CP-FS PRACTICE TEST 2024
ANSWER ALL QUESTIONS IN THIS SECTION
QUESTION 1
During a food delivery, the manager of a facility suspects tampering of a food
package. What is an appropriate response? - ANSWERS-Reject product and
contact the supplier.
QUESTION 2
What is the MOST IMPORTANT reason for an inspector to review past inspection
reports before conducting a new risk based inspection? - ANSWERS-To detect
trends of out of control foodborne illness risk factors
QUESTION 3
The BEST sampling method to detect Salmonella in a food worker is system -
ANSWERS-A stool specimen
QUESTION 4
In conducting a vulnerability assessment, a restaurant manager observes that the
establishment's point of receiving deliveries is both critical and accessible. What is
END OF
PAGE 1
, CP-FS PRACTICE TEST 2024
an appropriate NEXT STEP? - ANSWERS-Build a process flow diagram for the
system to be evaluated
QUESTION 5
An incident command system (ICS) approach - ANSWERS-Establishes a common
process for planning and managing resources.
QUESTION 6
Prior t arrival on-site for an inspection, administrative documentation that should
be reviewed by an inspection is - ANSWERS-Manager certification, letters of
violation, and license verification.
QUESTION 7
A Critical Control Point is a step or procedure at which control can be applied and
- ANSWERS-A food safety hazard can be prevented, eliminated or reduced to
acceptable levels
END OF
PAGE 2
, CP-FS PRACTICE TEST 2024
QUESTION 8
According to the CDC, the leading cause of foodborne illness in the United States
is - ANSWERS-The use of contaminated raw food
QUESTION 9
Two individuals report diarrhea and a fever of 102 F three hours after eating at a
restaurant buffet. The MOST LIKELY cause of illness is - ANSWERS-
Staphylococcus aureus from potato salad on the buffet
QUESTION 10
What happens when food containing bacterial toxins is frozen for a prolonged
period of time? - ANSWERS-No appreciable change in toxicity
QUESTION 11
Refried beans must be hot-held at what MINIMUM temperature? - ANSWERS-
135 F (57 C)
END OF
PAGE 3
ANSWER ALL QUESTIONS IN THIS SECTION
QUESTION 1
During a food delivery, the manager of a facility suspects tampering of a food
package. What is an appropriate response? - ANSWERS-Reject product and
contact the supplier.
QUESTION 2
What is the MOST IMPORTANT reason for an inspector to review past inspection
reports before conducting a new risk based inspection? - ANSWERS-To detect
trends of out of control foodborne illness risk factors
QUESTION 3
The BEST sampling method to detect Salmonella in a food worker is system -
ANSWERS-A stool specimen
QUESTION 4
In conducting a vulnerability assessment, a restaurant manager observes that the
establishment's point of receiving deliveries is both critical and accessible. What is
END OF
PAGE 1
, CP-FS PRACTICE TEST 2024
an appropriate NEXT STEP? - ANSWERS-Build a process flow diagram for the
system to be evaluated
QUESTION 5
An incident command system (ICS) approach - ANSWERS-Establishes a common
process for planning and managing resources.
QUESTION 6
Prior t arrival on-site for an inspection, administrative documentation that should
be reviewed by an inspection is - ANSWERS-Manager certification, letters of
violation, and license verification.
QUESTION 7
A Critical Control Point is a step or procedure at which control can be applied and
- ANSWERS-A food safety hazard can be prevented, eliminated or reduced to
acceptable levels
END OF
PAGE 2
, CP-FS PRACTICE TEST 2024
QUESTION 8
According to the CDC, the leading cause of foodborne illness in the United States
is - ANSWERS-The use of contaminated raw food
QUESTION 9
Two individuals report diarrhea and a fever of 102 F three hours after eating at a
restaurant buffet. The MOST LIKELY cause of illness is - ANSWERS-
Staphylococcus aureus from potato salad on the buffet
QUESTION 10
What happens when food containing bacterial toxins is frozen for a prolonged
period of time? - ANSWERS-No appreciable change in toxicity
QUESTION 11
Refried beans must be hot-held at what MINIMUM temperature? - ANSWERS-
135 F (57 C)
END OF
PAGE 3
