CP-FS Study Guide B - Assessing Food Safety:
Questions With Comprehensive Solutions
Assemble inspection equipment Correct Answer - * 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 Correct Answer - Ice water
32F
Boiling water 212F
Schedule the inspection Correct Answer - When food is being
prepared or served and staff is present
Timing that can evaluate receiving, preparation, and cooling
Evaluate HACCP programs Correct Answer - ...
Review compliance history Correct Answer - 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 Correct Answer -
- 3 basis
1. Type of food served
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 factor or public
health intervention - defined as a priority or priority foundation
violation in the food code - is noted during an inspection and the
violation cannot be corrected immediately, a ______________ within
_______ days is necessary. Correct Answer - Reinspection
10 days
Conduct a menu review Correct Answer - Allow inspectors
grouping food items.
Allow inspectors to establish inspection prioritiesMenu review
might be the only time for awaring of specialized processes.
Key to good menu review is to have open conversation with the
operator in order to gain insight and understanding to the
operation's food preparation process
Conduct a Quick Walk-Through (reason) Correct Answer - In
order to observe several activities that might otherwise go
unnoticed until later in the inspection, including:
Questions With Comprehensive Solutions
Assemble inspection equipment Correct Answer - * 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 Correct Answer - Ice water
32F
Boiling water 212F
Schedule the inspection Correct Answer - When food is being
prepared or served and staff is present
Timing that can evaluate receiving, preparation, and cooling
Evaluate HACCP programs Correct Answer - ...
Review compliance history Correct Answer - 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 Correct Answer -
- 3 basis
1. Type of food served
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 factor or public
health intervention - defined as a priority or priority foundation
violation in the food code - is noted during an inspection and the
violation cannot be corrected immediately, a ______________ within
_______ days is necessary. Correct Answer - Reinspection
10 days
Conduct a menu review Correct Answer - Allow inspectors
grouping food items.
Allow inspectors to establish inspection prioritiesMenu review
might be the only time for awaring of specialized processes.
Key to good menu review is to have open conversation with the
operator in order to gain insight and understanding to the
operation's food preparation process
Conduct a Quick Walk-Through (reason) Correct Answer - In
order to observe several activities that might otherwise go
unnoticed until later in the inspection, including:
