CP-FS PRACTICE EXAM TEST QUESTIONS AND ANSWERS VERIFIED LATEST UPDATE

CP-FS PRACTICE EXAM TEST QUESTIONS AND ANSWERS VERIFIED LATEST UPDATE 14. Post outbreak actions include monitoring implicated foods and/or food establishments to assure that no further_____________is occurring. - RIGHT ANSWER -Contamination 15. A cook prepared banana nut muffins then prepared blueberry muflins. Within 20 minutes of eating a blueberry muffin, a customer goes into anaphylactic shock. The root cause is likely - RIGHT ANSWER -Cross contact 18. A grease fire originating at the fryer has damaged all refrigeration units, all cooking equipment, and the ventilation system, rendering the items inoperable. The permit holder will be required to discontinue operations and - RIGHT ANSWER -Notify the local authority 36. What documents would be the MOST VALUABLE during a mock recall? - RIGHT ANSWER -YDistribution documents 80. To assure the recalled foods are no longer offered for sale, it is MOST IMPORTANT to be aware of the affected_____________and to conduct____________ checks for product removal. - RIGHT ANSWER -Lot numbers; effeativeness A backed-up floor drain results in an accumulation of sewage throughout the food preparation and food storage areas of a food establishment. According to the 2009 FDA Food Code, what is the BEST course of action to take? - RIGHT ANSWER -Cease operations and notify the regulatory authority of the imminent health hazard. A backflow prevention device is designed to - RIGHT ANSWER -Protect the drinking water supply A buffest station in a restaurant with self-service should have light with the intensity of AT ĻEAST - RIGHT ANSWER -215 LUX (20 foot candles) A Class I food recall is when a food product - RIGHT ANSWER -May cause serious health problems or death A consumer advisory MUST be provided when a food establishment serves - RIGHT ANSWER -Raw oysters on the half-shell. A Critical Control Point is a step or procedure at which control can be applied and - RIGHT ANSWER -A food safety hazard can be prevented, eliminated or reduced to acceptable levels A food identified by the manufacturer as having missing allergen ingredients would initiate a Class__________ recall. - RIGHT ANSWER -I A less than 2 hour water interruption is anticipated to affect a number of retail food/food service establishments. What type of establishment poses the GREATEST RISK? - RIGHT ANSWER -An establishment that is using water from a filtration system. A line food handler can drink from a beverage container with a lid and straw a s long as the container is placed on - RIGHT ANSWER -A shelf under the prep table A MINIMUM of how many inches should equipment be of the floor. - RIGHT ANSWER -6" A NEGATIVE phosphatase test in milk indicates that the milk has - RIGHT ANSWER -Been pasteurized. A parasitic infection, associated with fish and characterized by vomiting, abdominal pain, and coughing can be caused by - RIGHT ANSWER -Anisakis A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator to: - RIGHT ANSWER -Discard or hold and discontinue servicing all food for which a link to the outbreak is biologically plausible. A retail establishment has received a number of customer complaints of illnesses resulting from consumption of a specific product. Who should be initially contacted? - RIGHT ANSWER -Local health agency A significant threat or danger to health creates an imminent health hazard. What is the MOST IMPORTANT factor you must consider when executing your emergency plan? - RIGHT ANSWER -Nature, severity, and duration of event A tool used to assess the vulnerabilities of food production to an attack is - RIGHT ANSWER -Risk control plan According to 2009 FDA Food Code, which of the following equipment is essential for inspectors to conduct risk based inspection? - RIGHT ANSWER -Camera, chemical test strips, and head covering According to the 2009 FDA Food Code, how long should the water from automatic faucets at hand sinks flow after they are activated? - RIGHT ANSWER -15 sec According to the 2009 FDA Food Code, inspection violations in order from MOST SEVERE to LEAST SEVERE are: - RIGHT ANSWER -Priority, Priority Foundation, Core According to the 2009 FDA Food Code, the permit holder is required to correct CORE violations NO LATER THAN_______________ days after an inspection. - RIGHT ANSWER -90 According to the 2009 FDA Food Code, what is the MINIMUM number of toilets required for employees in a food establishment? - RIGHT ANSWER -1 According to the 2009 FDA Food Code, which of the following is considered a major food allergen? - RIGHT ANSWER -Milk According to the CDC, proper handwashing procedure is defined as vigorously rubbing the surface of lathered hands and arms for AT LEAST - RIGHT ANSWER -10 seconds According to the CDC, the leading cause of foodborne illness in the United States is - RIGHT ANSWER -The use of contaminated raw food According to the FDA 2009 Food Code Annex 2, which of the following are recommended to facilitate traceback of ground beef? - RIGHT ANSWER -Name of product, lot numbers and production date All of the following are appropriate methods of cooling cooked food EXCEPT - RIGHT ANSWER -placing in cooling or cold holding equipment in tightly covered containers. All of the following are Grade A products EXCEPT - RIGHT ANSWER -Ice Cream All of the following are used to determine the frequency of food establishment inspections EXÇEPT - RIGHT ANSWER -Comments for activist groups All of the following illnesses would require the food worker to be restricted from food preparation and serving activities EXCEPT a(n) - RIGHT ANSWER -Hiv positive blood sample All of the following statements apply if tableware is preset EXCEPT - RIGHT ANSWER -Its is protected from contamination by spraying with a sanitizer solution. An appropriate recall strategy addresses - RIGHT ANSWER -The depth of a recall, need for public warnings, and extent of effectiveness checks. An example of active managerial control is - RIGHT ANSWER -The implementation of a HACCP plan An incident command system (ICS) approach - RIGHT ANSWER -Establishes a common process for planning and managing resources. An inspector who places a notice or tag on fish suspected to contain heavy metal that would endanger the public if eaten, is carrying out - RIGHT ANSWER -A condemnation As a result of an emergency situation, a food establishment was closed. According to the 2009 FDA Food Code, what steps MUST be taken? - RIGHT ANSWER -Notify regulatory authority, correct imminent health hazard, and seek approval prio to Re-opening As part of an Integrated Pest Management program, the BEST REASON to use pheromones is because they - RIGHT ANSWER -Are species specifie and non-toxic Before a retail food establishment can open, a permit or license to operate MUST be obtained from the - RIGHT ANSWER -Local regulatory agency Blueberry muffins that were sold at a restaurant are implicated in a recall due to the intentional adulteration of flour. Which of the following steps is the MOST IMPORTANT to prevent illness for the muffins? - RIGHT ANSWER -Identify onsite food safety conditions CDC reports that the leading cause of foodborne illness from raw milk is - RIGHT ANSWER -Campylobacter spp. Cleaned and sanitized equipment, utensils, laundered linens, single service and single use articles may be stored in - RIGHT ANSWER -Employee breakrooms Cooking and cooling food can activate the spores of which of the following bacteria? - RIGHT ANSWER -Bacillus cereus Critical limits may be based on - RIGHT ANSWER -Water activity and pH Cross contamination is a concern when - RIGHT ANSWER -Probe-type price of identification tags are used in food display areas. Deficiencies listed in an outbreak report are found repeatedly in after action reports. This MOST LIKELY indicates that - RIGHT ANSWER -Identified issues are not being addressed. During a food delivery, the manager of a facility suspects tampering of a food package. What is an appropriate response? - RIGHT ANSWER -Reject product and contact the supplier. During a power outage in a food establishment, which type of equipment will lose temperature FASTER than other equipment? - RIGHT ANSWER -Small reach-in cooler Excessive use of the food additive sulfite can cause - RIGHT ANSWER -Anaphylaxis Following a Country of Origin Labeling (COOL) inspection, a representative from the retail establishment must formally submit, in writing, to the regulatory authority a(n) - RIGHT ANSWER -Letter of abatement for the violations observed Following a storm that produces electrical power outages, which of the following foods pose the GREATEST RISK of foodborne illness? - RIGHT ANSWER -Refrigerated in-house made Caesar dressing Food employees shall wash their hands in each of the following situations EXCEPT - RIGHT ANSWER -After food temperature checks and logging temperatures. Food sample collection, testing, and evaluation are recommended to verify - RIGHT ANSWER -Compliance Food sanitation training for food handlers at a temporary event is effective because 12. According to the FDA 2009 recommended - RIGHT ANSWER -They must meet the same sanitation and safety criteria as a permanent site. Hand antiseptic may be used - RIGHT ANSWER -After thoroughly washing and drying hands If an outbreak of norovirus is identified, what is the MOST LIKELY cause? - RIGHT ANSWER -Employee Hygiene If chemical pesticides are use, they MUST be - RIGHT ANSWER -Applied after regular business hours If multiple complaints of foodborne illness have incubation periods and symptoms that are consistent with a CONFIRMED illness associated with a mobile fod establishment, the - RIGHT ANSWER -Complaints may represent an outbreak and need to be investigated. In a high-risk population, the person in charge shall exclude a food employee for any of the folloywing EXCEPT - RIGHT ANSWER -A past illness from Salmonella typhi within the last 6 months In addition to the identity statement, which one of the following MUST be printed on the PRINCIPAL DISPLAY panel of a food package? - RIGHT ANSWER -? In conducting a vulnerability assessment, a restaurant manager observes that the establishment's point of receiving deliveries is both critical and accessible. What is an appropriate NEXT STEP? - RIGHT ANSWER -Build a process flow diagram for the system to be evaluated In order to destroy Clostridium botulinum toxin, food must be heated to a MINIMUM of - RIGHT ANSWER -212° F for 20 minutes In verifying suspected rodent fecal material, the inspector should - RIGHT ANSWER -Assume that because it was found in a typical area for rodent dropping, that it is fecal material Messages to stakeholders during a suspected outbreak are recommended to be - RIGHT ANSWER -Accurate and concise Molluscan shellstock tags MUST be kept on file for __________days from harvest - RIGHT ANSWER -90 Days Pasteurization may be accomplished by heat treatment or by - RIGHT ANSWER -Irradiation Pests commonly found in store products are NOT often found in - RIGHT ANSWER -Hard candies Potentially hazardous fod (TCS) that have been previously cooked and coles on the premises, then reheated, must reached a MINIMUM itnternal temperature of _____________for 15 seconds. - RIGHT ANSWER -165 F (73.8 C) Prior t arrival on-site for an inspection, administrative documentation that should be reviewed by an inspection is - RIGHT ANSWER -Manager certification, letters of violation, and license verification. Prior to beginning a traceback investigation you should consider the validity of - RIGHT ANSWER -Epidemiological evidence. Receptacles used for waste and refuse disposal should be - RIGHT ANSWER -Durable, cleanable, and non-absorbent Refried beans must be hot-held at what MINIMUM temperature? - RIGHT ANSWER -135 F (57 C) Regulatory responsibility for emergencies affecting retail food establishments include provide guidance, conduct surveillance, conduct enforcement activity, and - RIGHT ANSWER -Allow permit holders to resume operations Restricted pesticides may ONLY be applied in a food facility by - RIGHT ANSWER -A licensed pest control operator. Segregating recalled foods and storing them in designated areas protects non-recalled food items from potential - RIGHT ANSWER -Misbranding Several children vomit within 15 minutes of consuminga a carbonated beverage, hamburgers, and chips at a fair. The MOST LIKELY food cause of illness is - RIGHT ANSWER -Chemical poisoning from a soda fountain dispenser. The analysis of hazards requires assessment of - RIGHT ANSWER -The likelihood of occurrence and severity The average incubation period of the hepatitis A virus is - RIGHT ANSWER -28 days The BEST sampling method to detect Salmonella in a food worker is system - RIGHT ANSWER -A stool specimen The HIGHEST PRIORITY for investigation of outbreaks should be given to outbreaks that - RIGHT ANSWER -Have one or more confirmed illnesses, regardless if new cases have not been reported. The outdoor walking and driving areas of a food establishment shall be surfaced with any of the following EXCEPT - RIGHT ANSWER -Clay The person in charge should be able to demonstrate to the inspector all of the following EXCEPT - RIGHT ANSWER -The mechanism of a foodborne pathogen that causes a person to become ill. The regulatory authority may perform biological testing of food products to determine - RIGHT ANSWER -Compliance with the law The term malfeasance means - RIGHT ANSWER -Doing an act that is wrongful and known to be unauthorized. To preclude the backflowfa contaminant into the water supply system, which of the following methods or devices may NOT be used? - RIGHT ANSWER -Pressure regulator To prevent additional illness due to E coli O157:H7 in a food establishment with an outbreak, the MOST IMPORTANT action to take is to assure - RIGHT ANSWER -Ground beef is cooked to 155 F for 15 seconds. To prevent additional illness due to salmonellosis in a food establishment with an outbreak, the MOST IMPORTANT action to take is to - RIGHT ANSWER -Cook eggs to 145 F (63 C) or above for 15 seconds Tracking powders used in food establishments - RIGHT ANSWER -Must be non-toxic Two individuals report diarrhea and a fever of 102 F three hours after eating at a restaurant buffet. The MOST LIKELY cause of illness is - RIGHT ANSWER -Staphylococcus aureus from potato salad on the buffet Under HACCP, an inspector may ask for and receive - RIGHT ANSWER -Production records showing how food was prepared and handled Under regulations established by the Food Safety Modernization Act (FSMA), which of the following food facilities MUST register with FDA? - RIGHT ANSWER -Mobile livestock slaughter trailers Upon identification of an outbreak at a local restaurant, the MOST EFFECTIVE aspect of an emergency recovery plan should include - RIGHT ANSWER -Regulatory inspections conducted weckly with published results Using the ice point method, at what temperature is a thermometer calibrated? - RIGHT ANSWER -32° F (0° C) Vibrio parahaemolyticus is a disease of concern with the consumption of - RIGHT ANSWER -Raw clams What action should a food establishment take if a boil order is issued for their water supply? - RIGHT ANSWER -Čease operation until the boil order is removed What component of a food is responsible for an allergic reaction? - RIGHT ANSWER -protein What happens when food containing bacterial toxins is frozen for a prolonged period of time? - RIGHT ANSWER -No appreciable change in toxicity What is a proper disposal option for a recalled, adulterated food product? - RIGHT ANSWER -Denature and destroy What is the correct procedure for manual warewashing? - RIGHT ANSWER -Wash, rinse, sanitize, air dry What is the KEY criterion for confirmation of a foodborne illness? - RIGHT ANSWER -At least two people who became ill ate in the same restaurant. What is the method used to determine and document the distribution and production chain and the source of a food product? - RIGHT ANSWER -Traceback investigation What is the MOST EFFECTIVE practice of evaluating to response to an adverse event? - RIGHT ANSWER -After action review What is the MOST IMPORTANT reason for an inspector to review past inspection reports before conducting a new risk based inspection? - RIGHT ANSWER -To detect trends of out of control foodborne illness risk factors What time of day should an inspector conduct a routine risk-based inspection of food establishment? - RIGHT ANSWER -At various times based upon food establishment practices When conducting an initial assessment of food security procedures, it is recommended to - RIGHT ANSWER -Inform the local health department. When conducting an inspection, the health inspector MUST - RIGHT ANSWER -Present credential and give notice of intent to inspect the premises. When creating plans and specifications for a new food establishment, what is the MOST IMPORTANT consideration when determining equipment needs? - RIGHT ANSWER -Menu requirements When determining the walk-in storage requirements of a food establishment, which of the following should be considered? - RIGHT ANSWER -? When educating food service staff, the MOST IMPORTANT item to teach is to - RIGHT ANSWER -Not touch ready to eat food with your bare hands When evaluating plans and conducting an opening inspection for a new food establishment, which of the following is MOST IMPORTANT to evaluate in order to prevent foodborne illness? - RIGHT ANSWER -Facilities rocedures for rapidly coling time/temperature control for safety (TCS) When investigating a Vibrio vulnificus outbreak, the traceability of suspected oysters may be compromised if. - RIGHT ANSWER -Harvest lots have been comingled. When poisonous or toxic materials are applied in the food establishment, contamination MUST be prevented by - RIGHT ANSWER -Cleaning and sanitizing utensils and equipment after the application When storing raw animal foods, poultry MUST be stored - RIGHT ANSWER -On the bottom shelf When taking a water sample from a water fountain due to an outbreak, which of the following is the correct procedure? - RIGHT ANSWER -Sanitize nozzle, run water for 1-2 minutes, fill a sterilized container When taking samples of food fr microbiological analysis during a foodborne illness investigation, which one of the following is the MOST IMPORTANT factor? - RIGHT ANSWER -úsing sterile or in-use utensils and containers to collect and transport the sample Which of the following can be used to validate a HACCP plan? - RIGHT ANSWER -Monitoring cooking temperatures Which of the following factors is the MOST IMPORTANT to consider during a food product recall? - RIGHT ANSWER -Degree of health hazard exposure Which of the following food defense controls represents the HIGHEST RISK to a company? - RIGHT ANSWER -Building entry points Which of the following is a component of a retail food defense plan? - RIGHT ANSWER -Maintain invoices for foods Which of the following is an appropriate freezing method for the destruction of parasites in fish? - RIGHT ANSWER --4 F (-20° C) and held for 7 days Which of the following is an example of a food defense mitigation strategy? - RIGHT ANSWER -Using shatter-resistant light bulbs in prep areas Which of the following is NOT LIKELY to support growth of pathogenic bacteria due to its low pH value? - RIGHT ANSWER -Commercial mayonnaise Which of the following is part of verification of a HACCP program? - RIGHT ANSWER -Entering cooking temperatures in a temperature log Which of the following is used to determine the hot water demand of a dishwashing machine? - RIGHT ANSWER -Manufacturer's flow rate for specified model Which of the following may be served to children 9 years old and younger in a day care center? - RIGHT ANSWER -Ground beef cooked to 155° F for 15 seconds Which of the following pieces of equipment MUST be cleaned and sanitized at least every 4 hours? - RIGHT ANSWER -Consumer self-service utensils used for 70° F (21° C) TCS Foods Which of the following procedures requires that the food NOT be allowed for human consumption? - RIGHT ANSWER -Condemnation Which of the following reasons is the MOST IMPORTANT reason to put a new standard operating procedure (SOP) in writing? - RIGHT ANSWER -To minimize confusion in the interpretation of the new policy Which of the following violates the chain of custody of a food sample? - RIGHT ANSWER -Having the establishment manager take the sample to the lab Which of the following would affect the INTEGRITY of a sample for pathogen Testing? - RIGHT ANSWER -History of sample Which of these items may be placed below raw chicken in a refrigerator? - RIGHT ANSWER -Raw Turkey Which of these items may be placed below raw chicken in a refrigerator? - RIGHT ANSWER -Returning chicken to a fryer to continue cooking to at least 165 F Which one of the following indicates that chilled fish is fresh? - RIGHT ANSWER -The gills havea bright red color. Which one of the following is a hazard associated with irradiated food? - RIGHT ANSWER -Potential overgrowth of molds and yeast due to a change in the microbial load Which one of the following presents the highest risk and requires MAXIMUM monitoring? - RIGHT ANSWER -Large nursing home kitchen with full-service menu While conducting a final inspection of a food facility the inspector notices a food storage room that was not on the submitted plans. The inspector should instruct - RIGHT ANSWER -Not open the facility and resubmit the plan With Reduced Oxygen Packaging (ROP), how many barriers to Clostridium botulinum are required? - RIGHT ANSWER -2