CPFS Prep: Questions With Applicable Solutions
-parasite
-associated with raw or undercooked fish (especially salmon, cod
and sushi
-small white worm (lives in throat)
-freeze to kill: 31 F for 7 days or -4 F for 15 hours Correct Answer
- Anisakis spp. OR anisakiasis
Rapid heat and cool process which destroys pathogens and extend
shelf life of product Correct Answer - Pasteurization
The fact that you are operating an establishment with a permit
means that you agree to inspections as part of the conditions of the
permit Correct Answer - Implied Consent
PCO abbreviation Correct Answer - Pest Control Operator
A potential food employee to whom a job offer is made, conditional
on
responses to subsequent medical questions or examinations
designed to
identify potential food employees who may be suffering from a
disease
that can be transmitted through food and done in compliance with
Title
1 of the Americans with Disabilities Act (ADA) of 1990 Correct
Answer - Conditional Employee
Eight Food Allergens Correct Answer - -milk
-eggs
-peanuts
-tree nuts
-fish
, -shellfish
-wheat
-soy
The local, state or federal agency with jurisdiction over the food
establishment Correct Answer - Regulatory Authority
Allowed uses for non potable water Correct Answer - -only
used for non culinary purposes: fire sprinklers, cooling nonfood
equipment, air conditioning, irrigation
-pipes must be identified as having non potable water
Misbranding Correct Answer - Bad labeling; indication of
incorrect information on the label. Relates to how a product is
represented, primarily on the product label.
Characteristics of a proper trash receptacle Correct Answer - -
Durable, cleanable, insect and rodent resistant, leak proof, non-
absorbent, tight fitting lids and doors.
-Outside receptacles (dumpsters) must be on a hard surface (asphalt
or concrete)
Exclude or Exclusion Correct Answer - Limits activities of a
food employee so that there is no risk of transmitting a disease that
is transmittable through food and the food employee does not work
with FUELSS
Correct order (top to bottom) for storage of items in a refrigerator
Correct Answer - -Ready to Eat (cooked and produce)
-Items cook to 145 F
-Items cook to 155 F
-Items cook to 165 F
-parasite
-associated with raw or undercooked fish (especially salmon, cod
and sushi
-small white worm (lives in throat)
-freeze to kill: 31 F for 7 days or -4 F for 15 hours Correct Answer
- Anisakis spp. OR anisakiasis
Rapid heat and cool process which destroys pathogens and extend
shelf life of product Correct Answer - Pasteurization
The fact that you are operating an establishment with a permit
means that you agree to inspections as part of the conditions of the
permit Correct Answer - Implied Consent
PCO abbreviation Correct Answer - Pest Control Operator
A potential food employee to whom a job offer is made, conditional
on
responses to subsequent medical questions or examinations
designed to
identify potential food employees who may be suffering from a
disease
that can be transmitted through food and done in compliance with
Title
1 of the Americans with Disabilities Act (ADA) of 1990 Correct
Answer - Conditional Employee
Eight Food Allergens Correct Answer - -milk
-eggs
-peanuts
-tree nuts
-fish
, -shellfish
-wheat
-soy
The local, state or federal agency with jurisdiction over the food
establishment Correct Answer - Regulatory Authority
Allowed uses for non potable water Correct Answer - -only
used for non culinary purposes: fire sprinklers, cooling nonfood
equipment, air conditioning, irrigation
-pipes must be identified as having non potable water
Misbranding Correct Answer - Bad labeling; indication of
incorrect information on the label. Relates to how a product is
represented, primarily on the product label.
Characteristics of a proper trash receptacle Correct Answer - -
Durable, cleanable, insect and rodent resistant, leak proof, non-
absorbent, tight fitting lids and doors.
-Outside receptacles (dumpsters) must be on a hard surface (asphalt
or concrete)
Exclude or Exclusion Correct Answer - Limits activities of a
food employee so that there is no risk of transmitting a disease that
is transmittable through food and the food employee does not work
with FUELSS
Correct order (top to bottom) for storage of items in a refrigerator
Correct Answer - -Ready to Eat (cooked and produce)
-Items cook to 145 F
-Items cook to 155 F
-Items cook to 165 F
