CPFS 10 Exam Questions and
Answers 100% Pass
How would you group foods to simplify HACCP plan - CORRECT ANSWER-By
food processing type: same day, complex, or no-cook
What microorganisms are the standards for pathogen destruction when using
reduced oxygen packaging - CORRECT ANSWER-Clostridium botulinum &
Listeria monocytogenes
National Primary Drinking Regulations are required for what water supplies? (1) -
CORRECT ANSWER-Non public drinking water
T/F handwashing sinks can prevent cross contamination of food - CORRECT
ANSWER-T
Two pathogens of concern for improper hot holding - CORRECT ANSWER-C
Perfringens and B Cereus
T/F the lighting requirement for food prep surface is 10 ft candles - CORRECT
ANSWER-F; 50ft candles
, How are Clean In Place equipment cleaned - CORRECT ANSWER-Equipment
circulates cleaning rinsing and sanitizing agents throughout all good contact
surfaces
T/F in-place cleaned equipment have ports to ensure all food contact surfaces -
CORRECT ANSWER-T
Surveillance is the process of - CORRECT ANSWER-Reviewing operations where
the food was grown, harvested, packaged, processed, prepared, sorted, and served
Role of FoodNet - CORRECT ANSWER-Collect info of FB diseases to
understand how outbreaks arise and spread
Role of PulseNet - CORRECT ANSWER-Confirm outbreaks and link cases in
multiple states from same pathogen
When FDA vs USDA get involved in outbreak investigations - CORRECT
ANSWER-FDA- fda regulated product
USDA- meat/poultry eggs
Best approach to individual complaint investigation - CORRECT ANSWER-72hr
to 5day exposure history
Analyzing is the process of - CORRECT ANSWER-Reviewing current info about
the nature of the disease causing organism, infected population, and lab results
Inspecting is the process of - CORRECT ANSWER-Visiting and surveying
establishment to determine if conditional are detrimental to health
Answers 100% Pass
How would you group foods to simplify HACCP plan - CORRECT ANSWER-By
food processing type: same day, complex, or no-cook
What microorganisms are the standards for pathogen destruction when using
reduced oxygen packaging - CORRECT ANSWER-Clostridium botulinum &
Listeria monocytogenes
National Primary Drinking Regulations are required for what water supplies? (1) -
CORRECT ANSWER-Non public drinking water
T/F handwashing sinks can prevent cross contamination of food - CORRECT
ANSWER-T
Two pathogens of concern for improper hot holding - CORRECT ANSWER-C
Perfringens and B Cereus
T/F the lighting requirement for food prep surface is 10 ft candles - CORRECT
ANSWER-F; 50ft candles
, How are Clean In Place equipment cleaned - CORRECT ANSWER-Equipment
circulates cleaning rinsing and sanitizing agents throughout all good contact
surfaces
T/F in-place cleaned equipment have ports to ensure all food contact surfaces -
CORRECT ANSWER-T
Surveillance is the process of - CORRECT ANSWER-Reviewing operations where
the food was grown, harvested, packaged, processed, prepared, sorted, and served
Role of FoodNet - CORRECT ANSWER-Collect info of FB diseases to
understand how outbreaks arise and spread
Role of PulseNet - CORRECT ANSWER-Confirm outbreaks and link cases in
multiple states from same pathogen
When FDA vs USDA get involved in outbreak investigations - CORRECT
ANSWER-FDA- fda regulated product
USDA- meat/poultry eggs
Best approach to individual complaint investigation - CORRECT ANSWER-72hr
to 5day exposure history
Analyzing is the process of - CORRECT ANSWER-Reviewing current info about
the nature of the disease causing organism, infected population, and lab results
Inspecting is the process of - CORRECT ANSWER-Visiting and surveying
establishment to determine if conditional are detrimental to health
