Cp fs - Study guides, Class notes & Summaries
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CP-FS STUDY GUIDE | Questions and Correct Answers | Latest Update 2024/2025
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CP-FS STUDY GUIDE | Questions 
and Correct Answers | Latest 
Update 2024/2025 
The vegetable provider needs to have which of the following? 
1. FDA. 
2. GAP. 
3. Grade A. 
4. GMP. - Answer -2 
Good Agricultural Practices (GAP) are necessary from a vendor. 
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. - Answer -3 
135F to 70F in 2 hours 
135F to 41F total 6 hoursWhat needs to be removed from a room before it is treated for...
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CP-FS STUDY GUIDE (2024) QUESTIONS WITH CORRECT ANSWERS.
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CP-FS STUDY GUIDE (2024) QUESTIONS WITH CORRECT ANSWERS.
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CP-FS Study Guide Questions and Correct Answers | Latest Update 2024/2025
- Exam (elaborations) • 51 pages • 2024
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CP-FS Study Guide Questions 
and Correct Answers | Latest 
Update 2024/2025 
What is the primary goal of any food safety program? - Answer -To 
prevent foodborne illnesses and foodborne disease outbreaks. 
Foodborne illness - Answer -An acute illness resulting from eating 
contaminated food. 
Foodborne disease outbreaks - Answer -the occurrence of two or more 
cases of the same illness resulting from the consumption of the same 
food. 
confirmed disease outbreak - Answer -a foodborne disease out...
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CP-FS Practice Test 7,8,10 (1)
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CP-FS Practice Test 7,8,10 (1)
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Final State Exam for CP-FS Questions and Answers
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Final State Exam for CP-FS Questions 
and Answers 
Employee - CORRECT ANSWER-PIC, permit holder, food employee, person with 
supervisory or management duties, person on the payroll, family member, etc. working 
in the food establishment 
Conditions for a foodborne illness to become an outbreak - CORRECT ANSWER-two or 
more people with the same symptoms 
adulteration - CORRECT ANSWER-lowering the quality of food by adding an inferior 
substance or removing an important substance 
Federal Ins...
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CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS) EXAM
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CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS) EXAM
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CP-FS PASSED Exam Questions and CORRECT Answers
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CP-FS PASSED Exam Questions and 
CORRECT Answers 
The vegetable provider needs to have which of the following? 
1. FDA. 
2. GAP. 
3. Grade A. 
4. GMP. - CORRECT ANSWER- 2 
Good Agricultural Practices (GAP) are necessary from a vendor. 
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. - CORRECT ANSWER- 3 
135F to 70F in 2 hours 
135F to 41F total 6 hours
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CP-FS Practice Test 7,8,10 Questions And Answers Solved 100% Correct!!
- Exam (elaborations) • 25 pages • 2024
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What occurs when a pathogen grows within the body? 
1. Food intoxication. 
2. Fungal contamination. 
3. Parasite. 
4. Food infection. - Answer-4 
Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen 
develops within the body. Hepatitis A is an example of an infection. 
An employee has nasal discharge. What is the appropriate response? 
1. Exclude the employee from the premises. 
2. Send the employee to the doctor. 
3. Monitor the employee to mak...
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CP-FS Practice Exam 9 Questions And Answers (Study Guide 2024/2025)
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CP-FS Practice Exam 9 Questions And Answers (Study Guide 2024/2025) 
What should be on a pesticide besides the manufacturer label? 
1. Common name. 
2. Chemical name. 
3. Sanitation methods. 
4. Date used. - ANS-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. - ANS-4 
Foods typically need to be wrapped for storage. Prepared food does not have to be...
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CP-FS Exam Exam All Possible Questions and Answers with complete solution
- Exam (elaborations) • 22 pages • 2024
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Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - Answer--Created by the EPA 
-Regulates sanitizers 
condemnation - Answer-Declaring unfit for use or sale 
Class 1 Food Recall - Answer-The most serious recall. May cause serious adverse health consequences. 
Variance - Answer-Modification or waiver from a food code requirement 
Misbranding - Answer-bad labeling; indication incorrect information on the label. Relates to how a 
product is represented, primarily on the product label. 
Tes...
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