CP-FS STUDY GUIDE QUESTIONS WITH
CORRECT ANSWERS 100% PASS
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
4. GMP. - CORRECT 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. - CORRECT ANSWER -3
135F to 70F in 2 hours
135F to 41F total 6 hours
What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and equipment. - CORRECT ANSWER -4
It is important to remove food and equipment before treating a room for pests. The pesticide c
an contaminate the equipment and contaminate the food. The room should be sanitized after t
he pesticide.
,Beef and pork are common ingredients. When is it safe to place them together?
1. Preparation.
2. Storage.
3. Holding.
4. Display. - CORRECT ANSWER -1
Different animal products should be kept separate to prevent cross-
contamination. The different products can be combined in the process of food preparation. This
is only suitable if the products are part of the same recipe.
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action. - CORRECT ANSWER -4
Time and temperature abuse increases the risk of pathogen growth. Part of a food safety plan s
hould include methods to handle mistakes. A corrective action would be appropriate when an e
mployee allows temperature abuse.
Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema. - CORRECT ANSWER -2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory distress. It may
be confused with an extreme allergicRreaction.
, Raw milk is prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3. Staphylococcus.
4. Salmonella. - CORRECT ANSWER -2
Campylobacter is associated with raw milk and meat. Dairy must be pasteurized to avoid the ba
cteria.
When being used for spray cleaning, iodophors should be applied at which of the following conc
entrations?
1. 12.5 ppm.
2. 200 ppm.
3. 25 ppm.
4. 15 ppm. - CORRECT ANSWER -3
In spray type applications, use a concentration of 25 ppm
For soaking, use a concentration of 12.5 ppm
Iodine range 12.5 - 25 ppm.
A cleaning agent that physically scrubs soil from surfaces is known as - CORRECT ANSWER -
Abrasive
Which of the following assessment indicates that the time and temperature control was violate
d?
1. Time.
2. Cleanliness.
3. Smell.
4. Non-perishable food. - CORRECT ANSWER -3
CORRECT ANSWERS 100% PASS
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
4. GMP. - CORRECT 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. - CORRECT ANSWER -3
135F to 70F in 2 hours
135F to 41F total 6 hours
What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and equipment. - CORRECT ANSWER -4
It is important to remove food and equipment before treating a room for pests. The pesticide c
an contaminate the equipment and contaminate the food. The room should be sanitized after t
he pesticide.
,Beef and pork are common ingredients. When is it safe to place them together?
1. Preparation.
2. Storage.
3. Holding.
4. Display. - CORRECT ANSWER -1
Different animal products should be kept separate to prevent cross-
contamination. The different products can be combined in the process of food preparation. This
is only suitable if the products are part of the same recipe.
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action. - CORRECT ANSWER -4
Time and temperature abuse increases the risk of pathogen growth. Part of a food safety plan s
hould include methods to handle mistakes. A corrective action would be appropriate when an e
mployee allows temperature abuse.
Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema. - CORRECT ANSWER -2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory distress. It may
be confused with an extreme allergicRreaction.
, Raw milk is prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3. Staphylococcus.
4. Salmonella. - CORRECT ANSWER -2
Campylobacter is associated with raw milk and meat. Dairy must be pasteurized to avoid the ba
cteria.
When being used for spray cleaning, iodophors should be applied at which of the following conc
entrations?
1. 12.5 ppm.
2. 200 ppm.
3. 25 ppm.
4. 15 ppm. - CORRECT ANSWER -3
In spray type applications, use a concentration of 25 ppm
For soaking, use a concentration of 12.5 ppm
Iodine range 12.5 - 25 ppm.
A cleaning agent that physically scrubs soil from surfaces is known as - CORRECT ANSWER -
Abrasive
Which of the following assessment indicates that the time and temperature control was violate
d?
1. Time.
2. Cleanliness.
3. Smell.
4. Non-perishable food. - CORRECT ANSWER -3
