CPFS Practice exam Certified Questions and Answers

CPFS Practice exam Certified Questions and Answers What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - CORRECT ANSWER-1 Prepared food is stored for cooling. Which of the following is true? 1. It must be wrapped. 2. It must be kept dry. 3. It must be stored in liquid. 4. It does not have to be wrapped. - CORRECT ANSWER-4 Foods typically need to be wrapped for storage. Prepared food does not have to be wrapped for a cooling process. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph The same knife can be used to cut French bread and ____. 1. Lettuce. 2. Sandwich. 3. Rolls. 4. Stew meat. - CORRECT ANSWER-3 The same knife can be used to cut RTEs such breads. It should not be used on dirty lettuce or raw meat. Additionally, the items in the sandwich may contaminate the bread. What temperature must hot foods be when they are received? 1. 135°F. 2. 100° C 3. 212°F. 4. 170°F. - CORRECT ANSWER-1 Hot food needs to be delivered at a safe temperature. The safe temperature is 135°F. A container of flour is accidentally torn with a box cutter while opening the shipment. What is the appropriate action? 1. Remove it to a new container. 2. Discard it. 3. Send it back. 4. Patch the container. - CORRECT ANSWER-2 Openings in prepackaged food allow contaminants to enter. Care should be taken when opening shipments. Contaminated food must be discarded. How often should the cooling log be monitored for left over food? 1. Daily. 2. Weekly. 3. Hourly. 4. Monthly. - CORRECT ANSWER-2 Cooling logs need to be monitored regularly by managers. Left over food should not be kept past a safe date. This should be checked at least weekly. Which tool will help employees comply with the standards for keeping the facility clean? 1. Antiseptic. 2. Products. 3. Closed container. 4. Schedule. - CORRECT ANSWER-4 A cleaning schedule should be available for employees to view. There should also be a cleaning log to ensure that the tasks are completed. Cooked vegetables should reach an internal temperature of - CORRECT ANSWER135F What is the temperature for the sanitation rinse on a single temperature stationary rack dish washer? - CORRECT ANSWER-165F What is the temperature for the sanitation rinse on other than single temperature stationary rack dish washer? - CORRECT ANSWER-180F Minimal surface temp for hot water sanitation dish washer Maximum water temp for hot w