CP-FS Exam questions and correct answers
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - ANSWER - -Created by vb vb
the EPA
-Regulates sanitizers
condemnation - ANSWER - Declaring unfit for use or sale vb vb
Class 1 Food Recall - ANSWER - The most serious recall. May cause serious adverse vb vb
health consequences.
Variance - ANSWER - Modification or waiver from a food code requirement
vb vb
Misbranding - ANSWER - bad labeling; indication incorrect information on the label.
vb vb
Relates to how a product is represented, primarily on the product label.
Testing requirements for a water supply that comes from a well. - ANSWER - Water vb vb
must be tested at least once per year and a certificate must be kept on file for review by
an inspector
Comminuted Food - ANSWER - Reduced in size by methods including chopping, vb vb
flaking, grinding or mincing. Examples: ground beef, gyros and gefilte fish.
Grading - ANSWER - -optional
vb vb
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - ANSWER - -Only used for non culinary purposes: vb vb
fire sprinklers, cooling non-food equipment air conditioning and irrigation.
-Pipes must be identified as having non-potable water
How long an establishment can be given to correct a priority or priority foundation
violation - ANSWER - Generally immediately, but in some cases up to 10 days
vb vb
Adulteration - ANSWER - Lowering the quality of food by adding an inferior substance
vb vb
or removing an important substance
Seizure - ANSWER - When the regulatory authority takes physical control of an item
vb vb
Abatement - ANSWER - termination of a nuisance vb vb
, Embargo - ANSWER - An order prohibiting the removal or use of a particular item
vb vb
Mobile establishment wastewater tank requirement - ANSWER - Water waste tank must vb vb
be 15% larger than the supply tank
How often is the food code published and updated? - ANSWER - Published every 4 vb vb
years and updated every 2 years
Hold or Detention - ANSWER - Establishment retains product but can't do anything with
vb vb
it until it is released by the regulatory authority
Conference for Food Protection - ANSWER - Meets every two years, makes
vb vb
recommendations for what should be in the Food Code. Sets standards for Certified
Food Protection
DSP symptoms (Diarrhetic Shellfish Poisoning) - ANSWER - Nausea, vomiting, diarrhea vb vb
and abdominal pain accompanied by chills, headache and fever
PSP symptoms (Paralytic Shellfish Poisoning) - ANSWER - Tingling, burning, vb vb
numbness, drowsiness, incoherent speech and respiratory paralysis
Giardia Lamblia or Giardasis or Intestinalis - ANSWER - -Parasite vb vb
-The most non-bacterial form of diarrhea in North America
-from contaminated water
-Associated with day care centers, especially where diapering is done
-lasts 1 to 2 weeks
Clostridium Botulinium or Botulism - ANSWER - -Associated with improperly canned
vb vb
foods, especially home canned, vacuum packed refrigerated foods, garlic or onions
stored in oil and baked potatoes
-Anaerobic, spore forming, intoxication
-Symptoms go "top down" starting with blurry vision, trouble swallowing and speaking
and then trouble breathing.
-Onset in 18 to 36 hours
Campylobacter jejuni - ANSWER - -Bacteria vb vb
-Onset time 2 to 5 days, lasts 7 to 10 days
-Leading cause of bacterial diarrhea in the U.S.
-Microaerophilic: 3-5% oxygen
-Commonly associated with chicken and raw milk
Bacillus cereus - ANSWER - -Bacterial Intoxication
vb vb
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - ANSWER - -Created by vb vb
the EPA
-Regulates sanitizers
condemnation - ANSWER - Declaring unfit for use or sale vb vb
Class 1 Food Recall - ANSWER - The most serious recall. May cause serious adverse vb vb
health consequences.
Variance - ANSWER - Modification or waiver from a food code requirement
vb vb
Misbranding - ANSWER - bad labeling; indication incorrect information on the label.
vb vb
Relates to how a product is represented, primarily on the product label.
Testing requirements for a water supply that comes from a well. - ANSWER - Water vb vb
must be tested at least once per year and a certificate must be kept on file for review by
an inspector
Comminuted Food - ANSWER - Reduced in size by methods including chopping, vb vb
flaking, grinding or mincing. Examples: ground beef, gyros and gefilte fish.
Grading - ANSWER - -optional
vb vb
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - ANSWER - -Only used for non culinary purposes: vb vb
fire sprinklers, cooling non-food equipment air conditioning and irrigation.
-Pipes must be identified as having non-potable water
How long an establishment can be given to correct a priority or priority foundation
violation - ANSWER - Generally immediately, but in some cases up to 10 days
vb vb
Adulteration - ANSWER - Lowering the quality of food by adding an inferior substance
vb vb
or removing an important substance
Seizure - ANSWER - When the regulatory authority takes physical control of an item
vb vb
Abatement - ANSWER - termination of a nuisance vb vb
, Embargo - ANSWER - An order prohibiting the removal or use of a particular item
vb vb
Mobile establishment wastewater tank requirement - ANSWER - Water waste tank must vb vb
be 15% larger than the supply tank
How often is the food code published and updated? - ANSWER - Published every 4 vb vb
years and updated every 2 years
Hold or Detention - ANSWER - Establishment retains product but can't do anything with
vb vb
it until it is released by the regulatory authority
Conference for Food Protection - ANSWER - Meets every two years, makes
vb vb
recommendations for what should be in the Food Code. Sets standards for Certified
Food Protection
DSP symptoms (Diarrhetic Shellfish Poisoning) - ANSWER - Nausea, vomiting, diarrhea vb vb
and abdominal pain accompanied by chills, headache and fever
PSP symptoms (Paralytic Shellfish Poisoning) - ANSWER - Tingling, burning, vb vb
numbness, drowsiness, incoherent speech and respiratory paralysis
Giardia Lamblia or Giardasis or Intestinalis - ANSWER - -Parasite vb vb
-The most non-bacterial form of diarrhea in North America
-from contaminated water
-Associated with day care centers, especially where diapering is done
-lasts 1 to 2 weeks
Clostridium Botulinium or Botulism - ANSWER - -Associated with improperly canned
vb vb
foods, especially home canned, vacuum packed refrigerated foods, garlic or onions
stored in oil and baked potatoes
-Anaerobic, spore forming, intoxication
-Symptoms go "top down" starting with blurry vision, trouble swallowing and speaking
and then trouble breathing.
-Onset in 18 to 36 hours
Campylobacter jejuni - ANSWER - -Bacteria vb vb
-Onset time 2 to 5 days, lasts 7 to 10 days
-Leading cause of bacterial diarrhea in the U.S.
-Microaerophilic: 3-5% oxygen
-Commonly associated with chicken and raw milk
Bacillus cereus - ANSWER - -Bacterial Intoxication
vb vb
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
