CP-FS FLASH CARDS QUESTIONS
AND CORRECT ANSWERS
Inspection order or Inspection Warrant ✅✅ANSW-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 ✅✅ANSW-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 ✅✅ANSW-operates no more than 14 days in conjunction with an event
hazard ✅✅ANSW-a bio, chem, or physical property that may cause food to become unsafe
FUELSS ✅✅ANSW-exposed Food
clean Utensils
clean Equipment
clean Linens
unwrapped Single Service (or single use)
Scombrotoxin or Histamine Poisoning ✅✅ANSW-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 ✅✅ANSW-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 ✅✅ANSW-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 ✅✅ANSW-moderate temperature loving bacteria, most foodborne illness
bacteria are in this category
campylobacter jejuni ✅✅ANSW-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 ✅✅ANSW-often associated with pharyngitis ("strep throat") or skin
infection (impetigo") comes from a sick employee when food is temp. abused
Employee ✅✅ANSW-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 ✅✅ANSW-two or more people with
the same symptoms
adulteration ✅✅ANSW-lowering the quality of food by adding an inferior substance or removing
an important substance
Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA) ✅✅ANSW-created by the EPA and is
the law that regulates sanitizers
employee restriction ✅✅ANSW-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 ✅✅ANSW-reduced in size by methods including chopping, flaking, grinding, or
mincing.
time and temp. requirements for cooling food ✅✅ANSW-135 to 70 in 2 hours
135 to 41 within 6 hours
what to do if water supply is contaminated ✅✅ANSW-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 ✅✅ANSW-fluid milk, cottage cheese, whey
final rinse pressure in a warewash maching ✅✅ANSW-20 psi (+-5)
3 steps of integrated pest management (IPM) ✅✅ANSW-exclusion (keep them out), deny
harborage (food, water, and shelter) work with PCO to eliminate them if they come inside
risk ✅✅ANSW-the likelihood that an adverse health effect will occur within a population as a
result of a hazard in the food
condemnation ✅✅ANSW-declaring unfit for use or sale
Regulatory authority ✅✅ANSW-the local, state, or federal agency with jurisdiction of the food
establishment
class I food recall ✅✅ANSW-the most serious recall, may cause serious health consequences
factual observations that can be recorded on an inspection report ✅✅ANSW-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 ✅✅ANSW-to determine its
compliance with food code
first 6 steps of HACCP ✅✅ANSW-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
AND CORRECT ANSWERS
Inspection order or Inspection Warrant ✅✅ANSW-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 ✅✅ANSW-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 ✅✅ANSW-operates no more than 14 days in conjunction with an event
hazard ✅✅ANSW-a bio, chem, or physical property that may cause food to become unsafe
FUELSS ✅✅ANSW-exposed Food
clean Utensils
clean Equipment
clean Linens
unwrapped Single Service (or single use)
Scombrotoxin or Histamine Poisoning ✅✅ANSW-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 ✅✅ANSW-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 ✅✅ANSW-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 ✅✅ANSW-moderate temperature loving bacteria, most foodborne illness
bacteria are in this category
campylobacter jejuni ✅✅ANSW-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 ✅✅ANSW-often associated with pharyngitis ("strep throat") or skin
infection (impetigo") comes from a sick employee when food is temp. abused
Employee ✅✅ANSW-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 ✅✅ANSW-two or more people with
the same symptoms
adulteration ✅✅ANSW-lowering the quality of food by adding an inferior substance or removing
an important substance
Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA) ✅✅ANSW-created by the EPA and is
the law that regulates sanitizers
employee restriction ✅✅ANSW-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 ✅✅ANSW-reduced in size by methods including chopping, flaking, grinding, or
mincing.
time and temp. requirements for cooling food ✅✅ANSW-135 to 70 in 2 hours
135 to 41 within 6 hours
what to do if water supply is contaminated ✅✅ANSW-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 ✅✅ANSW-fluid milk, cottage cheese, whey
final rinse pressure in a warewash maching ✅✅ANSW-20 psi (+-5)
3 steps of integrated pest management (IPM) ✅✅ANSW-exclusion (keep them out), deny
harborage (food, water, and shelter) work with PCO to eliminate them if they come inside
risk ✅✅ANSW-the likelihood that an adverse health effect will occur within a population as a
result of a hazard in the food
condemnation ✅✅ANSW-declaring unfit for use or sale
Regulatory authority ✅✅ANSW-the local, state, or federal agency with jurisdiction of the food
establishment
class I food recall ✅✅ANSW-the most serious recall, may cause serious health consequences
factual observations that can be recorded on an inspection report ✅✅ANSW-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 ✅✅ANSW-to determine its
compliance with food code
first 6 steps of HACCP ✅✅ANSW-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
