CP-FS Exam
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - CORRECT
ANSWER--Created by the EPA
-Regulates sanitizers
condemnation - CORRECT ANSWER-Declaring unfit for use or sale
Class 1 Food Recall - CORRECT ANSWER-The most serious recall. May cause
serious adverse health consequences.
Variance - CORRECT ANSWER-Modification or waiver from a food code
requirement
Misbranding - CORRECT ANSWER-bad labeling; indication incorrect information
on the label. Relates to how a product is represented, primarily on the product
label.
Testing requirements for a water supply that comes from a well. - CORRECT
ANSWER-Water must be tested at least once per year and a certificate must be
kept on file for review by an inspector
Comminuted Food - CORRECT ANSWER-Reduced in size by methods including
chopping, flaking, grinding or mincing. Examples: ground beef, gyros and gefilte
fish.
Grading - CORRECT ANSWER--optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - CORRECT ANSWER--Only used for non
culinary purposes: 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 - CORRECT ANSWER-Generally immediately, but in some cases up to
10 days
Adulteration - CORRECT ANSWER-Lowering the quality of food by adding an
inferior substance or removing an important substance
Seizure - CORRECT ANSWER-When the regulatory authority takes physical
control of an item
Abatement - CORRECT ANSWER-termination of a nuisance
Embargo - CORRECT ANSWER-An order prohibiting the removal or use of a
particular item
Mobile establishment wastewater tank requirement - CORRECT ANSWER-Water
waste tank must be 15% larger than the supply tank
How often is the food code published and updated? - CORRECT
ANSWER-Published every 4 years and updated every 2 years
Hold or Detention - CORRECT ANSWER-Establishment retains product but can't
do anything with it until it is released by the regulatory authority
Conference for Food Protection - CORRECT ANSWER-Meets every two years,
makes recommendations for what should be in the Food Code. Sets standards
for Certified Food Protection
DSP symptoms (Diarrhetic Shellfish Poisoning) - CORRECT ANSWER-Nausea,
vomiting, diarrhea and abdominal pain accompanied by chills, headache and
fever
PSP symptoms (Paralytic Shellfish Poisoning) - CORRECT ANSWER-Tingling,
burning, numbness, drowsiness, incoherent speech and respiratory paralysis
Giardia Lamblia or Giardasis or Intestinalis - CORRECT ANSWER--Parasite
-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 - CORRECT ANSWER--Associated with
improperly canned 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 - CORRECT ANSWER--Bacteria
-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 - CORRECT ANSWER--Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Rotavirus - CORRECT ANSWER--Virus
-Acute Gastroenteritis, vomiting, watery diarrhea and low grade fever
-incubation period of 1 to 3 days
-The best prevention is good personal hygiene
Tapeworms Taenia Solium (pork) and Taenia Saginata (beef) - CORRECT
ANSWER--Parasite
FATTOM - CORRECT ANSWER-Favorable conditions for growth of foodborne
pathogens
-Food = proteins/carbohydrates
-Acidity = 4.6 or above
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - CORRECT
ANSWER--Created by the EPA
-Regulates sanitizers
condemnation - CORRECT ANSWER-Declaring unfit for use or sale
Class 1 Food Recall - CORRECT ANSWER-The most serious recall. May cause
serious adverse health consequences.
Variance - CORRECT ANSWER-Modification or waiver from a food code
requirement
Misbranding - CORRECT ANSWER-bad labeling; indication incorrect information
on the label. Relates to how a product is represented, primarily on the product
label.
Testing requirements for a water supply that comes from a well. - CORRECT
ANSWER-Water must be tested at least once per year and a certificate must be
kept on file for review by an inspector
Comminuted Food - CORRECT ANSWER-Reduced in size by methods including
chopping, flaking, grinding or mincing. Examples: ground beef, gyros and gefilte
fish.
Grading - CORRECT ANSWER--optional
-paid for by the processor
-tells the quality of the product
Allowed uses for non-potable water - CORRECT ANSWER--Only used for non
culinary purposes: 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 - CORRECT ANSWER-Generally immediately, but in some cases up to
10 days
Adulteration - CORRECT ANSWER-Lowering the quality of food by adding an
inferior substance or removing an important substance
Seizure - CORRECT ANSWER-When the regulatory authority takes physical
control of an item
Abatement - CORRECT ANSWER-termination of a nuisance
Embargo - CORRECT ANSWER-An order prohibiting the removal or use of a
particular item
Mobile establishment wastewater tank requirement - CORRECT ANSWER-Water
waste tank must be 15% larger than the supply tank
How often is the food code published and updated? - CORRECT
ANSWER-Published every 4 years and updated every 2 years
Hold or Detention - CORRECT ANSWER-Establishment retains product but can't
do anything with it until it is released by the regulatory authority
Conference for Food Protection - CORRECT ANSWER-Meets every two years,
makes recommendations for what should be in the Food Code. Sets standards
for Certified Food Protection
DSP symptoms (Diarrhetic Shellfish Poisoning) - CORRECT ANSWER-Nausea,
vomiting, diarrhea and abdominal pain accompanied by chills, headache and
fever
PSP symptoms (Paralytic Shellfish Poisoning) - CORRECT ANSWER-Tingling,
burning, numbness, drowsiness, incoherent speech and respiratory paralysis
Giardia Lamblia or Giardasis or Intestinalis - CORRECT ANSWER--Parasite
-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 - CORRECT ANSWER--Associated with
improperly canned 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 - CORRECT ANSWER--Bacteria
-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 - CORRECT ANSWER--Bacterial Intoxication
-Commonly associated with rice or other starchy foods
-vomiting type illness
-improper hot holding allows toxin to form
-Spore former
Rotavirus - CORRECT ANSWER--Virus
-Acute Gastroenteritis, vomiting, watery diarrhea and low grade fever
-incubation period of 1 to 3 days
-The best prevention is good personal hygiene
Tapeworms Taenia Solium (pork) and Taenia Saginata (beef) - CORRECT
ANSWER--Parasite
FATTOM - CORRECT ANSWER-Favorable conditions for growth of foodborne
pathogens
-Food = proteins/carbohydrates
-Acidity = 4.6 or above
