CFSPl Examl (Latestl 2025/l 2026l Update)l Questionsl &l Answers|l Gradel A|l 100%l Correctl (Verifiedl Solutions)
Q:l Fishl mustl bel storedl belowl whichl temperaturel tol preventl histaminel formation?l 1.l 38°l F.l 2.l 41°l F.l 3.l 32°l F.l 4.l 65°l F.
Answer:
2
Q:l Whichl typel ofl probel wouldl youl usedl tol determinel thel temperaturel ofl anl oven?l 1.l Surface.l 2.l Penetration.l 3.l Immersion.l 4.l Air.
Answer:
4 Thel airl probel isl usedl forl thel oven,l freezer,l andl refrigerator.l Itl isl usedl tol determinel thel temperaturel ofl thel oven.
Q:l Whichl ofl thel followingl isl thel maximuml amountl ofl timel thatl shouldl elapsel (passl orl gol by)l betweenl sanitizationsl ofl surfacesl inl contactl withl potentiallyl hazardousl foods?l 1.l 4l hours.l 2.l 1l hour.l 3.l 12l hours.l 4.l 24l hours.
Answer:
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Surfacesl whichl arel inl contactl withl potentiallyl hazardousl foodsl shouldl bel sanitizedl regularly.l Nol morel thanl 4l hoursl shouldl bel allowedl tol elapsel betweenl sanitizationl ofl thesel surfaces.
Q:l Referencel thermometersl canl bel calibrated:l 1.l Atl 100l degreesl Fahrenheitl only.l 2.l Atl al numberl ofl temperaturel ranges.l 3.l Betweenl 50-75l degreesl Fahrenheit.l 4.l Atl 475l degreesl Fahrenheit.
Answer:
2 Referencel thermometersl canl bel calibratedl atl al numberl ofl temperaturel ranges.l Itl isl suggestedl thatl thel thermometerl bel calibratedl atl al temperaturel thatl isl closel tol thel temperaturel thatl itl willl likelyl bel usedl at
Q:l Whatl SOPl willl helpl documentl thel cleaningl andl sanitizing?l
1.l Schedule.l 2.l CISPA.l 3.l Cleaningl supplyl list.l 4.l pHl testingl strips.
Answer:
1 Anl effectivel SOPl includesl al cleaningl schedule.l Thel schedulel detailsl whatl isl tol bel cleaned,l when,l andl byl who.l Thel schedulel showsl anyl gapsl inl understandingl andl designatesl responsibility.
Q:l Whatl shouldl bel closedl eachl timel thatl garbagel isl takenl tol thel dumpster?l 1.l Lid.l 2.l Lidl andl sidel door.l 3.l Sidel door.l 4.l Drainl plug.
Answer:
2 Dumpstersl needl tol bel keptl closedl tol preventl pestl access.l Itl alsol helpsl maintainl al cleanl environment.l Makel surel thel lidl andl sidel doorl arel bothl closed.
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Q:l Thel relativel humidityl inl al dryl storagel areal shouldl bel whichl ofl thel following?l 1.l 50l tol 60l percent.l 2.l 10l tol 20l percent.l 3.l 20l tol 40l percent.l 4.l 80l tol 90l percent.
Answer:
1
Q:l Whichl flooringl willl preventl thel growthl ofl bacterial inl thel kitchen?l 1.l Stone.l 2.l Tile.l 3.l Carpet.l 4.l Rug.
Answer:
2 Flooringl mustl bel smoothl andl nonabsorbent.l Tilel orl vinyll floorsl arel notl absorbent.l Theyl preventl bacterial growthl andl arel suitablel inl thel kitchenl andl bathroom.
Q:l Whatl isl truel ofl floorl andl walll junctures?l
1.l Theyl shouldl bel coveredl andl closed.l 2.l Theyl shouldl bel coveredl andl open.l 3.l Theyl shouldl bel uncoveredl andl closed.l 4.l Theyl shouldl bel uncoveredl andl open.
Answer:
1 Walll juncturesl shouldl bel thel samel inl establishmentsl thatl usel flushingl methodsl andl thosel thatl dol not.l Thel walll andl floorl juncturesl needl tol bel coveredl andl closed.
Q:l Whatl shouldl bel donel withl thel waterl afterl therel arel repairsl atl anl establishment?l 1.l Flushl andl disinfect.l 2.l Flushl thel system.l 3.l Sanitizel thel water.l 4.l Disinfectl thel system.
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Answer:
1 Thel waterl systeml needsl tol bel flushedl afterl constructionl orl repairs.l Itl alsol needsl tol bel sanitized.l Thisl shouldl bel donel afterl anyl emergencyl situation.
Q:l Howl muchl clearancel isl requiredl betweenl shelvesl inl dryl storagel areas?
Answer:
15l inches
Q:l Inl anl efficientl design,l wherel shouldl thel storagel rooml be?l
1.l Betweenl receivingl andl thel restroom.l 2.l Betweenl thel diningl areal andl thel kitchen.l 3.l Atl thel veryl back.l 4.l Betweenl receivingl andl preparation.
Answer:
4 Thel storagel shouldl bel betweenl thel prepl andl receiving.l Thisl allowsl thel productl tol bel movedl tol storagel froml receivingl andl froml storagel tol thel kitchen.l Thel layoutl preventsl accidentall contamination.
Q:l Whatl canl servel asl al dressingl orl lockerl room?l
1.l Pantry.l 2.l Storagel room.l 3.l Bathroom.l 4.l Nonel ofl thel above.
Answer:
4 Dressingl rooms/l lockerl roomsl mustl bel providedl ifl employeesl arel expectedl tol changel onl premises.l Thesel mustl bel separatel froml thel otherl areasl ofl thel establishment.
Q:l Whatl isl Notl incorporatedl inl thel distributionl documents?l
1.l Irradiationl label.l 2.l Shippingl manifest.l 3.l Lotl numbers.l
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