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CP-FS Practice Test Sets 7, 8, and 10 with Correct Answers, Exams of Food science

University of LincolnFood science

CP-FS Practice Test Sets 7, 8, and 10 with Correct Answers

Typology: Exams

2024/2025

Available from 07/03/2025

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CP-FS Practice Test Sets 7, 8, and 10 with Correct
Answers
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. -
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Download CP-FS Practice Test Sets 7, 8, and 10 with Correct Answers and more Exams Food science in PDF only on Docsity!

CP-FS Practice Test Sets 7, 8, and 10 with Correct

Answers

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?
  5. Exclude the employee from the premises.
  6. Send the employee to the doctor.
    1. Monitor the employee to make sure hand washing is done.
    2. 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?
  7. Bowl.
  8. Rack.
  9. Tray.
  10. Stacked on a plate. -

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?
  5. Contact the health department.
  6. Close the business.
  7. Test employees for illness.
  8. 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?
  9. Cans.
  10. Dry foods.
  11. Gloves.
  12. Cleaning supplies. - ✅ 3

Hot holding devices are not made to cook or reheat food. These are created only to hold food and keep them at a hot temperature. What is Not a method an employee would be trained to use to cool food?

  1. Divide food into small portions.
  2. Add cold ice water as an ingredient.
  3. An ice bath.
  4. Freezer. - ✅ 4 Food should be cooled using specific methods. Freezing food is a separate action from cooling. The other answers are cooling methods. unused warewashing machine should be cleaned how often?
  5. After the next use.
  6. Every 24 hours.
  7. Every 7 days.
  8. Every 30 days. - ✅ 2 Warewashing machines must be regularly cleaned. An unused machine should be cleaned every 24 hours to prevent mold or bacteria growth. What would indicate if temperature abuse occurred in packaged food? - ✅ TTI Time Temperature indicators When using the boiling point calibration of a thermometer. How long do you leave the thermometer in the water to stabilize? - ✅ 15 seconds What should be on the label when removing hot food from holding?
  9. Time.
  10. Contents.
  1. Date.
  2. Critical limit. - ✅ 1 Hot food cannot be in the danger zone longer than 4 hours. The amount of time they spend in the danger zone needs to be considered. Recording the time on the label is necessary to determine how long food is safe. Quats is applied at which of the following temperatures?
  3. 75 F.
  4. 100 F.
  5. 212 F.
  6. 200 F - ✅ 1 Quats is only effective at temperatures above 75 F. Apply a concentration of 200 ppm. Cold storage must include which of the following for defrosting?
  7. Check valve.
  8. Label.
  9. Dryer.
  10. Drain. - ✅ 4 The cold storage units need to address the issues of condensation and defrosting. The units need to include drains. These will prevent water from building up in the cold storage units. All but which of the following are true of unmounted floor equipment?
  11. It must be flush with the floor and sealed in place.
  12. It must be mounted on an approved nonabsorbent masonry base.
  13. It must have at least 6 inches of clearance with the floor.
  14. It must be mounted on legs. - ✅ 1

Floor mounted equipment must be mounted on approved castors or wheels. This allows for easy movement for cleaning. How long should an employee be asymptomatic from shigella before reinstatement is possible? - ✅ 3 days ROP foods should be stored at which temperature? - ✅ 41F Reduced oxygen packaged foods (ROP) are at risk of developing botulism. The ROP products should be kept at 41°F. Temperature is an important part of protecting ROP food. Unpasteurized cheese arrives. What should be done?

  1. Contact the FDA.
  2. Dispose of it.
  3. Send it back.
  4. Look for curing method. - ✅ 4 Cheese may be received if it is pasteurized. It may also be received if it is cured by an approved method. Always check for pasteurization or curing. What is the ability of food to resist changes made to the pH?
  5. pH.
  6. Fermentation.
  7. PK.
  8. Buffering. - ✅ 4 Buffering is the ability of food to resist changes in the pH. A low buffering food will alter pH quickly. A high buffering food will take longer to change its pH. Both loss of water and electricity would require which EAP?
  9. Monitor temperature.
  10. Bottled water.
  1. Assess food.
  2. Emergency menu. - ✅ 4 An EAP is necessary to prepare in case of emergencies. Each emergency should have its own EAP. An emergency menu should be prepared for both loss of water and electricity. Which online resource would you use to assist with a risk assessment?
  3. HACCP.
  4. FDA-iRISK.
  5. Food Code.
  6. MAP. - ✅ 2 The FDA-iRISK is available online. This is a resource that is available to assist with creating a risk assessment. What is an indication of temperature abuse on frozen food?
  7. Large ice crystals.
  8. Small ice crystal.
  9. Freezer burn.
  10. There are no indications. - ✅ 1 Large ice crystals indicate that the item thawed and refroze. This indicates temperature abuse. The size of ice crystals need to be observed. You are performing the same task for 8 hours. How often should you wash your hands?
  11. Each hour.
  12. Every 4 hours.
  13. Every 3 hours.
  14. Every 2 hours. - ✅ 2 Where should fruit be stored in the refrigerator?

Food permits do not belong to the permit holder. They need to be returned after the operation ceases. They need to be returned in 7 days. What type of food sampling test will be run on plant oils? - ✅ Synthetic sweeteners Before sample blending can be done, it is important to do what with un-useful and extra matter?

  1. Wash.
  2. Remove.
  3. Drain.
  4. All of the above. - ✅ 4 It is important to make sure any extraneous matter is not in your way when blending the sample. All extra matter should be washed, removed, or drained away. Representative sampling is best done with
  5. Specific samples.
  6. Random samples.
  7. Over cooked samples.
  8. Frozen samples. - ✅ 2 In food representative sampling, the best type of samples to use are random. This type of sampling is used to reflect the composition of the food sample taken. Which of the following is known to carry Lyme disease?
  9. Rodents.
  10. Cockroaches.
  11. Ants.
  12. Flies. - ✅ 1 Some rodents have been known to carry Lyme disease, as well as hantavirus.

The storage room contains moisture on the floor. Which of the following is true?

  1. Only cans may be stored on the Floor.
  2. Nothing may be stored in the room.
  3. Nothing can be stored on the floor.
  4. Only root vegetables may be stored on the floor. - ✅ 3 Certain items may be stored on the floor. Items may not be stored on the floor if there is any water on moisture on the floor. What is the risk of washing produce too early?
  5. Mold.
  6. Parasites.
  7. Physical contaminant.
  8. Hepatitis A. - ✅ 1 Produce should not be washed before it is stored. Water will cause mold to grow on produce. This is why produce should not be washed until it is ready to be served. Chlorine is considered toxic to food over which level?
  9. 50 ppm.
  10. 100 ppm.
  11. 125 ppm.
  12. 200 ppm. - ✅ 4 Most food that has been cooled and reheated again must reach the minimum temperature within
  13. 30 minutes.
  14. 45 minutes.
  15. 1 hour.
  16. 90 minutes. - ✅ 1
  1. When the eggs are pasteurized.
  2. When permission is given.
  3. Never. - ✅ 3 Using raw eggs does not typically comply with regulations. It is possible, however, for regulators to grant special permission. This may require stricter policies and specialized education. An employee with an infected cut who does not follow proper hygiene creates the risk of spreading which of the following?
  4. E. coli.
  5. Hepatitis A.
  6. Staphylococcus.
  7. HSP. - ✅ 3 Staphylococcus is a bacterial food borne illness that is typically passed through bodily fluids. Which action will be most effective at preventing food illness from plant toxins?
  8. Use fresh produce.
  9. Use a reputable producer.
  10. Use only canned produce.
  11. Rinse under warm running water. - ✅ 2 Plant toxins are not common, but they can typically be prevented by using a producer with the correct standards. Poor cooking and storage can also release plant toxins. What should be created to ensure that all equipment work properly?
  12. Cleaning program.
  13. SOPs.
  14. Repair program.
  15. HACCP plan. - ✅ 3

Each establishment needs to implement a repair program. Keeping the equipment in repair will prevent major problems from developing. Always follow the manufacturers' instructions for equipment maintenance. Which of the following would require higher hurdles?

  1. Foods low in nutrients.
  2. Nutrient rich food.
  3. Proper hygiene.
  4. Preserved foods. - ✅ 2 Foods that are rich in nutrients are likely to experience the booster effect in organism growth. This fast growth requires high hurdles. What is the recommended storage temperature for MAP non-respiring foods? - ✅ 41F There are no self-serve packets for vending. Which of the following should be used?
  5. Dispenser.
  6. Display case.
  7. Open bowls.
  8. Refrigeration. - ✅ 1 In a vending setting, packets of condiments are recommended. Dispensers may also be used. They should, however, be filled by a food service establishment. What does the EPA regulate under the FD&C Act?
  9. Purity.
  10. Adulteration.
  11. Contaminated.
  12. Pesticides. - ✅ 1
  1. Homogenous.
  2. Compartmentalized.
  3. Finite.
  4. Removable. - ✅ 2 A population food sample will be continuous or compartmentalized. Continuous populations have no physical separation in the sample. An example of this is milk. Compartmentalized populations can be split up. An example of this is bottles of spaghetti sauce moving down a rolling belt. At any time they can be split up. Which virus is typically passed through produce that is contaminated with fecal matter? - ✅ Hepatitis A Hepatitis A is more likely to occur on fresh produce that is contaminated by fecal matter. What does Not transport mold spores?
  5. Insects.
  6. Wind.
  7. Water.
  8. Food. - ✅ 4 Mold is transmitted by air, water, or insects. The spores attached to food, but it is not used to transport the spores. Which bacteria is commonly called food poisoning?
  9. Botulism.
  10. E. coli.
  11. Shigella.
  12. Clostridium. - ✅ 4 Clostridium is commonly called food poisoning. It is caused by undercooked meat or poultry. What is the first step in sampling food?
  1. Wash hands.
  2. Ladle food into a bowl.
  3. Step away from the food prep area.
  4. Taste the food. - ✅ 2 Food may be tasted using a single spoon at the station. It is safer, however, to taste food away from the cooking stations. The first step is ladling food into a bowl or container before stepping away to taste it. A restaurant decides to add gluten free items to the menu. What does this require?
  5. New training.
  6. New suppliers.
  7. Closed containers.
  8. Contact the Health Department - ✅ 1 Changing recipes to add new allergen free foods requires a new allergen plan. This will require new training for the employees. Which of the following is the FIRST step in cleaning a table that has been used for food preparation?
  9. Spray the table with sanitizer.
  10. Wash the table with soap.
  11. Wash the table with detergent.
  12. Wipe the table down with a clean towel. - ✅ 3 Food prep surfaces need to be thoroughly cleaned. First, wash the surface down with detergent - not plain soap - then rinse and sanitize. How long should a food safety training record be kept?
  13. 1 month.
  14. 1 week.
  15. 6 months.
  16. 1 year. -
  1. Grate.
  2. Log. - ✅ 3 Grates must cover floor drains. The floor should be sloped to allow drainage. The grates should be kept clear of debris to prevent the drains from being clogged. What should the temperature be for canned good storage? - ✅ 54F - 69F How long can it take for a food borne viral infection to become symptomatic?
  3. 3 days.
  4. 5 days.
  5. 1 hour.
  6. 4 hours. - ✅ 1 The symptoms of a viral infection do not present immediately. They can take 1 to 3 days to present. This makes it difficult to track the source of the infection. What is used to protect cold food during off site service?
  7. Insulation.
  8. Dry ice.
  9. Vehicle.
  10. Ice. - ✅ 4 Cold foods require ice when they are served off site. Dry ice should never be used to store cold foods. If foods remain in vehicles, they must be refrigerated. Partially cooked food should only be cooked for how long the first time?
  11. 45 minutes.
  12. 60 minutes.
  13. 30 minutes.
  14. 35 minutes. -

Food may be partially cooked for a future day. The food should not be cooked longer than 60 minutes the first time. How many federal agencies are involved in the safety of the food supply? - ✅ 15 Which of the following causes food infection?

  1. E. coli.
  2. Botulism.
  3. Listeria.
  4. Staphylococcus aureus. - ✅ 3 Listeria causes food infection. The pathogens grow in the body causing illness. The other answers cause food intoxication. When does an inspection become public record?
  5. Once it is written.
  6. Once it is signed.
  7. After it is posted.
  8. Never. - ✅ 2 You must always read an inspection report carefully. You admit to the problems when you sign it. At this point, it becomes a matter of public record. In order to be effective, iodophors must be in contact with microbes for a minimum of which of the following?
  9. 60 seconds.
  10. 45 seconds.
  11. 3 minutes.
  12. 30 seconds. - ✅ 4