Page 1 of 44
CP-FS PRACTICE TEST EXAM QUIZ 3-5 |
FREQUENTLY TESTED QUESTIONS WITH
CORRECT ANSWERS | BRAND NEW!
What is the necessary water temperature for heat sanitation?
1. 110°F.
2. 200°F.
3. 212°F.
4. 170°F. - ✔✔✔ Correct Answer > 4
There are different methods of sanitation. Heat sanitation
requires the water to be at a minimum temperature of 170°F.
The temperature in a chemical-sanitizing dishwasher should be
which of the following?
1. 200 F.
2. 110F.
3. 120 F.
4. 171 F. - ✔✔✔ Correct Answer > 3
The water in a chemical sanitizing dishwasher/warewashing
machine should be 120 F. Because the machine uses both
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chemicals and heat to sanitize, it can have a water temperature
lower than that needed for hot water sanitization.
How long should utensils which are being manually chemically
sterilized be immersed in the sterilizing solution?
1. 30 seconds.
2. 1 hour.
3. 10 seconds.
4. 1 minute. - ✔✔✔ Correct Answer > 4
Utensils may be manually sterilized by immersion in a chemical
solution. Immerse items for at least 60 seconds.
What is used to verify food safety standards besides a log?
1. Temperature.
2. Exclusion.
3. CIP.
4. Observation. - ✔✔✔ Correct Answer > 4
Logs are necessary to document compliance with regulations.
Managing controls still requires observation of employees. This
is done by a manager or assigned employee.
What is included in the cleaning schedule? - ✔✔✔ Correct
Answer > What is cleaned
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When it is cleaned
Who cleans
What must pesticides be labeled with if they are in a food
establishment?
1. Color of pesticide.
2. "Safe in food establishments".
3. "Safe in homes".
4. Corrective actions. - ✔✔✔ Correct Answer > 2
Not every pesticide is safe for the food establishment. The label
on any pesticide needs to state that it is safe for food
establishments.
How often should a glass-liquid thermometer be calibrated?
1. Daily.
2. Weekly.
3. Monthly.
4. Annually. - ✔✔✔ Correct Answer > 4
A glass-liquid thermometer should be calibrated annually. Glass
-liquid thermometers are tricky, because they cannot be
adjusted. When the thermometer is calibrated, the user will have
to determine a correction factor.
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Which of the following is true of a sanitizing solution used for
sanitizing countertops?
1. It should be half as strong as that used for immersing utensils.
2. It should be twice as strong as that used for immersing
utensils.
3. It should be the same strength as that used for immersing
utensils.
4. It should be undiluted, straight from the bottle. - ✔✔✔ Correct
Answer > 2
Different surfaces require different strengths of sanitizing
solution. When mixing solution for sterilizing countertops, make
a solution twice as strong as what you would use for immersion
sterilization.
Employees should be trained to check for physical contaminants
upon delivery and _____.
1. Before service.
2. During preparation.
3. When storing.
4. In the log. - ✔✔✔ Correct Answer > 2
Employees need to monitor the food for signs of physical
contaminants such as packing material. This should be checked
at deliver. It should also be checked during preparation.
CP-FS PRACTICE TEST EXAM QUIZ 3-5 |
FREQUENTLY TESTED QUESTIONS WITH
CORRECT ANSWERS | BRAND NEW!
What is the necessary water temperature for heat sanitation?
1. 110°F.
2. 200°F.
3. 212°F.
4. 170°F. - ✔✔✔ Correct Answer > 4
There are different methods of sanitation. Heat sanitation
requires the water to be at a minimum temperature of 170°F.
The temperature in a chemical-sanitizing dishwasher should be
which of the following?
1. 200 F.
2. 110F.
3. 120 F.
4. 171 F. - ✔✔✔ Correct Answer > 3
The water in a chemical sanitizing dishwasher/warewashing
machine should be 120 F. Because the machine uses both
,Page 2 of 44
chemicals and heat to sanitize, it can have a water temperature
lower than that needed for hot water sanitization.
How long should utensils which are being manually chemically
sterilized be immersed in the sterilizing solution?
1. 30 seconds.
2. 1 hour.
3. 10 seconds.
4. 1 minute. - ✔✔✔ Correct Answer > 4
Utensils may be manually sterilized by immersion in a chemical
solution. Immerse items for at least 60 seconds.
What is used to verify food safety standards besides a log?
1. Temperature.
2. Exclusion.
3. CIP.
4. Observation. - ✔✔✔ Correct Answer > 4
Logs are necessary to document compliance with regulations.
Managing controls still requires observation of employees. This
is done by a manager or assigned employee.
What is included in the cleaning schedule? - ✔✔✔ Correct
Answer > What is cleaned
,Page 3 of 44
When it is cleaned
Who cleans
What must pesticides be labeled with if they are in a food
establishment?
1. Color of pesticide.
2. "Safe in food establishments".
3. "Safe in homes".
4. Corrective actions. - ✔✔✔ Correct Answer > 2
Not every pesticide is safe for the food establishment. The label
on any pesticide needs to state that it is safe for food
establishments.
How often should a glass-liquid thermometer be calibrated?
1. Daily.
2. Weekly.
3. Monthly.
4. Annually. - ✔✔✔ Correct Answer > 4
A glass-liquid thermometer should be calibrated annually. Glass
-liquid thermometers are tricky, because they cannot be
adjusted. When the thermometer is calibrated, the user will have
to determine a correction factor.
, Page 4 of 44
Which of the following is true of a sanitizing solution used for
sanitizing countertops?
1. It should be half as strong as that used for immersing utensils.
2. It should be twice as strong as that used for immersing
utensils.
3. It should be the same strength as that used for immersing
utensils.
4. It should be undiluted, straight from the bottle. - ✔✔✔ Correct
Answer > 2
Different surfaces require different strengths of sanitizing
solution. When mixing solution for sterilizing countertops, make
a solution twice as strong as what you would use for immersion
sterilization.
Employees should be trained to check for physical contaminants
upon delivery and _____.
1. Before service.
2. During preparation.
3. When storing.
4. In the log. - ✔✔✔ Correct Answer > 2
Employees need to monitor the food for signs of physical
contaminants such as packing material. This should be checked
at deliver. It should also be checked during preparation.
