CP-FS PRACTICE TEST 2026 REVISION NOTES
AND FOOD SAFETY CORE TOPICS
BREAKDOWN
◉ What is Not a method an employee would be trained to use to cool
food?
1. Divide food into small portions.
2. Add cold ice water as an ingredient.
3. An ice bath.
4. Freezer. Answer: 4
Food should be cooled using specific methods. Freezing food is a
separate action from cooling. The other answers are cooling
methods.
◉ unused warewashing machine should be cleaned how often?
1. After the next use.
2. Every 24 hours.
3. Every 7 days.
4. Every 30 days. Answer: 2
Warewashing machines must be regularly cleaned. An unused
machine should be cleaned every 24 hours to prevent mold or
bacteria growth.
,◉ What would indicate if temperature abuse occurred in packaged
food? Answer: TTI
Time Temperature indicators
◉ When using the boiling point calibration of a thermometer. How
long do you leave the thermometer in the water to stabilize?
Answer: 15 seconds
◉ What should be on the label when removing hot food from
holding?
1. Time.
2. Contents.
3. Date.
4. Critical limit. Answer: 1
Hot food cannot be in the danger zone longer than 4 hours. The
amount of time they spend in the danger zone needs to be
considered. Recording the time on the label is necessary to
determine how long food is safe.
◉ Quats is applied at which of the following temperatures?
1. 75 F.
2. 100 F.
3. 212 F.
, 4. 200 F Answer: 1
Quats is only effective at temperatures above 75 F. Apply a
concentration of 200 ppm.
◉ Cold storage must include which of the following for defrosting?
1. Check valve.
2. Label.
3. Dryer.
4. Drain. Answer: 4
The cold storage units need to address the issues of condensation
and defrosting. The units need to include drains. These will prevent
water from building up in the cold storage units.
◉ All but which of the following are true of unmounted floor
equipment?
1. It must be flush with the floor and sealed in place.
2. It must be mounted on an approved nonabsorbent masonry base.
3. It must have at least 6 inches of clearance with the floor.
4. It must be mounted on legs. Answer: 1
Unmounted floor equipment should not be flush with the floor. It
should be mounted on legs with at least 6 inches of clearance with
the floor, and mounted on a nonabsorbent, smooth masonry base. It
should also be sealed around the entire perimeter.
AND FOOD SAFETY CORE TOPICS
BREAKDOWN
◉ What is Not a method an employee would be trained to use to cool
food?
1. Divide food into small portions.
2. Add cold ice water as an ingredient.
3. An ice bath.
4. Freezer. Answer: 4
Food should be cooled using specific methods. Freezing food is a
separate action from cooling. The other answers are cooling
methods.
◉ unused warewashing machine should be cleaned how often?
1. After the next use.
2. Every 24 hours.
3. Every 7 days.
4. Every 30 days. Answer: 2
Warewashing machines must be regularly cleaned. An unused
machine should be cleaned every 24 hours to prevent mold or
bacteria growth.
,◉ What would indicate if temperature abuse occurred in packaged
food? Answer: TTI
Time Temperature indicators
◉ When using the boiling point calibration of a thermometer. How
long do you leave the thermometer in the water to stabilize?
Answer: 15 seconds
◉ What should be on the label when removing hot food from
holding?
1. Time.
2. Contents.
3. Date.
4. Critical limit. Answer: 1
Hot food cannot be in the danger zone longer than 4 hours. The
amount of time they spend in the danger zone needs to be
considered. Recording the time on the label is necessary to
determine how long food is safe.
◉ Quats is applied at which of the following temperatures?
1. 75 F.
2. 100 F.
3. 212 F.
, 4. 200 F Answer: 1
Quats is only effective at temperatures above 75 F. Apply a
concentration of 200 ppm.
◉ Cold storage must include which of the following for defrosting?
1. Check valve.
2. Label.
3. Dryer.
4. Drain. Answer: 4
The cold storage units need to address the issues of condensation
and defrosting. The units need to include drains. These will prevent
water from building up in the cold storage units.
◉ All but which of the following are true of unmounted floor
equipment?
1. It must be flush with the floor and sealed in place.
2. It must be mounted on an approved nonabsorbent masonry base.
3. It must have at least 6 inches of clearance with the floor.
4. It must be mounted on legs. Answer: 1
Unmounted floor equipment should not be flush with the floor. It
should be mounted on legs with at least 6 inches of clearance with
the floor, and mounted on a nonabsorbent, smooth masonry base. It
should also be sealed around the entire perimeter.
