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CP-FS STUDY GUIDE QUESTIONS AND 100% CORRECT ANSWERS
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CP-FS STUDY GUIDE QUESTIONS AND 100%CORRECT ANSWERS
What must the vegetable supplier have?
1. FDA
2. GAP
3. Grade A
4. GMP - Answer 2
GAP Good Agricultural Practices must be obtained from a vendor.
According to the Food Code how long can you take to cool hot food?
1. 4 hours
2. 8 hours
3. 6 hours
4. 12 hours - Answer 3
135F to 70F in 2 hours
135F to 41F total 6 hours
What must be taken out from a room before treatment?
1. Food
2. Flooring
3. Equipment
4. Food and equipment. -Answer 4
Food and equipment are to be removed before pesticide treatment can be performed in
a room. Pesticide may spill over your equipment and the foods it will have in contact
with could be contaminated. The room should be sanitized after the pesticide.
,Meats such as beef and pork Items that are subject to cross-contamination due to being
derived from different animals should be kept separate. They can all be combined in the
actual process of food preparation. This is only if the products are part of the same
recipe.
What must occur when temperature abuse takes place?
1. Close.
2. Sanitation.
3. Call the health department.
4. Corrective action. - Answer 4
If time and temperature abuse is allowed, a pathogen can grow. A food safety plan
should have means of dealing with errors, and a corrective action should be taken when
an employee allows temperature abuse.
What type of symptoms would mycotoxin exposure cause?
1. Cramps.
2. Respiratory.
3. Vomiting
4. Eczema. - Answer 2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory
distress. It may be confused with an extreme allergic reaction.
Raw milk is not allowed because of what risk?
1. E. coli
2. Campylobacter
3. Staphylococcus
4. Salmonella - Answer 2
Campylobacter is associated with raw milk and meat. Dairy must be pasteurized to
avoid the bacteria.
, When utilized in spray cleaning, iodophors must be applied at the following
concentration:
1. 12.5 ppm.
2. 200 ppm.
3. 25 ppm.
4. 15 ppm. - Answer 3
In spray type applications, use concentration of 25 ppm
For soaking, 12.5 ppm
Iodine range 12.5 - 25 ppm.
A chemical agent which physically scrubs soil from surfaces is termed - Answer
Abrasive
Which of the following would indicate the time and temperature control has been
compromised?
1. Time.
2. Cleanliness.
3. Odor.
4. Non-perishable food. -Answer 3
Odor, appearance and texture are an indication that foods are adulterated. Odour can
be an indication that the time and temperature controls have been compromised.
PHF that has been stored longer than 24 hours is susceptible to which of the following?
1. Listeria.
2. Salmonella typhi.
3. E coli.
4. Staphylococcus. - Answer 1
What will maintain water quality?
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