CP-FS EXAM QUESTIONS AND
CORRECT ANSWERS
Adulteration ✅✅ANSW-Lowering the quality of food by adding an inferior substance or removing
an important substance
Seizure ✅✅ANSW-When the regulatory authority takes physical control of an item
Abatement ✅✅ANSW-termination of a nuisance
Embargo ✅✅ANSW-An order prohibiting the removal or use of a particular item
Mobile establishment wastewater tank requirement ✅✅ANSW-Water waste tank must be 15%
larger than the supply tank
How often is the food code published and updated? ✅✅ANSW-Published every 4 years and
updated every 2 years
Hold or Detention ✅✅ANSW-Establishment retains product but can't do anything with it until it is
released by the regulatory authority
Conference for Food Protection ✅✅ANSW-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) ✅✅ANSW-Nausea, vomiting, diarrhea and
abdominal pain accompanied by chills, headache and fever
PSP symptoms (Paralytic Shellfish Poisoning) ✅✅ANSW-Tingling, burning, numbness, drowsiness,
incoherent speech and respiratory paralysis
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) ✅✅ANSW--Created by the EPA
-Regulates sanitizers
,condemnation ✅✅ANSW-Declaring unfit for use or sale
Class 1 Food Recall ✅✅ANSW-The most serious recall. May cause serious adverse health
consequences.
Variance ✅✅ANSW-Modification or waiver from a food code requirement
Misbranding ✅✅ANSW-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. ✅✅ANSW-Water must be
tested at least once per year and a certificate must be kept on file for review by an inspector
Comminuted Food ✅✅ANSW-Reduced in size by methods including chopping, flaking, grinding or
mincing. Examples: ground beef, gyros and gefilte fish.
Grading ✅✅ANSW--optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water ✅✅ANSW--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
✅✅ANSW-Generally immediately, but in some cases up to 10 days
Giardia Lamblia or Giardasis or Intestinalis ✅✅ANSW--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 ✅✅ANSW--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 ✅✅ANSW--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 ✅✅ANSW--Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Rotavirus ✅✅ANSW--Virus
-Acute Gastroenteritis, vomiting, watery diarrhea and low grade fever
-incubation period of 1 to 3 days
-The best prevention is good personal hygiene
Tapeworms Taenia Solium (pork) and Taenia Saginata (beef) ✅✅ANSW--Parasite
FATTOM ✅✅ANSW-Favorable conditions for growth of foodborne pathogens
-Food = proteins/carbohydrates
-Acidity = 4.6 or above
CORRECT ANSWERS
Adulteration ✅✅ANSW-Lowering the quality of food by adding an inferior substance or removing
an important substance
Seizure ✅✅ANSW-When the regulatory authority takes physical control of an item
Abatement ✅✅ANSW-termination of a nuisance
Embargo ✅✅ANSW-An order prohibiting the removal or use of a particular item
Mobile establishment wastewater tank requirement ✅✅ANSW-Water waste tank must be 15%
larger than the supply tank
How often is the food code published and updated? ✅✅ANSW-Published every 4 years and
updated every 2 years
Hold or Detention ✅✅ANSW-Establishment retains product but can't do anything with it until it is
released by the regulatory authority
Conference for Food Protection ✅✅ANSW-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) ✅✅ANSW-Nausea, vomiting, diarrhea and
abdominal pain accompanied by chills, headache and fever
PSP symptoms (Paralytic Shellfish Poisoning) ✅✅ANSW-Tingling, burning, numbness, drowsiness,
incoherent speech and respiratory paralysis
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) ✅✅ANSW--Created by the EPA
-Regulates sanitizers
,condemnation ✅✅ANSW-Declaring unfit for use or sale
Class 1 Food Recall ✅✅ANSW-The most serious recall. May cause serious adverse health
consequences.
Variance ✅✅ANSW-Modification or waiver from a food code requirement
Misbranding ✅✅ANSW-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. ✅✅ANSW-Water must be
tested at least once per year and a certificate must be kept on file for review by an inspector
Comminuted Food ✅✅ANSW-Reduced in size by methods including chopping, flaking, grinding or
mincing. Examples: ground beef, gyros and gefilte fish.
Grading ✅✅ANSW--optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water ✅✅ANSW--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
✅✅ANSW-Generally immediately, but in some cases up to 10 days
Giardia Lamblia or Giardasis or Intestinalis ✅✅ANSW--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 ✅✅ANSW--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 ✅✅ANSW--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 ✅✅ANSW--Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Rotavirus ✅✅ANSW--Virus
-Acute Gastroenteritis, vomiting, watery diarrhea and low grade fever
-incubation period of 1 to 3 days
-The best prevention is good personal hygiene
Tapeworms Taenia Solium (pork) and Taenia Saginata (beef) ✅✅ANSW--Parasite
FATTOM ✅✅ANSW-Favorable conditions for growth of foodborne pathogens
-Food = proteins/carbohydrates
-Acidity = 4.6 or above
