CP-FS PRACTICE TEST 1- QUESTIONS WITH v v v v v
CORRECT ANSWERS 100% PASS v v v v
Foods can be reserved - CORRECT ANSWER -1. Ketchup
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2. Sealed items for a vending machine
v v v v v v
Label pathogens are either infection or intoxication
v v v v v v
1. Hepatitis A v
2. Botulism
3. Listeria
4. Salmonella - CORRECT ANSWER -1. Infection v v v v v
2. Intoxication
3. Infection
4. Infection
You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sandwich. What is
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the risk?
v v
1. There is no risk of cross-contamination.
v v v v v
2. Cross-contamination to the seafood. v v v
3. Contamination of the surfaces. v v v
4. Cross-contamination to the chicken. - CORRECT ANSWER -4 v v v v v v v
The shellfish would contaminate the knife with allergens. This would cause the cross- contamination
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of the chicken sandwich.
v v v v
How long must an employee be symptom free after being excluded?
v v v v v v v v v v
1. 24 hours. v
2. 90 days. v
,3. 48 hours.v
4. 7 days. - CORRECT ANSWER -3
v v v v v
Exclusion requires the employees to leave the premises. Employees who have been excluded m ust
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be free of symptoms for at least 48 hours before returning.
v v v v v v v v v v v
Which of the following sanitizers is more likely to cause metal corrosion?
v v v v v v v v v v v
1. Quat.
2. Iodine.
3. Chlorine.
4. Detergent. - CORRECT ANSWER -3 v v v v
Chlorine is effective, but it can cause corrosion in high temperatures. It is effective against a larg e
v v v v v v v v v v v v v v v v v
number of germs.
v v v
Three common sanitizers are
v v v v - CORRECT ANSWER -1. Quats
v v v v
2. Iodine
3. Chlorine
When does sanitation solution need to be replaced?
v v v v v v v
1. Between cloths. v
2. When debris falls in. v v v
3. Each hour. v
4. Each day.- CORRECT ANSWER -2
v v v v v
The solution needs to be replaced if it is soiled. Debris cannot be allowed in the sanitation conta iner.
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Foods that contain v v v should be prepared last. v v v
1. Allergens.
,2. Citrus.
3. Nuts.
4. Apples. - CORRECT ANSWER -1 v v v v
It is best to prepare non allergenic food before any allergenic food. This reduces the risk of cross
v v v v v v v v v v v v v v v v v
-contamination.
What is a poisonous toxin found on mold in corn?
v v v v v v v v v
1. Myotoxin.
2. Aflatoxin.
3. Shigella.
4. Clostridium. - CORRECT ANSWER -2 v v v v
Aflatoxin is a poisonous toxin. It comes from the fungi of corn and peanut. The mold is additiona lly
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also found in peanuts.
v v v v
What is the first task when cleaning and disinfecting food surfaces?
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1. Disassemble.
2. Air dry. v
3. Rinse.
4. Clean. - CORRECT ANSWER -1 v v v v
The first step to cleaning and sanitizing equipment is to disassemble it. This allows every part of the
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machinery to be properly cleaned. This step may be skipped for items that are not assemble d.
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If the temperature is more than 90 F, which of the following is the maximum amount of time foo d
v v v v v v v v v v v v v v v v v v v
should be left unrefrigerated?
v v v v
1. 1 hour. v
2. 2 hours. v
, 3. 12 hours. v
4. 10 minutes. - CORRECT ANSWER -1
v v v v v
When temperatures are over 90 F, food should not be unrefrigerated any longer than 1 hour. Pr ompt
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refrigeration can help retard bacterial growth.
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Staph toxin v
1. Is safe.
v
2. Is caused from uncooked vegetables.
v v v v
3. Cannot be eliminated by temperature controls. v v v v v
4. Can be eliminated by temperature controls. - CORRECT ANSWER -3
v v v v v v v v v
Staph toxin cannot be eliminated by temperature controls. No matter the temperature of the fo od
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item during reheating, it cannot be eliminated. This is something that needs to be prevented
v v v v v v v v v v v v v v v
through a hygiene program.
v v v v
When establishing a storage system for dry goods, what temperature would you use?
v v v v v v v v v v v v
1. 38 F. v
2. 65 F. v
3. 71 F. v
4. 75 F. - CORRECT ANSWER -2
v v v v v
Dry goods need to be stored carefully. The temperature recommended is between 54 F and 69 F
v v v v v v v v v v v v v v v v
.
How often does the Food Code recommend that inspections occur?
v v v v v v v v v
1. Every 6 months. v v
2. Every 3 months. v v
3. Every 9 months. v v
4. Everyyear.- CORRECT ANSWER -1 v v v v v
CORRECT ANSWERS 100% PASS v v v v
Foods can be reserved - CORRECT ANSWER -1. Ketchup
v v v v v v v v
2. Sealed items for a vending machine
v v v v v v
Label pathogens are either infection or intoxication
v v v v v v
1. Hepatitis A v
2. Botulism
3. Listeria
4. Salmonella - CORRECT ANSWER -1. Infection v v v v v
2. Intoxication
3. Infection
4. Infection
You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sandwich. What is
v v v v v v v v v v v v v v v v v v
the risk?
v v
1. There is no risk of cross-contamination.
v v v v v
2. Cross-contamination to the seafood. v v v
3. Contamination of the surfaces. v v v
4. Cross-contamination to the chicken. - CORRECT ANSWER -4 v v v v v v v
The shellfish would contaminate the knife with allergens. This would cause the cross- contamination
v v v v v v v v v v v v v
of the chicken sandwich.
v v v v
How long must an employee be symptom free after being excluded?
v v v v v v v v v v
1. 24 hours. v
2. 90 days. v
,3. 48 hours.v
4. 7 days. - CORRECT ANSWER -3
v v v v v
Exclusion requires the employees to leave the premises. Employees who have been excluded m ust
v v v v v v v v v v v v v v
be free of symptoms for at least 48 hours before returning.
v v v v v v v v v v v
Which of the following sanitizers is more likely to cause metal corrosion?
v v v v v v v v v v v
1. Quat.
2. Iodine.
3. Chlorine.
4. Detergent. - CORRECT ANSWER -3 v v v v
Chlorine is effective, but it can cause corrosion in high temperatures. It is effective against a larg e
v v v v v v v v v v v v v v v v v
number of germs.
v v v
Three common sanitizers are
v v v v - CORRECT ANSWER -1. Quats
v v v v
2. Iodine
3. Chlorine
When does sanitation solution need to be replaced?
v v v v v v v
1. Between cloths. v
2. When debris falls in. v v v
3. Each hour. v
4. Each day.- CORRECT ANSWER -2
v v v v v
The solution needs to be replaced if it is soiled. Debris cannot be allowed in the sanitation conta iner.
v v v v v v v v v v v v v v v v v v
Foods that contain v v v should be prepared last. v v v
1. Allergens.
,2. Citrus.
3. Nuts.
4. Apples. - CORRECT ANSWER -1 v v v v
It is best to prepare non allergenic food before any allergenic food. This reduces the risk of cross
v v v v v v v v v v v v v v v v v
-contamination.
What is a poisonous toxin found on mold in corn?
v v v v v v v v v
1. Myotoxin.
2. Aflatoxin.
3. Shigella.
4. Clostridium. - CORRECT ANSWER -2 v v v v
Aflatoxin is a poisonous toxin. It comes from the fungi of corn and peanut. The mold is additiona lly
v v v v v v v v v v v v v v v v v v
also found in peanuts.
v v v v
What is the first task when cleaning and disinfecting food surfaces?
v v v v v v v v v v
1. Disassemble.
2. Air dry. v
3. Rinse.
4. Clean. - CORRECT ANSWER -1 v v v v
The first step to cleaning and sanitizing equipment is to disassemble it. This allows every part of the
v v v v v v v v v v v v v v v v v
machinery to be properly cleaned. This step may be skipped for items that are not assemble d.
v v v v v v v v v v v v v v v v v
If the temperature is more than 90 F, which of the following is the maximum amount of time foo d
v v v v v v v v v v v v v v v v v v v
should be left unrefrigerated?
v v v v
1. 1 hour. v
2. 2 hours. v
, 3. 12 hours. v
4. 10 minutes. - CORRECT ANSWER -1
v v v v v
When temperatures are over 90 F, food should not be unrefrigerated any longer than 1 hour. Pr ompt
v v v v v v v v v v v v v v v v v
refrigeration can help retard bacterial growth.
v v v v v v
Staph toxin v
1. Is safe.
v
2. Is caused from uncooked vegetables.
v v v v
3. Cannot be eliminated by temperature controls. v v v v v
4. Can be eliminated by temperature controls. - CORRECT ANSWER -3
v v v v v v v v v
Staph toxin cannot be eliminated by temperature controls. No matter the temperature of the fo od
v v v v v v v v v v v v v v v
item during reheating, it cannot be eliminated. This is something that needs to be prevented
v v v v v v v v v v v v v v v
through a hygiene program.
v v v v
When establishing a storage system for dry goods, what temperature would you use?
v v v v v v v v v v v v
1. 38 F. v
2. 65 F. v
3. 71 F. v
4. 75 F. - CORRECT ANSWER -2
v v v v v
Dry goods need to be stored carefully. The temperature recommended is between 54 F and 69 F
v v v v v v v v v v v v v v v v
.
How often does the Food Code recommend that inspections occur?
v v v v v v v v v
1. Every 6 months. v v
2. Every 3 months. v v
3. Every 9 months. v v
4. Everyyear.- CORRECT ANSWER -1 v v v v v
