CP FS Study guides, Study notes & Summaries

Pests commonly found in store products are NOT often found in - Answer Hard candies 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: - Answer Discard or hold and discontinue servicing all food for which a link to the outbreak is biologically plausible. According to the 2009 FDA Food Code, inspection violations in order from...

CPFS Studying Manual for Students Questions and Answers pathogen - CORRECT ANSWER-disease-producing organism aerobe - CORRECT ANSWER-organism that requires oxygen to live and reproduce anaerobe - CORRECT ANSWER-organism that requires the absence of oxygen to reproduce facultative anaerobe - CORRECT ANSWER-organism that can multiply with or without the presence of oxgen bacteria - CORRECT ANSWER-single-celled microscopic organism exotoxin - CORRECT ANSWER-toxin produced during growth p...

CPFS Practice Test Available Exam with Actual and Verified Answers Pests commonly found in store products are NOT often found in - CORRECT ANSWER-Hard candies 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: - CORRECT ANSWER-Discard or hold and discontinue servicing all food for which a link to the outbreak is biologicall...

CPFS Exam Questions and Answers Tested and Verified Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - CORRECT ANSWER-- Created by the EPA -Regulates sanitizers condemnation - CORRECT ANSWER-Declaring unfit for use or sale Class 1 Food Recall - CORRECT ANSWER-The most serious recall. May cause serious adverse health consequences. Variance - CORRECT ANSWER-Modification or waiver from a food code requirement Misbranding - CORRECT ANSWER-bad labeling; indication incorrect inform...

CFPS-Practice Exam All Questions and Answers A+ Graded Which of the following provides regulations for protection in semiconductor manufacturing facilities? - CORRECT ANSWER-NFPA 318 Water mist systems are used to extinguish fires of which classification? - CORRECT ANSWER-Class A and B fires Which one of these is not one of the three operating principles used in gas-sensing fire detectors or multisensory detectors? - CORRECT ANSWER-Pneumatic principle Which of these are used to provi...

Quiz review for CP-FS Final Study Guide with Correct Answers A fish toxin originating from histamine-producing bacteria - CORRECT ANSWERScombrotoxin a foodborne illness is classified as intoxication when? - CORRECT ANSWER-a toxin is produced by bacteria on or in the food prior to ingesting it AND a chemical is present in the food or drink prior to ingestion what is the name of the group of bacteria that grow in the absence of free oxygen - CORRECT ANSWER-anaerobes a toxin found in sea...

Final State Exam for CP-FS Questions and Answers Employee - CORRECT ANSWER-PIC, permit holder, food employee, person with supervisory or management duties, person on the payroll, family member, etc. working in the food establishment Conditions for a foodborne illness to become an outbreak - CORRECT ANSWER-two or more people with the same symptoms adulteration - CORRECT ANSWER-lowering the quality of food by adding an inferior substance or removing an important substance Federal Ins...

Practice Test 7,8,10 Complete Exam Q&A Latest CP-FS What occurs when a pathogen grows within the body? 1. Food intoxication. 2. Fungal contamination. 3. Parasite. 4. Food infection. - CORRECT ANSWER-4 Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen develops within the body. Hepatitis A is an example of an infection. An employee has nasal discharge. What is the appropriate response? 1. Exclude the employee from the premises....

Study Guide for CP-FS Latest Exam Questions and Verified Answers Employee - CORRECT ANSWER-PIC, permit holder, food employee, person with supervisory or management duties, person on the payroll, family member, etc. working in the food establishment Conditions for a foodborne illness to become an outbreak - CORRECT ANSWER-two or more people with the same symptoms adulteration - CORRECT ANSWER-lowering the quality of food by adding an inferior substance or removing an important substan...

Certified Professional Food Safety (CPFS) Exam with 100% correct Answers Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - CORREC...

CP-FS Study Guide Exam Questions and Answers Latest Updated The vegetable provider needs to have which of the following? 1. FDA. 2. GAP. 3. Grade A. 4. GMP. - CORRECT ANSWER-2 Good Agricultural Practices (GAP) are necessary from a vendor. How long can you take to cool hot food according to the Food Code? 1. 4 hours. 2. 8 hours. 3. 6 hours. 4. 12 hours. - CORRECT ANSWER-3 135F to 70F in 2 hours 135F to 41F total 6 hours What needs to be removed from a room before it is tre...