CP FS PRACTICE SOLUTION SET 2026
COMPLETE QUESTIONS AND ANSWERS
GUARANTEED TO PASS
●● 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 not
have to be wrapped for a cooling process.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD
containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat
transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead
contamination as specified under Subparagraph
●● The same knife can be used to cut French bread and ____.
1. Lettuce.
2. Sandwich.
,3. Rolls.
4. Stew meat.
Answer: 3
The same knife can be used to cut RTEs such breads. It should not be
used on dirty lettuce or raw meat. Additionally, the items in the
sandwich may contaminate the bread.
●● What temperature must hot foods be when they are received?
1. 135°F.
2. 100° C
3. 212°F.
4. 170°F.
Answer: 1
Hot food needs to be delivered at a safe temperature. The safe
temperature is 135°F.
●● A container of flour is accidentally torn with a box cutter while
opening the shipment. What is the appropriate action?
1. Remove it to a new container.
2. Discard it.
3. Send it back.
4. Patch the container.
Answer: 2
, Openings in prepackaged food allow contaminants to enter. Care should
be taken when opening shipments. Contaminated food must be
discarded.
●● How often should the cooling log be monitored for left over food?
1. Daily.
2. Weekly.
3. Hourly.
4. Monthly.
Answer: 2
Cooling logs need to be monitored regularly by managers. Left over
food should not be kept past a safe date. This should be checked at least
weekly.
●● Which tool will help employees comply with the standards for
keeping the facility clean?
1. Antiseptic.
2. Products.
3. Closed container.
4. Schedule.
Answer: 4
A cleaning schedule should be available for employees to view. There
should also be a cleaning log to ensure that the tasks are completed.
COMPLETE QUESTIONS AND ANSWERS
GUARANTEED TO PASS
●● 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 not
have to be wrapped for a cooling process.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD
containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat
transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead
contamination as specified under Subparagraph
●● The same knife can be used to cut French bread and ____.
1. Lettuce.
2. Sandwich.
,3. Rolls.
4. Stew meat.
Answer: 3
The same knife can be used to cut RTEs such breads. It should not be
used on dirty lettuce or raw meat. Additionally, the items in the
sandwich may contaminate the bread.
●● What temperature must hot foods be when they are received?
1. 135°F.
2. 100° C
3. 212°F.
4. 170°F.
Answer: 1
Hot food needs to be delivered at a safe temperature. The safe
temperature is 135°F.
●● A container of flour is accidentally torn with a box cutter while
opening the shipment. What is the appropriate action?
1. Remove it to a new container.
2. Discard it.
3. Send it back.
4. Patch the container.
Answer: 2
, Openings in prepackaged food allow contaminants to enter. Care should
be taken when opening shipments. Contaminated food must be
discarded.
●● How often should the cooling log be monitored for left over food?
1. Daily.
2. Weekly.
3. Hourly.
4. Monthly.
Answer: 2
Cooling logs need to be monitored regularly by managers. Left over
food should not be kept past a safe date. This should be checked at least
weekly.
●● Which tool will help employees comply with the standards for
keeping the facility clean?
1. Antiseptic.
2. Products.
3. Closed container.
4. Schedule.
Answer: 4
A cleaning schedule should be available for employees to view. There
should also be a cleaning log to ensure that the tasks are completed.
