CP-FS Study Guide B - Assessing Food Safety Exam Questions and Answers 100% Pass

CP-FS Study Guide B - Assessing Food Safety Exam Questions and Answers 100% Pass Assemble inspection equipment - * Essential equipment - Thermocouple - Alcohol swabs for sanitizing probe thermometers - Chemical test kits - Maximum registering thermometer - Flashlight - Head cover, such as hair net or baseball cap Calibrate food safety equipment - Ice water 32F Boiling water 212F 2 100% Pass Guarantee Katelyn Whitman, All Rights Schedule the inspection - When food is being prepared or served and staff is present Timing that can evaluate receiving, preparation, and cooling Evaluate HACCP programs - ... Review compliance history - In order to detect trends of out-of-control foodborne illness risk factors. If the same foodborne illness risk factor is out-of-control during more than one inspection, it is strongly recommended that the operator develop an intervention strategy to prevent its recurrence. What, Where, Who, when, How. Pay attention to Food Code Priority and priority foundation items Evaluate the need and frequency of food safety assessments. - 3 basis of categorizing risk - Risk Categorization of Food Establishments - - 3 basis 1. Type of food served 3 100% Pass Guarantee Katelyn Whitman, All Rights 2. Food preparation processes conducted 3. history of compliance related to foodborne illness risk factors - Risk categorization 1 - convenience store, hot dog carts, coffee shops. Only prepackaged, non- TCS foods. (1/year) 2 - retail food store, schools not serving a HSPs, QSRs. Products are prepared/cooked and served immediately. (2/year) 3 - Full-service restaurant. Extensive menu and handling of raw ingredients. (3/year) 4 - Preschools, hospitals, nursing homes. Serving HSPs or conduct specialized processes, such as ROP, smoking, and curing) Whenever a violation of a foodborne illness risk