CP-FS STUDY GUIDE B - ASSESSING FOOD SAFETY EXAM
QUESTIONS WITH VERIFIED ANSWERS |2026/2027 UPDATE |
A+ GRADED
If using time only or time-temperature combinations in lieu of temperature for controlling the
growth and toxin-formation of pathogenic bacteria, strict controls must be in place and
followed. Inspectors should verify that the ______________ are onsite and followed in
accordance with the Food Code. - Answer -written procedures
Date marking is the mechanism by which active managerial control of time-temperature
combinations can prevent the growth of _____________ in TCS, RTE foods during cold storage -
Answer -Listeria monocytogenes
Inspection on pre-opening is best time to check _________
Afternoon inspection is best timing for checking _________ - Answer -reheating for hot holding
Cooling
Cooked hot food may be reheated to ______F for ____Sec and the cooling process started again
using a different cooling method and the food is:
Cooled at or below _______F in _____hours or less and
Cooled at or below _______F and ______or less into the cooling process - Answer -165F 15
70F 2
41F 6
1|Page
, Effective management system for prevention of hand contamination involves three elements: -
Answer -1. An employee health policy
2. Proper hand washing
3. No bare hand contact with RTE foods
When conducting certain specialized processes, _________ and ___________ are required by
the Code. This is because such processes carry a considerable risk if they are not conducted
under strict controls. For food establishments conducting specialized processes, each inspection
should involve a review of the written ____________, and the implementation of the
___________ to ensure that food safety hazards are being consistently controlled. - Answer -
variances
HACCP plan
The transportation equipment must meet the requirements of the food code, which requires
the equipment to meet _______ accredited certification program and which requires
________________ in the units. The transport vehicle also must be cleanable and provide
____________the transportation equipment in _____________the food outside the
____________ for TCS foods. - Answer -ANSI
temperature measuring devices
power to supplement
holding
TDZ
System to control basic operational and sanitation conditions within a food establishment,
referred to as ____________, are the foundation of a successful food safety management
system. - Answer -GRP (Good Retail Practices)
2|Page
QUESTIONS WITH VERIFIED ANSWERS |2026/2027 UPDATE |
A+ GRADED
If using time only or time-temperature combinations in lieu of temperature for controlling the
growth and toxin-formation of pathogenic bacteria, strict controls must be in place and
followed. Inspectors should verify that the ______________ are onsite and followed in
accordance with the Food Code. - Answer -written procedures
Date marking is the mechanism by which active managerial control of time-temperature
combinations can prevent the growth of _____________ in TCS, RTE foods during cold storage -
Answer -Listeria monocytogenes
Inspection on pre-opening is best time to check _________
Afternoon inspection is best timing for checking _________ - Answer -reheating for hot holding
Cooling
Cooked hot food may be reheated to ______F for ____Sec and the cooling process started again
using a different cooling method and the food is:
Cooled at or below _______F in _____hours or less and
Cooled at or below _______F and ______or less into the cooling process - Answer -165F 15
70F 2
41F 6
1|Page
, Effective management system for prevention of hand contamination involves three elements: -
Answer -1. An employee health policy
2. Proper hand washing
3. No bare hand contact with RTE foods
When conducting certain specialized processes, _________ and ___________ are required by
the Code. This is because such processes carry a considerable risk if they are not conducted
under strict controls. For food establishments conducting specialized processes, each inspection
should involve a review of the written ____________, and the implementation of the
___________ to ensure that food safety hazards are being consistently controlled. - Answer -
variances
HACCP plan
The transportation equipment must meet the requirements of the food code, which requires
the equipment to meet _______ accredited certification program and which requires
________________ in the units. The transport vehicle also must be cleanable and provide
____________the transportation equipment in _____________the food outside the
____________ for TCS foods. - Answer -ANSI
temperature measuring devices
power to supplement
holding
TDZ
System to control basic operational and sanitation conditions within a food establishment,
referred to as ____________, are the foundation of a successful food safety management
system. - Answer -GRP (Good Retail Practices)
2|Page
