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CP-FS Practice Test 7,8,10 Questions and Answers (Graded A)
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CP-FS Practice Test 7,8,10 Questions and Answers
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CP-FS Practice Test 7,8,10 Questionsand Answers
What iioccurs iiwhen iia iipathogen iigrows iiwithin iithe iibody? ii
1. iiFood iiintoxication. ii
2. iiFungal iicontamination. ii
3. iiParasite. ii
4. iiFood iiinfection. ii- iiAnswers ii-4
Food iiinfection iiand iifood iiintoxication iidevelop iiin iidifferent iiways. iiFood iiinfection
iioccurs iiwhen iithe iipathogen iidevelops iiwithin iithe iibody. iiHepatitis iiA iiis iian iiexample iiof
iian iiinfection.
An iiemployee iihas iinasal iidischarge. iiWhat iiis iithe iiappropriate iiresponse? ii
1. iiExclude iithe iiemployee iifrom iithe iipremises. ii
2. iiSend iithe iiemployee iito iithe iidoctor. ii
ii3. iiMonitor iithe iiemployee iito iimake iisure iihand iiwashing iiis iidone. ii
ii4. iiRemove iiemployee iifrom iifood iiservice. ii- iiAnswers ii-4
Employees iiare iinot iiallowed iito iiwork iiwith iifood iiwhen iithey iihave iidischarge iifrom iithe
iieyes, iinose, iior iimouth. iiThe iimanager iion iiduty iimust iidecide iiif iithe iiemployee iiis iisent
iihome iior iiallowed iito iiwork iiaway iifrom iifood.
What iiis iithe iileading iicause iiof iifoodborne iiillness? ii- iiAnswers ii-Virus
Viral iiinfections iiare iithe iinumber iione iicause iiof iifoodborne iiillness. iiThey iido iinot iigrow
iion iicontaminated iifood.
What iishould iiraw iimeat iibe iistored iiin iiafter iiit iiis iithawed? ii
1. iiBowl. ii
2. iiRack. ii
3. iiTray. ii
4. iiStacked iion iia iiplate. ii- iiAnswers ii-3
Raw iimeat iineeds iito iibe iistored iicarefully iibefore iiit iiis iicooked. iiIt iishould iibe iistored iiin
iia iipan iior iion iia iitray. iiThis iiwill iiprevent iidripping iiin iithe iirefrigerator.
Food iifalling iiout iiof iitrash iibags iiincreases iithe iirisk iiof iiwhich iivector? ii
1. iiChemical iicontamination. ii
2. iiPoor iihygiene. ii
3. iiCross iicontamination. ii
4. iiPests. ii- iiAnswers ii-4
The iibest iiway iito iihandle iipests iiis iito iicreate iian iienvironment iithat iiis iinot iiinviting.
iiAccess iito iifood iiand iiwater iiwill iiattract iipests. iiThis iiis iiwhy iiyou iimust iibe iisure iithat iiall
iifood iiis iisealed iiin iia iiplastic iigarbage iibag iiwhen iithrown iiaway.
,A iicleaning iiagent iithat iidissolves iidirt iiand iigrease iiis iiknown iias iiwhich iiof iithe
iifollowing? ii- iiAnswers ii-Detergent
What iiaction iiis iitaken iiif iia iicustomer iireports iian iiepisode iiof iiE iicoli? ii
1. iiContact iithe iihealth iidepartment. ii
2. iiClose iithe iibusiness. ii
3. iiTest iiemployees iifor iiillness. ii
4. iiClean iithe iikitchen. ii- iiAnswers ii-1
Any iioutbreak iiof iifood iiborne iiillness iineeds iito iibe iireported iito iithe iihealth iidepartment
iiimmediately. iiA iicontamination iimust iibe iiidentified. iiThe iisource iiof iithe iicontamination
iimust iibe iiidentified.
What iiwould iiyou iistore iion iithe iitop iishelf iiwhen iiforced iito iikeep iicanned iigoods iiwith
iiother iiitems? ii
1. iiCans. ii
2. iiDry iifoods. ii
3. iiGloves. ii
4. iiCleaning iisupplies. ii- iiAnswers ii-3
When iispace iirequires iidifferent iiitems iito iibe iistored iitogether, iiyou iimust iistore iithem
iicarefully. iiGloves iiand iiother iidisposable iiitems iineed iito iibe iistored iion iithe iitop.
iiCleaning iisupplies iibelong iion iithe iibottom iishelf.
Which iiof iithe iifollowing iiis iithe iimost iieconomical iisanitizing iioption? ii
1. iiQuats. ii
2. iiIodophors. ii
3. iiChlorine. ii
4. iiAcids. ii- iiAnswers ii-3
Do iinot ii____ iifood iibefore iitaking iiits iitemperature. ii- iiAnswers ii-Stir
Stirring iior iiagitating iithe iifood iiwill iiaffect iithe iiinternal iitemperature. iiDo iinot iistir iifood
iibefore iitaking iia iitemperature. iiThe iitemperature iiwill iinot iibe iiaccurate.
How iioften iishould iibimetal iithermometers iibe iicalibrated? ii
1. iiMonthly. ii
2. iiWeekly. ii
3. iiHourly. ii
4. iiDaily. ii- iiAnswers ii-4
Bimetal iithermometers iishould iibe iicalibrated iion iia iidaily iibasis. iiThe iiconstant
iicalibration iiis iidue iito iithe iithermometer iibeing iiin iiconstant iiuse iiand iian iiongoing
iistress iion iithe iistem iiof iithe iithermometer. iiThis iiin iiturn iiwill iiaffect iithe iiinner iicoil.
You iishould iinever iicook iior iireheat iifood iiin ii
1. iiA iimicrowave. ii
2. iiA iihot iiholding iidevice. ii
3. iiAn iioven. ii
, 4. iiA iigrill. ii- iiAnswers ii-2
Hot iiholding iidevices iiare iinot iimade iito iicook iior iireheat iifood. iiThese iiare iicreated iionly
iito iihold iifood iiand iikeep iithem iiat iia iihot iitemperature.
What iiis iiNot iia iimethod iian iiemployee iiwould iibe iitrained iito iiuse iito iicool iifood? ii
1. iiDivide iifood iiinto iismall iiportions. ii
2. iiAdd iicold iiice iiwater iias iian iiingredient. ii
3. iiAn iiice iibath. ii
4. iiFreezer. ii- iiAnswers ii-4
Food iishould iibe iicooled iiusing iispecific iimethods. iiFreezing iifood iiis iia iiseparate iiaction
iifrom iicooling. iiThe iiother iianswers iiare iicooling iimethods.
unused iiwarewashing iimachine iishould iibe iicleaned iihow iioften? ii
1. iiAfter iithe iinext iiuse. ii
2. iiEvery ii24 iihours. ii
3. iiEvery ii7 iidays. ii
4. iiEvery ii30 iidays. ii- iiAnswers ii-2
Warewashing iimachines iimust iibe iiregularly iicleaned. iiAn iiunused iimachine iishould iibe
iicleaned iievery ii24 iihours iito iiprevent iimold iior iibacteria iigrowth.
What iiwould iiindicate iiif iitemperature iiabuse iioccurred iiin iipackaged iifood? ii- iiAnswers ii-
TTI
Time iiTemperature iiindicators
When iiusing iithe iiboiling iipoint iicalibration iiof iia iithermometer. iiHow iilong iido iiyou iileave
iithe iithermometer iiin iithe iiwater iito iistabilize? ii- iiAnswers ii-15 iiseconds
What iishould iibe iion iithe iilabel iiwhen iiremoving iihot iifood iifrom iiholding? ii
1. iiTime. ii
2. iiContents. ii
3. iiDate. ii
4. iiCritical iilimit. ii- iiAnswers ii-1
Hot iifood iicannot iibe iiin iithe iidanger iizone iilonger iithan ii4 iihours. iiThe iiamount iiof iitime
iithey iispend iiin iithe iidanger iizone iineeds iito iibe iiconsidered. iiRecording iithe iitime iion
iithe iilabel iiis iinecessary iito iidetermine iihow iilong iifood iiis iisafe.
Quats iiis iiapplied iiat iiwhich iiof iithe iifollowing iitemperatures? ii
1. ii75 iiF. ii
2. ii100 iiF. ii
3. ii212 iiF. ii
4. ii200 iiF ii- iiAnswers ii-1
Quats iiis iionly iieffective iiat iitemperatures iiabove ii75 iiF. iiApply iia iiconcentration iiof ii200
iippm.
Cold iistorage iimust iiinclude iiwhich iiof iithe iifollowing iifor iidefrosting? ii
1. iiCheck iivalve. ii
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