CPFS PRACTICE TEST EXAM WITH
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
1. What is the primary goal of food safety practices?
A. Improve taste
B. Reduce cost
C. Prevent foodborne illness
D. Increase speed
Answer: C
Explanation: Food safety aims to prevent contamination and
foodborne diseases.
2. The danger zone for food temperature is:
A. 0–10°C
,B. 5–60°C
C. 60–100°C
D. -10–0°C
Answer: B
Explanation: Bacteria grow rapidly between 5°C and 60°C.
3. What is cross-contamination?
A. Cooking food twice
B. Mixing raw and cooked foods
C. Freezing food
D. Washing vegetables
Answer: B
Explanation: It is transfer of harmful bacteria from one food
to another.
4. Best method to wash hands is:
A. 5 seconds with water
,B. Soap and water for 20 seconds
C. Alcohol only
D. Rinse with cold water
Answer: B
5. First-in, First-out (FIFO) means:
A. Store new items first
B. Use oldest stock first
C. Discard old stock
D. Freeze everything
Answer: B
6. A food handler with diarrhea should:
A. Continue working
B. Handle only packaged food
C. Not handle food
D. Wear gloves only
, Answer: C
7. The most effective sanitizer concentration is:
A. 10 ppm
B. 50 ppm
C. 100–200 ppm chlorine
D. 500 ppm
Answer: C
8. Proper refrigerator temperature is:
A. 10°C
B. 8°C
C. 4°C or below
D. 0°C
Answer: C
CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
1. What is the primary goal of food safety practices?
A. Improve taste
B. Reduce cost
C. Prevent foodborne illness
D. Increase speed
Answer: C
Explanation: Food safety aims to prevent contamination and
foodborne diseases.
2. The danger zone for food temperature is:
A. 0–10°C
,B. 5–60°C
C. 60–100°C
D. -10–0°C
Answer: B
Explanation: Bacteria grow rapidly between 5°C and 60°C.
3. What is cross-contamination?
A. Cooking food twice
B. Mixing raw and cooked foods
C. Freezing food
D. Washing vegetables
Answer: B
Explanation: It is transfer of harmful bacteria from one food
to another.
4. Best method to wash hands is:
A. 5 seconds with water
,B. Soap and water for 20 seconds
C. Alcohol only
D. Rinse with cold water
Answer: B
5. First-in, First-out (FIFO) means:
A. Store new items first
B. Use oldest stock first
C. Discard old stock
D. Freeze everything
Answer: B
6. A food handler with diarrhea should:
A. Continue working
B. Handle only packaged food
C. Not handle food
D. Wear gloves only
, Answer: C
7. The most effective sanitizer concentration is:
A. 10 ppm
B. 50 ppm
C. 100–200 ppm chlorine
D. 500 ppm
Answer: C
8. Proper refrigerator temperature is:
A. 10°C
B. 8°C
C. 4°C or below
D. 0°C
Answer: C
