Certified Professional Food Safety (CP-FS) Practice Test
Quiz 3-5 (100% Errorless Answers).
Foods can be reserved correct answers 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 correct answers 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. correct answers 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. correct answers 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. correct answers 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 ________ correct answers 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. correct answers 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. correct answers 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. correct answers 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. correct answers 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. correct answers 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. correct answers 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. correct answers 2
Dry goods need to be stored carefully. The temperature recommended is between 54 F and 69 F.
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. correct 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. correct 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? correct 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. correct 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. correct 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.
Quiz 3-5 (100% Errorless Answers).
Foods can be reserved correct answers 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 correct answers 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. correct answers 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. correct answers 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. correct answers 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 ________ correct answers 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. correct answers 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. correct answers 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. correct answers 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. correct answers 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. correct answers 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. correct answers 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. correct answers 2
Dry goods need to be stored carefully. The temperature recommended is between 54 F and 69 F.
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. correct 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. correct 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? correct 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. correct 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. correct 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.
