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Exam (elaborations)

CP-FS Exam Questions Correct Solutions

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CP-FS Exam Questions Correct Solutions Foods commonly associated with Hepatitis A - Answers - Fresh produce, molluscan and shellfish Foods commonly associated with Norovirus - Answers - Fresh fruit, leafy greens Foods commonly associated with Bacillus Cereus - Answers - Starchy foods (rice...

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  • October 31, 2024
  • 8
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • CP-FS
  • CP-FS
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CP-FS Exam Questions Correct
Solutions
Foods commonly associated with Hepatitis A - Answers -✔✔ Fresh produce, molluscan
and shellfish

Foods commonly associated with Norovirus - Answers -✔✔ Fresh fruit, leafy greens

Foods commonly associated with Bacillus Cereus - Answers -✔✔ Starchy foods (rice)

Foods commonly associated with Clostridium Botulinum - Answers -✔✔ Canned or
vacuum packaged foods

Foods commonly associated with Clostridium Perfringens - Answers -✔✔ Meat, gravy
or stews

Foods commonly associated with Campylobacter Jejuni - Answers -✔✔ Chicken

Foods commonly associated with E. Coli - Answers -✔✔ Beef or cow manure

Foods commonly associated with Listeria - Answers -✔✔ Lunch/deli meats

Foods commonly associated with Salmonella - Answers -✔✔ Chicken and eggs

Foods commonly associated with Shigella - Answers -✔✔ RTE foods

Foods commonly associated with Vibrio spp. - Answers -✔✔ Shellfish and other
seafood

Refrigeration Storage - Answers -✔✔ 1) RTE foods
2) Raw seafood, fish, eggs
3) Raw steak
4) Raw pork
5) Raw ground meats
6) Raw poultry

Vacuum Packaging (VP) - Answers -✔✔ Air removed and package is hermetically
sealed

Modified Atmosphere Packaging (MAP) - Answers -✔✔ Replaces air with another gas
(nitrogen, carbon dioxide, carbon monoxide) Ex: Buitoni

, Controlled Atmosphere Packaging (CAP) - Answers -✔✔ Packaging or storage has a
steady state environment Ex: Packaged raw meat from meat counter

SOP's - Answers -✔✔ Standard operation procedures: written and verified procedures
for food prep and storage

Components of Active Managerial Control - Answers -✔✔ SOP's, Detailed recipe cards
with food safety information, purchase specifications, equipment facility
design/maintenance, monitoring and record keeping, policy for ill employees, training,
quality control, risk control plans

Cast iron as a food-contact surface - Answers -✔✔ Must be used only as interrupted
process from cooking to serving Ex: fajitas at a Mexican restaurant

Pewter as a food-contact surface - Answers -✔✔ If contains 0.05% of lead, must not be
used as a food contact surface

Solder and Flux as a food-contact surface - Answers -✔✔ If contains 0.02% of lead,
must not be used as a food-contact surface

Ceramic, China, and Crystal as a food-contact surface - Answers -✔✔ Must be lead
free or not exceeding the allowable limits of lead

Allowable limits of lead as a food-contact surface - Answers -✔✔ 1) Mugs, cups and
pitchers: 0.5mg/L
2) Large bowls: 1.0mg/L
3) Small bowls: 2.0mg/L
4) Flatware: 3.0mg/L

Storage for cleaned and sanitized utensils and equipment must be stored: - Answers -
✔✔ 12" above the floor and protected from splash, dust, and contamination

Manual hot water sanitation temperature - Answers -✔✔ At least 171°F

Mechanical Dual Washing Machine sanitizing temperature - Answers -✔✔ 180-194°F

Mechanical Wash Cycle Temp - Answers -✔✔ 150°F (150-165°F)

Mechanical Single-Temp Dish Machine sanitizing temperature - Answers -✔✔ 165°F

Final Rinse Pressure of Dish Machine - Answers -✔✔ 15-25psi (goal: 20psi)

Temperature of the wash solution in a spray-type ware washer must not be less than: -
Answers -✔✔ 120°F

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