CP-FS STUDY GUIDE QUESTIONS AND ANSWERS| 100% VERIFIED WITH RATIONALES| NEWEST!

CP-FS STUDY GUIDE QUESTIONS AND ANSWERS| 100% VERIFIED WITH RATIONALES| NEWEST! 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. 8 hours. 3. 6 hours. 4. 12 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 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. 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 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?