Exam (elaborations)
CP-FS Study Guide B - Assessing Food Safety Questions and Answers
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CP-FS Study Guide B - Assessing Food Safety Questions and Answers
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CP-FS Study Guide B - Assessing FoodSafety Questions and Answers
Assemble iiinspection iiequipment ii- iiAnswers ii-* iiEssential iiequipment
- iiThermocouple
- iiAlcohol iiswabs iifor iisanitizing iiprobe iithermometers
- iiChemical iitest iikits
- iiMaximum iiregistering iithermometer
- iiFlashlight
- iiHead iicover, iisuch iias iihair iinet iior iibaseball iicap
Calibrate iifood iisafety iiequipment ii- iiAnswers ii-Ice iiwater ii32F
Boiling iiwater ii212F
Schedule iithe iiinspection ii- iiAnswers ii-When iifood iiis iibeing iiprepared iior iiserved iiand
iistaff iiis iipresent
Timing iithat iican iievaluate iireceiving, iipreparation, iiand iicooling
Evaluate iiHACCP iiprograms ii- iiAnswers ii-...
Review iicompliance iihistory ii- iiAnswers ii-In iiorder iito iidetect iitrends iiof iiout-of-control
iifoodborne iiillness iirisk iifactors.
If iithe iisame iifoodborne iiillness iirisk iifactor iiis iiout-of-control iiduring iimore iithan iione
iiinspection, iiit iiis iistrongly iirecommended iithat iithe iioperator iidevelop iian iiintervention
iistrategy iito iiprevent iiits iirecurrence.
What, iiWhere, iiWho, iiwhen, iiHow.
Pay iiattention iito iiFood iiCode iiPriority iiand iipriority iifoundation iiitems
Evaluate iithe iineed iiand iifrequency iiof iifood iisafety iiassessments.
ii- ii3 iibasis iiof iicategorizing iirisk
ii- iiRisk iiCategorization iiof iiFood iiEstablishments ii- iiAnswers ii-- ii3 iibasis
1. iiType iiof iifood iiserved
2. iiFood iipreparation iiprocesses iiconducted
3. iihistory iiof iicompliance iirelated iito iifoodborne iiillness iirisk iifactors
ii- iiRisk iicategorization
1 ii- iiconvenience iistore, iihot iidog iicarts, iicoffee iishops. iiOnly iiprepackaged, iinon-TCS
iifoods. ii(1/year)
2 ii- iiretail iifood iistore, iischools iinot iiserving iia iiHSPs, iiQSRs. iiProducts iiare
iiprepared/cooked iiand iiserved iiimmediately. ii(2/year)
3 ii- iiFull-service iirestaurant. iiExtensive iimenu iiand iihandling iiof iiraw iiingredients.
ii(3/year)
, 4 ii- iiPreschools, iihospitals, iinursing iihomes. iiServing iiHSPs iior iiconduct iispecialized
iiprocesses, iisuch iias iiROP, iismoking, iiand iicuring)
Whenever iia iiviolation iiof iia iifoodborne iiillness iirisk iifactor iior iipublic iihealth iiintervention
ii- iidefined iias iia iipriority iior iipriority iifoundation iiviolation iiin iithe iifood iicode ii- iiis iinoted
iiduring iian iiinspection iiand iithe iiviolation iicannot iibe iicorrected iiimmediately, iia
ii______________ iiwithin ii_______ iidays iiis iinecessary. ii- iiAnswers ii-Reinspection
10 iidays
Conduct iia iimenu iireview ii- iiAnswers ii-Allow iiinspectors iigrouping iifood iiitems.
Allow iiinspectors iito iiestablish iiinspection iiprioritiesMenu iireview iimight iibe iithe iionly
iitime iifor iiawaring iiof iispecialized iiprocesses.
Key iito iigood iimenu iireview iiis iito iihave iiopen iiconversation iiwith iithe iioperator iiin iiorder
iito iigain iiinsight iiand iiunderstanding iito iithe iioperation's iifood iipreparation iiprocess
Conduct iia iiQuick iiWalk-Through ii(reason) ii- iiAnswers ii-In iiorder iito iiobserve iiseveral
iiactivities iithat iimight iiotherwise iigo iiunnoticed iiuntil iilater iiin iithe iiinspection, iiincluding:
Receiving, iiFood iipreparation iiand iihandling, iiCooking, iiCooling, iiReheating
Verify iithe iioperator's iiknowledge iiof iia iirisk iicontrol iiplan ii- iiAnswers ii-1. iiA iivalid iifood
iiprotection iimanager iicertificate
2. iiNo iipriority iiitem iiviolations iiduring iithe iicurrent iiinspection
3. iiCorrect iiresponses iito iifood iisafety ii- iirelated iiquestions iias iipresented iiin iiof iithe
iiFood iiCode
When iifood iiis iibeing iidelivered iiduring iithe iiinspection, iiinspectors iishould: ii- iiAnswers ii-
- iiVerify iiinternal iiproduct iitemperatures
ii- iiExamine iipackage iiintegrity iiupon iidelivery
ii- iiLook iifor iisigns iiof iitemperature iiabuse
ii- iiExamine iidelivery iitruck iiand iiproducts iifor iipotential iifor iicross-contamination
ii- iiObserve iithe iifood iiestablishment's iibehaviors iiand iipractices
ii- iiReview iireceiving iilogs iiand iiother iidocuments, iiproduct iilabels, iiand iifood iiproducts
iito iiensure iithat iifoods iiare iireceived iifrom iiregulated iifood iiprocessingb iiplants.
Shellfish iitag ii- iiAnswers ii-- iiInterstate iiCertified iiShellfish iiShippers iilist
- iiTag iishould iicontain iiinformations iiregarding iiharvester's iicertification iinumber,
iiharvest iiwaters iiand iidate, iitype iiand iiquantity iiof iishellfish, iiand iisimilar iiinformation iifor
iieach iidealer iithat iihandles iithe iishellfish iiafter iiharvestet.
Finfish, iisuch iias iituna, iimahi-mahi, iiblue iifish, iimackerel, iior iisnapper iiare iisubject iito
ii_________________ iiformation iiif iitime iitemperature iiabused ii- iiAnswers ii-
Scombrotoxin
Control iiAnisakis iiby iiFreezing ii
1. iiAt ii-4F iifor ii__________ iiDays
2. iiAt ii-31F iior iibelow iiuntil iisolid iiand iistoring iiat ii-31F iifor ii___ iihours
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