Cp fs exam 2025 - Study guides, Class notes & Summaries

Certified Professional Food Safety (CP-FS) Exam Latest Update (2024/2025);Actual Questions and Answers with complete solutions Certified Professional Food Safety (CP-FS) Exam Latest Update (2024/2025);Actual Questions and Answers with complete solutions

CP-FS Exam | Questions and Correct Answers | Latest Update 2024/2025 Employee - Answer -PIC, permit holder, food employee, person with supervisory or management duties, person on the payroll, family member, etc. working in the food establishment Conditions for a foodborne illness to become an outbreak - Answer - two or more people with the same symptoms adulteration - Answer -lowering the quality of food by adding an inferior substance or removing an important substance Federal Insecti...

CP-FS Practice Exam 6 | Questions and Correct Answers | Latest Update 2024/2025 The vegetable provider needs to have which of the following? 1. FDA. 2. GAP. 3. Grade A. 4. GMP. - Answer -2 Good Agricultural Practices (GAP) are necessary from a vendor. How long can you take to cool hot food according to the Food Code? 1. 4 hours. 2. 8 hours. 3. 6 hours. 4. 12 hours. - Answer -3 135F to 70F in 2 hours 135F to 41F total 6 hoursWhat needs to be removed from a room before it is treated...

CP-FS Practice exam 9 | Questions and Correct Answers | Latest Update 2024/2025 What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - Answer -1 Prepared food is stored for cooling. Which of the following is true? 1. It must be wrapped. 2. It must be kept dry. 3. It must be stored in liquid. 4. It does not have to be wrapped. - Answer -4 Foods typically need to be wrapped for storage. Prepared food does ...

CP-FS Practice Exam 9 Questions And Answers (Study Guide 2024/2025) What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - ANS-1 Prepared food is stored for cooling. Which of the following is true? 1. It must be wrapped. 2. It must be kept dry. 3. It must be stored in liquid. 4. It does not have to be wrapped. - ANS-4 Foods typically need to be wrapped for storage. Prepared food does not have to be...

CP-FS Exam | Questions and Correct Answers | Latest Update 2024/2025 Employee - Answer -PIC, permit holder, food employee, person with supervisory or management duties, person on the payroll, family member, etc. working in the food establishment Conditions for a foodborne illness to become an outbreak - Answer - two or more people with the same symptoms adulteration - Answer -lowering the quality of food by adding an inferior substance or removing an important substance Federal Insecti...

CP-FS Practice Exam 6 | Questions and Correct Answers | Latest Update 2024/2025 The vegetable provider needs to have which of the following? 1. FDA. 2. GAP. 3. Grade A. 4. GMP. - Answer -2 Good Agricultural Practices (GAP) are necessary from a vendor. How long can you take to cool hot food according to the Food Code? 1. 4 hours. 2. 8 hours. 3. 6 hours. 4. 12 hours. - Answer -3 135F to 70F in 2 hours 135F to 41F total 6 hoursWhat needs to be removed from a room before it is treated...

CP-FS Practice exam 9 | Questions and Correct Answers | Latest Update 2024/2025 What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - Answer -1 Prepared food is stored for cooling. Which of the following is true? 1. It must be wrapped. 2. It must be kept dry. 3. It must be stored in liquid. 4. It does not have to be wrapped. - Answer -4 Foods typically need to be wrapped for storage. Prepared food does ...

Certified Professional Food Safety (CP-FS) Exam | Questions and Correct Answers | Latest Update 2024/2025 Four phases of bacterial presence in food - Answer -1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer -Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer -Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk vi...