CP-FS STUDY GUIDE study set with 100% verified
solutionspersonalized success 2026, Exams of Nursing
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
- ANSWER- 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. 8 hours.
3. 6 hours.
4. 12 - ANSWER- hours.3
135F to 70F in 2 hours
135F to 41F total 6 hours
What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and - ANSWER- equipment.4
It is important to remove food and equipment before treating a room for pests. The
pesticide can contaminate the equipment and contaminate the food. The room should be sanitized
after the pesticide.
Beef and pork are common ingredients. When is it safe to place them together?
1. Preparation.
2. Storage.
3. Holding.
- ANSWER- 4. Display.1
Different animal products should be kept separate to prevent cross-contamination. The
different products can be combined in the process of food preparation. This is only suitable if the
products are part of the same recipe.
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective - ANSWER- action.4
Time and temperature abuse increases the risk of pathogen growth. Part of a
food safety plan should include methods to handle mistakes. A corrective action would be
appropriate when an employee allows temperature abuse.
Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
- ANSWER- 4. Eczema.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 prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3. Staphylococcus.
- ANSWER- 4. Salmonella.2
Campylobacter is associated with raw milk and meat. Dairy must be
pasteurized to avoid the bacteria.
When being used for spray cleaning, iodophors should be applied at which of the following
concentrations?
1. 12.5 ppm.
2. 200 ppm.
3. 25 ppm.
4. 15 - ANSWER- ppm.3
In spray type applications, use a
concentration of 25 ppm For soaking, use a
concentration of 12.5 ppm Iodine range 12.5 - 25 ppm.
A cleaning agent that physically scrubs soil from surfaces is known - ANSWER- asAbrasive
Which of the following assessment indicates that the time and temperature control was violated?
1. Time.
2. Cleanliness.
3. Smell.
4. Non-perishable - ANSWER- food.3
The smell, look, and feel of food items are indications that food is contaminated. Smell
can indicate that the time and temperature controls have been violated.
PHF stored for more than 24 hours is at risk of which of the following?
1. Listeria.
2. Salmonella typhi.
3. E coli.
- ANSWER- 4. Staphylococcus.1
What will keep the water quality safe?
1. Defrosting.
2. Filters.
3. Plumbing maintenance.
- ANSWER- 4. Boiling.3
Water lines, hoses, and sewer lines must be monitored carefully. They can allow
contaminants into the water supply when not maintained well. A maintenance program needs to be
established.
Sanitizing temperatures should not go above which temperature?
1. 115°F.
2. 212°F.
3. 175°F.
- ANSWER- 4. 135°F.4
Corrosion may occur in a sanitizer at high temperatures. The best choice to
prevent corrosion is keeping the temperature at 135°F. This is particularly true if chlorine or iodine is
used.
How long should the probe of a thermometer be in sanitizing solution?
solutionspersonalized success 2026, Exams of Nursing
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
- ANSWER- 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. 8 hours.
3. 6 hours.
4. 12 - ANSWER- hours.3
135F to 70F in 2 hours
135F to 41F total 6 hours
What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and - ANSWER- equipment.4
It is important to remove food and equipment before treating a room for pests. The
pesticide can contaminate the equipment and contaminate the food. The room should be sanitized
after the pesticide.
Beef and pork are common ingredients. When is it safe to place them together?
1. Preparation.
2. Storage.
3. Holding.
- ANSWER- 4. Display.1
Different animal products should be kept separate to prevent cross-contamination. The
different products can be combined in the process of food preparation. This is only suitable if the
products are part of the same recipe.
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective - ANSWER- action.4
Time and temperature abuse increases the risk of pathogen growth. Part of a
food safety plan should include methods to handle mistakes. A corrective action would be
appropriate when an employee allows temperature abuse.
Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
- ANSWER- 4. Eczema.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 prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3. Staphylococcus.
- ANSWER- 4. Salmonella.2
Campylobacter is associated with raw milk and meat. Dairy must be
pasteurized to avoid the bacteria.
When being used for spray cleaning, iodophors should be applied at which of the following
concentrations?
1. 12.5 ppm.
2. 200 ppm.
3. 25 ppm.
4. 15 - ANSWER- ppm.3
In spray type applications, use a
concentration of 25 ppm For soaking, use a
concentration of 12.5 ppm Iodine range 12.5 - 25 ppm.
A cleaning agent that physically scrubs soil from surfaces is known - ANSWER- asAbrasive
Which of the following assessment indicates that the time and temperature control was violated?
1. Time.
2. Cleanliness.
3. Smell.
4. Non-perishable - ANSWER- food.3
The smell, look, and feel of food items are indications that food is contaminated. Smell
can indicate that the time and temperature controls have been violated.
PHF stored for more than 24 hours is at risk of which of the following?
1. Listeria.
2. Salmonella typhi.
3. E coli.
- ANSWER- 4. Staphylococcus.1
What will keep the water quality safe?
1. Defrosting.
2. Filters.
3. Plumbing maintenance.
- ANSWER- 4. Boiling.3
Water lines, hoses, and sewer lines must be monitored carefully. They can allow
contaminants into the water supply when not maintained well. A maintenance program needs to be
established.
Sanitizing temperatures should not go above which temperature?
1. 115°F.
2. 212°F.
3. 175°F.
- ANSWER- 4. 135°F.4
Corrosion may occur in a sanitizer at high temperatures. The best choice to
prevent corrosion is keeping the temperature at 135°F. This is particularly true if chlorine or iodine is
used.
How long should the probe of a thermometer be in sanitizing solution?
