CP-FS PRACTICE TEST EXAM 3-5 (2025/2026), FOOD SAFETY
CERTIFICATION, EXAM QUESTIONS AND ANSWERS
Chlorine is effective, but it can cause corrosion in high temperatures. It is effective against a large
number of germs.
Three common sanitizers are ________
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.
2
The solution needs to be replaced if it is soiled. Debris cannot be allowed in the sanitation
container.
Foods that contain ____ should be prepared last.
1. Allergens.
2. Citrus.
3. Nuts.
4. Apples.
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.
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,2
Foods can be reserved
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
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.
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.
3
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, Exclusion requires the employees to leave the premises. Employees who have been excluded must
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.
3
Aflatoxin is a poisonous toxin. It comes from the fungi of corn and peanut. The mold is additionally
also found in peanuts.
What is the first task when cleaning and disinfecting food surfaces?
1. Disassemble.
2. Air dry.
3. Rinse.
4. Clean.
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 assembled.
If the temperature is more than 90 F, which of the following is the maximum amount of time food
should be left unrefrigerated?
1. 1 hour.
2. 2 hours.
3. 12 hours.
4. 10 minutes.
1
When temperatures are over 90 F, food should not be unrefrigerated any longer than 1 hour. Prompt
refrigeration can help retard bacterial growth.
Staph toxin
1. Is safe.
2. Is caused from uncooked vegetables.
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CERTIFICATION, EXAM QUESTIONS AND ANSWERS
Chlorine is effective, but it can cause corrosion in high temperatures. It is effective against a large
number of germs.
Three common sanitizers are ________
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.
2
The solution needs to be replaced if it is soiled. Debris cannot be allowed in the sanitation
container.
Foods that contain ____ should be prepared last.
1. Allergens.
2. Citrus.
3. Nuts.
4. Apples.
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.
Page 1 of 28
,2
Foods can be reserved
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
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.
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.
3
Page 2 of 28
, Exclusion requires the employees to leave the premises. Employees who have been excluded must
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.
3
Aflatoxin is a poisonous toxin. It comes from the fungi of corn and peanut. The mold is additionally
also found in peanuts.
What is the first task when cleaning and disinfecting food surfaces?
1. Disassemble.
2. Air dry.
3. Rinse.
4. Clean.
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 assembled.
If the temperature is more than 90 F, which of the following is the maximum amount of time food
should be left unrefrigerated?
1. 1 hour.
2. 2 hours.
3. 12 hours.
4. 10 minutes.
1
When temperatures are over 90 F, food should not be unrefrigerated any longer than 1 hour. Prompt
refrigeration can help retard bacterial growth.
Staph toxin
1. Is safe.
2. Is caused from uncooked vegetables.
Page 3 of 28
