1|Page
CP-FS Flash Cards Exam Questions
Complete Answers New Update
(Verified A+ Pass)
Employee - ✔✔PIC, permit holder, food employee, person with supervisory or
management duties, person on the payroll, family member, etc. working in the food
establishment
Conditions for a foodborne illness to become an outbreak - ✔✔two or more people with
the same symptoms
adulteration - ✔✔lowering the quality of food by adding an inferior substance or
removing an important substance
Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA) - ✔✔created by the EPA
and is the law that regulates sanitizers
Inspection order or Inspection Warrant - ✔✔an order by a court that specifically
authorizes the regulatory authority to perform an inspection or search
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 2|Page
conditions that allow for closure of an establishment - ✔✔fire or flood, extended
interruption of electrical or water service, sewage backup, misuse of poisonous or toxic
materials, apparent foodborne illness outbreak, gross insanitary conditions,
temporary establishment - ✔✔operates no more than 14 days in conjunction with an
event
hazard - ✔✔a bio, chem, or physical property that may cause food to become unsafe
FUELSS - ✔✔exposed Food
clean Utensils
clean Equipment
clean Linens
unwrapped Single Service (or single use)
Scombrotoxin or Histamine Poisoning - ✔✔Associated with fish from the scromboid
family (especially tuna)
histamine is formed during decomposition
symptoms similar to an allergic reaction, may include peppery taste of fish.
Hep A - ✔✔virus with the main symptom of jaundice, incubations 10-50 days, good
personal hygiene is best prevention, passed through RTE foods
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 3|Page
Cryptosporidium parvum or cryptosporidiosis - ✔✔Parasite, often associated with
water supplies, public swimming pools and swim fountains.
severe watery diarrhea, killed by UV light, and filtered out of water
mesophilic bacteria - ✔✔moderate temperature loving bacteria, most foodborne illness
bacteria are in this category
campylobacter jejuni - ✔✔onset time of 2-5 days, illness lasts 7-10 days, leading cause of
bacterial diarrhea in the US, microaerophilic (3-5% oxygen) commonly associated with
chicken and raw milk
Streptococcus pyogenes - ✔✔often associated with pharyngitis ("strep throat") or skin
infection (impetigo") comes from a sick employee when food is temp. abused
employee restriction - ✔✔limit the activities of a food employee so that there is no risk
or transmitting. this employee does not work with the FUELSS
comminuted food - ✔✔reduced in size by methods including chopping, flaking,
grinding, or mincing.
time and temp. requirements for cooling food - ✔✔135 to 70 in 2 hours
135 to 41 within 6 hours
what to do if water supply is contaminated - ✔✔if a public supply- flush and disinfect
system (typically done by water provider)
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 4|Page
if a well-discontinue use, disinfect well, test, resume operation on good results.
dairy products that must be made with Grade A milk - ✔✔fluid milk, cottage cheese,
whey
final rinse pressure in a warewash maching - ✔✔20 psi (+-5)
3 steps of integrated pest management (IPM) - ✔✔exclusion (keep them out), deny
harborage (food, water, and shelter) work with PCO to eliminate them if they come
inside
risk - ✔✔the likelihood that an adverse health effect will occur within a population as a
result of a hazard in the food
condemnation - ✔✔declaring unfit for use or sale
Regulatory authority - ✔✔the local, state, or federal agency with jurisdiction of the food
establishment
class I food recall - ✔✔the most serious recall, may cause serious health consequences
factual observations that can be recorded on an inspection report - ✔✔failure of:
PIC to demonstrate knowledge, employees to report diseases, employees to
demonstrate knowledge or perform in accordance with regulations
failure to:
Author: Katelyn Whitman. ©2025, All Rights Reserved.
CP-FS Flash Cards Exam Questions
Complete Answers New Update
(Verified A+ Pass)
Employee - ✔✔PIC, permit holder, food employee, person with supervisory or
management duties, person on the payroll, family member, etc. working in the food
establishment
Conditions for a foodborne illness to become an outbreak - ✔✔two or more people with
the same symptoms
adulteration - ✔✔lowering the quality of food by adding an inferior substance or
removing an important substance
Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA) - ✔✔created by the EPA
and is the law that regulates sanitizers
Inspection order or Inspection Warrant - ✔✔an order by a court that specifically
authorizes the regulatory authority to perform an inspection or search
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 2|Page
conditions that allow for closure of an establishment - ✔✔fire or flood, extended
interruption of electrical or water service, sewage backup, misuse of poisonous or toxic
materials, apparent foodborne illness outbreak, gross insanitary conditions,
temporary establishment - ✔✔operates no more than 14 days in conjunction with an
event
hazard - ✔✔a bio, chem, or physical property that may cause food to become unsafe
FUELSS - ✔✔exposed Food
clean Utensils
clean Equipment
clean Linens
unwrapped Single Service (or single use)
Scombrotoxin or Histamine Poisoning - ✔✔Associated with fish from the scromboid
family (especially tuna)
histamine is formed during decomposition
symptoms similar to an allergic reaction, may include peppery taste of fish.
Hep A - ✔✔virus with the main symptom of jaundice, incubations 10-50 days, good
personal hygiene is best prevention, passed through RTE foods
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 3|Page
Cryptosporidium parvum or cryptosporidiosis - ✔✔Parasite, often associated with
water supplies, public swimming pools and swim fountains.
severe watery diarrhea, killed by UV light, and filtered out of water
mesophilic bacteria - ✔✔moderate temperature loving bacteria, most foodborne illness
bacteria are in this category
campylobacter jejuni - ✔✔onset time of 2-5 days, illness lasts 7-10 days, leading cause of
bacterial diarrhea in the US, microaerophilic (3-5% oxygen) commonly associated with
chicken and raw milk
Streptococcus pyogenes - ✔✔often associated with pharyngitis ("strep throat") or skin
infection (impetigo") comes from a sick employee when food is temp. abused
employee restriction - ✔✔limit the activities of a food employee so that there is no risk
or transmitting. this employee does not work with the FUELSS
comminuted food - ✔✔reduced in size by methods including chopping, flaking,
grinding, or mincing.
time and temp. requirements for cooling food - ✔✔135 to 70 in 2 hours
135 to 41 within 6 hours
what to do if water supply is contaminated - ✔✔if a public supply- flush and disinfect
system (typically done by water provider)
Author: Katelyn Whitman. ©2025, All Rights Reserved.
, 4|Page
if a well-discontinue use, disinfect well, test, resume operation on good results.
dairy products that must be made with Grade A milk - ✔✔fluid milk, cottage cheese,
whey
final rinse pressure in a warewash maching - ✔✔20 psi (+-5)
3 steps of integrated pest management (IPM) - ✔✔exclusion (keep them out), deny
harborage (food, water, and shelter) work with PCO to eliminate them if they come
inside
risk - ✔✔the likelihood that an adverse health effect will occur within a population as a
result of a hazard in the food
condemnation - ✔✔declaring unfit for use or sale
Regulatory authority - ✔✔the local, state, or federal agency with jurisdiction of the food
establishment
class I food recall - ✔✔the most serious recall, may cause serious health consequences
factual observations that can be recorded on an inspection report - ✔✔failure of:
PIC to demonstrate knowledge, employees to report diseases, employees to
demonstrate knowledge or perform in accordance with regulations
failure to:
Author: Katelyn Whitman. ©2025, All Rights Reserved.
