age 1 of 136
Certified Professional – Food Safety CP-FS EXAM
ACTUAL QUESTIONS AND CORRECT DETAILED
ANSWERS LATEST UPDATE THIS YEAR.pdf
1) What are the seven steps in creating a HACCP plan?
A) Hazard analysis, identify CCPs, set critical limits, monitor
critical limits, take corrective action, verify system works,
documentation
B) Identify hazards, train employees, monitor temperatures,
document findings, verify system, take corrective action, review
plan
C) Analyze menu, inspect facilities, train staff, monitor food,
document records, verify system, update plan
,age 2 of 136
D) Identify critical limits, monitor CCPs, document findings, verify
system, take corrective action, analyze hazards, train staff
Correct Answer: A
Rationale: The seven steps of a HACCP plan are: (1) Hazard
analysis, (2) Identify critical control points, (3) Set critical limits,
(4) Monitor critical limits, (5) Take corrective action, (6) Verify
that the system works, and (7) Documentation . A critical limit is
always a number that can be measured (e.g., cook poultry to
165°F).
2) Which of the following is NOT a critical control point (CCP) in
a HACCP system?
A) Cooking temperatures
B) Equipment cleaning and handwashing
,age 3 of 136
C) Cooling of potentially hazardous foods
D) Reheating of potentially hazardous foods
Correct Answer: B
Rationale: Equipment cleaning and handwashing are NOT
critical control points but are control points. They are part of
Standard Operating Procedures (SOPs) that form a foundation
for a good HACCP program .
3) What is the most common format for a HACCP plan?
) A narrative description of all procedures
B) A product flow chart/diagram
C) A list of all ingredients and suppliers
D) A training manual for employees
, age 4 of 136
Correct Answer: B
Rationale: When asking to see a HACCP plan for a food
product, the most common format you would view is a product
flow chart/diagram . Every product in the HACCP plan should
have a flow chart.
4) What are the three types of hazards that should be assessed
in the first step of HACCP?
A) Temperature, time, and contamination
B) Biological, chemical, and physical
C) Bacterial, viral, and parasitic
Certified Professional – Food Safety CP-FS EXAM
ACTUAL QUESTIONS AND CORRECT DETAILED
ANSWERS LATEST UPDATE THIS YEAR.pdf
1) What are the seven steps in creating a HACCP plan?
A) Hazard analysis, identify CCPs, set critical limits, monitor
critical limits, take corrective action, verify system works,
documentation
B) Identify hazards, train employees, monitor temperatures,
document findings, verify system, take corrective action, review
plan
C) Analyze menu, inspect facilities, train staff, monitor food,
document records, verify system, update plan
,age 2 of 136
D) Identify critical limits, monitor CCPs, document findings, verify
system, take corrective action, analyze hazards, train staff
Correct Answer: A
Rationale: The seven steps of a HACCP plan are: (1) Hazard
analysis, (2) Identify critical control points, (3) Set critical limits,
(4) Monitor critical limits, (5) Take corrective action, (6) Verify
that the system works, and (7) Documentation . A critical limit is
always a number that can be measured (e.g., cook poultry to
165°F).
2) Which of the following is NOT a critical control point (CCP) in
a HACCP system?
A) Cooking temperatures
B) Equipment cleaning and handwashing
,age 3 of 136
C) Cooling of potentially hazardous foods
D) Reheating of potentially hazardous foods
Correct Answer: B
Rationale: Equipment cleaning and handwashing are NOT
critical control points but are control points. They are part of
Standard Operating Procedures (SOPs) that form a foundation
for a good HACCP program .
3) What is the most common format for a HACCP plan?
) A narrative description of all procedures
B) A product flow chart/diagram
C) A list of all ingredients and suppliers
D) A training manual for employees
, age 4 of 136
Correct Answer: B
Rationale: When asking to see a HACCP plan for a food
product, the most common format you would view is a product
flow chart/diagram . Every product in the HACCP plan should
have a flow chart.
4) What are the three types of hazards that should be assessed
in the first step of HACCP?
A) Temperature, time, and contamination
B) Biological, chemical, and physical
C) Bacterial, viral, and parasitic
