CP-FS EXAMINATION TEST 2026
QUESTIONS WITH SOLUTIONS GRADED A+
◉ Are equipment cleaning and handwashing critical control points?.
Answer: no, not CCP. but they are part of SOPthat are a foundation for a
good HACCP program. called "control points" rather than critical
control points
◉ name some advantages/benefits to using HACCP. Answer: -proactive,
not reactive
-gives regulatory agencies the opportunity to look at an establishment
over time, not just a snapshot in time
-puts responsibility on industry rather than the regulatory committee
-assures safe food is being prepared, even without regulatory personnel
◉ when asking to see a HACCP plan for a food product, what is most
likely the format you would view?. Answer: a product flow
chart/diagram
,◉ every product in the HACCP plan should have a flow chart (T/F)?.
Answer: TRUE, not every product necessarily needs to be in the
HACCP plan, but if it is in the plan it needs a flow chart
◉ Name 3 types of hazards that should be assessed in the first step of
HACCP, which ones pose the greatest threat and why?. Answer:
Biological, chemical, physical
-bio threats are the most dangerous because they can spread from one
contaminated product to the next and can often reproduce. Chemical and
physical are more contained and do not self-perpetuate
◉ what is the key to success of a HACCP program?. Answer: employee
training and execution of the plan
◉ HACCP plans are most commonly required for what type of food
establishments?. Answer: food processing and packaging plants,
especially those that process seafood, cut fruit and packed salads.
Also for facilities that use modified atmospheric packaging
◉ PHF include foods of animal origin and what others?. Answer: any
heat treated plant foods (cooked rice, pasta, potatoes, etc.), cut melons,
raw seeds and sprouts, and garlic and oil mixtures
◉ What is the lowest water activity level that bacteria can survive?.
Answer: bacteria can grow best at .85 and above
, ◉ what pH range do bacteria grow and thrive. Answer: between 4.6 and
7.5
◉ temperature danger zone, and the zone in which pathogens are
especially happily growing. Answer: 41-135, 70-120
◉ name the bacteria that cause foodborne intoxications. Answer:
clostridium botulinum, bacillus cereus, staphylococcus aureus (CBS)
◉ name the bacteria that form spores. Answer: clostridium botulinum
and perfringens, bacillus cereus
◉ foodborne intoxication vs. foodborne infection: how long does it take
symptoms to appear?. Answer: quickest incubation to slowest: chemical
intoxication, bacterial intoxication, bacterial toxin mediated infection,
bacterial infection
◉ foodborne intoxication vs. foodborne infection: Fever?. Answer: more
likely in infection than intoxication
◉ foodborne intoxication vs. foodborne infection: time to overcome
symptoms?. Answer: potentially longer for intoxication since toxins can
be stored in body fat and be released over time into the bloodstream.
QUESTIONS WITH SOLUTIONS GRADED A+
◉ Are equipment cleaning and handwashing critical control points?.
Answer: no, not CCP. but they are part of SOPthat are a foundation for a
good HACCP program. called "control points" rather than critical
control points
◉ name some advantages/benefits to using HACCP. Answer: -proactive,
not reactive
-gives regulatory agencies the opportunity to look at an establishment
over time, not just a snapshot in time
-puts responsibility on industry rather than the regulatory committee
-assures safe food is being prepared, even without regulatory personnel
◉ when asking to see a HACCP plan for a food product, what is most
likely the format you would view?. Answer: a product flow
chart/diagram
,◉ every product in the HACCP plan should have a flow chart (T/F)?.
Answer: TRUE, not every product necessarily needs to be in the
HACCP plan, but if it is in the plan it needs a flow chart
◉ Name 3 types of hazards that should be assessed in the first step of
HACCP, which ones pose the greatest threat and why?. Answer:
Biological, chemical, physical
-bio threats are the most dangerous because they can spread from one
contaminated product to the next and can often reproduce. Chemical and
physical are more contained and do not self-perpetuate
◉ what is the key to success of a HACCP program?. Answer: employee
training and execution of the plan
◉ HACCP plans are most commonly required for what type of food
establishments?. Answer: food processing and packaging plants,
especially those that process seafood, cut fruit and packed salads.
Also for facilities that use modified atmospheric packaging
◉ PHF include foods of animal origin and what others?. Answer: any
heat treated plant foods (cooked rice, pasta, potatoes, etc.), cut melons,
raw seeds and sprouts, and garlic and oil mixtures
◉ What is the lowest water activity level that bacteria can survive?.
Answer: bacteria can grow best at .85 and above
, ◉ what pH range do bacteria grow and thrive. Answer: between 4.6 and
7.5
◉ temperature danger zone, and the zone in which pathogens are
especially happily growing. Answer: 41-135, 70-120
◉ name the bacteria that cause foodborne intoxications. Answer:
clostridium botulinum, bacillus cereus, staphylococcus aureus (CBS)
◉ name the bacteria that form spores. Answer: clostridium botulinum
and perfringens, bacillus cereus
◉ foodborne intoxication vs. foodborne infection: how long does it take
symptoms to appear?. Answer: quickest incubation to slowest: chemical
intoxication, bacterial intoxication, bacterial toxin mediated infection,
bacterial infection
◉ foodborne intoxication vs. foodborne infection: Fever?. Answer: more
likely in infection than intoxication
◉ foodborne intoxication vs. foodborne infection: time to overcome
symptoms?. Answer: potentially longer for intoxication since toxins can
be stored in body fat and be released over time into the bloodstream.
