CP-FS Practice Test 7,8,10 Questions
with Correct Answers 100% Pass
What occurs when a pathogen grows within the body?
1. Food intoxication.
2. Fungal contamination.
3. Parasite.
4. Food infection. - CORRECT ANSWER -4
Food infection and food intoxication develop in different ways. Food infection occurs when the p
athogen 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 isRdone.
4. Remove employee from food service. - CORRECT 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 awa
y from food.
What is the leading cause of foodborne illness? - CORRECT ANSWER -Virus
Viral infections are the number one cause of foodborne illness. They do not grow on contaminat
ed food.
What should raw meat be stored in after it is thawed?
1. Bowl.
2. Rack.
,3. Tray.
4. Stacked on a plate. - CORRECT ANSWER -3
Raw meat needs to be stored carefully before it is cooked. It should be stored in a pan or on a tr
ay. 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. - CORRECT 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? -
CORRECT 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. - CORRECT 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 goodsRwith other items?
1. Cans.
, 2. Dry foods.
3. Gloves.
4. Cleaning supplies. - CORRECT ANSWER -3
When space requires different items to be stored together, you must store them carefully. Glove
s and other disposable items need to be stored on the top. Cleaning supplies belong on the bott
om shelf.
Which of the following is the most economical sanitizing option?
1. Quats.
2. Iodophors.
3. Chlorine.
4. Acids. - CORRECT ANSWER -3
Do not food before taking its temperature. - CORRECT 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. - CORRECT ANSWER -4
Bimetal thermometers should be calibrated on a daily basis. The constant calibration is due to t
he thermometer being in constant use and an ongoing stress on the stem of the thermometer. T
his in turn will affect the inner coil.
You should never cook or reheat food in
with Correct Answers 100% Pass
What occurs when a pathogen grows within the body?
1. Food intoxication.
2. Fungal contamination.
3. Parasite.
4. Food infection. - CORRECT ANSWER -4
Food infection and food intoxication develop in different ways. Food infection occurs when the p
athogen 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 isRdone.
4. Remove employee from food service. - CORRECT 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 awa
y from food.
What is the leading cause of foodborne illness? - CORRECT ANSWER -Virus
Viral infections are the number one cause of foodborne illness. They do not grow on contaminat
ed food.
What should raw meat be stored in after it is thawed?
1. Bowl.
2. Rack.
,3. Tray.
4. Stacked on a plate. - CORRECT ANSWER -3
Raw meat needs to be stored carefully before it is cooked. It should be stored in a pan or on a tr
ay. 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. - CORRECT 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? -
CORRECT 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. - CORRECT 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 goodsRwith other items?
1. Cans.
, 2. Dry foods.
3. Gloves.
4. Cleaning supplies. - CORRECT ANSWER -3
When space requires different items to be stored together, you must store them carefully. Glove
s and other disposable items need to be stored on the top. Cleaning supplies belong on the bott
om shelf.
Which of the following is the most economical sanitizing option?
1. Quats.
2. Iodophors.
3. Chlorine.
4. Acids. - CORRECT ANSWER -3
Do not food before taking its temperature. - CORRECT 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. - CORRECT ANSWER -4
Bimetal thermometers should be calibrated on a daily basis. The constant calibration is due to t
he thermometer being in constant use and an ongoing stress on the stem of the thermometer. T
his in turn will affect the inner coil.
You should never cook or reheat food in
