CP-FS Exam UPDATED ACTUAL
Questions and CORRECT Answers
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - CORRECT ANSWER✔✔- -
Created by the EPA
-Regulates sanitizers
condemnation - CORRECT ANSWER✔✔- Declaring unfit for use or sale
Class 1 Food Recall - CORRECT ANSWER✔✔- The most serious recall. May cause serious
adverse health consequences.
Variance - CORRECT ANSWER✔✔- Modification or waiver from a food code requirement
Misbranding - CORRECT ANSWER✔✔- bad labeling; indication incorrect information on
the label. Relates to how a product is represented, primarily on the product label.
Testing requirements for a water supply that comes from a well. - CORRECT ANSWER✔✔-
Water must be tested at least once per year and a certificate must be kept on file for review by
an inspector
Comminuted Food - CORRECT ANSWER✔✔- Reduced in size by methods including
chopping, flaking, grinding or mincing. Examples: ground beef, gyros and gefilte fish.
Grading - CORRECT ANSWER✔✔- -optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - CORRECT ANSWER✔✔- -Only used for non culinary
purposes: fire sprinklers, cooling non-food equipment air conditioning and irrigation.
-Pipes must be identified as having non-potable water
,How long an establishment can be given to correct a priority or priority foundation violation -
CORRECT ANSWER✔✔- Generally immediately, but in some cases up to 10 days
Adulteration - CORRECT ANSWER✔✔- Lowering the quality of food by adding an inferior
substance or removing an important substance
Seizure - CORRECT ANSWER✔✔- When the regulatory authority takes physical control of
an item
Abatement - CORRECT ANSWER✔✔- termination of a nuisance
Embargo - CORRECT ANSWER✔✔- An order prohibiting the removal or use of a particular
item
Mobile establishment wastewater tank requirement - CORRECT ANSWER✔✔- Water waste
tank must be 15% larger than the supply tank
How often is the food code published and updated? - CORRECT ANSWER✔✔- Published
every 4 years and updated every 2 years
Hold or Detention - CORRECT ANSWER✔✔- Establishment retains product but can't do
anything with it until it is released by the regulatory authority
Conference for Food Protection - CORRECT ANSWER✔✔- Meets every two years, makes
recommendations for what should be in the Food Code. Sets standards for Certified Food
Protection
DSP symptoms (Diarrhetic Shellfish Poisoning) - CORRECT ANSWER✔✔- Nausea,
vomiting, diarrhea and abdominal pain accompanied by chills, headache and fever
PSP symptoms (Paralytic Shellfish Poisoning) - CORRECT ANSWER✔✔- Tingling,
burning, numbness, drowsiness, incoherent speech and respiratory paralysis
, Giardia Lamblia or Giardasis or Intestinalis - CORRECT ANSWER✔✔- -Parasite
-The most non-bacterial form of diarrhea in North America
-from contaminated water
-Associated with day care centers, especially where diapering is done
-lasts 1 to 2 weeks
Clostridium Botulinium or Botulism - CORRECT ANSWER✔✔- -Associated with
improperly canned foods, especially home canned, vacuum packed refrigerated foods, garlic
or onions stored in oil and baked potatoes
-Anaerobic, spore forming, intoxication
-Symptoms go "top down" starting with blurry vision, trouble swallowing and speaking and
then trouble breathing.
-Onset in 18 to 36 hours
Campylobacter jejuni - CORRECT ANSWER✔✔- -Bacteria
-Onset time 2 to 5 days, lasts 7 to 10 days
-Leading cause of bacterial diarrhea in the U.S.
-Microaerophilic: 3-5% oxygen
-Commonly associated with chicken and raw milk
Bacillus cereus - CORRECT ANSWER✔✔- -Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Rotavirus - CORRECT ANSWER✔✔- -Virus
-Acute Gastroenteritis, vomiting, watery diarrhea and low grade fever
-incubation period of 1 to 3 days
-The best prevention is good personal hygiene
Questions and CORRECT Answers
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - CORRECT ANSWER✔✔- -
Created by the EPA
-Regulates sanitizers
condemnation - CORRECT ANSWER✔✔- Declaring unfit for use or sale
Class 1 Food Recall - CORRECT ANSWER✔✔- The most serious recall. May cause serious
adverse health consequences.
Variance - CORRECT ANSWER✔✔- Modification or waiver from a food code requirement
Misbranding - CORRECT ANSWER✔✔- bad labeling; indication incorrect information on
the label. Relates to how a product is represented, primarily on the product label.
Testing requirements for a water supply that comes from a well. - CORRECT ANSWER✔✔-
Water must be tested at least once per year and a certificate must be kept on file for review by
an inspector
Comminuted Food - CORRECT ANSWER✔✔- Reduced in size by methods including
chopping, flaking, grinding or mincing. Examples: ground beef, gyros and gefilte fish.
Grading - CORRECT ANSWER✔✔- -optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - CORRECT ANSWER✔✔- -Only used for non culinary
purposes: fire sprinklers, cooling non-food equipment air conditioning and irrigation.
-Pipes must be identified as having non-potable water
,How long an establishment can be given to correct a priority or priority foundation violation -
CORRECT ANSWER✔✔- Generally immediately, but in some cases up to 10 days
Adulteration - CORRECT ANSWER✔✔- Lowering the quality of food by adding an inferior
substance or removing an important substance
Seizure - CORRECT ANSWER✔✔- When the regulatory authority takes physical control of
an item
Abatement - CORRECT ANSWER✔✔- termination of a nuisance
Embargo - CORRECT ANSWER✔✔- An order prohibiting the removal or use of a particular
item
Mobile establishment wastewater tank requirement - CORRECT ANSWER✔✔- Water waste
tank must be 15% larger than the supply tank
How often is the food code published and updated? - CORRECT ANSWER✔✔- Published
every 4 years and updated every 2 years
Hold or Detention - CORRECT ANSWER✔✔- Establishment retains product but can't do
anything with it until it is released by the regulatory authority
Conference for Food Protection - CORRECT ANSWER✔✔- Meets every two years, makes
recommendations for what should be in the Food Code. Sets standards for Certified Food
Protection
DSP symptoms (Diarrhetic Shellfish Poisoning) - CORRECT ANSWER✔✔- Nausea,
vomiting, diarrhea and abdominal pain accompanied by chills, headache and fever
PSP symptoms (Paralytic Shellfish Poisoning) - CORRECT ANSWER✔✔- Tingling,
burning, numbness, drowsiness, incoherent speech and respiratory paralysis
, Giardia Lamblia or Giardasis or Intestinalis - CORRECT ANSWER✔✔- -Parasite
-The most non-bacterial form of diarrhea in North America
-from contaminated water
-Associated with day care centers, especially where diapering is done
-lasts 1 to 2 weeks
Clostridium Botulinium or Botulism - CORRECT ANSWER✔✔- -Associated with
improperly canned foods, especially home canned, vacuum packed refrigerated foods, garlic
or onions stored in oil and baked potatoes
-Anaerobic, spore forming, intoxication
-Symptoms go "top down" starting with blurry vision, trouble swallowing and speaking and
then trouble breathing.
-Onset in 18 to 36 hours
Campylobacter jejuni - CORRECT ANSWER✔✔- -Bacteria
-Onset time 2 to 5 days, lasts 7 to 10 days
-Leading cause of bacterial diarrhea in the U.S.
-Microaerophilic: 3-5% oxygen
-Commonly associated with chicken and raw milk
Bacillus cereus - CORRECT ANSWER✔✔- -Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Rotavirus - CORRECT ANSWER✔✔- -Virus
-Acute Gastroenteritis, vomiting, watery diarrhea and low grade fever
-incubation period of 1 to 3 days
-The best prevention is good personal hygiene
