CP-FS STUDY GUIDE QUESTIONS AND
CORRECT ANSWERS
Risk Assessment ✅✅ANSW-Identify hazards that need to be addressed and rank their importance
Parts of a concept of operations plan ✅✅ANSW-Incident ID (notification and action trigger)
Incident management
Response Actions
Communication and coordination
Assessment, control and containment
Recovery
Agency actions
Adverse event plan ✅✅ANSW-Provides guidance on protecting the food supply and taking action
in response to food-related emergencies that create a potential for an imminent health hazard.
3 components of risk management ✅✅ANSW-Threat
Vulnerability
Consequence
Basic goals of IPM plan ✅✅ANSW-Deny Harbor
Exclude
Control
Minimum temperature for wash cycle in high temperature dish machine ✅✅ANSW-150°
Quats Sanitizer ✅✅ANSW-65°-75°
200-400 PPM
30+ Seconds
,Iodine Sanitizer ✅✅ANSW-75°
< 5.0
12.5-25 PPM
30+ Seconds
Chlorine Sanitizer ✅✅ANSW-75°
<8.0
50-99 PPM
10+ Seconds
Minimum temperature for sanitizing with hot water ✅✅ANSW-171°
5 Steps in cleaning ✅✅ANSW-1. Pre-scrape
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
Factors that affect cleaning ✅✅ANSW-Type of material
Water hardness
Amount of soil
Temp of water used
Disinfect ✅✅ANSW-To destroy of irreversibly inactivate specified infectious bacteria and fungi on
hard surfaces
Sanitize ✅✅ANSW-To reduce the number of microorganisms to safe levels
Verification ✅✅ANSW-Shows that the system is operating according to plan
Critical Limit ✅✅ANSW-Quantifiable prescribed parameter that must be met
, Critical Control Point (CCP) ✅✅ANSW-A point in a food system where loss of control may result in
an unacceptable health risk
Foodborne Intoxication ✅✅ANSW-Foodborne Intoxication:
Cause: Bacterial toxin already in the food
Onset average: A few hours
Fever? No
Associated bacteria: CBS- clostridium botulinum, bacillus cereus, staph
3 Levels of FDA recall ✅✅ANSW-Class 1- Dangerous or defective
Class 2- Pose slight threat/ temporary health impact
Class 3- Violates labeling or manufacturing laws
Which recall class requires public notice ✅✅ANSW-Class 1
CARVER (Food Defense Plan) ✅✅ANSW-Criticality, Accessibility, Recuperability, Vulnerability,
Effect, Recognizability
4 Elements of food defense plan ✅✅ANSW-1. Develop
2. Implement
3. Test/Monitor
4. Review
Food Defense ✅✅ANSW-Efforts to prevent the intentional contamination of food
7 principles of HACCP ✅✅ANSW-1. Conduct hazard analysis
2. Determine CCP's
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
CORRECT ANSWERS
Risk Assessment ✅✅ANSW-Identify hazards that need to be addressed and rank their importance
Parts of a concept of operations plan ✅✅ANSW-Incident ID (notification and action trigger)
Incident management
Response Actions
Communication and coordination
Assessment, control and containment
Recovery
Agency actions
Adverse event plan ✅✅ANSW-Provides guidance on protecting the food supply and taking action
in response to food-related emergencies that create a potential for an imminent health hazard.
3 components of risk management ✅✅ANSW-Threat
Vulnerability
Consequence
Basic goals of IPM plan ✅✅ANSW-Deny Harbor
Exclude
Control
Minimum temperature for wash cycle in high temperature dish machine ✅✅ANSW-150°
Quats Sanitizer ✅✅ANSW-65°-75°
200-400 PPM
30+ Seconds
,Iodine Sanitizer ✅✅ANSW-75°
< 5.0
12.5-25 PPM
30+ Seconds
Chlorine Sanitizer ✅✅ANSW-75°
<8.0
50-99 PPM
10+ Seconds
Minimum temperature for sanitizing with hot water ✅✅ANSW-171°
5 Steps in cleaning ✅✅ANSW-1. Pre-scrape
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
Factors that affect cleaning ✅✅ANSW-Type of material
Water hardness
Amount of soil
Temp of water used
Disinfect ✅✅ANSW-To destroy of irreversibly inactivate specified infectious bacteria and fungi on
hard surfaces
Sanitize ✅✅ANSW-To reduce the number of microorganisms to safe levels
Verification ✅✅ANSW-Shows that the system is operating according to plan
Critical Limit ✅✅ANSW-Quantifiable prescribed parameter that must be met
, Critical Control Point (CCP) ✅✅ANSW-A point in a food system where loss of control may result in
an unacceptable health risk
Foodborne Intoxication ✅✅ANSW-Foodborne Intoxication:
Cause: Bacterial toxin already in the food
Onset average: A few hours
Fever? No
Associated bacteria: CBS- clostridium botulinum, bacillus cereus, staph
3 Levels of FDA recall ✅✅ANSW-Class 1- Dangerous or defective
Class 2- Pose slight threat/ temporary health impact
Class 3- Violates labeling or manufacturing laws
Which recall class requires public notice ✅✅ANSW-Class 1
CARVER (Food Defense Plan) ✅✅ANSW-Criticality, Accessibility, Recuperability, Vulnerability,
Effect, Recognizability
4 Elements of food defense plan ✅✅ANSW-1. Develop
2. Implement
3. Test/Monitor
4. Review
Food Defense ✅✅ANSW-Efforts to prevent the intentional contamination of food
7 principles of HACCP ✅✅ANSW-1. Conduct hazard analysis
2. Determine CCP's
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
