CP-FS STUDY GUIDE EXAM
QUESTIONS AND ANSWERS 100%
PASS
Foodborne Intoxication - ✔✔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 - ✔✔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 - ✔✔Class 1
1
100% Pass Guarantee Katelyn Whitman, All Rights
,CARVER (Food Defense Plan) - ✔✔Criticality, Accessibility,
Recuperability, Vulnerability, Effect, Recognizability
4 Elements of food defense plan - ✔✔1. Develop
2. Implement
3. Test/Monitor
4. Review
Food Defense - ✔✔Efforts to prevent the intentional contamination of food
Risk Assessment - ✔✔Identify hazards that need to be addressed and rank
their importance
Parts of a concept of operations plan - ✔✔Incident ID (notification and
action trigger)
Incident management
Response Actions
Communication and coordination
Assessment, control and containment
2
100% Pass Guarantee Katelyn Whitman, All Rights
,Recovery
Agency actions
Adverse event plan - ✔✔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 - ✔✔Threat
Vulnerability
Consequence
Basic goals of IPM plan - ✔✔Deny Harbor
Exclude
Control
Minimum temperature for wash cycle in high temperature dish machine -
✔✔150°
Quats Sanitizer - ✔✔65°-75°
200-400 PPM
3
100% Pass Guarantee Katelyn Whitman, All Rights
, 30+ Seconds
Iodine Sanitizer - ✔✔75°
< 5.0
12.5-25 PPM
30+ Seconds
Chlorine Sanitizer - ✔✔75°
<8.0
50-99 PPM
10+ Seconds
Minimum temperature for sanitizing with hot water - ✔✔171°
5 Steps in cleaning - ✔✔1. Pre-scrape
2. Wash
3. Rinse
4. Sanitize
4
100% Pass Guarantee Katelyn Whitman, All Rights
QUESTIONS AND ANSWERS 100%
PASS
Foodborne Intoxication - ✔✔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 - ✔✔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 - ✔✔Class 1
1
100% Pass Guarantee Katelyn Whitman, All Rights
,CARVER (Food Defense Plan) - ✔✔Criticality, Accessibility,
Recuperability, Vulnerability, Effect, Recognizability
4 Elements of food defense plan - ✔✔1. Develop
2. Implement
3. Test/Monitor
4. Review
Food Defense - ✔✔Efforts to prevent the intentional contamination of food
Risk Assessment - ✔✔Identify hazards that need to be addressed and rank
their importance
Parts of a concept of operations plan - ✔✔Incident ID (notification and
action trigger)
Incident management
Response Actions
Communication and coordination
Assessment, control and containment
2
100% Pass Guarantee Katelyn Whitman, All Rights
,Recovery
Agency actions
Adverse event plan - ✔✔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 - ✔✔Threat
Vulnerability
Consequence
Basic goals of IPM plan - ✔✔Deny Harbor
Exclude
Control
Minimum temperature for wash cycle in high temperature dish machine -
✔✔150°
Quats Sanitizer - ✔✔65°-75°
200-400 PPM
3
100% Pass Guarantee Katelyn Whitman, All Rights
, 30+ Seconds
Iodine Sanitizer - ✔✔75°
< 5.0
12.5-25 PPM
30+ Seconds
Chlorine Sanitizer - ✔✔75°
<8.0
50-99 PPM
10+ Seconds
Minimum temperature for sanitizing with hot water - ✔✔171°
5 Steps in cleaning - ✔✔1. Pre-scrape
2. Wash
3. Rinse
4. Sanitize
4
100% Pass Guarantee Katelyn Whitman, All Rights
