CP-FS TEST EXAM QUESTIONS AND CORRECT
ANSWER WITH QUESTIONS AND RATIONALE
LATEST UPDATE 2025.
controlled atmospheric packaging - CORRECT ANSWER packaging or
storage will have a "steady state" environment, both additional gasses as
well as temp and humidity control
sous vide - CORRECT ANSWER cooking food that has been sealed
into an airtight bag in water for longer than normal cooking times; up to
72 hours, temps from 131-140
critical control point - CORRECT ANSWER point or procedure in a food
system where a loss may result in an unacceptable health risk
critical limit - CORRECT ANSWER prescribed parameter that must be
met to ensure food safety hazards are controlled
Pre-HACCP steps (6) - CORRECT ANSWER 1. assemble HACCP team
comminuted food - CORRECT ANSWER reduced in size by chopping,
flaking, grinding, mincing (ground beef, gyro, gefilte fish, sausage)
145F - CORRECT ANSWER raw eggs for immediate service, fish, pork,
beef, commericially raised game animals and exotic species of game
animals
155F - CORRECT ANSWER raw eggs not for imm service (buffet line),
comminuted commercially raised game, fish and meats, injected meats
(flavoring), mechanically tenderized meats, ratites
165F - CORRECT ANSWER poultry, stuffed fish, meat, pasta, poultry,
ratites, stuffing containing fish, meat, poultry, wild game, food in microwave
(for 2 mins hold)
irradiation - CORRECT ANSWER cold pasteurization, uses ionizing
radiation to kill insects, fungi, bacteria; if entire product, must bear
radiation statement and Radura symbol; ex: spices, enzymes, produce,
meat, poultry
pasteurization - CORRECT ANSWER rapid heat and cool process that
destroys pathogens and extends shelf life, UHT ultrahigh temp kills
spoilage orgs as well as pathogens
,CP-FS TEST EXAM QUESTIONS AND CORRECT
ANSWER WITH QUESTIONS AND RATIONALE
LATEST UPDATE 2025.
ROP - CORRECT ANSWER reduce oxygen levels to 21% or below
vacuum packaging - CORRECT ANSWER air is removed, package is
hermetically sealed
modified atmospheric packaging - CORRECT ANSWER replaces air with
another gas or gasses such as nitrogen, carbon dioxide or monoxide
,CP-FS TEST EXAM QUESTIONS AND CORRECT
ANSWER WITH QUESTIONS AND RATIONALE
LATEST UPDATE 2025.
2.describe product
3.identify intended use
4.construct flow diagram
5.on site verification of flow diagram
6.list all potential hazards
Seven principle of HACCP - CORRECT ANSWER 1. conduct a hazard
analysis 2.determine critical control points
3. establish critical limits
4. establish monitoring procedures
5. establish corrective actions.
6. establish verification procedures (includes initial validation)
7. establish record-keeping and documentation procedures
chlorine - CORRECT ANSWER temp at least 75F, pH 8 or less, 50-99 ppm
Pests commonly found in store products are NOT often found in -
CORRECT ANSWER Hard candies
A restaurant has been implicated in an outbreak: however no specific food
items at the restaurant has been implicated. If the severity of the reported
illness is HIGH, it is appropriate to request the operator to: - CORRECT
ANSWER Discard or hold and discontinue servicing all food for which a
link to the outbreak is biologically plausible.
According to the 2009 FDA Food Code, inspection violations in order from
MOST SEVERE to LEAST SEVERE are: - CORRECT ANSWER Priority,
Priority Foundation, Core
What action should a food establishment take if a boil order is issued for
their water supply? - CORRECT ANSWER Čease operation until the boil
order is removed
Following a Country of Origin Labeling (COOL) inspection, a representative
from the retail establishment must formally submit, in writing, to the
regulatory authority a(n) - CORRECT ANSWER Letter of abatement for
the violations observed
Cooking and cooling food can activate the spores of which of the following
bacteria? - CORRECT ANSWER Bacillus cereus
The person in charge should be able to demonstrate to the inspector all of the
following EXCEPT
- CORRECT ANSWER The mechanism of a foodborne pathogen that
, CP-FS TEST EXAM QUESTIONS AND CORRECT
ANSWER WITH QUESTIONS AND RATIONALE
LATEST UPDATE 2025.
causes a person to become ill.
According to the 2009 FDA Food Code, what is the MINIMUM number of
toilets required for employees in a food establishment? - CORRECT
ANSWER 1
Food sanitation training for food handlers at a temporary event is effective
because 12. According to the FDA 2009 recommended - CORRECT
ANSWER They must meet the same sanitation and safety criteria as a
permanent site.
ANSWER WITH QUESTIONS AND RATIONALE
LATEST UPDATE 2025.
controlled atmospheric packaging - CORRECT ANSWER packaging or
storage will have a "steady state" environment, both additional gasses as
well as temp and humidity control
sous vide - CORRECT ANSWER cooking food that has been sealed
into an airtight bag in water for longer than normal cooking times; up to
72 hours, temps from 131-140
critical control point - CORRECT ANSWER point or procedure in a food
system where a loss may result in an unacceptable health risk
critical limit - CORRECT ANSWER prescribed parameter that must be
met to ensure food safety hazards are controlled
Pre-HACCP steps (6) - CORRECT ANSWER 1. assemble HACCP team
comminuted food - CORRECT ANSWER reduced in size by chopping,
flaking, grinding, mincing (ground beef, gyro, gefilte fish, sausage)
145F - CORRECT ANSWER raw eggs for immediate service, fish, pork,
beef, commericially raised game animals and exotic species of game
animals
155F - CORRECT ANSWER raw eggs not for imm service (buffet line),
comminuted commercially raised game, fish and meats, injected meats
(flavoring), mechanically tenderized meats, ratites
165F - CORRECT ANSWER poultry, stuffed fish, meat, pasta, poultry,
ratites, stuffing containing fish, meat, poultry, wild game, food in microwave
(for 2 mins hold)
irradiation - CORRECT ANSWER cold pasteurization, uses ionizing
radiation to kill insects, fungi, bacteria; if entire product, must bear
radiation statement and Radura symbol; ex: spices, enzymes, produce,
meat, poultry
pasteurization - CORRECT ANSWER rapid heat and cool process that
destroys pathogens and extends shelf life, UHT ultrahigh temp kills
spoilage orgs as well as pathogens
,CP-FS TEST EXAM QUESTIONS AND CORRECT
ANSWER WITH QUESTIONS AND RATIONALE
LATEST UPDATE 2025.
ROP - CORRECT ANSWER reduce oxygen levels to 21% or below
vacuum packaging - CORRECT ANSWER air is removed, package is
hermetically sealed
modified atmospheric packaging - CORRECT ANSWER replaces air with
another gas or gasses such as nitrogen, carbon dioxide or monoxide
,CP-FS TEST EXAM QUESTIONS AND CORRECT
ANSWER WITH QUESTIONS AND RATIONALE
LATEST UPDATE 2025.
2.describe product
3.identify intended use
4.construct flow diagram
5.on site verification of flow diagram
6.list all potential hazards
Seven principle of HACCP - CORRECT ANSWER 1. conduct a hazard
analysis 2.determine critical control points
3. establish critical limits
4. establish monitoring procedures
5. establish corrective actions.
6. establish verification procedures (includes initial validation)
7. establish record-keeping and documentation procedures
chlorine - CORRECT ANSWER temp at least 75F, pH 8 or less, 50-99 ppm
Pests commonly found in store products are NOT often found in -
CORRECT ANSWER Hard candies
A restaurant has been implicated in an outbreak: however no specific food
items at the restaurant has been implicated. If the severity of the reported
illness is HIGH, it is appropriate to request the operator to: - CORRECT
ANSWER Discard or hold and discontinue servicing all food for which a
link to the outbreak is biologically plausible.
According to the 2009 FDA Food Code, inspection violations in order from
MOST SEVERE to LEAST SEVERE are: - CORRECT ANSWER Priority,
Priority Foundation, Core
What action should a food establishment take if a boil order is issued for
their water supply? - CORRECT ANSWER Čease operation until the boil
order is removed
Following a Country of Origin Labeling (COOL) inspection, a representative
from the retail establishment must formally submit, in writing, to the
regulatory authority a(n) - CORRECT ANSWER Letter of abatement for
the violations observed
Cooking and cooling food can activate the spores of which of the following
bacteria? - CORRECT ANSWER Bacillus cereus
The person in charge should be able to demonstrate to the inspector all of the
following EXCEPT
- CORRECT ANSWER The mechanism of a foodborne pathogen that
, CP-FS TEST EXAM QUESTIONS AND CORRECT
ANSWER WITH QUESTIONS AND RATIONALE
LATEST UPDATE 2025.
causes a person to become ill.
According to the 2009 FDA Food Code, what is the MINIMUM number of
toilets required for employees in a food establishment? - CORRECT
ANSWER 1
Food sanitation training for food handlers at a temporary event is effective
because 12. According to the FDA 2009 recommended - CORRECT
ANSWER They must meet the same sanitation and safety criteria as a
permanent site.
