CP-FS STUDY GUIDE.pdf

CP-FS STUDY GUIDE
v7 v7




Thev7vegetablev7providerv7needsv7tov7havev7whichv7ofv7thev7following?v7
1.v7FDA.v7
2.v7GAP.v7
3.v7Gradev7A.v7

4.v7GMP.v7-v7correctv7answer✔ ✔ 2

Goodv7Agriculturalv7Practicesv7(GAP)v7arev7necessaryv7fromv7av7vendor.


Howv7longv7canv7youv7takev7tov7coolv7hotv7foodv7accordingv7tov7thev7Foodv7Cod
e?v7
1.v74v7hours.v7
2.v78v7hours.v7
3.v76v7hours.v7

4.v712v7hours.v7-v7correctv7answer✔ ✔ 3

135Fv7tov770Fv7inv72v7hours
135Fv7tov741Fv7totalv76v7hours


Whatv7needsv7tov7bev7removedv7fromv7av7roomv7beforev7itv7isv7treatedv7forv7pest
s?v7
1.v7Food.v7

,2.v7Flooring.v7
3.v7Equipment.v7

4.v7Foodv7andv7equipment.v7-v7correctv7answer✔ ✔ 4

Itv7isv7importantv7tov7removev7foodv7andv7equipmentv7beforev7treatingv7av7roo
v7


mv7forv7pests.v7Thev7pesticidev7canv7contaminatev7thev7equipmentv7andv7conta
minatev7thev7food.v7Thev7roomv7shouldv7bev7sanitizedv7afterv7thev7pesticide.


Beefv7andv7porkv7arev7commonv7ingredients.v7Whenv7isv7itv7safev7tov7placev7the
mv7together?v7
1.v7Preparation.v7
2.v7Storage.v7
3.v7Holding.v7

4.v7Display.v7-v7correctv7answer✔ ✔ 1

Differentv7animalv7productsv7shouldv7bev7keptv7separatev7tov7preventv7cross-
contamination.v7Thev7differentv7productsv7canv7bev7combinedv7inv7thev7proces
sv7ofv7foodv7preparation.v7Thisv7isv7onlyv7suitablev7ifv7thev7productsv7arev7partv7
ofv7thev7samev7recipe.


Whatv7isv7necessaryv7whenv7temperaturev7abusev7occurs?v7
1.v7Close.v7
2.v7Sanitation.v7
3.v7Contactv7thev7healthv7department.v7

, 4.v7Correctivev7action.v7-v7correctv7answer✔ ✔ 4

Timev7andv7temperaturev7abusev7increasesv7thev7riskv7ofv7pathogenv7growth.v7
Partv7ofv7av7foodv7safetyv7planv7shouldv7includev7methodsv7tov7handlev7mistake
s.v7Av7correctivev7actionv7wouldv7bev7appropriatev7whenv7anv7employeev7allo
wsv7temperaturev7abuse.


Exposurev7tov7mycotoxinsv7willv7causev7whatv7typev7ofv7symptoms?v7
1.v7Cramps.v7
2.v7Respiratory.v7
3.v7Vomiting.v7

4.v7Eczema.v7-v7correctv7answer✔ ✔ 2

Mycotoxinsv7arev7molds.v7Reactionsv7tov7thisv7foodv7bornev7illnessv7canv7caus
ev7respiratoryv7distress.v7Itv7mayv7bev7confusedv7withv7anv7extremev7allergicv7r
eaction.


Rawv7milkv7isv7prohibitedv7becausev7ofv7whichv7risk?v7
1.v7E.v7coli.v7
2.v7Campylobacter.v7
3.v7Staphylococcus.v7

4.v7Salmonella.v7-v7correctv7answer✔ ✔ 2

Campylobacterv7isv7associatedv7withv7rawv7milkv7andv7meat.v7Dairyv7mustv7be
v7pasteurizedv7tov7avoidv7thev7bacteria.