Cp-Fs Study Guide Questions & Answers Rated A+

The vegetable provider needs to have which of the following? 1. FDA. 2. GAP. 3. Grade A. 4. GMP. - 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. - 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. - Answer-4 It is important to remove food and equipment before treating a room for pests. The pesticide can contaminate the equipment and contaminate the food. The room should be sanitized after the pesticide. Beef and pork are common ingredients. When is it safe to place them together? 1. Preparation. 2. Storage. 3. Holding.4. Display. - 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. - Answer-4 Time and temperature abuse increases the risk of pathogen growth. Part of a food safety plan should include methods to handle mistakes. A corrective action would be appropriate when an employee allows temperature abuse. Exposure to mycotoxins will cause what type of symptoms? 1. Cramps. 2. Respiratory. 3. Vomiting. 4. Eczema. - Answer-2 Mycotoxins are molds. Reactions to this food borne illness can cause respiratory distress. It may be confused with an extreme allergic reaction. Raw milk is prohibited because of which risk? 1. E. coli. 2. Campylobacter. 3. Staphylococcus. 4. Salmonella. - Answer-2 Campylobacter is associated with raw milk and meat. Dairy must be pasteurized to avoid the bacteria. When being used for spray cleaning, iodophors should be applied at which of the following concentrations?1. 12.5 ppm. 2. 200 ppm. 3. 25 ppm. 4. 15 ppm. - 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 - Answer-Abrasive Which of the following assessment indicates that the time and temperature control was violated? 1. Time. 2. Cleanliness. 3. Smell. 4. Non-perishable food. - Answer-3