1
CP-FS Practice Exam 9 |
Comprehensive Q&A For Certification
Successd
What should be on a pesticide besides the manufacturer label?
1. Common name.
2. Chemical name.
3. Sanitation methods.
4. Date used. - correct-answer -1
Prepared food is stored for cooling. Which of the following is true?
1. It must be wrapped.
2. It must be kept dry.
3. It must be stored in liquid.
4. It does not have to be wrapped. - correct-answer -4
Foods typically need to be wrapped for storage. Prepared food does not have to
be wrapped for a cooling process.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD
containers in which FOOD is being cooled shall be:
1
,2
(1) Arranged in the EQUIPMENT to provide maximum heat
transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead
contamination as specified under Subparagraph
The same knife can be used to cut French bread and ____.
1. Lettuce.
2. Sandwich.
3. Rolls.
4. Stew meat. - correct-answer -3
The same knife can be used to cut RTEs such breads. It should not be used on dirty
lettuce or raw meat. Additionally, the items in the sandwich may contaminate the
bread.
What temperature must hot foods be when they are received?
1. 135°F.
2. 100° C
3. 212°F.
4. 170°F. - correct-answer -1
Hot food needs to be delivered at a safe temperature. The safe temperature is
135°F.
2
, 3
A container of flour is accidentally torn with a box cutter while opening the
shipment. What is the appropriate action?
1. Remove it to a new container.
2. Discard it.
3. Send it back.
4. Patch the container. - correct-answer -2
Openings in prepackaged food allow contaminants to enter. Care should be taken
when opening shipments. Contaminated food must be discarded.
How often should the cooling log be monitored for left over food?
1. Daily.
2. Weekly.
3. Hourly.
4. Monthly. - correct-answer -2
Cooling logs need to be monitored regularly by managers. Left over food should
not be kept past a safe date. This should be checked at least weekly.
An employee has a cut on the wrist that is bandaged but is still at risk of bleeding.
What is the best option?
1. Have the employee wear long sleeves.
2. Have the employee wash hands regularly.
3. Have the employee perform non food related tasks.
3
CP-FS Practice Exam 9 |
Comprehensive Q&A For Certification
Successd
What should be on a pesticide besides the manufacturer label?
1. Common name.
2. Chemical name.
3. Sanitation methods.
4. Date used. - correct-answer -1
Prepared food is stored for cooling. Which of the following is true?
1. It must be wrapped.
2. It must be kept dry.
3. It must be stored in liquid.
4. It does not have to be wrapped. - correct-answer -4
Foods typically need to be wrapped for storage. Prepared food does not have to
be wrapped for a cooling process.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD
containers in which FOOD is being cooled shall be:
1
,2
(1) Arranged in the EQUIPMENT to provide maximum heat
transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead
contamination as specified under Subparagraph
The same knife can be used to cut French bread and ____.
1. Lettuce.
2. Sandwich.
3. Rolls.
4. Stew meat. - correct-answer -3
The same knife can be used to cut RTEs such breads. It should not be used on dirty
lettuce or raw meat. Additionally, the items in the sandwich may contaminate the
bread.
What temperature must hot foods be when they are received?
1. 135°F.
2. 100° C
3. 212°F.
4. 170°F. - correct-answer -1
Hot food needs to be delivered at a safe temperature. The safe temperature is
135°F.
2
, 3
A container of flour is accidentally torn with a box cutter while opening the
shipment. What is the appropriate action?
1. Remove it to a new container.
2. Discard it.
3. Send it back.
4. Patch the container. - correct-answer -2
Openings in prepackaged food allow contaminants to enter. Care should be taken
when opening shipments. Contaminated food must be discarded.
How often should the cooling log be monitored for left over food?
1. Daily.
2. Weekly.
3. Hourly.
4. Monthly. - correct-answer -2
Cooling logs need to be monitored regularly by managers. Left over food should
not be kept past a safe date. This should be checked at least weekly.
An employee has a cut on the wrist that is bandaged but is still at risk of bleeding.
What is the best option?
1. Have the employee wear long sleeves.
2. Have the employee wash hands regularly.
3. Have the employee perform non food related tasks.
3
