CP-FS Exam Study Guide –
Practice Questions with
Verified Answers. GRADED A+.
Latest 2026/2027 Update.
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
4. GMP. - Answer✔✔-2
Good Agricultural Practices (GAP) are necessary from a vendor.
How long can you take to cool hot food according to the Food Code?
1. 4 hours.
2. 8 hours.
3. 6 hours.
4. 12 hours. - Answer✔✔-3
135F to 70F in 2 hours
135F to 41F total 6 hours
,What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and equipment. - Answer✔✔-4
It is important to remove food and equipment before treating a room for
pests. The pesticide can contaminate the equipment and contaminate the food.
The room should be sanitized after the pesticide.
Beef and pork are common ingredients. When is it safe to place them
together?
1. Preparation.
2. Storage.
3. Holding.
4. Display. - Answer✔✔-1
Different animal products should be kept separate to prevent cross-
contamination. The different products can be combined in the process of food
preparation. This is only suitable if the products are part of the same recipe.
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action. - Answer✔✔-4
Time and temperature abuse increases the risk of pathogen growth. Part of a
food safety plan should include methods to handle mistakes. A corrective
action would be appropriate when an employee allows temperature abuse.
, Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema. - Answer✔✔-2
Mycotoxins are molds. Reactions to this food borne illness can cause
respiratory distress. It may be confused with an extreme allergic reaction.
Raw milk is prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3. Staphylococcus.
4. Salmonella. - Answer✔✔-2
Campylobacter is associated with raw milk and meat. Dairy must be
pasteurized to avoid the bacteria.
When being used for spray cleaning, iodophors should be applied at which of
the following concentrations?
1. 12.5 ppm.
2. 200 ppm.
3. 25 ppm.
4. 15 ppm. - Answer✔✔-3
In spray type applications, use a concentration of 25 ppm
For soaking, use a concentration of 12.5 ppm
Iodine range 12.5 - 25 ppm.
Practice Questions with
Verified Answers. GRADED A+.
Latest 2026/2027 Update.
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
4. GMP. - Answer✔✔-2
Good Agricultural Practices (GAP) are necessary from a vendor.
How long can you take to cool hot food according to the Food Code?
1. 4 hours.
2. 8 hours.
3. 6 hours.
4. 12 hours. - Answer✔✔-3
135F to 70F in 2 hours
135F to 41F total 6 hours
,What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and equipment. - Answer✔✔-4
It is important to remove food and equipment before treating a room for
pests. The pesticide can contaminate the equipment and contaminate the food.
The room should be sanitized after the pesticide.
Beef and pork are common ingredients. When is it safe to place them
together?
1. Preparation.
2. Storage.
3. Holding.
4. Display. - Answer✔✔-1
Different animal products should be kept separate to prevent cross-
contamination. The different products can be combined in the process of food
preparation. This is only suitable if the products are part of the same recipe.
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action. - Answer✔✔-4
Time and temperature abuse increases the risk of pathogen growth. Part of a
food safety plan should include methods to handle mistakes. A corrective
action would be appropriate when an employee allows temperature abuse.
, Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema. - Answer✔✔-2
Mycotoxins are molds. Reactions to this food borne illness can cause
respiratory distress. It may be confused with an extreme allergic reaction.
Raw milk is prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3. Staphylococcus.
4. Salmonella. - Answer✔✔-2
Campylobacter is associated with raw milk and meat. Dairy must be
pasteurized to avoid the bacteria.
When being used for spray cleaning, iodophors should be applied at which of
the following concentrations?
1. 12.5 ppm.
2. 200 ppm.
3. 25 ppm.
4. 15 ppm. - Answer✔✔-3
In spray type applications, use a concentration of 25 ppm
For soaking, use a concentration of 12.5 ppm
Iodine range 12.5 - 25 ppm.
