CP-FS Practice exam 9 Questions And Correct
Answers || Latest Updated
Terms in this set (49)
What should be on a pesticide besides the 1
manufacturer label?
1. Common name.
2.Chemical name.
3.Sanitation methods.
4. Date used.
Prepared food is stored for cooling. Which 4
of the following is true? Foods typically need to be wrapped for storage. Prepared
1. It must be wrapped. food does not have to be wrapped
for a cooling process.
2.It must be kept dry. (B) When placed in cooling or cold holding EQUIPMENT,
3.It must be stored in liquid. FOOD
4. It does not have to be wrapped. 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 3
bread and ____. The same knife can be used to cut RTEs such breads. It
should
1. Lettuce. not be used on dirty lettuce or raw meat.
Additionally, the
2.Sandwich. items in the sandwich may contaminate the bread.
3.Rolls.
4. Stew meat.
What temperature must hot foods be when 1
they are received? Hot food needs to be delivered at a safe temperature. The
1. 135°F. safe temperature is 135°F.
2.100° C
3.212°F.
4. 170°F.
A container of flour is accidentally torn with 2
a box cutter while opening the shipment. Openings in prepackaged food allow contaminants to
enter. What is the appropriate action? Care should be taken when opening shipments. Contaminated
1. Remove it to a new container. food must be discarded.
2.Discard it.
3.Send it back.
4. Patch the container.
How often should the cooling log be 2
monitored for left over food? Cooling logs need to be monitored regularly by managers.
1. Daily. Left over food should not be kept past a safe date.
This should
2.Weekly. be checked at least weekly.
3.Hourly.
4. Monthly.
Which tool will help employees comply with 4
the standards for keeping the facility clean? A cleaning schedule should be available for employees to
1. Antiseptic. view. There should also be a cleaning log to
ensure that the
2.Products. tasks are completed.
3.Closed container.
4. Schedule.
Cooked vegetables should reach an internal
135F temperature of
What is the temperature for the sanitation
165F rinse on a single temperature stationary
rack
dish washer?
What is the temperature for the sanitation
180F rinse on other than single temperature
stationary rack dish washer?
Answers || Latest Updated
Terms in this set (49)
What should be on a pesticide besides the 1
manufacturer label?
1. Common name.
2.Chemical name.
3.Sanitation methods.
4. Date used.
Prepared food is stored for cooling. Which 4
of the following is true? Foods typically need to be wrapped for storage. Prepared
1. It must be wrapped. food does not have to be wrapped
for a cooling process.
2.It must be kept dry. (B) When placed in cooling or cold holding EQUIPMENT,
3.It must be stored in liquid. FOOD
4. It does not have to be wrapped. 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 3
bread and ____. The same knife can be used to cut RTEs such breads. It
should
1. Lettuce. not be used on dirty lettuce or raw meat.
Additionally, the
2.Sandwich. items in the sandwich may contaminate the bread.
3.Rolls.
4. Stew meat.
What temperature must hot foods be when 1
they are received? Hot food needs to be delivered at a safe temperature. The
1. 135°F. safe temperature is 135°F.
2.100° C
3.212°F.
4. 170°F.
A container of flour is accidentally torn with 2
a box cutter while opening the shipment. Openings in prepackaged food allow contaminants to
enter. What is the appropriate action? Care should be taken when opening shipments. Contaminated
1. Remove it to a new container. food must be discarded.
2.Discard it.
3.Send it back.
4. Patch the container.
How often should the cooling log be 2
monitored for left over food? Cooling logs need to be monitored regularly by managers.
1. Daily. Left over food should not be kept past a safe date.
This should
2.Weekly. be checked at least weekly.
3.Hourly.
4. Monthly.
Which tool will help employees comply with 4
the standards for keeping the facility clean? A cleaning schedule should be available for employees to
1. Antiseptic. view. There should also be a cleaning log to
ensure that the
2.Products. tasks are completed.
3.Closed container.
4. Schedule.
Cooked vegetables should reach an internal
135F temperature of
What is the temperature for the sanitation
165F rinse on a single temperature stationary
rack
dish washer?
What is the temperature for the sanitation
180F rinse on other than single temperature
stationary rack dish washer?
