Cp-Fs Exam Questions With Correct Answers 100% Pass

CP-FS QUESTIONS WITH CORRECT
n n n




ANSWERS 100% PASS
n n n




What nare nthe n7 nsteps nin ncreating na nHACCP nplan n- nCORRECT nANSWER n-
1. Hazard nanalysis. n( nanalyze nmenu, nlook nfor npotentially nhazardous nfoods, nfacilities, nemployees,
ne nquipment)



2. Identify ncritical ncontrol npoints.

3. set ncritical nlimits. n(a ncritical nlimit nis nalways na nnumber nthat ncan nbe nmeasured, nex: ncook npoultry
nto n165)



4. monitor ncritical nlimits n(take ntemps)

5. take ncorrective naction

6. verify nthat nthe nsystem nworks

7. documentation n(keep nrecords nof nthe nsystem nin naction)



Are nequipment ncleaning nand nhandwashing ncritical ncontrol npoints? n- nCORRECT nANSWER n-
no, nnot nCCP. nbut nthey nare npart nof nSOPthat nare na nfoundation nfor na ngood nHACCP nprogram. ncalled n"co
nntrol npoints" nrather nthan ncritical ncontrol npoints




name nsome nadvantages/benefits nto nusing nHACCP n- nCORRECT nANSWER n--proactive, nnot nreactive

-
gives nregulatory nagencies nthe nopportunity nto nlook nat nan nestablishment nover ntime, nnot njust na
nsnap nshot nin ntime



-puts nresponsibility non nindustry nrather nthan nthe nregulatory ncommittee

-assures nsafe nfood nis nbeing nprepared, neven nwithout nregulatory npersonnel



when nasking nto nsee na nHACCP nplan nfor na nfood nproduct, nwhat nis nmost nlikely nthe nformat nyou
nwould nvi new? n- nCORRECT nANSWER n-a nproduct nflow nchart/diagram

,every nproduct nin nthe nHACCP nplan nshould nhave na nflow nchart n(T/F)? n- nCORRECT nANSWER n-
TRUE, nnot nevery nproduct nnecessarily nneeds nto nbe nin nthe nHACCP nplan, nbut nif nit nis nin nthe nplan nit
nnee nds na nflow nchart




Name n3 ntypes nof nhazards nthat nshould nbe nassessed nin nthe nfirst nstep nof nHACCP, nwhich nones npose nthe
ngreatest nthreat nand nwhy? n- nCORRECT nANSWER n-Biological, nchemical, nphysical



-
bio nthreats nare nthe nmost ndangerous nbecause nthey ncan nspread nfrom none ncontaminated nproduct
nto nthe nnext nand ncan noften nreproduce. nChemical nand nphysical nare nmore ncontained nand ndo nnot


nself- nperpetuate




what nis nthe nkey nto nsuccess nof na nHACCP nprogram? n- nCORRECT nANSWER n-
nemployee ntraining nand nexecution nof nthe nplan




HACCP nplans nare nmost ncommonly nrequired nfor nwhat ntype nof nfood nestablishments? n-
nCORRECT nANSWER n-


food nprocessing nand npackaging nplants, nespecially nthose nthat nprocess nseafood, ncut nfruit nand
npacke nd nsalads.



Also nfor nfacilities nthat nuse nmodified natmospheric npackaging



PHF ninclude nfoods nof nanimal norigin nand nwhat nothers? n- nCORRECT nANSWER n-
any nheat ntreated nplant nfoods n(cooked nrice, npasta, npotatoes, netc.), ncut nmelons, nraw nseeds nand
nspro nuts, nand ngarlic nand noil nmixtures




What nis nthe nlowest nwater nactivity nlevel nthat nbacteria ncan nsurvive? n- nCORRECT nANSWER
n- nbacteria ncan ngrow nbest nat n.85 nand nabove




what npH nrange ndo nbacteria ngrow nand nthrive n- nCORRECT nANSWER n-between n4.6 nand n7.5

, temperature ndanger nzone, nand nthe nzone nin nwhich npathogens nare nespecially nhappily ngrowing n-
CORRECT nANSWER n-41-135, n70-120



name nthe nbacteria nthat ncause nfoodborne nintoxications n- nCORRECT nANSWER n-
nclostridium nbotulinum, nbacillus ncereus, nstaphylococcus naureus n(CBS)




name nthe nbacteria nthat nform nspores n- nCORRECT nANSWER n-
nclostridium nbotulinum nand nperfringens, nbacillus ncereus




foodborne nintoxication nvs. nfoodborne ninfection: nhow nlong ndoes nit ntake nsymptoms nto nappear? n-
nCORRECT nANSWER n-


quickest nincubation nto nslowest: nchemical nintoxication, nbacterial nintoxication, nbacterial ntoxin
nmedi nated ninfection, nbacterial ninfection




foodborne nintoxication nvs. nfoodborne ninfection: nFever? n- nCORRECT nANSWER n-
nmore nlikely nin ninfection nthan nintoxication




foodborne nintoxication nvs. nfoodborne ninfection: ntime nto novercome nsymptoms?
n- nCORRECT nANSWER n-


potentially nlonger nfor nintoxication nsince ntoxins ncan nbe nstored nin nbody nfat nand nbe nreleased nover nti
nme ninto nthe nbloodstream.




foodborne nintoxication nvs. nfoodborne ninfection: npresence nof nlive nmicroorganisms? n-
CORRECT nANSWER n-not nnecessarily nfor nintoxication, nmust nbe npresent nin nthe ncase nof ninfection



foodborne nintoxication nvs. nfoodborne ninfection: npotential nto ncontrol nby nnormal ncooking nmethods
- nCORRECT nANSWER n-
toxins nare nnot ndestroyed nby nnormal ncooking nmethods, nwhereas nlive nmicroorganisms n(vegetative)
ncan nbe. nEXCEPTION: nbotulism ntoxin ncan nbe ndenatured nby nboilingRfor n10 nminutes