CP- FS EXAM QUESTIONS WITH CORRECT WELL
DETAILED ANSWERS FOR A 100% GUARANTEED
PASS
What are the 7 steps in creating a HACCP plan - ✔✔1. Hazard analysis. ( analyze menu, look for
potentially hazardous foods, facilities, employees, equipment)
2. Identify critical control points.
3. set critical limits. (a critical limit is always a number that can be measured, ex: cook poultry to 165)
4. monitor critical limits (take temps)
5. take corrective action
6. verify that the system works
7. documentation (keep records of the system in action)
Are equipment cleaning and handwashing critical control points? - ✔✔no, not CCP. but they are part of
SOPthat are a foundation for a good HACCP program. called "control points" rather than critical control
points
name some advantages/benefits to using HACCP - ✔✔-proactive, not reactive
-gives regulatory agencies the opportunity to look at an establishment over time, not just a snapshot in
time
-puts responsibility on industry rather than the regulatory committee
-assures safe food is being prepared, even without regulatory personnel
when asking to see a HACCP plan for a food product, what is most likely the format you would view? -
✔✔a product flow chart/diagram
every product in the HACCP plan should have a flow chart (T/F)? - ✔✔TRUE, not every product
necessarily needs to be in the HACCP plan, but if it is in the plan it needs a flow chart
Name 3 types of hazards that should be assessed in the first step of HACCP, which ones pose the greatest
threat and why? - ✔✔Biological, chemical, physical
, -bio threats are the most dangerous because they can spread from one contaminated product to the
next and can often reproduce. Chemical and physical are more contained and do not self-perpetuate
what is the key to success of a HACCP program? - ✔✔employee training and execution of the plan
HACCP plans are most commonly required for what type of food establishments? - ✔✔food processing
and packaging plants, especially those that process seafood, cut fruit and packed salads.
Also for facilities that use modified atmospheric packaging
PHF include foods of animal origin and what others? - ✔✔any heat treated plant foods (cooked rice,
pasta, potatoes, etc.), cut melons, raw seeds and sprouts, and garlic and oil mixtures
What is the lowest water activity level that bacteria can survive? - ✔✔bacteria can grow best at .85 and
above
what pH range do bacteria grow and thrive - ✔✔between 4.6 and 7.5
temperature danger zone, and the zone in which pathogens are especially happily growing - ✔✔41-135,
70-120
name the bacteria that cause foodborne intoxications - ✔✔clostridium botulinum, bacillus cereus,
staphylococcus aureus (CBS)
name the bacteria that form spores - ✔✔clostridium botulinum and perfringens, bacillus cereus
foodborne intoxication vs. foodborne infection: how long does it take symptoms to appear? -
✔✔quickest incubation to slowest: chemical intoxication, bacterial intoxication, bacterial toxin mediated
infection, bacterial infection
foodborne intoxication vs. foodborne infection: Fever? - ✔✔more likely in infection than intoxication
DETAILED ANSWERS FOR A 100% GUARANTEED
PASS
What are the 7 steps in creating a HACCP plan - ✔✔1. Hazard analysis. ( analyze menu, look for
potentially hazardous foods, facilities, employees, equipment)
2. Identify critical control points.
3. set critical limits. (a critical limit is always a number that can be measured, ex: cook poultry to 165)
4. monitor critical limits (take temps)
5. take corrective action
6. verify that the system works
7. documentation (keep records of the system in action)
Are equipment cleaning and handwashing critical control points? - ✔✔no, not CCP. but they are part of
SOPthat are a foundation for a good HACCP program. called "control points" rather than critical control
points
name some advantages/benefits to using HACCP - ✔✔-proactive, not reactive
-gives regulatory agencies the opportunity to look at an establishment over time, not just a snapshot in
time
-puts responsibility on industry rather than the regulatory committee
-assures safe food is being prepared, even without regulatory personnel
when asking to see a HACCP plan for a food product, what is most likely the format you would view? -
✔✔a product flow chart/diagram
every product in the HACCP plan should have a flow chart (T/F)? - ✔✔TRUE, not every product
necessarily needs to be in the HACCP plan, but if it is in the plan it needs a flow chart
Name 3 types of hazards that should be assessed in the first step of HACCP, which ones pose the greatest
threat and why? - ✔✔Biological, chemical, physical
, -bio threats are the most dangerous because they can spread from one contaminated product to the
next and can often reproduce. Chemical and physical are more contained and do not self-perpetuate
what is the key to success of a HACCP program? - ✔✔employee training and execution of the plan
HACCP plans are most commonly required for what type of food establishments? - ✔✔food processing
and packaging plants, especially those that process seafood, cut fruit and packed salads.
Also for facilities that use modified atmospheric packaging
PHF include foods of animal origin and what others? - ✔✔any heat treated plant foods (cooked rice,
pasta, potatoes, etc.), cut melons, raw seeds and sprouts, and garlic and oil mixtures
What is the lowest water activity level that bacteria can survive? - ✔✔bacteria can grow best at .85 and
above
what pH range do bacteria grow and thrive - ✔✔between 4.6 and 7.5
temperature danger zone, and the zone in which pathogens are especially happily growing - ✔✔41-135,
70-120
name the bacteria that cause foodborne intoxications - ✔✔clostridium botulinum, bacillus cereus,
staphylococcus aureus (CBS)
name the bacteria that form spores - ✔✔clostridium botulinum and perfringens, bacillus cereus
foodborne intoxication vs. foodborne infection: how long does it take symptoms to appear? -
✔✔quickest incubation to slowest: chemical intoxication, bacterial intoxication, bacterial toxin mediated
infection, bacterial infection
foodborne intoxication vs. foodborne infection: Fever? - ✔✔more likely in infection than intoxication
