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CP-FS BUNDLED EXAMS QUESTIONS AND ANSWERS WITH VERIFIED SOLUTIONS
CP-FS BUNDLED EXAMS QUESTIONS AND ANSWERS WITH VERIFIED SOLUTIONS
[Mostrar más]CP-FS BUNDLED EXAMS QUESTIONS AND ANSWERS WITH VERIFIED SOLUTIONS
[Mostrar más]CP-FS STUDY GUIDE QUESTIONS AND ANSWERS RATED A+ 
The vegetable provider needs to have which of the following? 
1. FDA. 
2. GAP. 
3. Grade A. 4. GMP. 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. ...
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Añadir al carritoCP-FS STUDY GUIDE QUESTIONS AND ANSWERS RATED A+ 
The vegetable provider needs to have which of the following? 
1. FDA. 
2. GAP. 
3. Grade A. 4. GMP. 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. ...
Certified Professional Food Safety (CP-FS) Exam 100% Solved 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 ...
Vista previa 3 fuera de 18 páginas
Añadir al carritoCertified Professional Food Safety (CP-FS) Exam 100% Solved 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 ...
Certified Professional Food Safety (CP-FS) Exam 100% Solved 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 ...
Vista previa 3 fuera de 18 páginas
Añadir al carritoCertified Professional Food Safety (CP-FS) Exam 100% Solved 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 ...
CP-FS Latest Update (2022/2023) Already Passed Employee 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 two or more people with the ...
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Añadir al carritoCP-FS Latest Update (2022/2023) Already Passed Employee 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 two or more people with the ...
CP-FS Practice Test 7,8,10 Rated A+ 
What occurs when a pathogen grows within the body? 
1. Food intoxication. 
2. Fungal contamination. 
3. Parasite. 4. Food infection. 4 Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen develops within the body...
Vista previa 4 fuera de 40 páginas
Añadir al carritoCP-FS Practice Test 7,8,10 Rated A+ 
What occurs when a pathogen grows within the body? 
1. Food intoxication. 
2. Fungal contamination. 
3. Parasite. 4. Food infection. 4 Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen develops within the body...
CP-FS Practice exam 9 Latest Update Graded A+ 
What should be on a pesticide besides the manufacturer label? 
1. Common name. 
2. Chemical name. 
3. Sanitation methods. 4. Date used. 1 
Prepared food is stored for cooling. Which of the following is true? 
1. It must be wrapped. 
2. It must be kept d...
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Añadir al carritoCP-FS Practice exam 9 Latest Update Graded A+ 
What should be on a pesticide besides the manufacturer label? 
1. Common name. 
2. Chemical name. 
3. Sanitation methods. 4. Date used. 1 
Prepared food is stored for cooling. Which of the following is true? 
1. It must be wrapped. 
2. It must be kept d...
CPFS- 1 Questions and Answers 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...
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Añadir al carritoCPFS- 1 Questions and Answers 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...
CP-FS study guide D. Investigating Foodborne Illness 100% Solved 
1. Determine legitimacy of food borne illness 
When ________or more cases of foodborne illness caused by the same organism occur during a limited period of time involving either same foodservice operation or the same food product, pub...
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Añadir al carritoCP-FS study guide D. Investigating Foodborne Illness 100% Solved 
1. Determine legitimacy of food borne illness 
When ________or more cases of foodborne illness caused by the same organism occur during a limited period of time involving either same foodservice operation or the same food product, pub...
CPFS Latest Update 100% Solved pathogen disease-producing organism 
aerobe organism that requires oxygen to live and reproduce 
anaerobe organism that requires the absence of oxygen to reproduce 
facultative anaerobe organism that can multiply with or without the presence of oxgen 
bacteria single-c...
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Añadir al carritoCPFS Latest Update 100% Solved pathogen disease-producing organism 
aerobe organism that requires oxygen to live and reproduce 
anaerobe organism that requires the absence of oxygen to reproduce 
facultative anaerobe organism that can multiply with or without the presence of oxgen 
bacteria single-c...
NEHA CERTIFIED PROFESSIONAL FOOD MANAGER ALREADY PASSED 
1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. d. All of the above B 
2. Which are the three basic types...
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Añadir al carritoNEHA CERTIFIED PROFESSIONAL FOOD MANAGER ALREADY PASSED 
1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. d. All of the above B 
2. Which are the three basic types...
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