CP-FS Exam Questions Correct
Solutions
Foods commonly associated with Hepatitis A - Answers -✔✔ Fresh produce, molluscan
and shellfish
Foods commonly associated with Norovirus - Answers -✔✔ Fresh fruit, leafy greens
Foods commonly associated with Bacillus Cereus - Answers -✔✔ Starchy foods (rice)
Foods commonly associated with Clostridium Botulinum - Answers -✔✔ Canned or
vacuum packaged foods
Foods commonly associated with Clostridium Perfringens - Answers -✔✔ Meat, gravy
or stews
Foods commonly associated with Campylobacter Jejuni - Answers -✔✔ Chicken
Foods commonly associated with E. Coli - Answers -✔✔ Beef or cow manure
Foods commonly associated with Listeria - Answers -✔✔ Lunch/deli meats
Foods commonly associated with Salmonella - Answers -✔✔ Chicken and eggs
Foods commonly associated with Shigella - Answers -✔✔ RTE foods
Foods commonly associated with Vibrio spp. - Answers -✔✔ Shellfish and other
seafood
Refrigeration Storage - Answers -✔✔ 1) RTE foods
2) Raw seafood, fish, eggs
3) Raw steak
4) Raw pork
5) Raw ground meats
6) Raw poultry
Vacuum Packaging (VP) - Answers -✔✔ Air removed and package is hermetically
sealed
Modified Atmosphere Packaging (MAP) - Answers -✔✔ Replaces air with another gas
(nitrogen, carbon dioxide, carbon monoxide) Ex: Buitoni
, Controlled Atmosphere Packaging (CAP) - Answers -✔✔ Packaging or storage has a
steady state environment Ex: Packaged raw meat from meat counter
SOP's - Answers -✔✔ Standard operation procedures: written and verified procedures
for food prep and storage
Components of Active Managerial Control - Answers -✔✔ SOP's, Detailed recipe cards
with food safety information, purchase specifications, equipment facility
design/maintenance, monitoring and record keeping, policy for ill employees, training,
quality control, risk control plans
Cast iron as a food-contact surface - Answers -✔✔ Must be used only as interrupted
process from cooking to serving Ex: fajitas at a Mexican restaurant
Pewter as a food-contact surface - Answers -✔✔ If contains 0.05% of lead, must not be
used as a food contact surface
Solder and Flux as a food-contact surface - Answers -✔✔ If contains 0.02% of lead,
must not be used as a food-contact surface
Ceramic, China, and Crystal as a food-contact surface - Answers -✔✔ Must be lead
free or not exceeding the allowable limits of lead
Allowable limits of lead as a food-contact surface - Answers -✔✔ 1) Mugs, cups and
pitchers: 0.5mg/L
2) Large bowls: 1.0mg/L
3) Small bowls: 2.0mg/L
4) Flatware: 3.0mg/L
Storage for cleaned and sanitized utensils and equipment must be stored: - Answers -
✔✔ 12" above the floor and protected from splash, dust, and contamination
Manual hot water sanitation temperature - Answers -✔✔ At least 171°F
Mechanical Dual Washing Machine sanitizing temperature - Answers -✔✔ 180-194°F
Mechanical Wash Cycle Temp - Answers -✔✔ 150°F (150-165°F)
Mechanical Single-Temp Dish Machine sanitizing temperature - Answers -✔✔ 165°F
Final Rinse Pressure of Dish Machine - Answers -✔✔ 15-25psi (goal: 20psi)
Temperature of the wash solution in a spray-type ware washer must not be less than: -
Answers -✔✔ 120°F
Solutions
Foods commonly associated with Hepatitis A - Answers -✔✔ Fresh produce, molluscan
and shellfish
Foods commonly associated with Norovirus - Answers -✔✔ Fresh fruit, leafy greens
Foods commonly associated with Bacillus Cereus - Answers -✔✔ Starchy foods (rice)
Foods commonly associated with Clostridium Botulinum - Answers -✔✔ Canned or
vacuum packaged foods
Foods commonly associated with Clostridium Perfringens - Answers -✔✔ Meat, gravy
or stews
Foods commonly associated with Campylobacter Jejuni - Answers -✔✔ Chicken
Foods commonly associated with E. Coli - Answers -✔✔ Beef or cow manure
Foods commonly associated with Listeria - Answers -✔✔ Lunch/deli meats
Foods commonly associated with Salmonella - Answers -✔✔ Chicken and eggs
Foods commonly associated with Shigella - Answers -✔✔ RTE foods
Foods commonly associated with Vibrio spp. - Answers -✔✔ Shellfish and other
seafood
Refrigeration Storage - Answers -✔✔ 1) RTE foods
2) Raw seafood, fish, eggs
3) Raw steak
4) Raw pork
5) Raw ground meats
6) Raw poultry
Vacuum Packaging (VP) - Answers -✔✔ Air removed and package is hermetically
sealed
Modified Atmosphere Packaging (MAP) - Answers -✔✔ Replaces air with another gas
(nitrogen, carbon dioxide, carbon monoxide) Ex: Buitoni
, Controlled Atmosphere Packaging (CAP) - Answers -✔✔ Packaging or storage has a
steady state environment Ex: Packaged raw meat from meat counter
SOP's - Answers -✔✔ Standard operation procedures: written and verified procedures
for food prep and storage
Components of Active Managerial Control - Answers -✔✔ SOP's, Detailed recipe cards
with food safety information, purchase specifications, equipment facility
design/maintenance, monitoring and record keeping, policy for ill employees, training,
quality control, risk control plans
Cast iron as a food-contact surface - Answers -✔✔ Must be used only as interrupted
process from cooking to serving Ex: fajitas at a Mexican restaurant
Pewter as a food-contact surface - Answers -✔✔ If contains 0.05% of lead, must not be
used as a food contact surface
Solder and Flux as a food-contact surface - Answers -✔✔ If contains 0.02% of lead,
must not be used as a food-contact surface
Ceramic, China, and Crystal as a food-contact surface - Answers -✔✔ Must be lead
free or not exceeding the allowable limits of lead
Allowable limits of lead as a food-contact surface - Answers -✔✔ 1) Mugs, cups and
pitchers: 0.5mg/L
2) Large bowls: 1.0mg/L
3) Small bowls: 2.0mg/L
4) Flatware: 3.0mg/L
Storage for cleaned and sanitized utensils and equipment must be stored: - Answers -
✔✔ 12" above the floor and protected from splash, dust, and contamination
Manual hot water sanitation temperature - Answers -✔✔ At least 171°F
Mechanical Dual Washing Machine sanitizing temperature - Answers -✔✔ 180-194°F
Mechanical Wash Cycle Temp - Answers -✔✔ 150°F (150-165°F)
Mechanical Single-Temp Dish Machine sanitizing temperature - Answers -✔✔ 165°F
Final Rinse Pressure of Dish Machine - Answers -✔✔ 15-25psi (goal: 20psi)
Temperature of the wash solution in a spray-type ware washer must not be less than: -
Answers -✔✔ 120°F
