Certified Professional Food Safety (CP-FS) All Solved. 2024
Employee correct answers 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 answers two or more people
with the same symptoms
adulteration correct answers lowering the quality of food by adding an inferior substance or
removing an important substance
Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA) correct answers created by the
EPA and is the law that regulates sanitizers
Inspection order or Inspection Warrant correct answers 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 answers 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 answers operates no more than 14 days in conjunction with an
event
hazard correct answers a bio, chem, or physical property that may cause food to become unsafe
FUELSS correct answers exposed Food
clean Utensils
clean Equipment
clean Linens
unwrapped Single Service (or single use)
Scombrotoxin or Histamine Poisoning correct answers 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 answers 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 answers 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 answers moderate temperature loving bacteria, most foodborne
illness bacteria are in this category
campylobacter jejuni correct answers 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 answers often associated with pharyngitis ("strep throat") or skin
infection (impetigo") comes from a sick employee when food is temp. abused
employee restriction correct answers 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 answers reduced in size by methods including chopping, flaking,
grinding, or mincing.
time and temp. requirements for cooling food correct answers 135 to 70 in 2 hours
135 to 41 within 6 hours
what to do if water supply is contaminated correct answers if a public supply- flush 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 answers fluid milk, cottage cheese,
whey
final rinse pressure in a warewash maching correct answers 20 psi (+-5)
3 steps of integrated pest management (IPM) correct answers exclusion (keep them out), deny
harborage (food, water, and shelter) work with PCO to eliminate them if they come inside
risk correct answers the likelihood that an adverse health effect will occur within a population as
a result of a hazard in the food
condemnation correct answers declaring unfit for use or sale
Regulatory authority correct answers the local, state, or federal agency with jurisdiction of the
food establishment
class I food recall correct answers the most serious recall, may cause serious health
consequences
factual observations that can be recorded on an inspection report correct answers failure of:
PIC to demonstrate knowledge, employees to report diseases, employees to demonstrate
knowledge or perform in accordance with regulations
, failure to:
provide records, comply with critical limits of HACCP plan, nonconformance with critical items
reason why a regulatory authority may examine, sample or test food correct answers to
determine its compliance with food code
first 6 steps of HACCP correct answers 1. assemble HACCP team
2. describe product
3. identify intended use
4. construct flow diagram
5. on-site verification of flow diagram
6. list all potential hazards
corrective action correct answers activities taken by a person whenever a critical limit is not met
DSP symptoms (diarrhea shellfish poisoning) correct answers nausea, vomiting, diarrhea,
abdominal pain accompanied by chills, headache, and fever
food allergen labeling and consumer protection act of 2004 correct answers requires allergens to
be listed in plain language (food source)
parasite correct answers lives in or on a host organism, consumes their food, energy, or
resources, at expense of the host
FAT TOM correct answers Food-proteins or carbs
Acidity-4.6+
Time-4 hours
Temp.-41-135
Oxygen-aerobic or anaerobic
Moisture-Aw of 0.85+
bacterial intoxicatoin correct answers caused by a toxin produces by the bacteria in the food
before you eat it.
bacteria itself may be dead when you eat the food
does NOT produce a fever
shorter onset time (typically only hours)
more likely to cause vomiting
Bacillus cereus, Clostridium botulinum, Staphlococcus aureus (CBS)
Salmonella spp or salmonellosis correct answers onset time of 6-48 hours, duration of illness
usually 1-2 days, associated foods: poultry, eggs, milk, and dairy
may also be in soil and water, traditional gastrointestinal symptoms, infection
two ways to calibrate a thermometer and the temp. threshold of each method correct answers
melting point or "ice point"-32
boiling point -212
Employee correct answers 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 answers two or more people
with the same symptoms
adulteration correct answers lowering the quality of food by adding an inferior substance or
removing an important substance
Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA) correct answers created by the
EPA and is the law that regulates sanitizers
Inspection order or Inspection Warrant correct answers 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 answers 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 answers operates no more than 14 days in conjunction with an
event
hazard correct answers a bio, chem, or physical property that may cause food to become unsafe
FUELSS correct answers exposed Food
clean Utensils
clean Equipment
clean Linens
unwrapped Single Service (or single use)
Scombrotoxin or Histamine Poisoning correct answers 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 answers 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 answers 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 answers moderate temperature loving bacteria, most foodborne
illness bacteria are in this category
campylobacter jejuni correct answers 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 answers often associated with pharyngitis ("strep throat") or skin
infection (impetigo") comes from a sick employee when food is temp. abused
employee restriction correct answers 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 answers reduced in size by methods including chopping, flaking,
grinding, or mincing.
time and temp. requirements for cooling food correct answers 135 to 70 in 2 hours
135 to 41 within 6 hours
what to do if water supply is contaminated correct answers if a public supply- flush 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 answers fluid milk, cottage cheese,
whey
final rinse pressure in a warewash maching correct answers 20 psi (+-5)
3 steps of integrated pest management (IPM) correct answers exclusion (keep them out), deny
harborage (food, water, and shelter) work with PCO to eliminate them if they come inside
risk correct answers the likelihood that an adverse health effect will occur within a population as
a result of a hazard in the food
condemnation correct answers declaring unfit for use or sale
Regulatory authority correct answers the local, state, or federal agency with jurisdiction of the
food establishment
class I food recall correct answers the most serious recall, may cause serious health
consequences
factual observations that can be recorded on an inspection report correct answers failure of:
PIC to demonstrate knowledge, employees to report diseases, employees to demonstrate
knowledge or perform in accordance with regulations
, failure to:
provide records, comply with critical limits of HACCP plan, nonconformance with critical items
reason why a regulatory authority may examine, sample or test food correct answers to
determine its compliance with food code
first 6 steps of HACCP correct answers 1. assemble HACCP team
2. describe product
3. identify intended use
4. construct flow diagram
5. on-site verification of flow diagram
6. list all potential hazards
corrective action correct answers activities taken by a person whenever a critical limit is not met
DSP symptoms (diarrhea shellfish poisoning) correct answers nausea, vomiting, diarrhea,
abdominal pain accompanied by chills, headache, and fever
food allergen labeling and consumer protection act of 2004 correct answers requires allergens to
be listed in plain language (food source)
parasite correct answers lives in or on a host organism, consumes their food, energy, or
resources, at expense of the host
FAT TOM correct answers Food-proteins or carbs
Acidity-4.6+
Time-4 hours
Temp.-41-135
Oxygen-aerobic or anaerobic
Moisture-Aw of 0.85+
bacterial intoxicatoin correct answers caused by a toxin produces by the bacteria in the food
before you eat it.
bacteria itself may be dead when you eat the food
does NOT produce a fever
shorter onset time (typically only hours)
more likely to cause vomiting
Bacillus cereus, Clostridium botulinum, Staphlococcus aureus (CBS)
Salmonella spp or salmonellosis correct answers onset time of 6-48 hours, duration of illness
usually 1-2 days, associated foods: poultry, eggs, milk, and dairy
may also be in soil and water, traditional gastrointestinal symptoms, infection
two ways to calibrate a thermometer and the temp. threshold of each method correct answers
melting point or "ice point"-32
boiling point -212
