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CP-FS QUESTIONS AND ANSWER | LATEST UPDATE
CP-FS QUESTIONS AND ANSWER | LATEST UPDATE
[Show more]CP-FS QUESTIONS AND ANSWER | LATEST UPDATE
[Show more]Determine legitimacy of food borne illness 
When ________or more cases of foodborne illness caused by the same organism occur 
during a limited period of time involving either same foodservice operation or the same 
food product, public health authorities consider it a foodborne illness outbreak. ...
Preview 2 out of 13 pages
Add to cartDetermine legitimacy of food borne illness 
When ________or more cases of foodborne illness caused by the same organism occur 
during a limited period of time involving either same foodservice operation or the same 
food product, public health authorities consider it a foodborne illness outbreak. ...
Foods can be reserved 
 -:- 1. Ketchup 
 2. Sealed items for a vending machine 
Label pathogens are either infection or intoxication 
1. Hepatitis A 
2. Botulism 
3. Listeria 
4. Salmonella 
 -:- 1. Infection 
 2. Intoxication 
 3. Infection 
 4. Infection 
You see someone use a knife to cut a seafo...
Preview 4 out of 52 pages
Add to cartFoods can be reserved 
 -:- 1. Ketchup 
 2. Sealed items for a vending machine 
Label pathogens are either infection or intoxication 
1. Hepatitis A 
2. Botulism 
3. Listeria 
4. Salmonella 
 -:- 1. Infection 
 2. Intoxication 
 3. Infection 
 4. Infection 
You see someone use a knife to cut a seafo...
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. 
4. 12 hours...
Preview 3 out of 29 pages
Add to cartThe 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. 
4. 12 hours...
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) 
 -:- -Created by the EPA 
 -Regulates sanitizers 
condemnation 
 -:- Declaring unfit for use or sale 
Class 1 Food Recall 
 -:- The most serious recall. May cause serious adverse health 
consequences. 
Variance 
 -:- Modification or waiver...
Preview 4 out of 44 pages
Add to cartFederal Insecticide, Fungicide and Rodenticide Act (FIFRA) 
 -:- -Created by the EPA 
 -Regulates sanitizers 
condemnation 
 -:- Declaring unfit for use or sale 
Class 1 Food Recall 
 -:- The most serious recall. May cause serious adverse health 
consequences. 
Variance 
 -:- Modification or waiver...
What occurs when a pathogen grows within the body? 
1. Food intoxication. 
2. Fungal contamination. 
3. Parasite. 
4. Food infection. 
 -:- 4 
Food infection and food intoxication develop in different ways. Food infection occurs when 
the pathogen develops within the body. Hepatitis A is an exa...
Preview 4 out of 47 pages
Add to cartWhat occurs when a pathogen grows within the body? 
1. Food intoxication. 
2. Fungal contamination. 
3. Parasite. 
4. Food infection. 
 -:- 4 
Food infection and food intoxication develop in different ways. Food infection occurs when 
the pathogen develops within the body. Hepatitis A is an exa...
What should be on a pesticide besides the manufacturer label? 
1. Common name. 
2. Chemical name. 
3. Sanitation methods. 
4. Date used. 
 -:- 1 
Prepared food is stored for cooling. Which of the following is true? 
1. It must be wrapped. 
2. It must be kept dry. 
3. It must be stored in liqu...
Preview 3 out of 22 pages
Add to cartWhat should be on a pesticide besides the manufacturer label? 
1. Common name. 
2. Chemical name. 
3. Sanitation methods. 
4. Date used. 
 -:- 1 
Prepared food is stored for cooling. Which of the following is true? 
1. It must be wrapped. 
2. It must be kept dry. 
3. It must be stored in liqu...
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