CP-FS Practice Test with Verified Answers Graded A+
1. Hard candies Pests commonly found in store products are NOT often
found in
2. Discard or hold A restaurant has been implicated in an outbreak: however
and discontinue no specific food items at the restaurant has been impli-
servicing all food cated. If the severity of the reported illness is HIGH, it is
for which a link appropriate to request the operator to:
to the outbreak is
biologically plau-
sible.
3. Priority, Priori- According to the 2009 FDA Food Code, inspection viola-
ty Foundation, tions in order from MOST SEVERE to LEAST SEVERE
Core are:
4. ease operation What action should a food establishment take if a boil
until the boil or- order is issued for their water supply?
der is removed
5. Letter of abate- Following a Country of Origin Labeling (COOL) inspec-
ment for the vio- tion, a representative from the retail establishment must
lations observed formally submit, in writing, to the regulatory authority a(n)
6. Bacillus cereus Cooking and cooling food can activate the spores of which
of the following bacteria?
7. The mechanism The person in charge should be able to demonstrate to
of a foodborne the inspector all of the following EXCEPT
pathogen that
causes a person
to become ill.
8. 1 According to the 2009 FDA Food Code, what is the MIN-
IMUM number of toilets required for employees in a food
establishment?
9. They must meet Food sanitation training for food handlers at a temporary
the same sanita- event is effective because 12. According to the FDA 2009
tion and safety recommended
, CP-FS Practice Test with Verified Answers Graded A+
criteria as a per-
manent site.
10. Comments for All of the following are used to determine the frequency
activist groups of food establishment inspections EXÇEPT
11. 10 seconds According to the CDC, proper handwashing procedure
is defined as vigorously rubbing the surface of lathered
hands and arms for AT LEAST
12. Name of product, According to the FDA 2009 Food Code Annex 2, which of
lot numbers and the following are recommended to facilitate traceback of
production date ground beef?
13. Condemnation Which of the following procedures requires that the food
NOT be allowed for human consumption?
14. Contamination 14. Post outbreak actions include monitoring implicated
foods and/or food establishments to assure that no fur-
ther is occurring.
15. Cross contact 15. A cook prepared banana nut muffins then prepared
blueberry muflins. Within 20 minutes of eating a blueberry
muffin, a customer goes into anaphylactic shock. The root
cause is likely
16. Local regulatory Before a retail food establishment can open, a permit or
agency license to operate MUST be obtained from the
17. Local health A retail establishment has received a number of customer
agency complaints of illnesses resulting from consumption of a
specific product. Who should be initially contacted?
18. Notify the local 18. A grease fire originating at the fryer has damaged all
authority refrigeration units, all cooking equipment, and the venti-
lation system, rendering the items inoperable. The permit
holder will be required to discontinue operations and
19. Consumer Which of the following pieces of equipment MUST be
self-service cleaned and sanitized at least every 4 hours?
1. Hard candies Pests commonly found in store products are NOT often
found in
2. Discard or hold A restaurant has been implicated in an outbreak: however
and discontinue no specific food items at the restaurant has been impli-
servicing all food cated. If the severity of the reported illness is HIGH, it is
for which a link appropriate to request the operator to:
to the outbreak is
biologically plau-
sible.
3. Priority, Priori- According to the 2009 FDA Food Code, inspection viola-
ty Foundation, tions in order from MOST SEVERE to LEAST SEVERE
Core are:
4. ease operation What action should a food establishment take if a boil
until the boil or- order is issued for their water supply?
der is removed
5. Letter of abate- Following a Country of Origin Labeling (COOL) inspec-
ment for the vio- tion, a representative from the retail establishment must
lations observed formally submit, in writing, to the regulatory authority a(n)
6. Bacillus cereus Cooking and cooling food can activate the spores of which
of the following bacteria?
7. The mechanism The person in charge should be able to demonstrate to
of a foodborne the inspector all of the following EXCEPT
pathogen that
causes a person
to become ill.
8. 1 According to the 2009 FDA Food Code, what is the MIN-
IMUM number of toilets required for employees in a food
establishment?
9. They must meet Food sanitation training for food handlers at a temporary
the same sanita- event is effective because 12. According to the FDA 2009
tion and safety recommended
, CP-FS Practice Test with Verified Answers Graded A+
criteria as a per-
manent site.
10. Comments for All of the following are used to determine the frequency
activist groups of food establishment inspections EXÇEPT
11. 10 seconds According to the CDC, proper handwashing procedure
is defined as vigorously rubbing the surface of lathered
hands and arms for AT LEAST
12. Name of product, According to the FDA 2009 Food Code Annex 2, which of
lot numbers and the following are recommended to facilitate traceback of
production date ground beef?
13. Condemnation Which of the following procedures requires that the food
NOT be allowed for human consumption?
14. Contamination 14. Post outbreak actions include monitoring implicated
foods and/or food establishments to assure that no fur-
ther is occurring.
15. Cross contact 15. A cook prepared banana nut muffins then prepared
blueberry muflins. Within 20 minutes of eating a blueberry
muffin, a customer goes into anaphylactic shock. The root
cause is likely
16. Local regulatory Before a retail food establishment can open, a permit or
agency license to operate MUST be obtained from the
17. Local health A retail establishment has received a number of customer
agency complaints of illnesses resulting from consumption of a
specific product. Who should be initially contacted?
18. Notify the local 18. A grease fire originating at the fryer has damaged all
authority refrigeration units, all cooking equipment, and the venti-
lation system, rendering the items inoperable. The permit
holder will be required to discontinue operations and
19. Consumer Which of the following pieces of equipment MUST be
self-service cleaned and sanitized at least every 4 hours?
