP. - correct answer...✔✔2
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Good Agricultural Practices (GAP) are necessary from a vendor.
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How long can you take to cool hot food according to the Food Code?
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1. 4 hours.
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2. 8 hours.
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3. 6 hours.
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4. 12 hours. - correct answer...✔✔3
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135F to 70F in 2 hours
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135F to 41F total 6 hours
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What needs to be removed from a room before it is treated for pests?
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1. Food.m m
2. Flooring.
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3. Equipment.
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4. Food and equipment. - correct answer...✔✔4
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mIt is important to remove food and equipment before treating a room for pests. The pest
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icide can contaminate the equipment and contaminate the food. The room should be sa
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nitized after the pesticide.m m m
Beef and pork are common ingredients. When is it safe to place them together?
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1. Preparation.
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2. Storage.
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3. Holding.
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4. Display. - correct answer...✔✔1
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Different animal products should be kept separate to prevent cross-
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contamination. The different products can be combined in the process of food preparati
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on. This is only suitable if the products are part of the same recipe.
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What is necessary when temperature abuse occurs?
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1. Close.
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2. Sanitation.
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3. Contact the health department.
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4. Corrective action. - correct answer...✔✔4
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Time and temperature abuse increases the risk of pathogen growth. Part of a food safet
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y plan should include methods to handle mistakes. A corrective action would be appropr
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iate when an employee allows temperature abuse.
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AGRADESOLUTIONS
, Exposure to mycotoxins will cause what type of symptoms?
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1. Cramps.
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2. Respiratory.
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3. Vomiting.
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4. Eczema. - correct answer...✔✔2
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Mycotoxins are molds. Reactions to this food borne illness can cause respiratory distres
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s. It may be confused with an extreme allergic reaction.
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Raw milk is prohibited because of which risk?
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1. E. coli.
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2. Campylobacter.
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3. Staphylococcus.
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4. Salmonella. - correct answer...✔✔2
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Campylobacter is associated with raw milk and meat. Dairy must be pasteurized to avoi
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d the bacteria.
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When being used for spray cleaning, iodophors should be applied at which of the followi
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ng concentrations?
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1. 12.5 ppm.
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2. 200 ppm.
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3. 25 ppm.
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4. 15 ppm. - correct answer...✔✔3
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In spray type applications, use a concentration of 25 ppm
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For soaking, use a concentration of 12.5 ppm
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Iodine range 12.5 - 25 ppm. m m m m m
A cleaning agent that physically scrubs soil from surfaces is known as -
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correct answer...✔✔Abrasive
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Which of the following assessment indicates that the time and temperature control was
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violated? m
1. Time.m m
2. Cleanliness.
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3. Smell.
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4. Non-perishable food. - correct answer...✔✔3
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The smell, look, and feel of food items are indications that food is contaminated. Smell c
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an indicate that the time and temperature controls have been violated.
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PHF stored for more than 24 hours is at risk of which of the following?
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1. Listeria.
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2. Salmonella typhi.
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3. E coli.
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4. Staphylococcus. - correct answer...✔✔1
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What will keep the water quality safe?
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AGRADESOLUTIONS
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