CP-FS Study Guide B -Assessing Food f f f f f f
Safety Questions with CorrectAnswers
f f f f f
100% Pass f f
Assemble inspection equipment - CORRECT ANSWER -* Essential equipment
f f f f f f f f
- Thermocouple
- Alcohol swabs for sanitizing probe thermometers
f f f f f
- Chemical test kits f f
- Maximum registering thermometer f f
- Flashlight
- Head cover, such as hair net or baseball cap
f f f f f f f f
Calibrate food safety equipment - CORRECT ANSWER -Ice water 32F Boiling
f f f f f f f f f f
f water 212F f
Schedule the inspection - CORRECT ANSWER -
f f f f f f
When food is being prepared or served and staff is present Timing
f f f f f f f f f f f
that can evaluate receiving, preparation, and cooling
f f f f f f f
Evaluate HACCP programs - CORRECT ANSWER -...
f f f f f f
Review compliance history - CORRECT ANSWER -In order to detect trends of out-of- control
f f f f f f f f f f f f f
foodborne illness riskRfactors.
f f f
If the same foodborne illness risk factor is out-of-
f f f f f f f f
control during more than one inspection, it is strongly recommended that the operator develop an
f f f f f f f f f f f f f f
intervention strategy to prevent its recurrence.
f f f f f f
What, Where, Who, when, How.
f f f f
, Pay attention to Food Code Priority and priority foundation items
f f f f f f f f f
Evaluate the need and frequency of food safety assessments.
f f f f f f f f
- 3 basis of categorizing risk
f f f f
- Risk Categorization of Food Establishments - CORRECT ANSWER -- 3 basis
f f f f f f f f f f
1. Type of food served f f f
2. Foodpreparation processes conducted f f f
3. history of compliance related to foodborne illness riskRfactors
f f f f f f f
- Risk categorization
f f
1 - convenience store, hot dog carts, coffee shops. Only prepackaged, non-TCS foods. (1/year)
f f f f f f f f f f f f
2-
retail food store, schools not serving a HSPs, QSRs. Products are prepared/cooked and served i
f f f f f f f f f f f f f f
mmediately. (2/year)
f f
3 - Full-service restaurant. Extensive menu and handling of raw ingredients. (3/year)
f f f f f f f f f f
4-
Preschools, hospitals, nursing homes. Serving HSPs or conduct specialized processes, such as R OP,
f f f f f f f f f f f f f
smoking, and curing)
f f f
Whenever a violation of a foodborne illness risk factor or public health intervention - defined
f f f f f f f f f f f f f f
as a priority or priority foundation violation in the food code -
f f f f f f f f f f f f
is noted during an inspection and the violation cannot be corrected immediately, a
f f f f f f f f f f f f f
within days isnecessary.- CORRECT ANSWER -Reinspection f f f f f f f
f 10 days f
Conduct a menu review - CORRECT ANSWER -Allow inspectors grouping food items.
f f f f f f f f f f f
Allow inspectors to establish inspection prioritiesMenu review might be the only time for awari ng of
f f f f f f f f f f f f f f f
specialized processes.
f f
Key to good menu review is to have open conversation with the operator in order to gain insight and
f f f f f f f f f f f f f f f f f f
understanding to the operation's food preparation process
f f f f f f f
Safety Questions with CorrectAnswers
f f f f f
100% Pass f f
Assemble inspection equipment - CORRECT ANSWER -* Essential equipment
f f f f f f f f
- Thermocouple
- Alcohol swabs for sanitizing probe thermometers
f f f f f
- Chemical test kits f f
- Maximum registering thermometer f f
- Flashlight
- Head cover, such as hair net or baseball cap
f f f f f f f f
Calibrate food safety equipment - CORRECT ANSWER -Ice water 32F Boiling
f f f f f f f f f f
f water 212F f
Schedule the inspection - CORRECT ANSWER -
f f f f f f
When food is being prepared or served and staff is present Timing
f f f f f f f f f f f
that can evaluate receiving, preparation, and cooling
f f f f f f f
Evaluate HACCP programs - CORRECT ANSWER -...
f f f f f f
Review compliance history - CORRECT ANSWER -In order to detect trends of out-of- control
f f f f f f f f f f f f f
foodborne illness riskRfactors.
f f f
If the same foodborne illness risk factor is out-of-
f f f f f f f f
control during more than one inspection, it is strongly recommended that the operator develop an
f f f f f f f f f f f f f f
intervention strategy to prevent its recurrence.
f f f f f f
What, Where, Who, when, How.
f f f f
, Pay attention to Food Code Priority and priority foundation items
f f f f f f f f f
Evaluate the need and frequency of food safety assessments.
f f f f f f f f
- 3 basis of categorizing risk
f f f f
- Risk Categorization of Food Establishments - CORRECT ANSWER -- 3 basis
f f f f f f f f f f
1. Type of food served f f f
2. Foodpreparation processes conducted f f f
3. history of compliance related to foodborne illness riskRfactors
f f f f f f f
- Risk categorization
f f
1 - convenience store, hot dog carts, coffee shops. Only prepackaged, non-TCS foods. (1/year)
f f f f f f f f f f f f
2-
retail food store, schools not serving a HSPs, QSRs. Products are prepared/cooked and served i
f f f f f f f f f f f f f f
mmediately. (2/year)
f f
3 - Full-service restaurant. Extensive menu and handling of raw ingredients. (3/year)
f f f f f f f f f f
4-
Preschools, hospitals, nursing homes. Serving HSPs or conduct specialized processes, such as R OP,
f f f f f f f f f f f f f
smoking, and curing)
f f f
Whenever a violation of a foodborne illness risk factor or public health intervention - defined
f f f f f f f f f f f f f f
as a priority or priority foundation violation in the food code -
f f f f f f f f f f f f
is noted during an inspection and the violation cannot be corrected immediately, a
f f f f f f f f f f f f f
within days isnecessary.- CORRECT ANSWER -Reinspection f f f f f f f
f 10 days f
Conduct a menu review - CORRECT ANSWER -Allow inspectors grouping food items.
f f f f f f f f f f f
Allow inspectors to establish inspection prioritiesMenu review might be the only time for awari ng of
f f f f f f f f f f f f f f f
specialized processes.
f f
Key to good menu review is to have open conversation with the operator in order to gain insight and
f f f f f f f f f f f f f f f f f f
understanding to the operation's food preparation process
f f f f f f f
