CP-FS CERTIFICATION SCRIPT 2026
QUESTIONS WITH SOLUTIONS
GRADED A+
◍ What occurs when a pathogen grows within the body? 1. Food intoxication.
2. Fungal contamination. 3. Parasite. 4. Food infection..
Answer: 4Food infection and food intoxication develop in different ways.
Food infection occurs when the pathogen develops within the body.
Hepatitis A is an example of an infection.
◍ Employee.
Answer: PIC, permit holder, food employee, person with supervisory or
management duties, person on the payroll, family member, etc. working in
the food establishment
◍ Conditions for a foodborne illness to become an outbreak.
Answer: two or more people with the same symptoms
◍ adulteration.
Answer: lowering the quality of food by adding an inferior substance or
removing an important substance
◍ 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: 4Employees 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: VirusViral infections are the number one cause of foodborne
, illness. They do not grow on contaminated food.
◍ Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA).
Answer: created by the EPA and is the law that regulates sanitizers
◍ Inspection order or Inspection Warrant.
Answer: an order by a court that specifically authorizes the regulatory
authority to perform an inspection or search
◍ What should raw meat be stored in after it is thawed? 1. Bowl. 2. Rack. 3.
Tray. 4. Stacked on a plate..
Answer: 3Raw 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.
◍ conditions that allow for closure of an establishment.
Answer: fire or flood, extended interruption of electrical or water service,
sewage backup, misuse of poisonous or toxic materials, apparent foodborne
illness outbreak, gross insanitary conditions,
◍ Food falling out of trash bags increases the risk of which vector? 1.
Chemical contamination. 2. Poor hygiene. 3. Cross contamination. 4. Pests..
Answer: 4The 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.
◍ temporary establishment.
Answer: operates no more than 14 days in conjunction with an event
◍ 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: 1Any 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: 3When 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
◍ hazard.
Answer: a bio, chem, or physical property that may cause food to become
unsafe
◍ Do not ____ food before taking its temperature..
Answer: StirStirring 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: 4Bimetal 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.
◍ FUELSS.
Answer: exposed Foodclean Utensilsclean Equipmentclean
Linensunwrapped Single Service (or single use)
◍ You should never cook or reheat food in 1. A microwave. 2. A hot holding
device. 3. An oven. 4. A grill..
Answer: 2Hot 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? 1.
Divide food into small portions. 2. Add cold ice water as an ingredient. 3.
An ice bath. 4. Freezer..
Answer: 4Food should be cooled using specific methods. Freezing food is a
separate action from cooling. The other answers are cooling methods.
◍ Scombrotoxin or Histamine Poisoning.
Answer: Associated with fish from the scromboid family (especially
tuna)histamine is formed during decompositionsymptoms similar to an
allergic reaction, may include peppery taste of fish.
◍ Hep A.
Answer: virus with the main symptom of jaundice, incubations 10-50 days,
good personal hygiene is best prevention, passed through RTE foods
◍ unused warewashing machine should be cleaned how often? 1. After the
next use. 2. Every 24 hours. 3. Every 7 days. 4. Every 30 days..
Answer: 2Warewashing machines must be regularly cleaned. An unused
machine should be cleaned every 24 hours to prevent mold or bacteria
growth.
◍ Cryptosporidium parvum or cryptosporidiosis.
Answer: Parasite, often associated with water supplies, public swimming
pools and swim fountains.severe watery diarrhea, killed by UV light, and
filtered out of water
◍ What would indicate if temperature abuse occurred in packaged food?.
Answer: TTITime Temperature indicators
◍ When using the boiling point calibration of a thermometer. How long do
you leave the thermometer in the water to stabilize?.
Answer: 15 seconds
◍ mesophilic bacteria.
Answer: moderate temperature loving bacteria, most foodborne illness
QUESTIONS WITH SOLUTIONS
GRADED A+
◍ What occurs when a pathogen grows within the body? 1. Food intoxication.
2. Fungal contamination. 3. Parasite. 4. Food infection..
Answer: 4Food infection and food intoxication develop in different ways.
Food infection occurs when the pathogen develops within the body.
Hepatitis A is an example of an infection.
◍ Employee.
Answer: PIC, permit holder, food employee, person with supervisory or
management duties, person on the payroll, family member, etc. working in
the food establishment
◍ Conditions for a foodborne illness to become an outbreak.
Answer: two or more people with the same symptoms
◍ adulteration.
Answer: lowering the quality of food by adding an inferior substance or
removing an important substance
◍ 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: 4Employees 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: VirusViral infections are the number one cause of foodborne
, illness. They do not grow on contaminated food.
◍ Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA).
Answer: created by the EPA and is the law that regulates sanitizers
◍ Inspection order or Inspection Warrant.
Answer: an order by a court that specifically authorizes the regulatory
authority to perform an inspection or search
◍ What should raw meat be stored in after it is thawed? 1. Bowl. 2. Rack. 3.
Tray. 4. Stacked on a plate..
Answer: 3Raw 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.
◍ conditions that allow for closure of an establishment.
Answer: fire or flood, extended interruption of electrical or water service,
sewage backup, misuse of poisonous or toxic materials, apparent foodborne
illness outbreak, gross insanitary conditions,
◍ Food falling out of trash bags increases the risk of which vector? 1.
Chemical contamination. 2. Poor hygiene. 3. Cross contamination. 4. Pests..
Answer: 4The 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.
◍ temporary establishment.
Answer: operates no more than 14 days in conjunction with an event
◍ 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: 1Any 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: 3When 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
◍ hazard.
Answer: a bio, chem, or physical property that may cause food to become
unsafe
◍ Do not ____ food before taking its temperature..
Answer: StirStirring 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: 4Bimetal 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.
◍ FUELSS.
Answer: exposed Foodclean Utensilsclean Equipmentclean
Linensunwrapped Single Service (or single use)
◍ You should never cook or reheat food in 1. A microwave. 2. A hot holding
device. 3. An oven. 4. A grill..
Answer: 2Hot 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? 1.
Divide food into small portions. 2. Add cold ice water as an ingredient. 3.
An ice bath. 4. Freezer..
Answer: 4Food should be cooled using specific methods. Freezing food is a
separate action from cooling. The other answers are cooling methods.
◍ Scombrotoxin or Histamine Poisoning.
Answer: Associated with fish from the scromboid family (especially
tuna)histamine is formed during decompositionsymptoms similar to an
allergic reaction, may include peppery taste of fish.
◍ Hep A.
Answer: virus with the main symptom of jaundice, incubations 10-50 days,
good personal hygiene is best prevention, passed through RTE foods
◍ unused warewashing machine should be cleaned how often? 1. After the
next use. 2. Every 24 hours. 3. Every 7 days. 4. Every 30 days..
Answer: 2Warewashing machines must be regularly cleaned. An unused
machine should be cleaned every 24 hours to prevent mold or bacteria
growth.
◍ Cryptosporidium parvum or cryptosporidiosis.
Answer: Parasite, often associated with water supplies, public swimming
pools and swim fountains.severe watery diarrhea, killed by UV light, and
filtered out of water
◍ What would indicate if temperature abuse occurred in packaged food?.
Answer: TTITime Temperature indicators
◍ When using the boiling point calibration of a thermometer. How long do
you leave the thermometer in the water to stabilize?.
Answer: 15 seconds
◍ mesophilic bacteria.
Answer: moderate temperature loving bacteria, most foodborne illness
