CP-FS QUESTIONS WITH CORRECT
ANSWERS 100% PASS
What are the 7 steps in creating a HACCP plan - CORRECT ANSWER -
1. Hazard analysis. ( analyze menu, look for potentially hazardous foods, facilities, employees, e
quipment)
2. Identify critical control points.
3. set critical limits. (a critical limit is always a number that can be measured, ex: cook poultry to
165)
4. monitor critical limits (take temps)
5. take corrective action
6. verify that the system works
7. documentation (keep records of the system in action)
Are equipment cleaning and handwashing critical control points? - CORRECT ANSWER -
no, not CCP. but they are part of SOPthat are a foundation for a good HACCP program. called "co
ntrol points" rather than critical control points
name some advantages/benefits to using HACCP - CORRECT ANSWER --proactive, not reactive
-
gives regulatory agencies the opportunity to look at an establishment over time, not just a snap
shot 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 vi
ew? - CORRECT ANSWER -a product flow chart/diagram
,every product in the HACCP plan should have a flow chart (T/F)? - CORRECT ANSWER -
TRUE, not every product necessarily needs to be in the HACCP plan, but if it is in the plan it nee
ds 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? - CORRECT 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? - CORRECT ANSWER -
employee training and execution of the plan
HACCP plans are most commonly required for what type of food establishments? -
CORRECT ANSWER -
food processing and packaging plants, especially those that process seafood, cut fruit and packe
d salads.
Also for facilities that use modified atmospheric packaging
PHF include foods of animal origin and what others? - CORRECT ANSWER -
any heat treated plant foods (cooked rice, pasta, potatoes, etc.), cut melons, raw seeds and spro
uts, and garlic and oil mixtures
What is the lowest water activity level that bacteria can survive? - CORRECT ANSWER -
bacteria can grow best at .85 and above
what pH range do bacteria grow and thrive - CORRECT ANSWER -between 4.6 and 7.5
, temperature danger zone, and the zone in which pathogens are especially happily growing -
CORRECT ANSWER -41-135, 70-120
name the bacteria that cause foodborne intoxications - CORRECT ANSWER -
clostridium botulinum, bacillus cereus, staphylococcus aureus (CBS)
name the bacteria that form spores - CORRECT ANSWER -
clostridium botulinum and perfringens, bacillus cereus
foodborne intoxication vs. foodborne infection: how long does it take symptoms to appear? -
CORRECT ANSWER -
quickest incubation to slowest: chemical intoxication, bacterial intoxication, bacterial toxin medi
ated infection, bacterial infection
foodborne intoxication vs. foodborne infection: Fever? - CORRECT ANSWER -
more likely in infection than intoxication
foodborne intoxication vs. foodborne infection: time to overcome symptoms? -
CORRECT ANSWER -
potentially longer for intoxication since toxins can be stored in body fat and be released over ti
me into the bloodstream.
foodborne intoxication vs. foodborne infection: presence of live microorganisms? -
CORRECT ANSWER -not necessarily for intoxication, must be present in the case of infection
foodborne intoxication vs. foodborne infection: potential to control by normal cooking methods
- CORRECT ANSWER -
toxins are not destroyed by normal cooking methods, whereas live microorganisms (vegetative)
can be. EXCEPTION: botulism toxin can be denatured by boilingRfor 10 minutes
ANSWERS 100% PASS
What are the 7 steps in creating a HACCP plan - CORRECT ANSWER -
1. Hazard analysis. ( analyze menu, look for potentially hazardous foods, facilities, employees, e
quipment)
2. Identify critical control points.
3. set critical limits. (a critical limit is always a number that can be measured, ex: cook poultry to
165)
4. monitor critical limits (take temps)
5. take corrective action
6. verify that the system works
7. documentation (keep records of the system in action)
Are equipment cleaning and handwashing critical control points? - CORRECT ANSWER -
no, not CCP. but they are part of SOPthat are a foundation for a good HACCP program. called "co
ntrol points" rather than critical control points
name some advantages/benefits to using HACCP - CORRECT ANSWER --proactive, not reactive
-
gives regulatory agencies the opportunity to look at an establishment over time, not just a snap
shot 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 vi
ew? - CORRECT ANSWER -a product flow chart/diagram
,every product in the HACCP plan should have a flow chart (T/F)? - CORRECT ANSWER -
TRUE, not every product necessarily needs to be in the HACCP plan, but if it is in the plan it nee
ds 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? - CORRECT 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? - CORRECT ANSWER -
employee training and execution of the plan
HACCP plans are most commonly required for what type of food establishments? -
CORRECT ANSWER -
food processing and packaging plants, especially those that process seafood, cut fruit and packe
d salads.
Also for facilities that use modified atmospheric packaging
PHF include foods of animal origin and what others? - CORRECT ANSWER -
any heat treated plant foods (cooked rice, pasta, potatoes, etc.), cut melons, raw seeds and spro
uts, and garlic and oil mixtures
What is the lowest water activity level that bacteria can survive? - CORRECT ANSWER -
bacteria can grow best at .85 and above
what pH range do bacteria grow and thrive - CORRECT ANSWER -between 4.6 and 7.5
, temperature danger zone, and the zone in which pathogens are especially happily growing -
CORRECT ANSWER -41-135, 70-120
name the bacteria that cause foodborne intoxications - CORRECT ANSWER -
clostridium botulinum, bacillus cereus, staphylococcus aureus (CBS)
name the bacteria that form spores - CORRECT ANSWER -
clostridium botulinum and perfringens, bacillus cereus
foodborne intoxication vs. foodborne infection: how long does it take symptoms to appear? -
CORRECT ANSWER -
quickest incubation to slowest: chemical intoxication, bacterial intoxication, bacterial toxin medi
ated infection, bacterial infection
foodborne intoxication vs. foodborne infection: Fever? - CORRECT ANSWER -
more likely in infection than intoxication
foodborne intoxication vs. foodborne infection: time to overcome symptoms? -
CORRECT ANSWER -
potentially longer for intoxication since toxins can be stored in body fat and be released over ti
me into the bloodstream.
foodborne intoxication vs. foodborne infection: presence of live microorganisms? -
CORRECT ANSWER -not necessarily for intoxication, must be present in the case of infection
foodborne intoxication vs. foodborne infection: potential to control by normal cooking methods
- CORRECT ANSWER -
toxins are not destroyed by normal cooking methods, whereas live microorganisms (vegetative)
can be. EXCEPTION: botulism toxin can be denatured by boilingRfor 10 minutes
