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