CP-FS ACTUAL Questions and
CORRECT Answers
What are the 7 steps in creating a HACCP plan - CORRECT ANSWER - 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? - CORRECT ANSWER -
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 - CORRECT ANSWER - -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? - CORRECT ANSWER - a product flow chart/diagram
every product in the HACCP plan should have a flow chart (T/F)? - CORRECT
ANSWER - 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? - CORRECT ANSWER - 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? - CORRECT ANSWER - employee
training and execution of the plan
HACCP plans are most commonly required for what type of food establishments? - CORRECT
ANSWER - 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? - CORRECT ANSWER - 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? - CORRECT ANSWER -
bacteria can grow best at .85 and above
what pH range do bacteria grow and thrive - CORRECT ANSWER - between 4.6 and 7.5
temperature danger zone, and the zone in which pathogens are especially happily growing -
CORRECT ANSWER - 41-135, 70-120
name the bacteria that cause foodborne intoxications - CORRECT ANSWER - clostridium
botulinum, bacillus cereus, staphylococcus aureus (CBS)
name the bacteria that form spores - CORRECT ANSWER - clostridium botulinum and
perfringens, bacillus cereus
CORRECT Answers
What are the 7 steps in creating a HACCP plan - CORRECT ANSWER - 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? - CORRECT ANSWER -
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 - CORRECT ANSWER - -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? - CORRECT ANSWER - a product flow chart/diagram
every product in the HACCP plan should have a flow chart (T/F)? - CORRECT
ANSWER - 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? - CORRECT ANSWER - 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? - CORRECT ANSWER - employee
training and execution of the plan
HACCP plans are most commonly required for what type of food establishments? - CORRECT
ANSWER - 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? - CORRECT ANSWER - 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? - CORRECT ANSWER -
bacteria can grow best at .85 and above
what pH range do bacteria grow and thrive - CORRECT ANSWER - between 4.6 and 7.5
temperature danger zone, and the zone in which pathogens are especially happily growing -
CORRECT ANSWER - 41-135, 70-120
name the bacteria that cause foodborne intoxications - CORRECT ANSWER - clostridium
botulinum, bacillus cereus, staphylococcus aureus (CBS)
name the bacteria that form spores - CORRECT ANSWER - clostridium botulinum and
perfringens, bacillus cereus
