CP-FS Practice Test 7,8,10| Answered 100% correctly withy Ratyionales| Latest

CP-FS Practice Test 7,8,10| Answered 100% correctly withy Ratyionales| Latest What occurs when a pathogen grows within the body? 1. Food intoxication. 2. Fungal contamination. 3. Parasite. 4. Food infection. 4 Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen develops within the body. Hepatitis A is an example of an infection. An employee has nasal discharge. What is the appropriate response? 1. Exclude the employee from the premises. 2. Send the employee to the doctor. 3. Monitor the employee to make sure hand washing is done. 4. Remove employee from food service. 4 Employees are not allowed to work with food when they have discharge from the eyes, nose, or mouth. The manager on duty must decide if the employee is sent home or allowed to work away from food. What is the leading cause of foodborne illness? Virus Viral infections are the number one cause of foodborne illness. They do not grow on contaminated food. What should raw meat be stored in after it is thawed? 1. Bowl. 2. Rack. 3. Tray. 4. Stacked on a plate. 3 Raw meat needs to be stored carefully before it is cooked. It should be stored in a pan or on a tray. This will prevent dripping in the refrigerator. Food falling out of trash bags increases the risk of which vector? 1. Chemical contamination. 2. Poor hygiene. 3. Cross contamination. 4. Pests. 4 The best way to handle pests is to create an environment that is not inviting. Access to food and water will attract pests. This is why you must be sure that all food is sealed in a plastic garbage bag when thrown away. A cleaning agent that dissolves dirt and grease is known as which of the following? Detergent What action is taken if a customer reports an episode of E coli? 1. Contact the health department. 2. Close the business. 3. Test employees for illness. 4. Clean the kitchen. 1 Any outbreak of food borne illness needs to be reported to the health department immediately. A contamination must be identified. The source of the contamination must be identified. What would you store on the top shelf when forced to keep canned goods with other items?