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CP-FS Study Guide, CP-FS, CP-FS Questions and Answers
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CP-FS Study Guide, CP-FS, CP-FS Questions and Answers
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CP-FS Study Guide, CP-FS, CP-FSQuestions and Answers
Employee ii- iiAnswers ii-PIC, iipermit iiholder, iifood iiemployee, iiperson iiwith iisupervisory
iior iimanagement iiduties, iiperson iion iithe iipayroll, iifamily iimember, iietc. iiworking iiin iithe
iifood iiestablishment
Conditions iifor iia iifoodborne iiillness iito iibecome iian iioutbreak ii- iiAnswers ii-two iior iimore
iipeople iiwith iithe iisame iisymptoms
adulteration ii- iiAnswers ii-lowering iithe iiquality iiof iifood iiby iiadding iian iiinferior
iisubstance iior iiremoving iian iiimportant iisubstance
Federal iiInsecticide, iiRodenticide, iiand iiFungicide iiAct. ii(FIFRA) ii- iiAnswers ii-created iiby
iithe iiEPA iiand iiis iithe iilaw iithat iiregulates iisanitizers
Inspection iiorder iior iiInspection iiWarrant ii- iiAnswers ii-an iiorder iiby iia iicourt iithat
iispecifically iiauthorizes iithe iiregulatory iiauthority iito iiperform iian iiinspection iior iisearch
conditions iithat iiallow iifor iiclosure iiof iian iiestablishment ii- iiAnswers ii-fire iior iiflood,
iiextended iiinterruption iiof iielectrical iior iiwater iiservice, iisewage iibackup, iimisuse iiof
iipoisonous iior iitoxic iimaterials, iiapparent iifoodborne iiillness iioutbreak, iigross iiinsanitary
iiconditions,
temporary iiestablishment ii- iiAnswers ii-operates iino iimore iithan ii14 iidays iiin iiconjunction
iiwith iian iievent
FUELSS ii- iiAnswers ii-exposed iiFood
clean iiUtensils
clean iiEquipment
clean iiLinens
unwrapped iiSingle iiService ii(or iisingle iiuse)
Scombrotoxin iior iiHistamine iiPoisoning ii- iiAnswers ii-Associated iiwith iifish iifrom iithe
iiscromboid iifamily ii(especially iituna)
histamine iiis iiformed iiduring iidecomposition
symptoms iisimilar iito iian iiallergic iireaction, iimay iiinclude iipeppery iitaste iiof iifish.
Hep iiA ii- iiAnswers ii-virus iiwith iithe iimain iisymptom iiof iijaundice, iiincubations ii10-50
iidays, iigood iipersonal iihygiene iiis iibest iiprevention, iipassed iithrough iiRTE iifoods
,Cryptosporidium iiparvum iior iicryptosporidiosis ii- iiAnswers ii-Parasite, iioften iiassociated
iiwith iiwater iisupplies, iipublic iiswimming iipools iiand iiswim iifountains.
severe iiwatery iidiarrhea, iikilled iiby iiUV iilight, iiand iifiltered iiout iiof iiwater
mesophilic iibacteria ii- iiAnswers ii-moderate iitemperature iiloving iibacteria, iimost
iifoodborne iiillness iibacteria iiare iiin iithis iicategory
campylobacter iijejuni ii- iiAnswers ii-onset iitime iiof ii2-5 iidays, iiillness iilasts ii7-10 iidays,
iileading iicause iiof iibacterial iidiarrhea iiin iithe iiUS, iimicroaerophilic ii(3-5% iioxygen)
iicommonly iiassociated iiwith iichicken iiand iiraw iimilk
Streptococcus iipyogenes ii- iiAnswers ii-often iiassociated iiwith iipharyngitis ii("strep
iithroat") iior iiskin iiinfection ii(impetigo") iicomes iifrom iia iisick iiemployee iiwhen iifood iiis
iitemp. iiabused
employee iirestriction ii- iiAnswers ii-limit iithe iiactivities iiof iia iifood iiemployee iiso iithat
iithere iiis iino iirisk iior iitransmitting. iithis iiemployee iidoes iinot iiwork iiwith iithe iiFUELSS
comminuted iifood ii- iiAnswers ii-reduced iiin iisize iiby iimethods iiincluding iichopping,
iiflaking, iigrinding, iior iimincing.
Time iiand iitemperature iirequirements iifor iicooling iifood ii- iiAnswers ii-135 iito ii70 iiin ii2
iihours
70 iito ii41 iiin ii4 iihours
(135 iito ii41 iiwithin ii6 iihours)
what iito iido iiif iiwater iisupply iiis iicontaminated ii- iiAnswers ii-if iia iipublic iisupply- iiflush
iiand iidisinfect iisystem ii(typically iidone iiby iiwater iiprovider)
if iia iiwell-discontinue iiuse, iidisinfect iiwell, iitest, iiresume iioperation iion iigood iiresults.
dairy iiproducts iithat iimust iibe iimade iiwith iiGrade iiA iimilk ii- iiAnswers ii-fluid iimilk, iicottage
iicheese, iiwhey
final iirinse iipressure iiin iia iiwarewash iimaching ii- iiAnswers ii-20 iipsi ii(+-5)
3 iisteps iiof iiintegrated iipest iimanagement ii(IPM) ii- iiAnswers ii-exclusion ii(keep iithem
iiout), iideny iiharborage ii(food, iiwater, iiand iishelter) iiwork iiwith iiPCO iito iieliminate iithem
iiif iithey iicome iiinside
risk ii- iiAnswers ii-is iithe iiprobability iithat iia iihazard iiwill iioccur iiin iia iifood iicommodity,
iiand iiencompasses iia iilot iiof iiuncertainty, iimainly iiin iirelation iito iithe iiprediction iiof iithe
iipresence iior iidistribution iiof iithe iihazards iiin iifoods
Regulatory iiauthority ii- iiAnswers ii-the iilocal, iistate, iior iifederal iiagency iiwith iijurisdiction
iiof iithe iifood iiestablishment
,Class iiI iifood iirecall ii- iiAnswers ii-the iimost iiserious iirecall, iimay iicause iiserious iihealth
iiconsequences
factual iiobservations iithat iican iibe iirecorded iion iian iiinspection iireport ii- iiAnswers ii-
failure iiof: ii
PIC iito iidemonstrate iiknowledge, iiemployees iito iireport iidiseases, iiemployees iito
iidemonstrate iiknowledge iior iiperform iiin iiaccordance iiwith iiregulations
failure iito:
provide iirecords, iicomply iiwith iicritical iilimits iiof iiHACCP iiplan, iinonconformance iiwith
iicritical iiitems
reason iiwhy iia iiregulatory iiauthority iimay iiexamine, iisample iior iitest iifood ii- iiAnswers ii-to
iidetermine iiits iicompliance iiwith iifood iicode
First ii6 iisteps iiof iiHACCP ii- iiAnswers ii-1. iiassemble iiHACCP iiteam ii
2. iidescribe iiproduct ii
3. iiidentify iiintended iiuse ii
4. iiconstruct iiflow iidiagram
5. iion-site iiverification iiof iiflow iidiagram
6. iilist iiall iipotential iihazards
Corrective iiaction ii- iiAnswers ii-activities iitaken iiby iia iiperson iiwhenever iia iicritical iilimit
iiis iinot iimet
DSP iisymptoms ii(diarrhea iishellfish iipoisoning) ii- iiAnswers ii-nausea, iivomiting,
iidiarrhea, iiabdominal iipain iiaccompanied iiby iichills, iiheadache, iiand iifever
food iiallergen iilabeling iiand iiconsumer iiprotection iiact iiof ii2004 ii- iiAnswers ii-requires
iiallergens iito iibe iilisted iiin iiplain iilanguage ii(food iisource)
FAT iiTOM ii- iiAnswers ii-Food-proteins iior iicarbs
Acidity-4.6+
Time-4 iihours
Temp.-41-135
Oxygen-aerobic iior iianaerobic
Moisture-Aw iiof ii0.85+
bacterial iiintoxicatoin ii- iiAnswers ii-caused iiby iia iitoxin iiproduces iiby iithe iibacteria iiin iithe
iifood iibefore iiyou iieat iiit. ii
bacteria iiitself iimay iibe iidead iiwhen iiyou iieat iithe iifood
does iiNOT iiproduce iia iifever
shorter iionset iitime ii(typically iionly iihours)
more iilikely iito iicause iivomiting
Bacillus iicereus, iiClostridium iibotulinum, iiStaphlococcus iiaureus ii(CBS)
, Salmonella iispp iior iisalmonellosis ii- iiAnswers ii-onset iitime iiof ii6-48 iihours, iiduration iiof
iiillness iiusually ii1-2 iidays, iiassociated iifoods: iipoultry, iieggs, iimilk, iiand iidairy
may iialso iibe iiin iisoil iiand iiwater, iitraditional iigastrointestinal iisymptoms, iiinfection
two iiways iito iicalibrate iia iithermometer iiand iithe iitemp. iithreshold iiof iieach iimethod ii-
iiAnswers ii-melting iipoint iior ii"ice iipoint"-32
boiling iipoint ii-212
procedures iifor iiusing iitime iias iia iicontrol iimethod iifor iiholding iihot iifood ii- iiAnswers ii-
must iidiscard iiproduct iiafter ii4 iihours, iiwrite iitime iiremoved iifrom iihot iistorage iiand iitime
iito iidiscard iion iiproduct/container
pasteurization ii- iiAnswers ii-rapid iiheat iiand iicool iiprocess, iidestroys iipathogens,
iiextends iishelf iilife iiof iiproduct
difference iibetween iicleaning iiand iisanitizing ii- iiAnswers ii-cleaning iiremoves iivisable
iidirt, iisanitizing iidecreases iibacteria iito iia iisafe iilevel ii(99.99% iireduction iior ii5 iilog iikill)
minimum iirequirements iifor iian iiair iigap ii- iiAnswers ii-twice iithe iidiameter iiof iithe iiinlet
iipipe. iiminimum iiof ii1 iiinch
items iifound iiat iia iiproperly iiequipped iihandwashing iisink ii- iiAnswers ii-water iiat iileast
ii100 iidegrees, iihand iicleaning iiliquid, iipowder, iior iisoap; iimethod iito iidry iihands;
iisignage iifor iipeople iito iiwash iihands; iiwaste iireceptacle
rodents ii- iiAnswers ii-3 iimain iitypes iiare iiNorway iirat, iiroof iirat, iiand iihouse iimouse
3 iitypes iiof iihazards ii- iiAnswers ii-physical, iichemical, iibiological
seizure ii- iiAnswers ii-when iithe iiregulatory iiauthority iitakes iiphysical iicontrol iiof iian iiitem
3 iilevels iiof iiregulation ii- iiAnswers ii-federal- iiregulations iirecommended
state- iiregulations iiwritten
local- iiregulations iienforced
reasons iiwhy iian iiinspection iior iisearch iiorder ii(warrant) iimay iibe iiobtained iifrom iia
iicourt ii- iiAnswers ii--if iiaccess iiwas iidenied iifor iia iiroutine iiinspection
-to iiexamine iiand iisample iifood
-to iiexamine iirecords iiat iithe iiestablishment iirelated iito iifood iipurchased, iireceived, iior
iiused
difference iibetween iicertification iiand iiaccreditation ii- iiAnswers ii-an iiindividual iiis
iicertified iiand iian iiorganization iithat iigrants iithe iicertification iiis iiaccredited
HACCP ii- iiAnswers ii-Hazard iiAnalysis iiCritical iiControl iiPoint
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