CP-FS Practice Exam 6 Questions and
Answers 100% Pass
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
4. GMP. - ✔✔2
Good Agricultural Practices (GAP) are necessary from a vendor.
How long can you take to cool hot food according to the Food Code?
1. 4 hours.
2. 8 hours.
3. 6 hours.
1
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,4. 12 hours. - ✔✔3
135F to 70F in 2 hours
135F to 41F total 6 hours
What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and equipment. - ✔✔4
It is important to remove food and equipment before treating a room for
pests. The pesticide can contaminate the equipment and contaminate the
food. The room should be sanitized after the pesticide.
Beef and pork are common ingredients. When is it safe to place them
together?
1. Preparation.
2. Storage.
2
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, 3. Holding.
4. Display. - ✔✔1
Different animal products should be kept separate to prevent cross-
contamination. The different products can be combined in the process of
food preparation. This is only suitable if the products are part of the same
recipe.
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action. - ✔✔4
Time and temperature abuse increases the risk of pathogen growth. Part of
a food safety plan should include methods to handle mistakes. A corrective
action would be appropriate when an employee allows temperature abuse.
Exposure to mycotoxins will cause what type of symptoms?
3
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Answers 100% Pass
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
4. GMP. - ✔✔2
Good Agricultural Practices (GAP) are necessary from a vendor.
How long can you take to cool hot food according to the Food Code?
1. 4 hours.
2. 8 hours.
3. 6 hours.
1
100% Pass Guarantee Katelyn Whitman, All Rights
,4. 12 hours. - ✔✔3
135F to 70F in 2 hours
135F to 41F total 6 hours
What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and equipment. - ✔✔4
It is important to remove food and equipment before treating a room for
pests. The pesticide can contaminate the equipment and contaminate the
food. The room should be sanitized after the pesticide.
Beef and pork are common ingredients. When is it safe to place them
together?
1. Preparation.
2. Storage.
2
100% Pass Guarantee Katelyn Whitman, All Rights
, 3. Holding.
4. Display. - ✔✔1
Different animal products should be kept separate to prevent cross-
contamination. The different products can be combined in the process of
food preparation. This is only suitable if the products are part of the same
recipe.
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action. - ✔✔4
Time and temperature abuse increases the risk of pathogen growth. Part of
a food safety plan should include methods to handle mistakes. A corrective
action would be appropriate when an employee allows temperature abuse.
Exposure to mycotoxins will cause what type of symptoms?
3
100% Pass Guarantee Katelyn Whitman, All Rights
