Certified Professional – Food Safety (CP-FS) Study
Guide with Key Concepts and Practice Questions
and Answers
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?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema. -
** 2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory distress. It may be
confused with an extreme allergic reaction.
Raw milk is prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3. Staphylococcus.
, 4. Salmonella. -
** 2
Campylobacter is associated with raw milk and meat. Dairy must be pasteurized to avoid the
bacteria.
When being used for spray cleaning, iodophors should be applied at which of the following concentration
@i @i @i @i @i @i @i @i @i @i @i @i @i @i @i
s? @i
1. 12.5 ppm.
@i @i @i
2. 200 ppm.@i @i @i
3. 25 ppm. @i @i @i
4. 15 ppm. -
@i @i @i @i
@i ** 3 @i
In spray type applications, use a concentration of 25 ppm
@i @i @i @i @i @i @i @i @i
For soaking, use a concentration of 12.5 ppm
@i @i @i @i @i @i @i
Iodine range 12.5 - 25 ppm. @i @i @i @i @i
A cleaning agent that physically scrubs soil from surfaces is known as -
@i @i @i @i @i @i @i @i @i @i @i @i @i
@i ** Abrasive @i
Which of the following assessment indicates that the time and temperature control was violated?
@i @i @i @i @i @i @i @i @i @i @i @i @i @i
1. Time. @i @i
2. Cleanliness.
@i @i
3. Smell. @i @i
4. Non-perishable food. -
@i @i @i @i
@i ** 3 @i
The smell, look, and feel of food items are indications that food is contaminated. Smell can indicate that t
@i @i @i @i @i @i @i @i @i @i @i @i @i @i @i @i @i @i
he time and temperature controls have been violated.
@i @i @i @i @i @i @i
PHF stored for more than 24 hours is at risk of which of the following?
@i @i @i @i @i @i @i @i @i @i @i @i @i @i @i
1. Listeria.
@i @i
2. Salmonella typhi.
@i @i @i
3. E coli. @i @i @i
Guide with Key Concepts and Practice Questions
and Answers
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?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema. -
** 2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory distress. It may be
confused with an extreme allergic reaction.
Raw milk is prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3. Staphylococcus.
, 4. Salmonella. -
** 2
Campylobacter is associated with raw milk and meat. Dairy must be pasteurized to avoid the
bacteria.
When being used for spray cleaning, iodophors should be applied at which of the following concentration
@i @i @i @i @i @i @i @i @i @i @i @i @i @i @i
s? @i
1. 12.5 ppm.
@i @i @i
2. 200 ppm.@i @i @i
3. 25 ppm. @i @i @i
4. 15 ppm. -
@i @i @i @i
@i ** 3 @i
In spray type applications, use a concentration of 25 ppm
@i @i @i @i @i @i @i @i @i
For soaking, use a concentration of 12.5 ppm
@i @i @i @i @i @i @i
Iodine range 12.5 - 25 ppm. @i @i @i @i @i
A cleaning agent that physically scrubs soil from surfaces is known as -
@i @i @i @i @i @i @i @i @i @i @i @i @i
@i ** Abrasive @i
Which of the following assessment indicates that the time and temperature control was violated?
@i @i @i @i @i @i @i @i @i @i @i @i @i @i
1. Time. @i @i
2. Cleanliness.
@i @i
3. Smell. @i @i
4. Non-perishable food. -
@i @i @i @i
@i ** 3 @i
The smell, look, and feel of food items are indications that food is contaminated. Smell can indicate that t
@i @i @i @i @i @i @i @i @i @i @i @i @i @i @i @i @i @i
he time and temperature controls have been violated.
@i @i @i @i @i @i @i
PHF stored for more than 24 hours is at risk of which of the following?
@i @i @i @i @i @i @i @i @i @i @i @i @i @i @i
1. Listeria.
@i @i
2. Salmonella typhi.
@i @i @i
3. E coli. @i @i @i
