CP-FS Practice exam 9 Questions with correct Answers

What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - Answer- 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 liquid. 4. It does not have to be wrapped. - Answer- 4 Foods typically need to be wrapped for storage. Prepared food does not have to be wrapped for a cooling process. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph The same knife can be used to cut French bread and ____. 1. Lettuce. 2. Sandwich. 3. Rolls. 4. Stew meat. - Answer- 3 The same knife can be used to cut RTEs such breads. It should not be used on dirty lettuce or raw meat. Additionally, the items in the sandwich may contaminate the bread. What temperature must hot foods be when they are received? 1. 135°F. 2. 100° C 3. 212°F. 4. 170°F. - Answer- 1 Hot food needs to be delivered at a safe temperature. The safe temperature is 135°F. A container of flour is accidentally torn with a box cutter while opening the shipment. What is the appropriate action? 1. Remove it to a new container. 2. Discard it. 3. Send it back. 4. Patch the container. - Answer- 2 Openings in prepackaged food allow contaminants to enter. Care should be taken when opening shipments. Contaminated food must be discarded. How often should the cooling log be monitored for left over food? 1. Daily. 2. Weekly. 3. Hourly. 4. Monthly. - Answer- 2 Cooling logs need to be monitored regularly by managers. Left over food should not be kept past a safe date. This should be checked at least weekly. Which tool will help employees comply with the standards for keeping the facility clean? 1. Antiseptic. 2. Products. 3. Closed container. 4. Schedule. - Answer- 4 A cleaning schedule should be available for employees to view. There should also be a cleaning log to ensure that the tasks are completed. Cooked vegetables should reach an internal temperature of - Answer- 135F What is the temperature for the sanitation rinse on a single temperature stationary rack dish washer? - Answer- 165F What is the temperature for the sanitation rinse on other than single temperature stationary rack dish washer? - Answer- 180F Minimal surface temp for hot water sanitation dish washer Maximum water temp for hot water sanitation dish washer Pressure of the fresh hot water sanitizing rinse - Answer- 160F 194F 35 - 200 Kilopascals Cooling is an example of which of the following? 1. Critical control point. 2. Preventative measure. 3. Hazard. 4. Critical limit. - Answer- 1 All of the answers are addressed in the HACCP principles. Cooling is a critical control point that requires preventative measures and monitoring. Where would you look to determine if shellfish comes from a safe supplier? 1. Shellfish Shippers List. 2. Interstate Shippers List. 3. Interstate Certified Shellfish Shippers List. 4. Interstate Shellfish Shippers List. - Answer- 3 The Interstate Certified Shellfish Shippers List needs to be checked to determine that the shellfish was shipped from a safe source. The correct temperature for water used in hot water sanitization? - Answer- 171F Fish must be stored below which temperature to prevent histamine formation? 1. 38° F. 2. 41° F. 3. 32° F. 4. 65° F. - Answer- 2 Which type of probe would you used to determine the temperature of an oven? 1. Surface. 2. Penetration. 3. Immersion. 4. Air. - Answer- 4 The air probe is used for the oven, freezer, and refrigerator. It is used to determine the temperature of the oven. Which of the following is the maximum amount of time that should elapse (pass or go by) between sanitizations of surfaces in contact with potentially hazardous foods? 1. 4 hours. 2. 1 hour. 3. 12 hours. 4. 24 hours. - Answer- 1 Surfaces which are in contact with potentially hazardous foods should be sanitized regularly. No more than 4 hours should be allowed to elapse between sanitization of these surfaces. Reference thermometers can be calibrated: 1. At 100 degrees Fahrenheit only. 2. At a number of temperature ranges. 3. Between 50-75 degrees Fahrenheit. 4. At 475 degrees Fahrenheit. - Answer- 2 Reference thermometers can be calibrated at a number of temperature ranges. It is suggested that the thermometer be calibrated at a temperature that is close to the temperature that it will likely be used at What SOP will help document the cleaning and sanitizing? 1. Schedule. 2. CISPA. 3. Cleaning supply list. 4. pH testing strips. - Answer-