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CP-FS Practice Test Quiz 3-5 Questions And Answers A+GRADED
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CP-FS Practice Test Quiz 3-5 Questions And Answers A+GRADED
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CP-FS Practice Test Quiz 3-5 QuestionsAnd Answers A+GRADED
Foods can be reserved - correct answer...✔✔1. Ketchup
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2. Sealed items for a vending machine
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Label pathogens are either infection or intoxication
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1. Hepatitis A
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2. Botulism
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3. Listeria
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4. Salmonella - correct answer...✔✔1. Infection
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2. Intoxication
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3. Infection
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4. Infection
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You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sa
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ndwich. What is the risk?
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1. There is no risk of cross-contamination.
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2. Cross-contamination to the seafood.
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3. Contamination of the surfaces.
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4. Cross-contamination to the chicken. - correct answer...✔✔4
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The shellfish would contaminate the knife with allergens. This would cause the cross-
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contamination of the chicken sandwich. m m m m
How long must an employee be symptom free after being excluded?
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1. 24 hours.
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2. 90 days.
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3. 48 hours.
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4. 7 days. - correct answer...✔✔3
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Exclusion requires the employees to leave the premises. Employees who have been ex
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cluded must be free of symptoms for at least 48 hours before returning.
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Which of the following sanitizers is more likely to cause metal corrosion?
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1. Quat.
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2. Iodine.
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3. Chlorine.
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4. Detergent. - correct answer...✔✔3
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Chlorine is effective, but it can cause corrosion in high temperatures. It is effective again
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st a large number of germs.
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Three common sanitizers are ________ - correct answer...✔✔1. Quats
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2. Iodine
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3. Chlorine
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AGRADESOLUTIONS
,When does sanitation solution need to be replaced?
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1. Between cloths.
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2. When debris falls in.
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3. Each hour.
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4. Each day. - correct answer...✔✔2
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The solution needs to be replaced if it is soiled. Debris cannot be allowed in the sanitati
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on container.
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Foods that contain ____ should be prepared last.
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1. Allergens.
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2. Citrus.
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3. Nuts.m m
4. Apples. - correct answer...✔✔1
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It is best to prepare non allergenic food before any allergenic food. This reduces the risk
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mof cross-contamination.
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What is a poisonous toxin found on mold in corn?
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1. Myotoxin.
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2. Aflatoxin.
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3. Shigella.
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4. Clostridium. - correct answer...✔✔2
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Aflatoxin is a poisonous toxin. It comes from the fungi of corn and peanut. The mold is a
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dditionally also found in peanuts. m m m m
What is the first task when cleaning and disinfecting food surfaces?
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1. Disassemble.
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2. Air dry.
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3. Rinse.
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4. Clean. - correct answer...✔✔1
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The first step to cleaning and sanitizing equipment is to disassemble it. This allows ever
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y part of the machinery to be properly cleaned. This step may be skipped for items that
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are not assembled.
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If the temperature is more than 90 F, which of the following is the maximum amount of ti
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me food should be left unrefrigerated?
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1. 1 hour.
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2. 2 hours.
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3. 12 hours.
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4. 10 minutes. - correct answer...✔✔1
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When temperatures are over 90 F, food should not be unrefrigerated any longer than 1
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hour. Prompt refrigeration can help retard bacterial growth.
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Staph toxin m m
1. Is safe.
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2. Is caused from uncooked vegetables.
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3. Cannot be eliminated by temperature controls.
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AGRADESOLUTIONS
, 4. Can be eliminated by temperature controls. - correct answer...✔✔3
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Staph toxin cannot be eliminated by temperature controls. No matter the temperature of
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the food item during reheating, it cannot be eliminated. This is something that needs to
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be prevented through a hygiene program.
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When establishing a storage system for dry goods, what temperature would you use?
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1. 38 F.m m m
2. 65 F.m m m
3. 71 F.m m m
4. 75 F. - correct answer...✔✔2
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Dry goods need to be stored carefully. The temperature recommended is between 54 F
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and 69 F. m m
How often does the Food Code recommend that inspections occur?
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1. Every 6 months.
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2. Every 3 months.
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3. Every 9 months.
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4. Every year. - correct answer...✔✔1
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The 2009 Food Code recommends that food establishments be inspected every 6 mont
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hs. The inspections may be more frequent if the establishment works with a high-
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risk population.m
What can account for a prolonged shelf life?
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1. Colder temperatures on food.
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2. Warmer temperatures on food.
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3. Constantly reheating the item.
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4. Keep it out of packaging. - correct answer...✔✔1
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Shelf life of food can be prolonged with colder temperatures. Colder temperatures not o
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nly preserve food, but also protect food from bacteria growth.
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How often should kitchen equipment be sanitized? - correct answer...✔✔Daily
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If food has not reached 70 degrees Fahrenheit within the first 2 hours of cooling, it shoul
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d bem m
1. Thrown away immediately.
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2. Reheated immediately.
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3. Allowed to continue to cool.
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4. Be put in an ice bath. - correct answer...✔✔2
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A cleaning agent that can remove deposits such as those left by hard water is known as
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mwhich of the following? m m m m
1. Abrasive.
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2. Solvent.
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3. Acid.m m
4. Detergent. - correct answer...✔✔3
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AGRADESOLUTIONS
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