CP-FS PRACTICE TEST 1- QUESTIONS WITH
CORRECT ANSWERS 100% PASS
Foods can be reserved - CORRECT ANSWER -1. Ketchup
2. Sealed items for a vending machine
Label pathogens are either infection or intoxication
1. Hepatitis A
2. Botulism
3. Listeria
4. Salmonella - CORRECT ANSWER -1. Infection
2. Intoxication
3. Infection
4. Infection
You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sandwich.
What is the risk?
1. There is no risk of cross-contamination.
2. Cross-contamination to the seafood.
3. Contamination of the surfaces.
4. Cross-contamination to the chicken. - CORRECT ANSWER -4
The shellfish would contaminate the knife with allergens. This would cause the cross-
contamination of the chicken sandwich.
How long must an employee be symptom free after being excluded?
1. 24 hours.
2. 90 days.
,3. 48 hours.
4. 7 days. - CORRECT ANSWER -3
Exclusion requires the employees to leave the premises. Employees who have been excluded m
ust be free of symptoms for at least 48 hours before returning.
Which of the following sanitizers is more likely to cause metal corrosion?
1. Quat.
2. Iodine.
3. Chlorine.
4. Detergent. - CORRECT ANSWER -3
Chlorine is effective, but it can cause corrosion in high temperatures. It is effective against a larg
e number of germs.
Three common sanitizers are - CORRECT ANSWER -1. Quats
2. Iodine
3. Chlorine
When does sanitation solution need to be replaced?
1. Between cloths.
2. When debris falls in.
3. Each hour.
4. Each day. - CORRECT ANSWER -2
The solution needs to be replaced if it is soiled. Debris cannot be allowed in the sanitation conta
iner.
Foods that contain should be prepared last.
1. Allergens.
,2. Citrus.
3. Nuts.
4. Apples. - CORRECT ANSWER -1
It is best to prepare non allergenic food before any allergenic food. This reduces the risk of cross
-contamination.
What is a poisonous toxin found on mold in corn?
1. Myotoxin.
2. Aflatoxin.
3. Shigella.
4. Clostridium. - CORRECT ANSWER -2
Aflatoxin is a poisonous toxin. It comes from the fungi of corn and peanut. The mold is additiona
lly also found in peanuts.
What is the first task when cleaning and disinfecting food surfaces?
1. Disassemble.
2. Air dry.
3. Rinse.
4. Clean. - CORRECT ANSWER -1
The first step to cleaning and sanitizing equipment is to disassemble it. This allows every part of
the machinery to be properly cleaned. This step may be skipped for items that are not assemble
d.
If the temperature is more than 90 F, which of the following is the maximum amount of time foo
d should be left unrefrigerated?
1. 1 hour.
2. 2 hours.
, 3. 12 hours.
4. 10 minutes. - CORRECT ANSWER -1
When temperatures are over 90 F, food should not be unrefrigerated any longer than 1 hour. Pr
ompt refrigeration can help retard bacterial growth.
Staph toxin
1. Is safe.
2. Is caused from uncooked vegetables.
3. Cannot be eliminated by temperature controls.
4. Can be eliminated by temperature controls. - CORRECT ANSWER -3
Staph toxin cannot be eliminated by temperature controls. No matter the temperature of the fo
od item during reheating, it cannot be eliminated. This is something that needs to be prevented
through a hygiene program.
When establishing a storage system for dry goods, what temperature would you use?
1. 38 F.
2. 65 F.
3. 71 F.
4. 75 F. - CORRECT ANSWER -2
Dry goods need to be stored carefully. The temperature recommended is between 54 F and 69 F
.
How often does the Food Code recommend that inspections occur?
1. Every 6 months.
2. Every 3 months.
3. Every 9 months.
4. Every year. - CORRECT ANSWER -1
CORRECT ANSWERS 100% PASS
Foods can be reserved - CORRECT ANSWER -1. Ketchup
2. Sealed items for a vending machine
Label pathogens are either infection or intoxication
1. Hepatitis A
2. Botulism
3. Listeria
4. Salmonella - CORRECT ANSWER -1. Infection
2. Intoxication
3. Infection
4. Infection
You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sandwich.
What is the risk?
1. There is no risk of cross-contamination.
2. Cross-contamination to the seafood.
3. Contamination of the surfaces.
4. Cross-contamination to the chicken. - CORRECT ANSWER -4
The shellfish would contaminate the knife with allergens. This would cause the cross-
contamination of the chicken sandwich.
How long must an employee be symptom free after being excluded?
1. 24 hours.
2. 90 days.
,3. 48 hours.
4. 7 days. - CORRECT ANSWER -3
Exclusion requires the employees to leave the premises. Employees who have been excluded m
ust be free of symptoms for at least 48 hours before returning.
Which of the following sanitizers is more likely to cause metal corrosion?
1. Quat.
2. Iodine.
3. Chlorine.
4. Detergent. - CORRECT ANSWER -3
Chlorine is effective, but it can cause corrosion in high temperatures. It is effective against a larg
e number of germs.
Three common sanitizers are - CORRECT ANSWER -1. Quats
2. Iodine
3. Chlorine
When does sanitation solution need to be replaced?
1. Between cloths.
2. When debris falls in.
3. Each hour.
4. Each day. - CORRECT ANSWER -2
The solution needs to be replaced if it is soiled. Debris cannot be allowed in the sanitation conta
iner.
Foods that contain should be prepared last.
1. Allergens.
,2. Citrus.
3. Nuts.
4. Apples. - CORRECT ANSWER -1
It is best to prepare non allergenic food before any allergenic food. This reduces the risk of cross
-contamination.
What is a poisonous toxin found on mold in corn?
1. Myotoxin.
2. Aflatoxin.
3. Shigella.
4. Clostridium. - CORRECT ANSWER -2
Aflatoxin is a poisonous toxin. It comes from the fungi of corn and peanut. The mold is additiona
lly also found in peanuts.
What is the first task when cleaning and disinfecting food surfaces?
1. Disassemble.
2. Air dry.
3. Rinse.
4. Clean. - CORRECT ANSWER -1
The first step to cleaning and sanitizing equipment is to disassemble it. This allows every part of
the machinery to be properly cleaned. This step may be skipped for items that are not assemble
d.
If the temperature is more than 90 F, which of the following is the maximum amount of time foo
d should be left unrefrigerated?
1. 1 hour.
2. 2 hours.
, 3. 12 hours.
4. 10 minutes. - CORRECT ANSWER -1
When temperatures are over 90 F, food should not be unrefrigerated any longer than 1 hour. Pr
ompt refrigeration can help retard bacterial growth.
Staph toxin
1. Is safe.
2. Is caused from uncooked vegetables.
3. Cannot be eliminated by temperature controls.
4. Can be eliminated by temperature controls. - CORRECT ANSWER -3
Staph toxin cannot be eliminated by temperature controls. No matter the temperature of the fo
od item during reheating, it cannot be eliminated. This is something that needs to be prevented
through a hygiene program.
When establishing a storage system for dry goods, what temperature would you use?
1. 38 F.
2. 65 F.
3. 71 F.
4. 75 F. - CORRECT ANSWER -2
Dry goods need to be stored carefully. The temperature recommended is between 54 F and 69 F
.
How often does the Food Code recommend that inspections occur?
1. Every 6 months.
2. Every 3 months.
3. Every 9 months.
4. Every year. - CORRECT ANSWER -1
