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CP-FS Practice Exam 9 Certified Professional Food Safety Test Questions with Correct Ans, Exams of Food science

University of LincolnFood science

CP-FS Practice Exam 9 Certified Professional Food Safety Test Questions with Correct Answers

Typology: Exams

2024/2025

Available from 07/03/2025

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CP-FS Practice Exam 9 – Certified
Professional Food Safety Test Questions with
Correct Answers
What should be on a pesticide besides the manufacturer label?
1. Common name.
2. Chemical name.
3. Sanitation methods.
4. Date used. -
** 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. -
** 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. -
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Partial preview of the text

Download CP-FS Practice Exam 9 Certified Professional Food Safety Test Questions with Correct Ans and more Exams Food science in PDF only on Docsity!

CP-FS Practice Exam 9 – Certified

Professional Food Safety Test Questions with

Correct Answers

What should be on a pesticide besides the manufacturer label?

  1. Common name.
  2. Chemical name.
  3. Sanitation methods.
  4. Date used. - ** 1 Prepared food is stored for cooling. Which of the following is true?
  5. It must be wrapped.
  6. It must be kept dry.
  7. It must be stored in liquid.
  8. It does not have to be wrapped. - ** 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 ____.
  9. Lettuce.
  10. Sandwich.
  11. Rolls.
  12. Stew meat. -

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. - ** 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?
  5. Remove it to a new container.
  6. Discard it.
  7. Send it back.
  8. Patch the container. - ** 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?
  9. Daily.
  10. Weekly.
  11. Hourly.
  12. Monthly. - ** 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?

All of the answers are addressed in the HACCP principles. Cooling is a critical control point that requires preventative measures and monitoring. Where would you look to determine if shellfish comes from a safe supplier?

  1. Shellfish Shippers List.
  2. Interstate Shippers List.
  3. Interstate Certified Shellfish Shippers List.
  4. Interstate Shellfish Shippers List. - ** 3 The Interstate Certified Shellfish Shippers List needs to be checked to determine that the shellfish was shipped from a safe source. The correct temperature for water used in hot water sanitization? - ** 171F Fish must be stored below which temperature to prevent histamine formation?
  5. 38° F.
  6. 41° F.
  7. 32° F.
  8. 65° F. - ** 2 Which type of probe would you used to determine the temperature of an oven?
  9. Surface.
  10. Penetration.
  11. Immersion.
  12. Air. - ** 4 The air probe is used for the oven, freezer, and refrigerator. It is used to determine the temperature of the oven.

Which of the following is the maximum amount of time that should elapse (pass or go by) between sanitizations of surfaces in contact with potentially hazardous foods?

  1. 4 hours.
  2. 1 hour.
  3. 12 hours.
  4. 24 hours. - ** 1 Surfaces which are in contact with potentially hazardous foods should be sanitized regularly. No more than 4 hours should be allowed to elapse between sanitization of these surfaces. Reference thermometers can be calibrated:
  5. At 100 degrees Fahrenheit only.
  6. At a number of temperature ranges.
  7. Between 50-75 degrees Fahrenheit.
  8. At 475 degrees Fahrenheit. - ** 2 Reference thermometers can be calibrated at a number of temperature ranges. It is suggested that the thermometer be calibrated at a temperature that is close to the temperature that it will likely be used at What SOP will help document the cleaning and sanitizing?
  9. Schedule.
  10. CISPA.
  11. Cleaning supply list.
  12. pH testing strips. - ** 1 An effective SOP includes a cleaning schedule. The schedule details what is to be cleaned, when, and by who. The schedule shows any gaps in understanding and designates responsibility. What should be closed each time that garbage is taken to the dumpster?
  13. Lid.
  14. Lid and side door.
  15. Side door.
  1. Flush the system.
  2. Sanitize the water.
  3. Disinfect the system. - ** 1 The water system needs to be flushed after construction or repairs. It also needs to be sanitized. This should be done after any emergency situation. How much clearance is required between shelves in dry storage areas? - ** 15 inches In an efficient design, where should the storage room be?
  4. Between receiving and the restroom.
  5. Between the dining area and the kitchen.
  6. At the very back.
  7. Between receiving and preparation. - ** 4 The storage should be between the prep and receiving. This allows the product to be moved to storage from receiving and from storage to the kitchen. The layout prevents accidental contamination. What can serve as a dressing or locker room?
  8. Pantry.
  9. Storage room.
  10. Bathroom.
  11. None of the above. - ** 4 Dressing rooms/ locker rooms must be provided if employees are expected to change on premises. These must be separate from the other areas of the establishment. What is Not incorporated in the distribution documents?
  12. Irradiation label.
  13. Shipping manifest.
  1. Lot numbers.
  2. Bills. - ** 1 Distribution documents are necessary for a trace and recall program. The shipping manifests, bills, and lot numbers should be included. The batch number should also be included when necessary. When storing food in the freezer, how much space should be below the ceiling? - ** 6 inches Which of the following is Not a particularly bacteria prone area of the hand?
  3. Nails.
  4. Fingertips.
  5. Palms.
  6. Between fingers. - ** 3 Palms It is important to wash hands thoroughly. Certain areas, however, are prone to bacteria buildup. These areas are the nails, fingertips, and between the fingers. What is the minimum length of time that a shipping manifest should be held?
  7. One year.
  8. Three months.
  9. Until served.
  10. Shelf life. - ** 4 The shipping manifest is part of the trace and control program. It is necessary to keep this at least the shelf life of food. While cooking food, certain food items need to reach a minimum internal temperature to properly cook. What is the minimum internal temperature of fish? - ** 145F the correct temperature for storing ROP? -

** 7 days When is a necklace allowed to be worn by food handlers?

  1. When it is short.
  2. When it is a medical alert.
  3. When it is long.
  4. Never. - ** 2 Medical alert necklaces are approved for HAACP if they are tucked into the shirt. Medical anklets may also be worn. Otherwise, necklaces should not be worn by food handlers. What is the oldest parameter manipulated to prevent pathogen growth?
  5. pH.
  6. Acidity.
  7. Nutrient content.
  8. Moisture. - ** 4 Water is necessary for the growth of many microorganisms. Removing water content is the oldest method of preventing pathogen growth in food. Which type of adulterant requires a greater proof of possible harm?
  9. Added component.
  10. Natural component.
  11. Toxicants.
  12. Buffering. - ** 2 The FDA must show the proof of possible harm in adulterated food. Greater proof is needed for natural components. Less evidence is needed for added components. What is necessary to determine if a critical violation has been fixed?
  13. Notification.
  14. Inspection.

3. EAP.

4. HACCP. -

Critical violations need to be repaired before operations may resume. This requires an inspection. The inspection takes place after notification that the problem is addressed. What can be public knowledge about a food establishment?

  1. Employee information.
  2. Personal information.
  3. Work history.
  4. Inspection score. - ** 4 Food inspection scores are public knowledge. How they become public depends on the state and local regulations. The other information is not public. HACCP can be used at what stage of the food chain?
  5. Food production.
  6. Preparation.
  7. Distribution.
  8. At all stages. - ** 4 HACCP can be used at any of the food chain stages. This ranges from food production all the way to distribution. Food sampling data is used for
  9. Routine control.
  10. Compliance with standards.
  11. Labeling.
  12. All of the above. - ** 4 The main reason is to make sure the food is safe, but it can also be used for routine control, compliance with standards, labeling, and more.

Which of the following is the FIRST step in preparing for pesticide application?

  1. Open all cabinet doors.
  2. Remove all food and moveable food-contact surfaces.
  3. Wash and rinse all surfaces.
  4. Cover all equipment and surfaces. - ** 2 In preparing for pesticide application, remove all food and food contact-surfaces. Surfaces should then be covered.