CP-FS Exam | Certified Fire and Safety Professional Study Guide & Practice Test
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - (answer)-Created by the EPA
-Regulates sanitizers
condemnation - (answer)Declaring unfit for use or sale
Class 1 Food Recall - (answer)The most serious recall. May cause serious adverse health consequences.
Variance - (answer)Modification or waiver from a food code requirement
Misbranding - (answer)bad labeling; indication incorrect information on the label. Relates to how a
product is represented, primarily on the product label.
Testing requirements for a water supply that comes from a well. - (answer)Water must be tested at least
once per year and a certificate must be kept on file for review by an inspector
Comminuted Food - (answer)Reduced in size by methods including chopping, flaking, grinding or
mincing. Examples: ground beef, gyros and gefilte fish.
Grading - (answer)-optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - (answer)-Only used for non culinary purposes: fire sprinklers,
cooling non-food equipment air conditioning and irrigation.
-Pipes must be identified as having non-potable water
How long an establishment can be given to correct a priority or priority foundation violation -
(answer)Generally immediately, but in some cases up to 10 days
,CP-FS Exam | Certified Fire and Safety Professional Study Guide & Practice Test
Adulteration - (answer)Lowering the quality of food by adding an inferior substance or removing an
important substance
Seizure - (answer)When the regulatory authority takes physical control of an item
Abatement - (answer)termination of a nuisance
Embargo - (answer)An order prohibiting the removal or use of a particular item
Mobile establishment wastewater tank requirement - (answer)Water waste tank must be 15% larger
than the supply tank
How often is the food code published and updated? - (answer)Published every 4 years and updated
every 2 years
Hold or Detention - (answer)Establishment retains product but can't do anything with it until it is
released by the regulatory authority
Conference for Food Protection - (answer)Meets every two years, makes recommendations for what
should be in the Food Code. Sets standards for Certified Food Protection
DSP symptoms (Diarrhetic Shellfish Poisoning) - (answer)Nausea, vomiting, diarrhea and abdominal pain
accompanied by chills, headache and fever
PSP symptoms (Paralytic Shellfish Poisoning) - (answer)Tingling, burning, numbness, drowsiness,
incoherent speech and respiratory paralysis
Giardia Lamblia or Giardasis or Intestinalis - (answer)-Parasite
-The most non-bacterial form of diarrhea in North America
-from contaminated water
, CP-FS Exam | Certified Fire and Safety Professional Study Guide & Practice Test
-Associated with day care centers, especially where diapering is done
-lasts 1 to 2 weeks
Clostridium Botulinium or Botulism - (answer)-Associated with improperly canned foods, especially
home canned, vacuum packed refrigerated foods, garlic or onions stored in oil and baked potatoes
-Anaerobic, spore forming, intoxication
-Symptoms go "top down" starting with blurry vision, trouble swallowing and speaking and then trouble
breathing.
-Onset in 18 to 36 hours
Campylobacter jejuni - (answer)-Bacteria
-Onset time 2 to 5 days, lasts 7 to 10 days
-Leading cause of bacterial diarrhea in the U.S.
-Microaerophilic: 3-5% oxygen
-Commonly associated with chicken and raw milk
Bacillus cereus - (answer)-Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Rotavirus - (answer)-Virus
-Acute Gastroenteritis, vomiting, watery diarrhea and low grade fever
-incubation period of 1 to 3 days
-The best prevention is good personal hygiene
Tapeworms Taenia Solium (pork) and Taenia Saginata (beef) - (answer)-Parasite
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - (answer)-Created by the EPA
-Regulates sanitizers
condemnation - (answer)Declaring unfit for use or sale
Class 1 Food Recall - (answer)The most serious recall. May cause serious adverse health consequences.
Variance - (answer)Modification or waiver from a food code requirement
Misbranding - (answer)bad labeling; indication incorrect information on the label. Relates to how a
product is represented, primarily on the product label.
Testing requirements for a water supply that comes from a well. - (answer)Water must be tested at least
once per year and a certificate must be kept on file for review by an inspector
Comminuted Food - (answer)Reduced in size by methods including chopping, flaking, grinding or
mincing. Examples: ground beef, gyros and gefilte fish.
Grading - (answer)-optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - (answer)-Only used for non culinary purposes: fire sprinklers,
cooling non-food equipment air conditioning and irrigation.
-Pipes must be identified as having non-potable water
How long an establishment can be given to correct a priority or priority foundation violation -
(answer)Generally immediately, but in some cases up to 10 days
,CP-FS Exam | Certified Fire and Safety Professional Study Guide & Practice Test
Adulteration - (answer)Lowering the quality of food by adding an inferior substance or removing an
important substance
Seizure - (answer)When the regulatory authority takes physical control of an item
Abatement - (answer)termination of a nuisance
Embargo - (answer)An order prohibiting the removal or use of a particular item
Mobile establishment wastewater tank requirement - (answer)Water waste tank must be 15% larger
than the supply tank
How often is the food code published and updated? - (answer)Published every 4 years and updated
every 2 years
Hold or Detention - (answer)Establishment retains product but can't do anything with it until it is
released by the regulatory authority
Conference for Food Protection - (answer)Meets every two years, makes recommendations for what
should be in the Food Code. Sets standards for Certified Food Protection
DSP symptoms (Diarrhetic Shellfish Poisoning) - (answer)Nausea, vomiting, diarrhea and abdominal pain
accompanied by chills, headache and fever
PSP symptoms (Paralytic Shellfish Poisoning) - (answer)Tingling, burning, numbness, drowsiness,
incoherent speech and respiratory paralysis
Giardia Lamblia or Giardasis or Intestinalis - (answer)-Parasite
-The most non-bacterial form of diarrhea in North America
-from contaminated water
, CP-FS Exam | Certified Fire and Safety Professional Study Guide & Practice Test
-Associated with day care centers, especially where diapering is done
-lasts 1 to 2 weeks
Clostridium Botulinium or Botulism - (answer)-Associated with improperly canned foods, especially
home canned, vacuum packed refrigerated foods, garlic or onions stored in oil and baked potatoes
-Anaerobic, spore forming, intoxication
-Symptoms go "top down" starting with blurry vision, trouble swallowing and speaking and then trouble
breathing.
-Onset in 18 to 36 hours
Campylobacter jejuni - (answer)-Bacteria
-Onset time 2 to 5 days, lasts 7 to 10 days
-Leading cause of bacterial diarrhea in the U.S.
-Microaerophilic: 3-5% oxygen
-Commonly associated with chicken and raw milk
Bacillus cereus - (answer)-Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Rotavirus - (answer)-Virus
-Acute Gastroenteritis, vomiting, watery diarrhea and low grade fever
-incubation period of 1 to 3 days
-The best prevention is good personal hygiene
Tapeworms Taenia Solium (pork) and Taenia Saginata (beef) - (answer)-Parasite
