CP-FS Study Guide ACTUAL UPDATED
Questions and CORRECT Answers
Foodborne Intoxication - CORRECT ANSWER - Foodborne Intoxication:
Cause: Bacterial toxin already in the food
Onset average: A few hours
Fever? No
Associated bacteria: CBS- clostridium botulinum, bacillus cereus, staph
3 Levels of FDA recall - CORRECT ANSWER - Class 1- Dangerous or defective
Class 2- Pose slight threat/ temporary health impact
Class 3- Violates labeling or manufacturing laws
Which recall class requires public notice - CORRECT ANSWER - Class 1
CARVER (Food Defense Plan) - CORRECT ANSWER - Criticality, Accessibility,
Recuperability, Vulnerability, Effect, Recognizability
4 Elements of food defense plan - CORRECT ANSWER - 1. Develop
2. Implement
3. Test/Monitor
4. Review
Food Defense - CORRECT ANSWER - Efforts to prevent the intentional contamination of
food
Risk Assessment - CORRECT ANSWER - Identify hazards that need to be addressed and
rank their importance
,Parts of a concept of operations plan - CORRECT ANSWER - Incident ID (notification
and action trigger)
Incident management
Response Actions
Communication and coordination
Assessment, control and containment
Recovery
Agency actions
Adverse event plan - CORRECT ANSWER - Provides guidance on protecting the food
supply and taking action in response to food-related emergencies that create a potential for an
imminent health hazard.
3 components of risk management - CORRECT ANSWER - Threat
Vulnerability
Consequence
Basic goals of IPM plan - CORRECT ANSWER - Deny Harbor
Exclude
Control
Minimum temperature for wash cycle in high temperature dish machine - CORRECT
ANSWER - 150°
Quats Sanitizer - CORRECT ANSWER - 65°-75°
200-400 PPM
30+ Seconds
Iodine Sanitizer - CORRECT ANSWER - 75°
,< 5.0
12.5-25 PPM
30+ Seconds
Chlorine Sanitizer - CORRECT ANSWER - 75°
<8.0
50-99 PPM
10+ Seconds
Minimum temperature for sanitizing with hot water - CORRECT ANSWER - 171°
5 Steps in cleaning - CORRECT ANSWER - 1. Pre-scrape
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
Factors that affect cleaning - CORRECT ANSWER - Type of material
Water hardness
Amount of soil
Temp of water used
Disinfect - CORRECT ANSWER - To destroy of irreversibly inactivate specified
infectious bacteria and fungi on hard surfaces
Sanitize - CORRECT ANSWER - To reduce the number of microorganisms to safe levels
, Verification - CORRECT ANSWER - Shows that the system is operating according to
plan
Critical Limit - CORRECT ANSWER - Quantifiable prescribed parameter that must be
met
Critical Control Point (CCP) - CORRECT ANSWER - A point in a food system where
loss of control may result in an unacceptable health risk
7 principles of HACCP - CORRECT ANSWER - 1. Conduct hazard analysis
2. Determine CCP's
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation procedures
Monitoring (HACCP) - CORRECT ANSWER - Determining if critical limits are met
(taking temps). Provide written documentation.
Sous Vide - CORRECT ANSWER - Cooking food in an airtight bag in a water bath at a
temperature range of 131°-140°
Controlled atmospheric packaging - CORRECT ANSWER - Gasses are introduced into
packaging, aka "steady state" packaging
ex. meats at grocery store
Modified Atmosphere Packaging (MAP) - CORRECT ANSWER - Replace oxygen with
gas
Questions and CORRECT Answers
Foodborne Intoxication - CORRECT ANSWER - Foodborne Intoxication:
Cause: Bacterial toxin already in the food
Onset average: A few hours
Fever? No
Associated bacteria: CBS- clostridium botulinum, bacillus cereus, staph
3 Levels of FDA recall - CORRECT ANSWER - Class 1- Dangerous or defective
Class 2- Pose slight threat/ temporary health impact
Class 3- Violates labeling or manufacturing laws
Which recall class requires public notice - CORRECT ANSWER - Class 1
CARVER (Food Defense Plan) - CORRECT ANSWER - Criticality, Accessibility,
Recuperability, Vulnerability, Effect, Recognizability
4 Elements of food defense plan - CORRECT ANSWER - 1. Develop
2. Implement
3. Test/Monitor
4. Review
Food Defense - CORRECT ANSWER - Efforts to prevent the intentional contamination of
food
Risk Assessment - CORRECT ANSWER - Identify hazards that need to be addressed and
rank their importance
,Parts of a concept of operations plan - CORRECT ANSWER - Incident ID (notification
and action trigger)
Incident management
Response Actions
Communication and coordination
Assessment, control and containment
Recovery
Agency actions
Adverse event plan - CORRECT ANSWER - Provides guidance on protecting the food
supply and taking action in response to food-related emergencies that create a potential for an
imminent health hazard.
3 components of risk management - CORRECT ANSWER - Threat
Vulnerability
Consequence
Basic goals of IPM plan - CORRECT ANSWER - Deny Harbor
Exclude
Control
Minimum temperature for wash cycle in high temperature dish machine - CORRECT
ANSWER - 150°
Quats Sanitizer - CORRECT ANSWER - 65°-75°
200-400 PPM
30+ Seconds
Iodine Sanitizer - CORRECT ANSWER - 75°
,< 5.0
12.5-25 PPM
30+ Seconds
Chlorine Sanitizer - CORRECT ANSWER - 75°
<8.0
50-99 PPM
10+ Seconds
Minimum temperature for sanitizing with hot water - CORRECT ANSWER - 171°
5 Steps in cleaning - CORRECT ANSWER - 1. Pre-scrape
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
Factors that affect cleaning - CORRECT ANSWER - Type of material
Water hardness
Amount of soil
Temp of water used
Disinfect - CORRECT ANSWER - To destroy of irreversibly inactivate specified
infectious bacteria and fungi on hard surfaces
Sanitize - CORRECT ANSWER - To reduce the number of microorganisms to safe levels
, Verification - CORRECT ANSWER - Shows that the system is operating according to
plan
Critical Limit - CORRECT ANSWER - Quantifiable prescribed parameter that must be
met
Critical Control Point (CCP) - CORRECT ANSWER - A point in a food system where
loss of control may result in an unacceptable health risk
7 principles of HACCP - CORRECT ANSWER - 1. Conduct hazard analysis
2. Determine CCP's
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish documentation procedures
Monitoring (HACCP) - CORRECT ANSWER - Determining if critical limits are met
(taking temps). Provide written documentation.
Sous Vide - CORRECT ANSWER - Cooking food in an airtight bag in a water bath at a
temperature range of 131°-140°
Controlled atmospheric packaging - CORRECT ANSWER - Gasses are introduced into
packaging, aka "steady state" packaging
ex. meats at grocery store
Modified Atmosphere Packaging (MAP) - CORRECT ANSWER - Replace oxygen with
gas
