CP-FS PRACTICE TEST 2026 EXAM
PREPARATION PACK KEY CONCEPTS AND
PRACTICE QUESTIONS
◉ An employee has nasal discharge. What is the appropriate
response?
1. Exclude the employee from the premises.
2. Send the employee to the doctor.
3. Monitor the employee to make sure hand washing is done.
4. Remove employee from food service. Answer: 4
Employees are not allowed to work with food when they have
discharge from the eyes, nose, or mouth. The manager on duty must
decide if the employee is sent home or allowed to work away from
food.
◉ What is the leading cause of foodborne illness? Answer: Virus
Viral infections are the number one cause of foodborne illness. They
do not grow on contaminated food.
◉ What should raw meat be stored in after it is thawed?
1. Bowl.
2. Rack.
,3. Tray.
4. Stacked on a plate. Answer: 3
Raw meat needs to be stored carefully before it is cooked. It should
be stored in a pan or on a tray. This will prevent dripping in the
refrigerator.
◉ Food falling out of trash bags increases the risk of which vector?
1. Chemical contamination.
2. Poor hygiene.
3. Cross contamination.
4. Pests. Answer: 4
The best way to handle pests is to create an environment that is not
inviting. Access to food and water will attract pests. This is why you
must be sure that all food is sealed in a plastic garbage bag when
thrown away.
◉ A cleaning agent that dissolves dirt and grease is known as which
of the following? Answer: Detergent
◉ What action is taken if a customer reports an episode of E coli?
1. Contact the health department.
2. Close the business.
3. Test employees for illness.
,4. Clean the kitchen. Answer: 1
Any outbreak of food borne illness needs to be reported to the
health department immediately. A contamination must be identified.
The source of the contamination must be identified.
◉ What would you store on the top shelf when forced to keep
canned goods with other items?
1. Cans.
2. Dry foods.
3. Gloves.
4. Cleaning supplies. Answer: 3
When space requires different items to be stored together, you must
store them carefully. Gloves and other disposable items need to be
stored on the top. Cleaning supplies belong on the bottom shelf.
◉ Which of the following is the most economical sanitizing option?
1. Quats.
2. Iodophors.
3. Chlorine.
4. Acids. Answer: 3
◉ Do not ____ food before taking its temperature. Answer: Stir
, Stirring or agitating the food will affect the internal temperature. Do
not stir food before taking a temperature. The temperature will not
be accurate.
◉ How often should bimetal thermometers be calibrated?
1. Monthly.
2. Weekly.
3. Hourly.
4. Daily. Answer: 4
Bimetal thermometers should be calibrated on a daily basis. The
constant calibration is due to the thermometer being in constant use
and an ongoing stress on the stem of the thermometer. This in turn
will affect the inner coil.
◉ You should never cook or reheat food in
1. A microwave.
2. A hot holding device.
3. An oven.
4. A grill. Answer: 2
Hot holding devices are not made to cook or reheat food. These are
created only to hold food and keep them at a hot temperature.
◉ What is Not a method an employee would be trained to use to cool
food?
PREPARATION PACK KEY CONCEPTS AND
PRACTICE QUESTIONS
◉ An employee has nasal discharge. What is the appropriate
response?
1. Exclude the employee from the premises.
2. Send the employee to the doctor.
3. Monitor the employee to make sure hand washing is done.
4. Remove employee from food service. Answer: 4
Employees are not allowed to work with food when they have
discharge from the eyes, nose, or mouth. The manager on duty must
decide if the employee is sent home or allowed to work away from
food.
◉ What is the leading cause of foodborne illness? Answer: Virus
Viral infections are the number one cause of foodborne illness. They
do not grow on contaminated food.
◉ What should raw meat be stored in after it is thawed?
1. Bowl.
2. Rack.
,3. Tray.
4. Stacked on a plate. Answer: 3
Raw meat needs to be stored carefully before it is cooked. It should
be stored in a pan or on a tray. This will prevent dripping in the
refrigerator.
◉ Food falling out of trash bags increases the risk of which vector?
1. Chemical contamination.
2. Poor hygiene.
3. Cross contamination.
4. Pests. Answer: 4
The best way to handle pests is to create an environment that is not
inviting. Access to food and water will attract pests. This is why you
must be sure that all food is sealed in a plastic garbage bag when
thrown away.
◉ A cleaning agent that dissolves dirt and grease is known as which
of the following? Answer: Detergent
◉ What action is taken if a customer reports an episode of E coli?
1. Contact the health department.
2. Close the business.
3. Test employees for illness.
,4. Clean the kitchen. Answer: 1
Any outbreak of food borne illness needs to be reported to the
health department immediately. A contamination must be identified.
The source of the contamination must be identified.
◉ What would you store on the top shelf when forced to keep
canned goods with other items?
1. Cans.
2. Dry foods.
3. Gloves.
4. Cleaning supplies. Answer: 3
When space requires different items to be stored together, you must
store them carefully. Gloves and other disposable items need to be
stored on the top. Cleaning supplies belong on the bottom shelf.
◉ Which of the following is the most economical sanitizing option?
1. Quats.
2. Iodophors.
3. Chlorine.
4. Acids. Answer: 3
◉ Do not ____ food before taking its temperature. Answer: Stir
, Stirring or agitating the food will affect the internal temperature. Do
not stir food before taking a temperature. The temperature will not
be accurate.
◉ How often should bimetal thermometers be calibrated?
1. Monthly.
2. Weekly.
3. Hourly.
4. Daily. Answer: 4
Bimetal thermometers should be calibrated on a daily basis. The
constant calibration is due to the thermometer being in constant use
and an ongoing stress on the stem of the thermometer. This in turn
will affect the inner coil.
◉ You should never cook or reheat food in
1. A microwave.
2. A hot holding device.
3. An oven.
4. A grill. Answer: 2
Hot holding devices are not made to cook or reheat food. These are
created only to hold food and keep them at a hot temperature.
◉ What is Not a method an employee would be trained to use to cool
food?
