CP-FS FINAL TEST 2026 QUESTIONS
WITH CORRECT ANSWERS GRADED
A+
◍ What is the best way to prevent Listeria monocytogenes or listeriosis?.
Answer: Proper storage temps and expiration dates.
◍ What should be on a pesticide besides the manufacturer label? 1. Common
name. 2. Chemical name. 3. Sanitation methods. 4. Date used..
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..
Answer: 4Foods 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, FOODcontainers in which FOOD is
being cooled shall be:(1) Arranged in the EQUIPMENT to provide
maximum heattransfer through the container walls; and(2) Loosely covered,
or uncovered if protected from overheadcontamination as specified under
Subparagraph
◍ The same knife can be used to cut French bread and ____. 1. Lettuce. 2.
Sandwich. 3. Rolls. 4. Stew meat..
Answer: 3The 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. .
Answer: 1Hot food needs to be delivered at a safe temperature. The safe
temperature is 135°F.
◍ What are the seven principles of HACCP?.
Answer: 1) Conduct a hazard analysis2) Determine the critical control points
(CCPs)3) Establish critical limits4) Establish monitoring procedures5)
Establish corrective actions6) Establish verification procedures7) Establish
record-keeping and documentation procedures
◍ 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..
Answer: 2Openings in prepackaged food allow contaminants to enter. Care
should be taken when opening shipments. Contaminated food must be
discarded.
◍ What are the "Big Six" foodborne pathogens?.
Answer: 1) Hepatitis A Virus2) Shiga Toxin producing Escherichia coli3)
Salmonella (non-typhoidal)4) Shigella spp.5) Norovirus6) Typhoid fever
(salmonella typhi)
◍ Critical limit.
Answer: A prescribed parameter that must be met to ensure that food safety
hazards are controlled at each CCP.ORMaximum or minimum value to
which a physical, biological, or chemical parameter must be controlled at a
CCP to minimize the risk that identified food safety hazards may occur.
◍ What did the Federal Insecticide, Rodenticide, and Fungicide Act (FIRFA)
do?.
Answer: Created the EPA and is the law that regulates sanitizers.
◍ What's the best way to prevent Rotavirus?.
Answer: Good personal hygiene
◍ How often should the cooling log be monitored for left over food? 1. Daily.
2. Weekly. 3. Hourly. 4. Monthly..
, Answer: 2Cooling 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.
◍ What should be done to use time as a control method for holding hot food?.
Answer: • Written procedures prepared in advance and made available to
regulators when requested.• Food must start at below 41°F or above 135°F.•
The food must be marked to indicate the time that is 4 hours past the point
the food was removed from temperature control.• The food shall be cooked
and served, if RTE, or discarded within 4 hours of being removed from
temperature control.
◍ Which tool will help employees comply with the standards for keeping the
facility clean? 1. Antiseptic. 2. Products. 3. Closed container. 4. Schedule..
Answer: 4A cleaning schedule should be available for employees to view.
There should also be a cleaning log to ensure that the tasks are completed.
◍ PSP (Paralytic Shellfish Poisoning) Symptoms.
Answer: Tingling, burning, numbness, drowsiness, incoherent speech, and
respiratory paralysis.
◍ Cooked vegetables should reach an internal temperature of.
Answer: 135F
◍ What is the temperature for the sanitation rinse on a single temperature
stationary rack dish washer?.
Answer: 165F
◍ What is the temperature for the sanitation rinse on other than single
temperature stationary rack dish washer?.
Answer: 180F
◍ Minimal surface temp for hot water sanitation dish washerMaximum water
temp for hot water sanitation dish washerPressure of the fresh hot water
sanitizing rinse.
Answer: 160F194F35 - 200 Kilopascals
, ◍ Cooling is an example of which of the following? 1. Critical control point.
2. Preventative measure. 3. Hazard. 4. Critical limit..
Answer: 1All of the answers are addressed in the HACCP principles.
Cooling is a critical control point that requires preventative measures and
monitoring.
◍ Where would you look to determine if shellfish comes from a safe supplier?
1. Shellfish Shippers List. 2. Interstate Shippers List. 3. Interstate Certified
Shellfish Shippers List. 4. Interstate Shellfish Shippers List..
Answer: 3The Interstate Certified Shellfish Shippers List needs to be
checked to determine that the shellfish was shipped from a safe source.
◍ ASP (Amnesic shellfish poisoning) Symptoms.
Answer: Vomiting, diarrhea, abdominal pain, confusion, memory loss,
disorientation, seizure, and coma.
◍ Listeria monocytogenes or listeriosis (Where/when encountered).
Answer: Processed meats (deli meats and hot dogs), raw milk, soft cheeses,
raw vegetables, fermented raw meat sausages, prepared salads
◍ The correct temperature for water used in hot water sanitization?.
Answer: 171F
◍ What are reportable symptoms of foodborne illness?.
Answer: Diarrhea, vomiting, jaundice, sore throat with fever, certain lesions
and wounds.
◍ How long does an establishment have to correct a priority or priority
foundation violation?.
Answer: Generally immediately, but in some cases up to 10 days.
◍ What are the conditions for a foodborne illness to become an outbreak?.
Answer: • Two or more people• Same food• Same symptoms (illness)
◍ What is an important measure of food irradiation?.
Answer: Dose of radiation per pound of food
◍ Corrective action.
WITH CORRECT ANSWERS GRADED
A+
◍ What is the best way to prevent Listeria monocytogenes or listeriosis?.
Answer: Proper storage temps and expiration dates.
◍ What should be on a pesticide besides the manufacturer label? 1. Common
name. 2. Chemical name. 3. Sanitation methods. 4. Date used..
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..
Answer: 4Foods 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, FOODcontainers in which FOOD is
being cooled shall be:(1) Arranged in the EQUIPMENT to provide
maximum heattransfer through the container walls; and(2) Loosely covered,
or uncovered if protected from overheadcontamination as specified under
Subparagraph
◍ The same knife can be used to cut French bread and ____. 1. Lettuce. 2.
Sandwich. 3. Rolls. 4. Stew meat..
Answer: 3The 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. .
Answer: 1Hot food needs to be delivered at a safe temperature. The safe
temperature is 135°F.
◍ What are the seven principles of HACCP?.
Answer: 1) Conduct a hazard analysis2) Determine the critical control points
(CCPs)3) Establish critical limits4) Establish monitoring procedures5)
Establish corrective actions6) Establish verification procedures7) Establish
record-keeping and documentation procedures
◍ 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..
Answer: 2Openings in prepackaged food allow contaminants to enter. Care
should be taken when opening shipments. Contaminated food must be
discarded.
◍ What are the "Big Six" foodborne pathogens?.
Answer: 1) Hepatitis A Virus2) Shiga Toxin producing Escherichia coli3)
Salmonella (non-typhoidal)4) Shigella spp.5) Norovirus6) Typhoid fever
(salmonella typhi)
◍ Critical limit.
Answer: A prescribed parameter that must be met to ensure that food safety
hazards are controlled at each CCP.ORMaximum or minimum value to
which a physical, biological, or chemical parameter must be controlled at a
CCP to minimize the risk that identified food safety hazards may occur.
◍ What did the Federal Insecticide, Rodenticide, and Fungicide Act (FIRFA)
do?.
Answer: Created the EPA and is the law that regulates sanitizers.
◍ What's the best way to prevent Rotavirus?.
Answer: Good personal hygiene
◍ How often should the cooling log be monitored for left over food? 1. Daily.
2. Weekly. 3. Hourly. 4. Monthly..
, Answer: 2Cooling 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.
◍ What should be done to use time as a control method for holding hot food?.
Answer: • Written procedures prepared in advance and made available to
regulators when requested.• Food must start at below 41°F or above 135°F.•
The food must be marked to indicate the time that is 4 hours past the point
the food was removed from temperature control.• The food shall be cooked
and served, if RTE, or discarded within 4 hours of being removed from
temperature control.
◍ Which tool will help employees comply with the standards for keeping the
facility clean? 1. Antiseptic. 2. Products. 3. Closed container. 4. Schedule..
Answer: 4A cleaning schedule should be available for employees to view.
There should also be a cleaning log to ensure that the tasks are completed.
◍ PSP (Paralytic Shellfish Poisoning) Symptoms.
Answer: Tingling, burning, numbness, drowsiness, incoherent speech, and
respiratory paralysis.
◍ Cooked vegetables should reach an internal temperature of.
Answer: 135F
◍ What is the temperature for the sanitation rinse on a single temperature
stationary rack dish washer?.
Answer: 165F
◍ What is the temperature for the sanitation rinse on other than single
temperature stationary rack dish washer?.
Answer: 180F
◍ Minimal surface temp for hot water sanitation dish washerMaximum water
temp for hot water sanitation dish washerPressure of the fresh hot water
sanitizing rinse.
Answer: 160F194F35 - 200 Kilopascals
, ◍ Cooling is an example of which of the following? 1. Critical control point.
2. Preventative measure. 3. Hazard. 4. Critical limit..
Answer: 1All of the answers are addressed in the HACCP principles.
Cooling is a critical control point that requires preventative measures and
monitoring.
◍ Where would you look to determine if shellfish comes from a safe supplier?
1. Shellfish Shippers List. 2. Interstate Shippers List. 3. Interstate Certified
Shellfish Shippers List. 4. Interstate Shellfish Shippers List..
Answer: 3The Interstate Certified Shellfish Shippers List needs to be
checked to determine that the shellfish was shipped from a safe source.
◍ ASP (Amnesic shellfish poisoning) Symptoms.
Answer: Vomiting, diarrhea, abdominal pain, confusion, memory loss,
disorientation, seizure, and coma.
◍ Listeria monocytogenes or listeriosis (Where/when encountered).
Answer: Processed meats (deli meats and hot dogs), raw milk, soft cheeses,
raw vegetables, fermented raw meat sausages, prepared salads
◍ The correct temperature for water used in hot water sanitization?.
Answer: 171F
◍ What are reportable symptoms of foodborne illness?.
Answer: Diarrhea, vomiting, jaundice, sore throat with fever, certain lesions
and wounds.
◍ How long does an establishment have to correct a priority or priority
foundation violation?.
Answer: Generally immediately, but in some cases up to 10 days.
◍ What are the conditions for a foodborne illness to become an outbreak?.
Answer: • Two or more people• Same food• Same symptoms (illness)
◍ What is an important measure of food irradiation?.
Answer: Dose of radiation per pound of food
◍ Corrective action.
