CP-FS Practice Test 7,8,10
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?
1. Cans.
2. Dry foods.
3. Gloves.
4. Cleaning supplies.
, 3
When space requires different items to be stored together, you must store them
carefully. Gloves and other disposable items need to be stored on the top.
Cleaning supplies belong on the bottom shelf.
Which of the following is the most economical sanitizing option?
1. Quats.
2. Iodophors.
3. Chlorine.
4. Acids.
3
Do not ____ food before taking its temperature.
Stir
Stirring or agitating the food will affect the internal temperature. Do not stir food
before taking a temperature. The temperature will not be accurate.
How often should bimetal thermometers be calibrated?
1. Monthly.
2. Weekly.
3. Hourly.
4. Daily.
4
Bimetal thermometers should be calibrated on a daily basis. The constant
calibration is due to the thermometer being in constant use and an ongoing
stress on the stem of the thermometer. This in turn will affect the inner coil.
You should never cook or reheat food in
1. A microwave.
2. A hot holding device.
3. An oven.
4. A grill.
2
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?
1. Cans.
2. Dry foods.
3. Gloves.
4. Cleaning supplies.
, 3
When space requires different items to be stored together, you must store them
carefully. Gloves and other disposable items need to be stored on the top.
Cleaning supplies belong on the bottom shelf.
Which of the following is the most economical sanitizing option?
1. Quats.
2. Iodophors.
3. Chlorine.
4. Acids.
3
Do not ____ food before taking its temperature.
Stir
Stirring or agitating the food will affect the internal temperature. Do not stir food
before taking a temperature. The temperature will not be accurate.
How often should bimetal thermometers be calibrated?
1. Monthly.
2. Weekly.
3. Hourly.
4. Daily.
4
Bimetal thermometers should be calibrated on a daily basis. The constant
calibration is due to the thermometer being in constant use and an ongoing
stress on the stem of the thermometer. This in turn will affect the inner coil.
You should never cook or reheat food in
1. A microwave.
2. A hot holding device.
3. An oven.
4. A grill.
2
