Study Guide for CP-FS Latest Exam Questions and Verified Answers

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 substance Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA) - CORRECT ANSWERcreated by the EPA and is the law that regulates sanitizers Inspection order or Inspection Warrant - CORRECT ANSWER-an order by a court that specifically authorizes the regulatory authority to perform an inspection or search conditions that allow for closure of an establishment - CORRECT ANSWER-fire or flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, apparent foodborne illness outbreak, gross insanitary conditions, temporary establishment - CORRECT ANSWER-operates no more than 14 days in conjunction with an event FUELSS - CORRECT ANSWER-exposed Food clean Utensils clean Equipment clean Linens unwrapped Single Service (or single use) Scombrotoxin or Histamine Poisoning - CORRECT ANSWER-Associated with fish from the scromboid family (especially tuna) histamine is formed during decomposition symptoms similar to an allergic reaction, may include peppery taste of fish. Hep A - CORRECT ANSWER-virus with the main symptom of jaundice, incubations 10- 50 days, good personal hygiene is best prevention, passed through RTE foods Cryptosporidium parvum or cryptosporidiosis - CORRECT ANSWER-Parasite, often associated with water supplies, public swimming pools and swim fountains. severe watery diarrhea, killed by UV light, and filtered out of water mesophilic bacteria - CORRECT ANSWER-moderate temperature loving bacteria, most foodborne illness bacteria are in this category campylobacter jejuni - CORRECT ANSWER-onset time of 2-5 days, illness lasts 7-10 days, leading cause of bacterial diarrhea in the US, microaerophilic (3-5% oxygen) commonly associated with chicken and raw milk Streptococcus pyogenes - CORRECT ANSWER-often associated with pharyngitis ("strep throat") or skin infection (impetigo") comes from a sick employee when food is temp. abused employee restriction - CORRECT ANSWER-limit the activities of a food employee so that there is no risk or transmitting. this employee does not work with the FUELSS comminuted food - CORRECT ANSWER-reduced in size by methods including chopping, flaking, grinding, or mincing. Time and temperature requirements for cooling food - CORRECT ANSWER-135 to 70 in 2 hours 70 to 41 in 4 hours (135 to 41 within 6 hours) what to do if water supply is contaminated - CORRECT ANSWER-if a public supplyflush and disinfect system (typically done by water provider) if a well-discontinue use, disinfect well, test, resume operation on good results. dairy products that must be made with Grade A milk - CORRECT ANSWER-fluid milk, cottage cheese, whey final rinse pressure in a warewash maching - CORRECT ANSWER-20 psi (+-5) 3 steps of integrated pest management (IPM) - CORRECT ANSWER-exclusion (keep them out), deny harborage (food, water, and shelter) work with PCO to eliminate them if they come inside risk - CORRECT ANSWER-is the probability that a hazard will occur in a food commodity, and encompasses a lot of uncertainty, mainly in relation to the prediction of the presence or distribution of the hazards in foods Regulatory authority - CORRECT ANSWER-the local, state, or federal agency with jurisdiction of the food establishmen