Cpfs 1 exam - Study guides, Class notes & Summaries

CPFS Practice exam Certified Questions and Answers What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - CORRECT 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. - CORRECT ANSWER-4 Foods typically need to be wrapped for storage. Prepared food does not hav...

CPFS Exam Questions and Answers Tested and Verified Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - CORRECT ANSWER-- Created by the EPA -Regulates sanitizers condemnation - CORRECT ANSWER-Declaring unfit for use or sale Class 1 Food Recall - CORRECT ANSWER-The most serious recall. May cause serious adverse health consequences. Variance - CORRECT ANSWER-Modification or waiver from a food code requirement Misbranding - CORRECT ANSWER-bad labeling; indication incorrect inform...

CPFS Practice exam Certified Questions and Answers What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - CORRECT 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. - CORRECT ANSWER-4 Foods typically need to be wrapped for storage. Prepared food does not hav...

Four phases of bacterial presence in food -:- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase -:- Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase -:- Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus -:- Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) -:- 2 common ...

CPFS Practice Test Available Exam with Actual and Verified Answers Pests commonly found in store products are NOT often found in - CORRECT ANSWER-Hard candies A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator to: - CORRECT ANSWER-Discard or hold and discontinue servicing all food for which a link to the outbreak is biologicall...

A fish toxin originating from histamine-producing bacteria is Scombrotoxin A foodborne illness is classified as intoxication when ______. A toxin is produced by bacteria on or in the food prior to ingesting it A chemical is present in the food or drink prior to consumption Aerobic bacteria are organisms that can survive and grow in an oxygenated environment, and anaerobic bacteria are organisms that do not require oxygen for growth. True A toxin found in seafood that ...

CPFS- 1 Exam Questions and Answers 100% Solved | Graded A+ A fish toxin originating from histamine-producing bacteria is - Scombrotoxin A foodborne illness is classified as intoxication when ______. - A toxin is produced by bacteria on or in the food prior to ingesting it A chemical is present in the food or drink prior to consumption Aerobic bacteria are organisms that can survive and grow in an oxygenated environment, and anaerobic bacteria are organisms that do not require oxygen for...

CPFS - Module 1 & 2 Exam Questions and Answers 100% Solved USDA - Inspects domestic and imported meats and poultry (both raw and processed). They maintain a list of approved facilities for meat and poultry, and conduct voluntary grading services for red meats, poultry, eggs, dairy products, fruits, and vegetables Grade A Dairy - applies to fluid pasteurized milk and milk products made from it. Fluid milk, cottage cheese, and whey must be grade A. Grade B Dairy - manufacturing grade milk,...

Econ 4520 Exam 3 Review Questions and Answers 2023 What factors are important in determining the length of the imitation and the length of the demand lag? imitation lag influenced by: -barriers to obtaining information regarding the production process -the existence of patents -the length of time needed to learn the production process even after the information is obtained -the extent to which multinational companies exist in the industry demand lag influenced by: -the degree to which ...

CPFS- 1 EXAM QUESTIONS AND ANSWERS...