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CPH Practice Exam (1 Hour) Questions And Answers
CPH Practice Exam (1 Hour) Questions And Answers 2024/2025 Which of the following principles of medical and public health ethics requires doing no harm while promoting the welfare of others? 1. Autonomy 2. Beneficence 3. Privacy 4. Justice - ANS-2. Beneficence Beneficence is defined as promoting the welfare of others while avoiding behavior that results in harm. In the PRECEDE-PROCEED model, the step in program planning where planners use data to identify and rank health problems is ...
- Exam (elaborations)
- • 41 pages •
CPH Practice Exam (1 Hour) Questions And Answers 2024/2025 Which of the following principles of medical and public health ethics requires doing no harm while promoting the welfare of others? 1. Autonomy 2. Beneficence 3. Privacy 4. Justice - ANS-2. Beneficence Beneficence is defined as promoting the welfare of others while avoiding behavior that results in harm. In the PRECEDE-PROCEED model, the step in program planning where planners use data to identify and rank health problems is ...
CP-FS Practice Test 7,8,10 Questions With Correct Answers
CP-FS Practice Test 7,8,10 Questions With Correct Answers What occurs when a pathogen grows within the body? 1. Food intoxication. 2. Fungal contamination. 3. Parasite. 4. Food infection. - ANS-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. S...
- Exam (elaborations)
- • 28 pages •
CP-FS Practice Test 7,8,10 Questions With Correct Answers What occurs when a pathogen grows within the body? 1. Food intoxication. 2. Fungal contamination. 3. Parasite. 4. Food infection. - ANS-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. S...
CP-FS STUDY GUIDE QUESTIONS WITH 100% VERIFIED ANSWERS
CP-FS STUDY GUIDE QUESTIONS WITH 100% VERIFIED ANSWERS The vegetable provider needs to have which of the following? 1. FDA. 2. GAP. 3. Grade A. 4. GMP. - ANS-2 Good Agricultural Practices (GAP) are necessary from a vendor. How long can you take to cool hot food according to the Food Code? 1. 4 hours. 2. 8 hours. 3. 6 hours. 4. 12 hours. - ANS-3 135F to 70F in 2 hours 135F to 41F total 6 hours What needs to be removed from a room before it is treated for pests? 1. Food. ...
- Exam (elaborations)
- • 17 pages •
CP-FS STUDY GUIDE QUESTIONS WITH 100% VERIFIED ANSWERS The vegetable provider needs to have which of the following? 1. FDA. 2. GAP. 3. Grade A. 4. GMP. - ANS-2 Good Agricultural Practices (GAP) are necessary from a vendor. How long can you take to cool hot food according to the Food Code? 1. 4 hours. 2. 8 hours. 3. 6 hours. 4. 12 hours. - ANS-3 135F to 70F in 2 hours 135F to 41F total 6 hours What needs to be removed from a room before it is treated for pests? 1. Food. ...
CP-FS Practice Exam 9 (Qs&As 100% Verified Review)
CP-FS Practice Exam 9 (Qs&As 100% Verified Review) What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - ANS-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. - ANS-4 Foods typically need to be wrapped for storage. Prepared food does not have to be wrapped for a co...
- Exam (elaborations)
- • 12 pages •
CP-FS Practice Exam 9 (Qs&As 100% Verified Review) What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - ANS-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. - ANS-4 Foods typically need to be wrapped for storage. Prepared food does not have to be wrapped for a co...
Certified Professional Food Safety (CP-FS) Exam 2024 Review Qs&As
Certified Professional Food Safety (CP-FS) Exam 2024 Review Qs&As Four phases of bacterial presence in food - ANS-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - ANS-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - ANS-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - ANS-Rarely a pathogen associated with shellfish He...
- Exam (elaborations)
- • 11 pages •
Certified Professional Food Safety (CP-FS) Exam 2024 Review Qs&As Four phases of bacterial presence in food - ANS-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - ANS-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - ANS-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - ANS-Rarely a pathogen associated with shellfish He...
CP-FS Practice Test Questions And Answers
CP-FS Practice Test Questions And Answers Pests commonly found in store products are NOT often found in - ANS-Hard candies A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator to: - ANS-Discard or hold and discontinue servicing all food for which a link to the outbreak is biologically plausible. According to the 2009 FDA Food Code, ...
- Exam (elaborations)
- • 15 pages •
CP-FS Practice Test Questions And Answers Pests commonly found in store products are NOT often found in - ANS-Hard candies A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator to: - ANS-Discard or hold and discontinue servicing all food for which a link to the outbreak is biologically plausible. According to the 2009 FDA Food Code, ...
CP-FS Practice Test Quiz 3-5 Study Guide Questions And Answers
CP-FS Practice Test Quiz 3-5 Study Guide Questions And Answers Foods can be reserved - ANS-1. Ketchup 2. Sealed items for a vending machine Label pathogens are either infection or intoxication 1. Hepatitis A 2. Botulism 3. Listeria 4. Salmonella - ANS-1. Infection 2. Intoxication 3. Infection 4. Infection You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sandwich. What is the risk? 1. There is no risk of cross-contamination. 2. Cross-contaminatio...
- Exam (elaborations)
- • 31 pages •
CP-FS Practice Test Quiz 3-5 Study Guide Questions And Answers Foods can be reserved - ANS-1. Ketchup 2. Sealed items for a vending machine Label pathogens are either infection or intoxication 1. Hepatitis A 2. Botulism 3. Listeria 4. Salmonella - ANS-1. Infection 2. Intoxication 3. Infection 4. Infection You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sandwich. What is the risk? 1. There is no risk of cross-contamination. 2. Cross-contaminatio...
CPFS- 1 Qs&As 100% Complete Exam Review
CPFS- 1 Qs&As 100% Complete Exam Review A fish toxin originating from histamine-producing bacteria is - ANS-Scombrotoxin A foodborne illness is classified as intoxication when ______. - ANS-A toxin is produced by bacteria on or in the food prior to ingesting it A chemical is present in the food or drink prior to consumption Aerobic bacteria are organisms that can survive and grow in an oxygenated environment, and anaerobic bacteria are organisms that do not require oxygen for growth. - ...
- Exam (elaborations)
- • 12 pages •
CPFS- 1 Qs&As 100% Complete Exam Review A fish toxin originating from histamine-producing bacteria is - ANS-Scombrotoxin A foodborne illness is classified as intoxication when ______. - ANS-A toxin is produced by bacteria on or in the food prior to ingesting it A chemical is present in the food or drink prior to consumption Aerobic bacteria are organisms that can survive and grow in an oxygenated environment, and anaerobic bacteria are organisms that do not require oxygen for growth. - ...
CP-FS Practice Exam 9 Questions And Answers (Study Guide 2024/2025)
CP-FS Practice Exam 9 Questions And Answers (Study Guide 2024/2025) What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - ANS-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. - ANS-4 Foods typically need to be wrapped for storage. Prepared food does not have to be...
- Exam (elaborations)
- • 13 pages •
CP-FS Practice Exam 9 Questions And Answers (Study Guide 2024/2025) What should be on a pesticide besides the manufacturer label? 1. Common name. 2. Chemical name. 3. Sanitation methods. 4. Date used. - ANS-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. - ANS-4 Foods typically need to be wrapped for storage. Prepared food does not have to be...
NEHA CERTIFIED PROFESSIONAL FOOD MANAGER (FDA FOOD CODE COURSE PRE TEST VERIFIED QUESTIONS & ANSWERS)
NEHA CERTIFIED PROFESSIONAL FOOD MANAGER (FDA FOOD CODE COURSE PRE TEST VERIFIED QUESTIONS & ANSWERS) 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - ANS-B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmosph...
- Exam (elaborations)
- • 21 pages •
NEHA CERTIFIED PROFESSIONAL FOOD MANAGER (FDA FOOD CODE COURSE PRE TEST VERIFIED QUESTIONS & ANSWERS) 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - ANS-B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmosph...
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