Food Safety and Sanitation Practices, Exams of Nursing

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CP-FS FULL PRACTICE TEST QUESTIONS CP-FS FULL PRACTICE TEST QUESTIONS WITH GUARANTEED ACCURATE ANSWERS |VERIFIED What occurs when a pathogen grows within the body?

1. Food intoxication.
2. Fungal contamination.
3. Parasite.
4. Food infection. - Accurate Answers✔✔✔ 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.
   3. Monitor the employee to make sure hand washing is done.

4. Remove employee from food service. - Accurate Answers✔✔✔ 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? - Accurate Answers✔✔✔ 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?
5. Bowl.
6. Rack.
7. Tray.
8. Stacked on a plate. - Accurate Answers✔✔✔ 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?
9. Chemical contamination.
10. Poor hygiene.
11. Cross contamination.
12. Pests. - Accurate Answers✔✔✔ 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? - Accurate Answers✔✔✔ 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. - Accurate Answers✔✔✔ 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?
5. Cans.
6. Dry foods.
7. Gloves.
8. Cleaning supplies. - Accurate Answers✔✔✔ 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. - Accurate Answers✔✔✔ 3 Do not ____ food before taking its temperature. - Accurate Answers✔✔✔ 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?
5. Monthly.
6. Weekly.
7. Hourly.
8. Daily. - Accurate Answers✔✔✔ 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
9. A microwave.
10. A hot holding device.

3. An oven.
4. A grill. - Accurate Answers✔✔✔ 2 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?
5. Divide food into small portions.
6. Add cold ice water as an ingredient.
7. An ice bath.
8. Freezer. - Accurate Answers✔✔✔ 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?
9. After the next use.
10. Every 24 hours.
11. Every 7 days.
12. Every 30 days. - Accurate Answers✔✔✔ 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? - Accurate Answers✔✔✔ 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? - Accurate Answers✔✔✔ 15 seconds What should be on the label when removing hot food from holding?

1. Time.
2. Contents.
3. Date.
4. Critical limit. - Accurate Answers✔✔✔ 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?
5. 75 F.
6. 100 F.
7. 212 F.
8. 200 F - Accurate Answers✔✔✔ 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?
9. Check valve.
10. Label.

3. Dryer.
4. Drain. - Accurate Answers✔✔✔ 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?
5. It must be flush with the floor and sealed in place.
6. It must be mounted on an approved nonabsorbent masonry base.
7. It must have at least 6 inches of clearance with the floor.
8. It must be mounted on legs. - Accurate Answers✔✔✔ 1 Unmounted floor equipment should not be flush with the floor. It should be mounted on legs with at least 6 inches of clearance with the floor, and mounted on a nonabsorbent, smooth masonry base. It should also be sealed around the entire perimeter. What explains the specifications of an automatic dishwashing machine on site?
9. Manual.
10. Manufacturer's plate.
11. Cleaning log.
12. SOP. - Accurate Answers✔✔✔ 2 The manufacturer's plate needs to be visible on the dishwashing machine. This provides the specifications on site. This includes temperature, pressure, and cycle time.

When equipment surfaces have to be close to the wall, what should the distance be? - Accurate Answers✔✔✔ Under 1 milimeter What do you use to clean the piping from the floor drain system?

1. Degreaser.
2. Bleach.
3. Sanitizer.
4. Chlorine. - Accurate Answers✔✔✔ 1 it is important to keep the traps and pipes clean. A degreaser is used to clean the area. A small brush can be used to scrub the drain and pipes. Which of the following is true of floor mounted equipment?
5. It must be sealed around the entire perimeter with masonry base.
6. It must be mounted on approved castors or wheels.
7. It must have two inches of clearance with the floor.
8. It must have four inches of clearance with the floor. - Accurate Answers✔✔✔ 2 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? - Accurate Answers✔✔✔ 3 days

ROP foods should be stored at which temperature? - Accurate Answers✔✔✔ 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. - Accurate Answers✔✔✔ 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. - Accurate Answers✔✔✔ 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?

1. Monitor temperature.
2. Bottled water.
3. Assess food.
4. Emergency menu. - Accurate Answers✔✔✔ 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?
5. HACCP.
6. FDA-iRISK.
7. Food Code.
8. MAP. - Accurate Answers✔✔✔ 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?
9. Large ice crystals.
10. Small ice crystal.
11. Freezer burn.
12. There are no indications. - Accurate Answers✔✔✔ 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?

1. Each hour.
2. Every 4 hours.
3. Every 3 hours.
4. Every 2 hours. - Accurate Answers✔✔✔ 2 Where should fruit be stored in the refrigerator?
5. Back.
6. Middle.
7. Front.
8. Top. - Accurate Answers✔✔✔ 3 The front of the freezer or refrigerator is the warmest part. Produce should be stored in the warmest parts of the freezer. Meat and fish should be stored in the back or cooler parts of the freezer. When does an apron need to be changed?
9. Each hour.
10. With each preparation.
11. Between raw and REF.
12. Daily. - Accurate Answers✔✔✔ 3 Aprons need to be changed when they are soiled. They should also be changed between preparing raw foods and ready to eat foods.

Which department oversees the act that demands alcohol be labeled?

1. Treasury.
2. EPA.
3. FDA.
4. USDA. - Accurate Answers✔✔✔ 1 The Treasury Department oversees the Federal Alcohol Administration Act. This act demands accurate labels on alcohol. The label is a warning label. When do food permits need to be returned after the operation ceases?
5. 7 days.
6. 10 days.
7. 3 days.
8. 14 days. - Accurate Answers✔✔✔ 1 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? - Accurate Answers✔✔✔ Synthetic sweeteners Before sample blending can be done, it is important to do what with un- useful and extra matter?
9. Wash.
10. Remove.
11. Drain.

4. All of the above. - Accurate Answers✔✔✔ 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. - Accurate Answers✔✔✔ 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. - Accurate Answers✔✔✔ 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?
13. 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. - Accurate Answers✔✔✔ 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. - Accurate Answers✔✔✔ 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. - Accurate Answers✔✔✔ 4 Most food that has been cooled and reheated again must reach the minimum temperature within
13. 30 minutes.

2. 45 minutes.
3. 1 hour.
4. 90 minutes. - Accurate Answers✔✔✔ 1 Cooked foods that have already been cooled and now reheated must reach the minimum temperature within 30 minutes. The minimum temperature is 165 degrees. Food has been removed from original packaging and placed in another container. What is necessary in order to provide the source?
5. Log.
6. Date.
7. GMP.
8. Invoices. - Accurate Answers✔✔✔ 4 Inspectors need to establish that food comes from approved sources. Food may be removed form containers. In this instance, the invoice will provide the correct source. What would you store on the bottom shelf of the dry goods/canned food area?
9. Dry goods.
10. Canned goods.
11. Produce.
12. Cleaning supplies. - Accurate Answers✔✔✔ 4

Sometimes cleaning supplies will have to be stored with canned goods because of space limitations. The cleaning supplies need to be on the bottom shelf when they are stored together. The hot water used to sanitize dishes in a spray-type warewasher may be no hotter than which of the following?

1. 200F
2. 171 F
3. 212F
4. 194F - Accurate Answers✔✔✔ 4 When does serving raw eggs comply with regulation?
5. Always.
6. When the eggs are pasteurized.
7. When permission is given.
8. Never. - Accurate Answers✔✔✔ 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?
9. E. coli.
10. Hepatitis A.
11. Staphylococcus.

4. HSP. - Accurate Answers✔✔✔ 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?
5. Use fresh produce.
6. Use a reputable producer.
7. Use only canned produce.
8. Rinse under warm running water. - Accurate Answers✔✔✔ 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?
9. Cleaning program.
10. SOPs.
11. Repair program.
12. HACCP plan. - Accurate Answers✔✔✔ 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. - Accurate Answers✔✔✔ 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? - Accurate Answers✔✔✔ 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. - Accurate Answers✔✔✔ 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.

4. Pesticides. - Accurate Answers✔✔✔ 1 The Food, Drug, and Cosmetic Act involves the FDA and EPA. It is focused on purity. The EPA monitors the amount of pesticides allowed on food items. What gives the local authority the right to remove a hazard?
5. nuisance abatement.
6. recall.
7. Summary abatement.
8. Embargo. - Accurate Answers✔✔✔ 3 Summary abatement allows the government to step in an fix a nuisance if the owner does not. This applies if the owner cannot be found or refuses to make the correction. The owner may still have to pay for a summary abatement. What power do state agencies have?
9. Embargo.
10. Recall.
11. Abatement.
12. Condemnation. - Accurate Answers✔✔✔ 1 States have broad tools to enforce regulations. Most can create embargos immediately. They do not need to seize products first. How is a food sample carried out?
13. Taste test.

2. Chemical analysis.
3. Mold test.
4. BAC test. - Accurate Answers✔✔✔ 2 Food sampling is done through a chemical analysis. Usually a small quantity is used for analysis, but sometimes an entire production batch is needed. A sample population will be continuous or
5. Homogenous.
6. Compartmentalized.
7. Finite.
8. Removable. - Accurate Answers✔✔✔ 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? - Accurate Answers✔✔✔ Hepatitis A Hepatitis A is more likely to occur on fresh produce that is contaminated by fecal matter. What does Not transport mold spores?
9. Insects.

2. Wind.
3. Water.
4. Food. - Accurate Answers✔✔✔ 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?
5. Botulism.
6. E. coli.
7. Shigella.
8. Clostridium. - Accurate Answers✔✔✔ 4 Clostridium is commonly called food poisoning. It is caused by undercooked meat or poultry. What is the first step in sampling food?
9. Wash hands.
10. Ladle food into a bowl.
11. Step away from the food prep area.
12. Taste the food. - Accurate Answers✔✔✔ 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?

1. New training.
2. New suppliers.
3. Closed containers.
4. Contact the Health Department - Accurate Answers✔✔✔ 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?
5. Spray the table with sanitizer.
6. Wash the table with soap.
7. Wash the table with detergent.
8. Wipe the table down with a clean towel. - Accurate Answers✔✔✔ 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?
9. 1 month.
10. 1 week.
11. 6 months.
12. 1 year. - Accurate Answers✔✔✔ 4 Food safety training records are part of an HACCP SOP. The log should be kept for at least a year.

What temperature will prevent the growth of Clostridium botulinum Type E on reduced oxygen smoked fish?

1. 41° F.
2. 38° F.
3. 78° F.
4. 32° F. - Accurate Answers✔✔✔ 2 When establishing controls, it is important to consider special cases. Reduced oxygen smoked fish requires a lower temperature to prevent Clostridium botulinum Type E. When being used for immersion, iodophors should be applied at which of the following concentrations? - Accurate Answers✔✔✔ 12.5ppm Iodophors are iodine containing cleaning solutions. They should be applied at a concentration of 12.5 ppm when used for immersion. Higher concentrations may be corrosive. What is not necessary to identify about the water source?
5. Quality.
6. Pressure.
7. Distribution.
8. Composition. - Accurate Answers✔✔✔ 4 The manager needs to know and assess the source of public water. You also need to know the quality, pressure, distribution.

For drain systems, the floor must be sloped and the drain have a _____.

1. Plug.
2. Air gap.
3. Grate.
4. Log. - Accurate Answers✔✔✔ 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? - Accurate Answers✔✔✔ 54F - 69F How long can it take for a food borne viral infection to become symptomatic?
5. 3 days.
6. 5 days.
7. 1 hour.
8. 4 hours. - Accurate Answers✔✔✔ 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?
9. Insulation.
10. Dry ice.

3. Vehicle.
4. Ice. - Accurate Answers✔✔✔ 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?
5. 45 minutes.
6. 60 minutes.
7. 30 minutes.
8. 35 minutes. - Accurate Answers✔✔✔ 2 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? - Accurate Answers✔✔✔ 15 Which of the following causes food infection?
9. E. coli.
10. Botulism.
11. Listeria.
12. Staphylococcus aureus. - Accurate Answers✔✔✔ 3 Listeria causes food infection. The pathogens grow in the body causing illness. The other answers cause food intoxication.