What is the main cause of food borne illness in HSP?
1. Time and temperature abuse.
2. Cross-contamination.
3. Contamination.
4. Pests. - ️️1
Time and temperature abuse is the leading cause of foodborne illness. HSP populations
are more susceptible to foodborne illness, making time and te...
CP-FS STUDY GUIDE
What is the main cause of food borne illness in HSP?
1. Time and temperature abuse.
2. Cross-contamination.
3. Contamination.
4. Pests. - ✔️✔️1
Time and temperature abuse is the leading cause of foodborne illness. HSP populations
are more susceptible to foodborne illness, making time and temperature abuse a
greater risk.
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action. - ✔️✔️4
Time and temperature abuse increases the risk of pathogen growth. Part of a food
safety plan should include methods to handle mistakes. A corrective action would be
appropriate when an employee allows temperature abuse.
What occurs when the water in the floor drain system evaporates?
1. Sewer gas escapes.
2. Drain pipes burst.
3. Cross contamination.
4. Air in pipes. - ✔️✔️1
Water must be maintained in the floor drain system. If the water evaporates, sewer
gases escape. There is also a risk of pest infestation.
How long should the probe of a thermometer be in sanitizing solution?
1. 5 seconds.
2. It should not be.
3. 15 seconds.
4. They should be stored in solution. - ✔️✔️1
After being washed, they should remain in the solution for 5 seconds. They should
never be stored in the solution.
When being used for spray cleaning, iodophors should be applied at which of the
following concentrations?
1. 12.5 ppm.
2. 200 ppm.
3. 25 ppm.
4. 15 ppm. - ✔️✔️3
,In spray type applications, use a concentration of 25 ppm
For soaking, use a concentration of 12.5 ppm
Iodine range 12.5 - 25 ppm.
A cleaning agent that physically scrubs soil from surfaces is known as - ✔️✔️Abrasive
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. - ✔️✔️3
135F to 70F in 2 hours
135F to 41F total 6 hours
What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and equipment. - ✔️✔️4
It is important to remove food and equipment before treating a room for pests. The
pesticide can contaminate the equipment and contaminate the food. The room should
be sanitized after the pesticide.
Beef and pork are common ingredients. When is it safe to place them together?
1. Preparation.
2. Storage.
3. Holding.
4. Display. - ✔️✔️1
Different animal products should be kept separate to prevent cross-contamination. The
different products can be combined in the process of food preparation. This is only
suitable if the products are part of the same recipe.
Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema. - ✔️✔️2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory
distress. It may be confused with an extreme allergic reaction.
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.
Which of the following assessment indicates that the time and temperature control was
violated?
1. Time.
2. Cleanliness.
3. Smell.
4. Non-perishable food. - ✔️✔️3
The smell, look, and feel of food items are indications that food is contaminated. Smell
can indicate that the time and temperature controls have been violated.
PHF stored for more than 24 hours is at risk of which of the following?
1. Listeria.
2. Salmonella typhi.
3. E coli.
4. Staphylococcus. - ✔️✔️1
What will keep the water quality safe?
1. Defrosting.
2. Filters.
3. Plumbing maintenance.
4. Boiling. - ✔️✔️3
Water lines, hoses, and sewer lines must be monitored carefully. They can allow
contaminants into the water supply when not maintained well. A maintenance program
needs to be established.
Sanitizing temperatures should not go above which temperature?
1. 115°F.
2. 212°F.
3. 175°F.
4. 135°F. - ✔️✔️4
Corrosion may occur in a sanitizer at high temperatures. The best choice to prevent
corrosion is keeping the temperature at 135°F. This is particularly true if chlorine or
iodine is used.
Routine maintenance of food thermometers includes all of the following except
1. Cleaning.
2. Calibration.
3. Inspection.
4. Breakage test. - ✔️✔️4
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