CP-FS QUESTIONS AND CORRECT
ANSWERS
Foods commonly associated with Campylobacter Jejuni ✅✅ANSW-Chicken
Foods commonly associated with E. Coli ✅✅ANSW-Beef or cow manure
Foods commonly associated with Listeria ✅✅ANSW-Lunch/deli meats
Foods commonly associated with Salmonella ✅✅ANSW-Chicken and eggs
Foods commonly associated with Shigella ✅✅ANSW-RTE foods
Foods commonly associated with Vibrio spp. ✅✅ANSW-Shellfish and other seafood
Refrigeration Storage ✅✅ANSW-1) RTE foods
2) Raw seafood, fish, eggs
3) Raw steak
4) Raw pork
5) Raw ground meats
6) Raw poultry
Vacuum Packaging (VP) ✅✅ANSW-Air removed and package is hermetically sealed
Modified Atmosphere Packaging (MAP) ✅✅ANSW-Replaces air with another gas (nitrogen,
carbon dioxide, carbon monoxide) Ex: Buitoni
Controlled Atmosphere Packaging (CAP) ✅✅ANSW-Packaging or storage has a steady state
environment Ex: Packaged raw meat from meat counter
Foods commonly associated with Hepatitis A ✅✅ANSW-Fresh produce, molluscan and shellfish
, Foods commonly associated with Norovirus ✅✅ANSW-Fresh fruit, leafy greens
Foods commonly associated with Bacillus Cereus ✅✅ANSW-Starchy foods (rice)
Foods commonly associated with Clostridium Botulinum ✅✅ANSW-Canned or vacuum packaged
foods
Foods commonly associated with Clostridium Perfringens ✅✅ANSW-Meat, gravy or stews
SOP's ✅✅ANSW-Standard operation procedures: written and verified procedures for food prep
and storage
Components of Active Managerial Control ✅✅ANSW-SOP's, Detailed recipe cards with food
safety information, purchase specifications, equipment facility design/maintenance, monitoring and
record keeping, policy for ill employees, training, quality control, risk control plans
Cast iron as a food-contact surface ✅✅ANSW-Must be used only as interrupted process from
cooking to serving Ex: fajitas at a Mexican restaurant
Pewter as a food-contact surface ✅✅ANSW-If contains 0.05% of lead, must not be used as a food
contact surface
Solder and Flux as a food-contact surface ✅✅ANSW-If contains 0.02% of lead, must not be used
as a food-contact surface
Ceramic, China, and Crystal as a food-contact surface ✅✅ANSW-Must be lead free or not
exceeding the allowable limits of lead
Allowable limits of lead as a food-contact surface ✅✅ANSW-1) Mugs, cups and pitchers: 0.5mg/L
2) Large bowls: 1.0mg/L
3) Small bowls: 2.0mg/L
4) Flatware: 3.0mg/L
ANSWERS
Foods commonly associated with Campylobacter Jejuni ✅✅ANSW-Chicken
Foods commonly associated with E. Coli ✅✅ANSW-Beef or cow manure
Foods commonly associated with Listeria ✅✅ANSW-Lunch/deli meats
Foods commonly associated with Salmonella ✅✅ANSW-Chicken and eggs
Foods commonly associated with Shigella ✅✅ANSW-RTE foods
Foods commonly associated with Vibrio spp. ✅✅ANSW-Shellfish and other seafood
Refrigeration Storage ✅✅ANSW-1) RTE foods
2) Raw seafood, fish, eggs
3) Raw steak
4) Raw pork
5) Raw ground meats
6) Raw poultry
Vacuum Packaging (VP) ✅✅ANSW-Air removed and package is hermetically sealed
Modified Atmosphere Packaging (MAP) ✅✅ANSW-Replaces air with another gas (nitrogen,
carbon dioxide, carbon monoxide) Ex: Buitoni
Controlled Atmosphere Packaging (CAP) ✅✅ANSW-Packaging or storage has a steady state
environment Ex: Packaged raw meat from meat counter
Foods commonly associated with Hepatitis A ✅✅ANSW-Fresh produce, molluscan and shellfish
, Foods commonly associated with Norovirus ✅✅ANSW-Fresh fruit, leafy greens
Foods commonly associated with Bacillus Cereus ✅✅ANSW-Starchy foods (rice)
Foods commonly associated with Clostridium Botulinum ✅✅ANSW-Canned or vacuum packaged
foods
Foods commonly associated with Clostridium Perfringens ✅✅ANSW-Meat, gravy or stews
SOP's ✅✅ANSW-Standard operation procedures: written and verified procedures for food prep
and storage
Components of Active Managerial Control ✅✅ANSW-SOP's, Detailed recipe cards with food
safety information, purchase specifications, equipment facility design/maintenance, monitoring and
record keeping, policy for ill employees, training, quality control, risk control plans
Cast iron as a food-contact surface ✅✅ANSW-Must be used only as interrupted process from
cooking to serving Ex: fajitas at a Mexican restaurant
Pewter as a food-contact surface ✅✅ANSW-If contains 0.05% of lead, must not be used as a food
contact surface
Solder and Flux as a food-contact surface ✅✅ANSW-If contains 0.02% of lead, must not be used
as a food-contact surface
Ceramic, China, and Crystal as a food-contact surface ✅✅ANSW-Must be lead free or not
exceeding the allowable limits of lead
Allowable limits of lead as a food-contact surface ✅✅ANSW-1) Mugs, cups and pitchers: 0.5mg/L
2) Large bowls: 1.0mg/L
3) Small bowls: 2.0mg/L
4) Flatware: 3.0mg/L
