1|Page
CP-FS EXAM TEST QUESTIONS
AND ANSWERS VERIFIED LATEST
UPDATE (A+ PASS)
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - ✔✔-Created by the EPA
-Regulates sanitizers
condemnation - ✔✔Declaring unfit for use or sale
Class 1 Food Recall - ✔✔The most serious recall. May cause serious adverse health
consequences.
Variance - ✔✔Modification or waiver from a food code requirement
Misbranding - ✔✔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. - ✔✔Water must be
tested at least once per year and a certificate must be kept on file for review by an
inspector
Comminuted Food - ✔✔Reduced in size by methods including chopping, flaking,
grinding or mincing. Examples: ground beef, gyros and gefilte fish.
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 2|Page
Grading - ✔✔-optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - ✔✔-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 - ✔✔Generally immediately, but in some cases up to 10 days
Adulteration - ✔✔Lowering the quality of food by adding an inferior substance or
removing an important substance
Seizure - ✔✔When the regulatory authority takes physical control of an item
Abatement - ✔✔termination of a nuisance
Embargo - ✔✔An order prohibiting the removal or use of a particular item
Mobile establishment wastewater tank requirement - ✔✔Water waste tank must be 15%
larger than the supply tank
How often is the food code published and updated? - ✔✔Published every 4 years and
updated every 2 years
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 3|Page
Hold or Detention - ✔✔Establishment retains product but can't do anything with it
until it is released by the regulatory authority
Conference for Food Protection - ✔✔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) - ✔✔Nausea, vomiting, diarrhea and
abdominal pain accompanied by chills, headache and fever
PSP symptoms (Paralytic Shellfish Poisoning) - ✔✔Tingling, burning, numbness,
drowsiness, incoherent speech and respiratory paralysis
Giardia Lamblia or Giardasis or Intestinalis - ✔✔-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 - ✔✔-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
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 4|Page
-Symptoms go "top down" starting with blurry vision, trouble swallowing and speaking
and then trouble breathing.
-Onset in 18 to 36 hours
Campylobacter jejuni - ✔✔-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 - ✔✔-Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Rotavirus - ✔✔-Virus
-Acute Gastroenteritis, vomiting, watery diarrhea and low grade fever
-incubation period of 1 to 3 days
-The best prevention is good personal hygiene
Author: Katelyn Whitman. ©2025, All Rights Reserved.
CP-FS EXAM TEST QUESTIONS
AND ANSWERS VERIFIED LATEST
UPDATE (A+ PASS)
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - ✔✔-Created by the EPA
-Regulates sanitizers
condemnation - ✔✔Declaring unfit for use or sale
Class 1 Food Recall - ✔✔The most serious recall. May cause serious adverse health
consequences.
Variance - ✔✔Modification or waiver from a food code requirement
Misbranding - ✔✔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. - ✔✔Water must be
tested at least once per year and a certificate must be kept on file for review by an
inspector
Comminuted Food - ✔✔Reduced in size by methods including chopping, flaking,
grinding or mincing. Examples: ground beef, gyros and gefilte fish.
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 2|Page
Grading - ✔✔-optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - ✔✔-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 - ✔✔Generally immediately, but in some cases up to 10 days
Adulteration - ✔✔Lowering the quality of food by adding an inferior substance or
removing an important substance
Seizure - ✔✔When the regulatory authority takes physical control of an item
Abatement - ✔✔termination of a nuisance
Embargo - ✔✔An order prohibiting the removal or use of a particular item
Mobile establishment wastewater tank requirement - ✔✔Water waste tank must be 15%
larger than the supply tank
How often is the food code published and updated? - ✔✔Published every 4 years and
updated every 2 years
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 3|Page
Hold or Detention - ✔✔Establishment retains product but can't do anything with it
until it is released by the regulatory authority
Conference for Food Protection - ✔✔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) - ✔✔Nausea, vomiting, diarrhea and
abdominal pain accompanied by chills, headache and fever
PSP symptoms (Paralytic Shellfish Poisoning) - ✔✔Tingling, burning, numbness,
drowsiness, incoherent speech and respiratory paralysis
Giardia Lamblia or Giardasis or Intestinalis - ✔✔-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 - ✔✔-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
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 4|Page
-Symptoms go "top down" starting with blurry vision, trouble swallowing and speaking
and then trouble breathing.
-Onset in 18 to 36 hours
Campylobacter jejuni - ✔✔-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 - ✔✔-Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Rotavirus - ✔✔-Virus
-Acute Gastroenteritis, vomiting, watery diarrhea and low grade fever
-incubation period of 1 to 3 days
-The best prevention is good personal hygiene
Author: Katelyn Whitman. ©2025, All Rights Reserved.
