CP-FS Exam: Questions With Accurate Solutions
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA)
Correct Answer - -Created by the EPA
-Regulates sanitizers
condemnation Correct Answer - Declaring unfit for use or sale
Class 1 Food Recall Correct Answer - The most serious recall.
May cause serious adverse health consequences.
Variance Correct Answer - Modification or waiver from a food
code requirement
Misbranding Correct Answer - bad labeling; indication
incorrect information on the label. Relates to how a product is
represented, primarily on the product label.
Testing requirements for a water supply that comes from a well.
Correct Answer - Water must be tested at least once per year
and a certificate must be kept on file for review by an inspector
Comminuted Food Correct Answer - Reduced in size by
methods including chopping, flaking, grinding or mincing. Examples:
ground beef, gyros and gefilte fish.
Grading Correct Answer - -optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water Correct Answer - -Only
used for non culinary purposes: fire sprinklers, cooling non-food
equipment air conditioning and irrigation.
-Pipes must be identified as having non-potable water
,How long an establishment can be given to correct a priority or
priority foundation violation Correct Answer - Generally
immediately, but in some cases up to 10 days
Adulteration Correct Answer - Lowering the quality of food by
adding an inferior substance or removing an important substance
Seizure Correct Answer - When the regulatory authority takes
physical control of an item
Abatement Correct Answer - termination of a nuisance
Embargo Correct Answer - An order prohibiting the removal
or use of a particular item
Mobile establishment wastewater tank requirement Correct
Answer - Water waste tank must be 15% larger than the supply
tank
How often is the food code published and updated? Correct
Answer - Published every 4 years and updated every 2 years
Hold or Detention Correct Answer - Establishment retains
product but can't do anything with it until it is released by the
regulatory authority
Conference for Food Protection Correct Answer - Meets every
two years, makes recommendations for what should be in the Food
Code. Sets standards for Certified Food Protection
DSP symptoms (Diarrhetic Shellfish Poisoning) Correct Answer -
Nausea, vomiting, diarrhea and abdominal pain accompanied by
chills, headache and fever
, PSP symptoms (Paralytic Shellfish Poisoning) Correct Answer -
Tingling, burning, numbness, drowsiness, incoherent speech and
respiratory paralysis
Giardia Lamblia or Giardasis or Intestinalis Correct Answer - -
Parasite
-The most non-bacterial form of diarrhea in North America
-from contaminated water
-Associated with day care centers, especially where diapering is
done
-lasts 1 to 2 weeks
Clostridium Botulinium or Botulism Correct Answer - -
Associated with improperly canned foods, especially home canned,
vacuum packed refrigerated foods, garlic or onions stored in oil and
baked potatoes
-Anaerobic, spore forming, intoxication
-Symptoms go "top down" starting with blurry vision, trouble
swallowing and speaking and then trouble breathing.
-Onset in 18 to 36 hours
Campylobacter jejuni Correct Answer - -Bacteria
-Onset time 2 to 5 days, lasts 7 to 10 days
-Leading cause of bacterial diarrhea in the U.S.
-Microaerophilic: 3-5% oxygen
-Commonly associated with chicken and raw milk
Bacillus cereus Correct Answer - -Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA)
Correct Answer - -Created by the EPA
-Regulates sanitizers
condemnation Correct Answer - Declaring unfit for use or sale
Class 1 Food Recall Correct Answer - The most serious recall.
May cause serious adverse health consequences.
Variance Correct Answer - Modification or waiver from a food
code requirement
Misbranding Correct Answer - bad labeling; indication
incorrect information on the label. Relates to how a product is
represented, primarily on the product label.
Testing requirements for a water supply that comes from a well.
Correct Answer - Water must be tested at least once per year
and a certificate must be kept on file for review by an inspector
Comminuted Food Correct Answer - Reduced in size by
methods including chopping, flaking, grinding or mincing. Examples:
ground beef, gyros and gefilte fish.
Grading Correct Answer - -optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water Correct Answer - -Only
used for non culinary purposes: fire sprinklers, cooling non-food
equipment air conditioning and irrigation.
-Pipes must be identified as having non-potable water
,How long an establishment can be given to correct a priority or
priority foundation violation Correct Answer - Generally
immediately, but in some cases up to 10 days
Adulteration Correct Answer - Lowering the quality of food by
adding an inferior substance or removing an important substance
Seizure Correct Answer - When the regulatory authority takes
physical control of an item
Abatement Correct Answer - termination of a nuisance
Embargo Correct Answer - An order prohibiting the removal
or use of a particular item
Mobile establishment wastewater tank requirement Correct
Answer - Water waste tank must be 15% larger than the supply
tank
How often is the food code published and updated? Correct
Answer - Published every 4 years and updated every 2 years
Hold or Detention Correct Answer - Establishment retains
product but can't do anything with it until it is released by the
regulatory authority
Conference for Food Protection Correct Answer - Meets every
two years, makes recommendations for what should be in the Food
Code. Sets standards for Certified Food Protection
DSP symptoms (Diarrhetic Shellfish Poisoning) Correct Answer -
Nausea, vomiting, diarrhea and abdominal pain accompanied by
chills, headache and fever
, PSP symptoms (Paralytic Shellfish Poisoning) Correct Answer -
Tingling, burning, numbness, drowsiness, incoherent speech and
respiratory paralysis
Giardia Lamblia or Giardasis or Intestinalis Correct Answer - -
Parasite
-The most non-bacterial form of diarrhea in North America
-from contaminated water
-Associated with day care centers, especially where diapering is
done
-lasts 1 to 2 weeks
Clostridium Botulinium or Botulism Correct Answer - -
Associated with improperly canned foods, especially home canned,
vacuum packed refrigerated foods, garlic or onions stored in oil and
baked potatoes
-Anaerobic, spore forming, intoxication
-Symptoms go "top down" starting with blurry vision, trouble
swallowing and speaking and then trouble breathing.
-Onset in 18 to 36 hours
Campylobacter jejuni Correct Answer - -Bacteria
-Onset time 2 to 5 days, lasts 7 to 10 days
-Leading cause of bacterial diarrhea in the U.S.
-Microaerophilic: 3-5% oxygen
-Commonly associated with chicken and raw milk
Bacillus cereus Correct Answer - -Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
