CP-FS STUDY GUIDE Exam 2025 (Actual Exam)
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2025) UPDATE!!
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Terms in this set (79)
The vegetable provider 2
needs to have which of Good Agricultural Practices (GAP) are necessary from
the following? a vendor.
1. FDA.
2. GAP.
3. Grade A.
4. GMP.
How long can you take to 3
cool hot food according 135F to 70F in 2 hours
to the Food Code? 135F to 41F total 6 hours
1. 4 hours.
2. 8 hours.
3. 6 hours.
4. 12 hours.
What needs to be 4
removed from a room It is important to remove food and equipment before
before it is treated for treating a room for pests. The pesticide can
pests? contaminate the equipment and contaminate the
1. Food. food. The room should be sanitized after the
2. Flooring. pesticide.
3. Equipment.
4. Food and equipment.
, Beef and pork are 1
common ingredients. Different animal products should be kept separate to
When is it safe to place prevent cross-contamination. The different products
them together? can be combined in the process of food preparation.
1. Preparation. This is only suitable if the products are part of the
2. Storage. same recipe.
3. Holding.
4. Display.
What is necessary when 4
temperature abuse Time and temperature abuse increases the risk of
occurs? pathogen growth. Part of a food safety plan should
1. Close. include methods to handle mistakes. A corrective
2. Sanitation. action would be appropriate when an employee
3. Contact the health allows temperature abuse.
department.
4. Corrective action.
Exposure to mycotoxins 2
will cause what type of Mycotoxins are molds. Reactions to this food borne
symptoms? illness can cause respiratory distress. It may be
1. Cramps. confused with an extreme allergic reaction.
2. Respiratory.
3. Vomiting.
4. Eczema.
Raw milk is prohibited 2
because of which risk? Campylobacter is associated with raw milk and meat.
1. E. coli. Dairy must be pasteurized to avoid the bacteria.
2. Campylobacter.
3. Staphylococcus.
4. Salmonella.
Questions with verified Answers (Latest Update
2025) UPDATE!!
Save
Terms in this set (79)
The vegetable provider 2
needs to have which of Good Agricultural Practices (GAP) are necessary from
the following? a vendor.
1. FDA.
2. GAP.
3. Grade A.
4. GMP.
How long can you take to 3
cool hot food according 135F to 70F in 2 hours
to the Food Code? 135F to 41F total 6 hours
1. 4 hours.
2. 8 hours.
3. 6 hours.
4. 12 hours.
What needs to be 4
removed from a room It is important to remove food and equipment before
before it is treated for treating a room for pests. The pesticide can
pests? contaminate the equipment and contaminate the
1. Food. food. The room should be sanitized after the
2. Flooring. pesticide.
3. Equipment.
4. Food and equipment.
, Beef and pork are 1
common ingredients. Different animal products should be kept separate to
When is it safe to place prevent cross-contamination. The different products
them together? can be combined in the process of food preparation.
1. Preparation. This is only suitable if the products are part of the
2. Storage. same recipe.
3. Holding.
4. Display.
What is necessary when 4
temperature abuse Time and temperature abuse increases the risk of
occurs? pathogen growth. Part of a food safety plan should
1. Close. include methods to handle mistakes. A corrective
2. Sanitation. action would be appropriate when an employee
3. Contact the health allows temperature abuse.
department.
4. Corrective action.
Exposure to mycotoxins 2
will cause what type of Mycotoxins are molds. Reactions to this food borne
symptoms? illness can cause respiratory distress. It may be
1. Cramps. confused with an extreme allergic reaction.
2. Respiratory.
3. Vomiting.
4. Eczema.
Raw milk is prohibited 2
because of which risk? Campylobacter is associated with raw milk and meat.
1. E. coli. Dairy must be pasteurized to avoid the bacteria.
2. Campylobacter.
3. Staphylococcus.
4. Salmonella.
