Cp-Fs Practice Exam 9 Questions with v v v v v
Correct Answers 100% Pass v v v v
What should be on a pesticide besides the manufacturer label?
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1. Common name. v
2. Chemical name. v
3. Sanitationmethods. v
4. Date used. - CORRECT ANSWER -1
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Prepared food is stored for cooling. Which of the following is true?
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1. It must be wrapped.
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2. It must be kept dry.
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3. It must be stored in liquid.
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4. It does not have to be wrapped. - CORRECT ANSWER -4
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Foods typically need to be wrapped for storage. Prepared food does not have to be wrapped for a
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cooling process.
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(B) When placed in cooling orcold holding EQUIPMENT, FOOD
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v containers in which FOOD is being cooled shall be:
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(1) Arranged in the EQUIPMENT to provide maximum heat
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v transfer through the container walls; and
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(2) Loosely covered,or uncovered ifprotected from overhead
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v contamination as specified under Subparagraph v v v v
The same knife can be used to cut French bread and
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1. Lettuce.
2. Sandwich.
, 3. Rolls.
4. Stew meat. - CORRECT ANSWER -3
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The same knife can be used to cut RTEs such breads. It should not be used on dirty lettuce or ra w
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meat. Additionally, the items in the sandwich may contaminate the bread.
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What temperature must hot foods be when they are received?
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1. 135°F.
2. 100° C v
3. 212°F.
4. 170°F. - CORRECT ANSWER -1 v v v v
Hot food needs to be delivered at a safe temperature. The safe temperature is 135°F.
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A container of flour is accidentally torn with a box cutter while opening the shipment. What is th e
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appropriate action?
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1. Remove it to a new container. v v v v v
2. Discard it. v
3. Send it back. v v
4. Patchthecontainer. -CORRECT ANSWER -2
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Openings in prepackaged food allow contaminants to enter. Care should be taken when opening
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shipments. Contaminated food must be discarded.
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How often should the cooling log be monitored for left over food?
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1. Daily.
2. Weekly.
3. Hourly.
4. Monthly.- CORRECT ANSWER -2 v v v v
Correct Answers 100% Pass v v v v
What should be on a pesticide besides the manufacturer label?
v v v v v v v v v
1. Common name. v
2. Chemical name. v
3. Sanitationmethods. v
4. Date used. - CORRECT ANSWER -1
v v v v v
Prepared food is stored for cooling. Which of the following is true?
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1. It must be wrapped.
v v v
2. It must be kept dry.
v v v v
3. It must be stored in liquid.
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4. It does not have to be wrapped. - CORRECT ANSWER -4
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Foods typically need to be wrapped for storage. Prepared food does not have to be wrapped for a
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cooling process.
v v
(B) When placed in cooling orcold holding EQUIPMENT, FOOD
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v containers in which FOOD is being cooled shall be:
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(1) Arranged in the EQUIPMENT to provide maximum heat
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v transfer through the container walls; and
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(2) Loosely covered,or uncovered ifprotected from overhead
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v contamination as specified under Subparagraph v v v v
The same knife can be used to cut French bread and
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1. Lettuce.
2. Sandwich.
, 3. Rolls.
4. Stew meat. - CORRECT ANSWER -3
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The same knife can be used to cut RTEs such breads. It should not be used on dirty lettuce or ra w
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meat. Additionally, the items in the sandwich may contaminate the bread.
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What temperature must hot foods be when they are received?
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1. 135°F.
2. 100° C v
3. 212°F.
4. 170°F. - CORRECT ANSWER -1 v v v v
Hot food needs to be delivered at a safe temperature. The safe temperature is 135°F.
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A container of flour is accidentally torn with a box cutter while opening the shipment. What is th e
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appropriate action?
v v
1. Remove it to a new container. v v v v v
2. Discard it. v
3. Send it back. v v
4. Patchthecontainer. -CORRECT ANSWER -2
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Openings in prepackaged food allow contaminants to enter. Care should be taken when opening
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shipments. Contaminated food must be discarded.
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How often should the cooling log be monitored for left over food?
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1. Daily.
2. Weekly.
3. Hourly.
4. Monthly.- CORRECT ANSWER -2 v v v v
