CERTIFIED PROFESSIONAL FOOD SAFETY CP-FS
FINAL EXAM ACTUAL QUESTIONS AND ANSWERS
SURE A+
✔✔135 - ✔✔Temperature to cook rice if it will be hot held (all plant foods for hot
holding)
✔✔Hamburger safe cook temp/time - ✔✔155, 15 sec
150, 1 min
145, 3 min
✔✔2 hours - ✔✔Time allowed to get food reheated for hot holding to internal temp of
165
✔✔Properly stack the following in a display case:
ground turkey, ground beef, ground pork. minced fish and ground chicken - ✔✔Bottom
to top
1, Ground poultry
2. Other ground/minced items
✔✔Personal hygiene - ✔✔Single most critical aspect of bacterial contamination of food
during preparation
, ✔✔Length of handwash - ✔✔Overall 20 sec
Time scrubbing hands under water 10-15 sec
✔✔Intact gloves in good repair - ✔✔Allow employee to wear nail polish/artificial nails
✔✔2005 food code - bracelets - ✔✔No jewelry on hands and arms except a plain
(wedding) band
✔✔True or False. 2005 food code says soap used for handwashing should be
antiacterial. - ✔✔False. Just says should be a cleaning compound.
✔✔NSF International - ✔✔Org. that develops and publishes standards for sanitary
equipment design. Also assesses and certifies that equipment has met these standards
✔✔99.999% (5 log reduction) - ✔✔Level of pathogen reduction when a sanitizer is used
✔✔Health inspector - ✔✔City, county or state employee that conducts health
inspections on foodservice establishments
✔✔Inspection every 6 months - ✔✔FDA recommendation for each establishment
✔✔PIC request of health inspector upon arrival - ✔✔PIC should request credentials and
a declaration for the intent of visit
✔✔True or false. PIC must be able to state the 7 HACCP principles. - ✔✔False. PIC
must be able to ID CCPs in the flow of foods in their establishments and how
employees and establishment comply with its HACCP plan.
✔✔True or False. PIC can demonstrate knowledge by virtue of a food safety
certification or by being able to answer the health inspectors questions regarding these
topics. - ✔✔True
✔✔True or False. PIC is responsible for knowing how to clean and sanitize utensils and
food contact surface of equipment. - ✔✔True
✔✔No more than 10 days - ✔✔How long food service establishments generally have to
correct critical violations.
✔✔No more than 90 days - ✔✔How long food service establishments generally have to
correct noncritical violations.
FINAL EXAM ACTUAL QUESTIONS AND ANSWERS
SURE A+
✔✔135 - ✔✔Temperature to cook rice if it will be hot held (all plant foods for hot
holding)
✔✔Hamburger safe cook temp/time - ✔✔155, 15 sec
150, 1 min
145, 3 min
✔✔2 hours - ✔✔Time allowed to get food reheated for hot holding to internal temp of
165
✔✔Properly stack the following in a display case:
ground turkey, ground beef, ground pork. minced fish and ground chicken - ✔✔Bottom
to top
1, Ground poultry
2. Other ground/minced items
✔✔Personal hygiene - ✔✔Single most critical aspect of bacterial contamination of food
during preparation
, ✔✔Length of handwash - ✔✔Overall 20 sec
Time scrubbing hands under water 10-15 sec
✔✔Intact gloves in good repair - ✔✔Allow employee to wear nail polish/artificial nails
✔✔2005 food code - bracelets - ✔✔No jewelry on hands and arms except a plain
(wedding) band
✔✔True or False. 2005 food code says soap used for handwashing should be
antiacterial. - ✔✔False. Just says should be a cleaning compound.
✔✔NSF International - ✔✔Org. that develops and publishes standards for sanitary
equipment design. Also assesses and certifies that equipment has met these standards
✔✔99.999% (5 log reduction) - ✔✔Level of pathogen reduction when a sanitizer is used
✔✔Health inspector - ✔✔City, county or state employee that conducts health
inspections on foodservice establishments
✔✔Inspection every 6 months - ✔✔FDA recommendation for each establishment
✔✔PIC request of health inspector upon arrival - ✔✔PIC should request credentials and
a declaration for the intent of visit
✔✔True or false. PIC must be able to state the 7 HACCP principles. - ✔✔False. PIC
must be able to ID CCPs in the flow of foods in their establishments and how
employees and establishment comply with its HACCP plan.
✔✔True or False. PIC can demonstrate knowledge by virtue of a food safety
certification or by being able to answer the health inspectors questions regarding these
topics. - ✔✔True
✔✔True or False. PIC is responsible for knowing how to clean and sanitize utensils and
food contact surface of equipment. - ✔✔True
✔✔No more than 10 days - ✔✔How long food service establishments generally have to
correct critical violations.
✔✔No more than 90 days - ✔✔How long food service establishments generally have to
correct noncritical violations.
