CP -FS PRACTICE TEST EXAM 3 – 5 2026
,FOOD SAFETY CERTIFICATION EXAM
WITH CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
How often does the Food Code recommend that
inspections occur?
1. Every 6 months.
2. Every 3 months.
3. Every 9 months.
4. Every year. - ANSWERS-1
The 2009 Food Code recommends that food
establishments be inspected every 6 months. The
inspections may be more frequent if the
establishment works with a high-risk population.
What can account for a prolonged shelf life?
1. Colder temperatures on food.
,2. Warmer temperatures on food.
3. Constantly reheating the item.
4. Keep it out of packaging. - ANSWERS-1
Shelf life of food can be prolonged with colder
temperatures. Colder temperatures not only preserve
food, but also protect food from bacteria growth.
How often should kitchen equipment be sanitized? -
ANSWERS-Daily
If food has not reached 70 degrees Fahrenheit within
the first 2 hours of cooling, it should be
1. Thrown away immediately.
2. Reheated immediately.
3. Allowed to continue to cool.
4. Be put in an ice bath. - ANSWERS-2
A cleaning agent that can remove deposits such as
those left by hard water is known as which of the
following?
,1. Abrasive.
2. Solvent.
3. Acid.
4. Detergent. - ANSWERS-3
Acids remove deposits through chemical reaction.
They may be used in conjunction with other cleaning
agents.
Which of the following is considered the HIGHEST
level of cleaning?
1. Cleaning.
2. Washing.
3. Sanitizing.
4. Rinsing. - ANSWERS-3
In an HSP setting, the employee illness policy will
_____ employees with fevers and sore throats.
Reinstate.
Monitored
Exclude.
, Restrict. - ANSWERS-Exclude
For which of the following items would you use CIP?
1. Cutting board used to cut raw chicken.
2. Utensils used to serve buffet items.
3. Stainless steel prep table.
4. Metal stock pots. - ANSWERS-3
Clean in Place, should only be used for stationary
items. The prep table is the only item that should be
treated with CIP.
What would be installed on all threaded hose
connections?
1. Check valve.
2. Back siphon.
3. Grey water.
4. Atmospheric breaker. - ANSWERS-1
The check valve and atmospheric breaker are both
used to prevent backflow. The check valve is used on
,FOOD SAFETY CERTIFICATION EXAM
WITH CORRECT ACTUAL QUESTIONS AND
CORRECTLY WELL DEFINED ANSWERS
LATEST ALREADY GRADED A+
How often does the Food Code recommend that
inspections occur?
1. Every 6 months.
2. Every 3 months.
3. Every 9 months.
4. Every year. - ANSWERS-1
The 2009 Food Code recommends that food
establishments be inspected every 6 months. The
inspections may be more frequent if the
establishment works with a high-risk population.
What can account for a prolonged shelf life?
1. Colder temperatures on food.
,2. Warmer temperatures on food.
3. Constantly reheating the item.
4. Keep it out of packaging. - ANSWERS-1
Shelf life of food can be prolonged with colder
temperatures. Colder temperatures not only preserve
food, but also protect food from bacteria growth.
How often should kitchen equipment be sanitized? -
ANSWERS-Daily
If food has not reached 70 degrees Fahrenheit within
the first 2 hours of cooling, it should be
1. Thrown away immediately.
2. Reheated immediately.
3. Allowed to continue to cool.
4. Be put in an ice bath. - ANSWERS-2
A cleaning agent that can remove deposits such as
those left by hard water is known as which of the
following?
,1. Abrasive.
2. Solvent.
3. Acid.
4. Detergent. - ANSWERS-3
Acids remove deposits through chemical reaction.
They may be used in conjunction with other cleaning
agents.
Which of the following is considered the HIGHEST
level of cleaning?
1. Cleaning.
2. Washing.
3. Sanitizing.
4. Rinsing. - ANSWERS-3
In an HSP setting, the employee illness policy will
_____ employees with fevers and sore throats.
Reinstate.
Monitored
Exclude.
, Restrict. - ANSWERS-Exclude
For which of the following items would you use CIP?
1. Cutting board used to cut raw chicken.
2. Utensils used to serve buffet items.
3. Stainless steel prep table.
4. Metal stock pots. - ANSWERS-3
Clean in Place, should only be used for stationary
items. The prep table is the only item that should be
treated with CIP.
What would be installed on all threaded hose
connections?
1. Check valve.
2. Back siphon.
3. Grey water.
4. Atmospheric breaker. - ANSWERS-1
The check valve and atmospheric breaker are both
used to prevent backflow. The check valve is used on
