CP-FS Exam Questions Correct Answers New Update (A+ Pass)

CP-FS Exam Questions Correct Answers New Update (A+ Pass) What are the 7 steps in creating a HACCP plan - 1. Hazard analysis. ( analyze menu, look for potentially hazardous foods, facilities, employees, equipment) 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? - no, not CCP. but they are part of SOPthat are a foundation for a good HACCP program. called "control points" rather than critical control points name some advantages/benefits to using HACCP - -proactive, not reactive 2 | P a g e Author: Katelyn Whitman. ©2025, All Rights Reserved. -gives regulatory agencies the opportunity to look at an establishment over time, not just a snapshot 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 view? - a product flow chart/diagram every product in the HACCP plan should have a flow chart (T/F)? - TRUE, not every product necessarily needs to be in the HACCP plan, but if it is in the plan it needs 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? - 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? - employee training and execution of the plan HACCP plans are most commonly required for what type of food establishments? - food processing and packaging plants, especially those that process seafood, cut fruit and packed salads. 3 | P a g e Author: Katelyn Whitman. ©2025, All Rights Reserved. Also for facilities that use modified atmospheric packaging PHF include foods of animal origin and what others? - any heat treated plant foods (cooked rice, pasta, potatoes, etc.), cut melons, raw seeds and sprouts, and garlic and oil mixtures What is the lowest water activity level that bacteria can survive? - bacteria can grow best at .85 and above what pH range do bacteria grow and thrive - between 4.6 and 7.5 temperature danger zone, and the zone in which pathogens are especially happily growing - 41-135, 70-120 name the bacteria that cause foodborne intoxications - clostridium botulinum, bacillus cereus, staphylococcus aureus (CBS) name the bacteria that form spores - clostridium botulinum and perfringens, bacillus cereus foodborne intoxication vs. foodborne infection: how long does it take symptoms to appear? - quickest incubation to slowest: chemical intoxication, bacterial intoxication, bacterial toxin mediated infection, bacterial infection foodborne intoxication vs. foodborne infection: Fever? - more likely in infection than intoxication 4 | P a g e Author: Katelyn Whitman. ©2025, All Rights Reserved. foodborne intoxication vs. foodborne infection: time to overcome symptoms? - potentially longer for intoxication since toxins can be stored in body fat and be released over time into the bloodstream. foodborne intoxication vs. foodborne infection: presence of live microorganisms? - not necessarily for intoxication, must be present in the case of infection foodborne intoxication vs. foodborne infection: potential to control by normal cooking methods - toxins are not destroyed by normal cooking methods, whereas live microorganisms (vegetative) can be. EXCEPTION: botulism toxin can be denatured by boiling for 10 minutes what is the difference between foodborne intoxication and toxin mediated infection? - -a foodborne intoxication is caused by toxins that are present in the food when it is consumed, the vegetative bacteria may or may not be present -the toxins make the person sick quicker than the microorganism itself -a toxin mediated infection happens when an individual