CP-FS PRACTICE TEST EXAM
QUIZ 3-5 FREQUENTLY ASKED
QUESTIONS WITH VERIFIED
SOLUTIONS 100% CORRECT
2026/2027 STUDY
FOODS CAN BE RESERVED
1. KETCHUP
2. SEALED ITEMS FOR A VENDING MACHINE
LABEL PATHOGENS ARE EITHER INFECTION OR INTOXICATION
1. HEPATITIS A
2. BOTULISM
3. LISTERIA
4. SALMONELLA
1. INFECTION
2. INTOXICATION
3. INFECTION
4. INFECTION
YOU SEE SOMEONE USE A KNIFE TO CUT A SEAFOOD SANDWICH WITH SHELLFISH AND A
CHICKEN SANDWICH. WHAT IS THE RISK?
1. THERE IS NO RISK OF CROSS-CONTAMINATION.
2. CROSS-CONTAMINATION TO THE SEAFOOD.
3. CONTAMINATION OF THE SURFACES.
4. CROSS-CONTAMINATION TO THE CHICKEN.
,4
THE SHELLFISH WOULD CONTAMINATE THE KNIFE WITH ALLERGENS. THIS WOULD CAUSE THE
CROSS-CONTAMINATION OF THE CHICKEN SANDWICH.
HOW LONG MUST AN EMPLOYEE BE SYMPTOM FREE AFTER BEING EXCLUDED?
1. 24 HOURS.
2. 90 DAYS.
3. 48 HOURS.
4. 7 DAYS.
3
EXCLUSION REQUIRES THE EMPLOYEES TO LEAVE THE PREMISES. EMPLOYEES WHO HAVE
BEEN EXCLUDED MUST BE FREE OF SYMPTOMS FOR AT LEAST 48 HOURS BEFORE RETURNING.
WHICH OF THE FOLLOWING SANITIZERS IS MORE LIKELY TO CAUSE METAL CORROSION?
1. QUAT.
2. IODINE.
3. CHLORINE.
4. DETERGENT.
3
CHLORINE IS EFFECTIVE, BUT IT CAN CAUSE CORROSION IN HIGH TEMPERATURES. IT IS
EFFECTIVE AGAINST A LARGE NUMBER OF GERMS.
THREE COMMON SANITIZERS ARE ________
1. QUATS
2. IODINE
3. CHLORINE
WHEN DOES SANITATION SOLUTION NEED TO BE REPLACED?
1. BETWEEN CLOTHS.
2. WHEN DEBRIS FALLS IN.
,3. EACH HOUR.
4. EACH DAY.
2
THE SOLUTION NEEDS TO BE REPLACED IF IT IS SOILED. DEBRIS CANNOT BE ALLOWED IN THE
SANITATION CONTAINER.
FOODS THAT CONTAIN ____ SHOULD BE PREPARED LAST.
1. ALLERGENS.
2. CITRUS.
3. NUTS.
4. APPLES.
1
IT IS BEST TO PREPARE NON ALLERGENIC FOOD BEFORE ANY ALLERGENIC FOOD. THIS
REDUCES THE RISK OF CROSS-CONTAMINATION.
WHAT IS A POISONOUS TOXIN FOUND ON MOLD IN CORN?
1. MYOTOXIN.
2. AFLATOXIN.
3. SHIGELLA.
4. CLOSTRIDIUM.
2
AFLATOXIN IS A POISONOUS TOXIN. IT COMES FROM THE FUNGI OF CORN AND PEANUT. THE
MOLD IS ADDITIONALLY ALSO FOUND IN PEANUTS.
WHAT IS THE FIRST TASK WHEN CLEANING AND DISINFECTING FOOD SURFACES?
1. DISASSEMBLE.
2. AIR DRY.
3. RINSE.
4. CLEAN.
, 1
THE FIRST STEP TO CLEANING AND SANITIZING EQUIPMENT IS TO DISASSEMBLE IT. THIS
ALLOWS EVERY PART OF THE MACHINERY TO BE PROPERLY CLEANED. THIS STEP MAY BE
SKIPPED FOR ITEMS THAT ARE NOT ASSEMBLED.
IF THE TEMPERATURE IS MORE THAN 90 F, WHICH OF THE FOLLOWING IS THE MAXIMUM
AMOUNT OF TIME FOOD SHOULD BE LEFT UNREFRIGERATED?
1. 1 HOUR.
2. 2 HOURS.
3. 12 HOURS.
4. 10 MINUTES.
1
WHEN TEMPERATURES ARE OVER 90 F, FOOD SHOULD NOT BE UNREFRIGERATED ANY
LONGER THAN 1 HOUR. PROMPT REFRIGERATION CAN HELP RETARD BACTERIAL GROWTH.
STAPH TOXIN
1. IS SAFE.
2. IS CAUSED FROM UNCOOKED VEGETABLES.
3. CANNOT BE ELIMINATED BY TEMPERATURE CONTROLS.
4. CAN BE ELIMINATED BY TEMPERATURE CONTROLS.
3
STAPH TOXIN CANNOT BE ELIMINATED BY TEMPERATURE CONTROLS. NO MATTER THE
TEMPERATURE OF THE FOOD ITEM DURING REHEATING, IT CANNOT BE ELIMINATED. THIS IS
SOMETHING THAT NEEDS TO BE PREVENTED THROUGH A HYGIENE PROGRAM.
WHEN ESTABLISHING A STORAGE SYSTEM FOR DRY GOODS, WHAT TEMPERATURE WOULD
YOU USE?
1. 38 F.
2. 65 F.
3. 71 F.
4. 75 F.
QUIZ 3-5 FREQUENTLY ASKED
QUESTIONS WITH VERIFIED
SOLUTIONS 100% CORRECT
2026/2027 STUDY
FOODS CAN BE RESERVED
1. KETCHUP
2. SEALED ITEMS FOR A VENDING MACHINE
LABEL PATHOGENS ARE EITHER INFECTION OR INTOXICATION
1. HEPATITIS A
2. BOTULISM
3. LISTERIA
4. SALMONELLA
1. INFECTION
2. INTOXICATION
3. INFECTION
4. INFECTION
YOU SEE SOMEONE USE A KNIFE TO CUT A SEAFOOD SANDWICH WITH SHELLFISH AND A
CHICKEN SANDWICH. WHAT IS THE RISK?
1. THERE IS NO RISK OF CROSS-CONTAMINATION.
2. CROSS-CONTAMINATION TO THE SEAFOOD.
3. CONTAMINATION OF THE SURFACES.
4. CROSS-CONTAMINATION TO THE CHICKEN.
,4
THE SHELLFISH WOULD CONTAMINATE THE KNIFE WITH ALLERGENS. THIS WOULD CAUSE THE
CROSS-CONTAMINATION OF THE CHICKEN SANDWICH.
HOW LONG MUST AN EMPLOYEE BE SYMPTOM FREE AFTER BEING EXCLUDED?
1. 24 HOURS.
2. 90 DAYS.
3. 48 HOURS.
4. 7 DAYS.
3
EXCLUSION REQUIRES THE EMPLOYEES TO LEAVE THE PREMISES. EMPLOYEES WHO HAVE
BEEN EXCLUDED MUST BE FREE OF SYMPTOMS FOR AT LEAST 48 HOURS BEFORE RETURNING.
WHICH OF THE FOLLOWING SANITIZERS IS MORE LIKELY TO CAUSE METAL CORROSION?
1. QUAT.
2. IODINE.
3. CHLORINE.
4. DETERGENT.
3
CHLORINE IS EFFECTIVE, BUT IT CAN CAUSE CORROSION IN HIGH TEMPERATURES. IT IS
EFFECTIVE AGAINST A LARGE NUMBER OF GERMS.
THREE COMMON SANITIZERS ARE ________
1. QUATS
2. IODINE
3. CHLORINE
WHEN DOES SANITATION SOLUTION NEED TO BE REPLACED?
1. BETWEEN CLOTHS.
2. WHEN DEBRIS FALLS IN.
,3. EACH HOUR.
4. EACH DAY.
2
THE SOLUTION NEEDS TO BE REPLACED IF IT IS SOILED. DEBRIS CANNOT BE ALLOWED IN THE
SANITATION CONTAINER.
FOODS THAT CONTAIN ____ SHOULD BE PREPARED LAST.
1. ALLERGENS.
2. CITRUS.
3. NUTS.
4. APPLES.
1
IT IS BEST TO PREPARE NON ALLERGENIC FOOD BEFORE ANY ALLERGENIC FOOD. THIS
REDUCES THE RISK OF CROSS-CONTAMINATION.
WHAT IS A POISONOUS TOXIN FOUND ON MOLD IN CORN?
1. MYOTOXIN.
2. AFLATOXIN.
3. SHIGELLA.
4. CLOSTRIDIUM.
2
AFLATOXIN IS A POISONOUS TOXIN. IT COMES FROM THE FUNGI OF CORN AND PEANUT. THE
MOLD IS ADDITIONALLY ALSO FOUND IN PEANUTS.
WHAT IS THE FIRST TASK WHEN CLEANING AND DISINFECTING FOOD SURFACES?
1. DISASSEMBLE.
2. AIR DRY.
3. RINSE.
4. CLEAN.
, 1
THE FIRST STEP TO CLEANING AND SANITIZING EQUIPMENT IS TO DISASSEMBLE IT. THIS
ALLOWS EVERY PART OF THE MACHINERY TO BE PROPERLY CLEANED. THIS STEP MAY BE
SKIPPED FOR ITEMS THAT ARE NOT ASSEMBLED.
IF THE TEMPERATURE IS MORE THAN 90 F, WHICH OF THE FOLLOWING IS THE MAXIMUM
AMOUNT OF TIME FOOD SHOULD BE LEFT UNREFRIGERATED?
1. 1 HOUR.
2. 2 HOURS.
3. 12 HOURS.
4. 10 MINUTES.
1
WHEN TEMPERATURES ARE OVER 90 F, FOOD SHOULD NOT BE UNREFRIGERATED ANY
LONGER THAN 1 HOUR. PROMPT REFRIGERATION CAN HELP RETARD BACTERIAL GROWTH.
STAPH TOXIN
1. IS SAFE.
2. IS CAUSED FROM UNCOOKED VEGETABLES.
3. CANNOT BE ELIMINATED BY TEMPERATURE CONTROLS.
4. CAN BE ELIMINATED BY TEMPERATURE CONTROLS.
3
STAPH TOXIN CANNOT BE ELIMINATED BY TEMPERATURE CONTROLS. NO MATTER THE
TEMPERATURE OF THE FOOD ITEM DURING REHEATING, IT CANNOT BE ELIMINATED. THIS IS
SOMETHING THAT NEEDS TO BE PREVENTED THROUGH A HYGIENE PROGRAM.
WHEN ESTABLISHING A STORAGE SYSTEM FOR DRY GOODS, WHAT TEMPERATURE WOULD
YOU USE?
1. 38 F.
2. 65 F.
3. 71 F.
4. 75 F.
