CPFS Prep UPDATED ACTUAL Questions
and CORRECT Answers
-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
and CORRECT Answers
-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
