Cp-Fs Study Guide Exam Questions And Answers

CP-FS STUDY GUIDE EXAM
QUESTIONS AND ANSWERS
The2fvegetable2fprovider2fneeds2fto2fhave2fwhich2fof2fthe2ffollowing?2f
1.2fFDA.2f
2.2fGAP.2f
3.2fGrade2fA.2f
4.2fGMP.2f-2fANSWERS--2
Good2fAgricultural2fPractices2f(GAP)2fare2fnecessary2ffrom2fa2fvendor.

How2flong2fcan2fyou2ftake2fto2fcool2fhot2ffood2faccording2fto2fthe2fFood2fCode?2f
1.2f42fhours.2f
2.2f82fhours.2f
3.2f62fhours.2f
4.2f122fhours.2f-2fANSWERS--3
135F2fto2f70F2fin2f22fhours
135F2fto2f41F2ftotal2f62fhours

What2fneeds2fto2fbe2fremoved2ffrom2fa2froom2fbefore2fit2fis2ftreated2ffor2fpests?2f
1.2fFood.2f
2.2fFlooring.2f
3.2fEquipment.2f
4.2fFood2fand2fequipment.2f-2fANSWERS--4
2fIt2fis2fimportant2fto2fremove2ffood2fand2fequipment2fbefore2ftreating2fa2froom2ffor2fpests.2f

The2fpesticide2fcan2fcontaminate2fthe2fequipment2fand2fcontaminate2fthe2ffood.2fThe2froo
m2fshould2fbe2fsanitized2fafter2fthe2fpesticide.

Beef2fand2fpork2fare2fcommon2fingredients.2fWhen2fis2fit2fsafe2fto2fplace2fthem2ftogether?2f
1.2fPreparation.2f
2.2fStorage.2f
3.2fHolding.2f
4.2fDisplay.2f-2fANSWERS--1
Different2fanimal2fproducts2fshould2fbe2fkept2fseparate2fto2fprevent2fcross-
contamination.2fThe2fdifferent2fproducts2fcan2fbe2fcombined2fin2fthe2fprocess2fof2ffood2fpr
eparation.2fThis2fis2fonly2fsuitable2fif2fthe2fproducts2fare2fpart2fof2fthe2fsame2frecipe.

What2fis2fnecessary2fwhen2ftemperature2fabuse2foccurs?2f
1.2fClose.2f
2.2fSanitation.2f
3.2fContact2fthe2fhealth2fdepartment.2f
4.2fCorrective2faction.2f-2fANSWERS--4
Time2fand2ftemperature2fabuse2fincreases2fthe2frisk2fof2fpathogen2fgrowth.2fPart2fof2fa2ffoo
d2fsafety2fplan2fshould2finclude2fmethods2fto2fhandle2fmistakes.2fA2fcorrective2faction2fwo
uld2fbe2fappropriate2fwhen2fan2femployee2fallows2ftemperature2fabuse.

Exposure2fto2fmycotoxins2fwill2fcause2fwhat2ftype2fof2fsymptoms?2f
1.2fCramps.2f

, 2.2fRespiratory.2f
3.2fVomiting.2f
4.2fEczema.2f-2fANSWERS--2
Mycotoxins2fare2fmolds.2fReactions2fto2fthis2ffood2fborne2fillness2fcan2fcause2frespiratory2f
distress.2fIt2fmay2fbe2fconfused2fwith2fan2fextreme2fallergic2freaction.

Raw2fmilk2fis2fprohibited2fbecause2fof2fwhich2frisk?2f
1.2fE.2fcoli.2f
2.2fCampylobacter.2f
3.2fStaphylococcus.2f
4.2fSalmonella.2f-2fANSWERS--2
Campylobacter2fis2fassociated2fwith2fraw2fmilk2fand2fmeat.2fDairy2fmust2fbe2fpasteurized2f
to2favoid2fthe2fbacteria.

When2fbeing2fused2ffor2fspray2fcleaning,2fiodophors2fshould2fbe2fapplied2fat2fwhich2fof2fthe
2ffollowing2fconcentrations?2f

1.2f12.52fppm.2f
2.2f2002fppm.2f
3.2f252fppm.2f
4.2f152fppm.2f-2fANSWERS--3
In2fspray2ftype2fapplications,2fuse2fa2fconcentration2fof2f252fppm
For2fsoaking,2fuse2fa2fconcentration2fof2f12.52fppm
Iodine2frange2f12.52f-2f252fppm.

A2fcleaning2fagent2fthat2fphysically2fscrubs2fsoil2ffrom2fsurfaces2fis2fknown2fas2f-
2fANSWERS--Abrasive



Which2fof2fthe2ffollowing2fassessment2findicates2fthat2fthe2ftime2fand2ftemperature2fcontro
l2fwas2fviolated?2f
1.2fTime.2f
2.2fCleanliness.2f
3.2fSmell.2f
4.2fNon-perishable2ffood.2f-2fANSWERS--3
The2fsmell,2flook,2fand2ffeel2fof2ffood2fitems2fare2findications2fthat2ffood2fis2fcontaminated.2f
Smell2fcan2findicate2fthat2fthe2ftime2fand2ftemperature2fcontrols2fhave2fbeen2fviolated.

PHF2fstored2ffor2fmore2fthan2f242fhours2fis2fat2frisk2fof2fwhich2fof2fthe2ffollowing?2f
1.2fListeria.2f
2.2fSalmonella2ftyphi.2f
3.2fE2fcoli.2f
4.2fStaphylococcus.2f-2fANSWERS--1

What2fwill2fkeep2fthe2fwater2fquality2fsafe?2f
1.2fDefrosting.2f
2.2fFilters.2f
3.2fPlumbing2fmaintenance.2f
4.2fBoiling.2f-2fANSWERS--3
Water2flines,2fhoses,2fand2fsewer2flines2fmust2fbe2fmonitored2fcarefully.2fThey2fcan2fallow2f
contaminants2finto2fthe2fwater2fsupply2fwhen2fnot2fmaintained2fwell.2fA2fmaintenance2fpro
gram2fneeds2fto2fbe2festablished.