CP-FS Practice Test 7,8,10 with
verified solution//Verified Question
And Answers
What occurs when a pathogen grows within the body?
1. Food intoxication.
2. Fungal contamination.
3. Parasite.
4. Food infection. - ANSWER - 4
Food infection and food intoxication develop in different ways. Food infection occurs
when the pathogen develops within the body. Hepatitis A is an example of an infection.
An employee has nasal discharge. What is the appropriate response?
1. Exclude the employee from the premises.
2. Send the employee to the doctor.
3. Monitor the employee to make sure hand washing is done.
4. Remove employee from food service. - ANSWER - 4
Employees are not allowed to work with food when they have discharge from the eyes,
nose, or mouth. The manager on duty must decide if the employee is sent home or
allowed to work away from food.
What is the leading cause of foodborne illness? - ANSWER - Virus
Viral infections are the number one cause of foodborne illness. They do not grow on
contaminated food.
What should raw meat be stored in after it is thawed?
1. Bowl.
2. Rack.
3. Tray.
4. Stacked on a plate. - ANSWER - 3
Raw meat needs to be stored carefully before it is cooked. It should be stored in a pan
or on a tray. This will prevent dripping in the refrigerator.
Food falling out of trash bags increases the risk of which vector?
1. Chemical contamination.
2. Poor hygiene.
3. Cross contamination.
4. Pests. - ANSWER - 4
,The best way to handle pests is to create an environment that is not inviting. Access to
food and water will attract pests. This is why you must be sure that all food is sealed in
a plastic garbage bag when thrown away.
A cleaning agent that dissolves dirt and grease is known as which of the following? -
ANSWER - Detergent
What action is taken if a customer reports an episode of E coli?
1. Contact the health department.
2. Close the business.
3. Test employees for illness.
4. Clean the kitchen. - ANSWER - 1
Any outbreak of food borne illness needs to be reported to the health department
immediately. A contamination must be identified. The source of the contamination must
be identified.
What would you store on the top shelf when forced to keep canned goods with other
items?
1. Cans.
2. Dry foods.
3. Gloves.
4. Cleaning supplies. - ANSWER - 3
When space requires different items to be stored together, you must store them
carefully. Gloves and other disposable items need to be stored on the top. Cleaning
supplies belong on the bottom shelf.
Which of the following is the most economical sanitizing option?
1. Quats.
2. Iodophors.
3. Chlorine.
4. Acids. - ANSWER - 3
Do not ____ food before taking its temperature. - ANSWER - Stir
Stirring or agitating the food will affect the internal temperature. Do not stir food before
taking a temperature. The temperature will not be accurate.
How often should bimetal thermometers be calibrated?
1. Monthly.
2. Weekly.
3. Hourly.
4. Daily. - ANSWER - 4
Bimetal thermometers should be calibrated on a daily basis. The constant calibration is
due to the thermometer being in constant use and an ongoing stress on the stem of the
thermometer. This in turn will affect the inner coil.
You should never cook or reheat food in
, 1. A microwave.
2. A hot holding device.
3. An oven.
4. A grill. - ANSWER - 2
Hot holding devices are not made to cook or reheat food. These are created only to hold
food and keep them at a hot temperature.
What is Not a method an employee would be trained to use to cool food?
1. Divide food into small portions.
2. Add cold ice water as an ingredient.
3. An ice bath.
4. Freezer. - ANSWER - 4
Food should be cooled using specific methods. Freezing food is a separate action from
cooling. The other answers are cooling methods.
unused warewashing machine should be cleaned how often?
1. After the next use.
2. Every 24 hours.
3. Every 7 days.
4. Every 30 days. - ANSWER - 2
Warewashing machines must be regularly cleaned. An unused machine should be
cleaned every 24 hours to prevent mold or bacteria growth.
What would indicate if temperature abuse occurred in packaged food? - ANSWER -
TTI
Time Temperature indicators
When using the boiling point calibration of a thermometer. How long do you leave the
thermometer in the water to stabilize? - ANSWER - 15 seconds
What should be on the label when removing hot food from holding?
1. Time.
2. Contents.
3. Date.
4. Critical limit. - ANSWER - 1
Hot food cannot be in the danger zone longer than 4 hours. The amount of time they
spend in the danger zone needs to be considered. Recording the time on the label is
necessary to determine how long food is safe.
Quats is applied at which of the following temperatures?
1. 75 F.
2. 100 F.
3. 212 F.
4. 200 F - ANSWER - 1
Quats is only effective at temperatures above 75 F. Apply a concentration of 200 ppm.
verified solution//Verified Question
And Answers
What occurs when a pathogen grows within the body?
1. Food intoxication.
2. Fungal contamination.
3. Parasite.
4. Food infection. - ANSWER - 4
Food infection and food intoxication develop in different ways. Food infection occurs
when the pathogen develops within the body. Hepatitis A is an example of an infection.
An employee has nasal discharge. What is the appropriate response?
1. Exclude the employee from the premises.
2. Send the employee to the doctor.
3. Monitor the employee to make sure hand washing is done.
4. Remove employee from food service. - ANSWER - 4
Employees are not allowed to work with food when they have discharge from the eyes,
nose, or mouth. The manager on duty must decide if the employee is sent home or
allowed to work away from food.
What is the leading cause of foodborne illness? - ANSWER - Virus
Viral infections are the number one cause of foodborne illness. They do not grow on
contaminated food.
What should raw meat be stored in after it is thawed?
1. Bowl.
2. Rack.
3. Tray.
4. Stacked on a plate. - ANSWER - 3
Raw meat needs to be stored carefully before it is cooked. It should be stored in a pan
or on a tray. This will prevent dripping in the refrigerator.
Food falling out of trash bags increases the risk of which vector?
1. Chemical contamination.
2. Poor hygiene.
3. Cross contamination.
4. Pests. - ANSWER - 4
,The best way to handle pests is to create an environment that is not inviting. Access to
food and water will attract pests. This is why you must be sure that all food is sealed in
a plastic garbage bag when thrown away.
A cleaning agent that dissolves dirt and grease is known as which of the following? -
ANSWER - Detergent
What action is taken if a customer reports an episode of E coli?
1. Contact the health department.
2. Close the business.
3. Test employees for illness.
4. Clean the kitchen. - ANSWER - 1
Any outbreak of food borne illness needs to be reported to the health department
immediately. A contamination must be identified. The source of the contamination must
be identified.
What would you store on the top shelf when forced to keep canned goods with other
items?
1. Cans.
2. Dry foods.
3. Gloves.
4. Cleaning supplies. - ANSWER - 3
When space requires different items to be stored together, you must store them
carefully. Gloves and other disposable items need to be stored on the top. Cleaning
supplies belong on the bottom shelf.
Which of the following is the most economical sanitizing option?
1. Quats.
2. Iodophors.
3. Chlorine.
4. Acids. - ANSWER - 3
Do not ____ food before taking its temperature. - ANSWER - Stir
Stirring or agitating the food will affect the internal temperature. Do not stir food before
taking a temperature. The temperature will not be accurate.
How often should bimetal thermometers be calibrated?
1. Monthly.
2. Weekly.
3. Hourly.
4. Daily. - ANSWER - 4
Bimetal thermometers should be calibrated on a daily basis. The constant calibration is
due to the thermometer being in constant use and an ongoing stress on the stem of the
thermometer. This in turn will affect the inner coil.
You should never cook or reheat food in
, 1. A microwave.
2. A hot holding device.
3. An oven.
4. A grill. - ANSWER - 2
Hot holding devices are not made to cook or reheat food. These are created only to hold
food and keep them at a hot temperature.
What is Not a method an employee would be trained to use to cool food?
1. Divide food into small portions.
2. Add cold ice water as an ingredient.
3. An ice bath.
4. Freezer. - ANSWER - 4
Food should be cooled using specific methods. Freezing food is a separate action from
cooling. The other answers are cooling methods.
unused warewashing machine should be cleaned how often?
1. After the next use.
2. Every 24 hours.
3. Every 7 days.
4. Every 30 days. - ANSWER - 2
Warewashing machines must be regularly cleaned. An unused machine should be
cleaned every 24 hours to prevent mold or bacteria growth.
What would indicate if temperature abuse occurred in packaged food? - ANSWER -
TTI
Time Temperature indicators
When using the boiling point calibration of a thermometer. How long do you leave the
thermometer in the water to stabilize? - ANSWER - 15 seconds
What should be on the label when removing hot food from holding?
1. Time.
2. Contents.
3. Date.
4. Critical limit. - ANSWER - 1
Hot food cannot be in the danger zone longer than 4 hours. The amount of time they
spend in the danger zone needs to be considered. Recording the time on the label is
necessary to determine how long food is safe.
Quats is applied at which of the following temperatures?
1. 75 F.
2. 100 F.
3. 212 F.
4. 200 F - ANSWER - 1
Quats is only effective at temperatures above 75 F. Apply a concentration of 200 ppm.
