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Certified Professional – Food Safety (CP-FS) Study
Guide with Key Concepts and Practice Questions
and Answers
The vegetable provider needs to have which of the following?
- FDA.
- GAP.
- Grade A.
- GMP. - ** 2 Good Agricultural Practices (GAP) are necessary from a vendor. How long can you take to cool hot food according to the Food Code?
- 4 hours.
- 8 hours.
- 6 hours.
- 12 hours. - ** 3 135F to 70F in 2 hours 135F to 41F total 6 hours What needs to be removed from a room before it is treated for pests?
- Food.
- Flooring.
- Equipment.
- Food and equipment. - ** 4 It is important to remove food and equipment before treating a room for pests. The pesticide can contaminate the equipment and contaminate the food. The room should be sanitized after the pesticide.
Beef and pork are common ingredients. When is it safe to place them together?
- Preparation.
- Storage.
- Holding.
- Display. - ** 1 Different animal products should be kept separate to prevent cross-contamination. The different products can be combined in the process of food preparation. This is only suitable if the products are part of the same recipe. What is necessary when temperature abuse occurs?
- Close.
- Sanitation.
- Contact the health department.
- Corrective action. - ** 4 Time and temperature abuse increases the risk of pathogen growth. Part of a food safety plan should include methods to handle mistakes. A corrective action would be appropriate when an employee allows temperature abuse. Exposure to mycotoxins will cause what type of symptoms?
- Cramps.
- Respiratory.
- Vomiting.
- Eczema. - ** 2 Mycotoxins are molds. Reactions to this food borne illness can cause respiratory distress. It may be confused with an extreme allergic reaction. Raw milk is prohibited because of which risk?
- E. coli.
- Campylobacter.
- Staphylococcus.
- Staphylococcus. - ** 1 What will keep the water quality safe?
- Defrosting.
- Filters.
- Plumbing maintenance.
- Boiling. - ** 3 Water lines, hoses, and sewer lines must be monitored carefully. They can allow contaminants into the water supply when not maintained well. A maintenance program needs to be established. Sanitizing temperatures should not go above which temperature?
- 115°F.
- 212°F.
- 175°F.
- 135°F. - ** 4 Corrosion may occur in a sanitizer at high temperatures. The best choice to prevent corrosion is keeping the temperature at 135°F. This is particularly true if chlorine or iodine is used. How long should the probe of a thermometer be in sanitizing solution?
- 5 seconds.
- It should not be.
- 15 seconds.
- They should be stored in solution. - ** 1 After being washed, they should remain in the solution for 5 seconds. They should never be stored in the solution. Routine maintenance of food thermometers includes all of the following except
- Cleaning.
- Calibration.
- Inspection.
- Breakage test. - ** 4 What should be installed to protect food areas from contamination from ventilation?
- Grates.
- Air gap.
- No air gap.
- Filters. - ** 4 Vents should be pointed away from food, equipment, and preparation areas. Additionally, filters are necessary. These will prevent dripping from vents. How high should the legs of fixed equipment be when mounted on counters?
- 12 inches.
- 4 inches.
- 6 inches.
- 8 inches. - ** 2 Fixed equipment on counters may be mounted on legs. These legs must be 4 inches tall. The legs must be 6 inches tall when fixed to the floor. To be appropriate to provide potable water for food service, municipal water must be tested how often?
- Every six months.
- Every two years.
- Whenever contamination is reported.
- Once a year. - ** 4 What occurs when the water in the floor drain system evaporates?
An employee must not work with food if he or she is _____.
- Coughing.
- Hot.
- Fatigued.
- Cold. - ** 1 Any discharge from the eyes, ears, or nose is a food safety risk. A coughing employee must not work with food. The manager may assign tasks that are away from the food prep area, equipment, or utensils. What is true when ordering game meat?
- Should not be commercially raised.
- Should be slaughtered onsite.
- Should only be shot.
- Should be commercially raised. - ** 4 Commercially raised game is safe from disease. Only commercially raised game should be ordered. It must be slaughtered and processed by an agency that is approved. What needs to be on a 1/2 gallon package of shucked shellfish?
- Incomplete label.
- Shucking date.
- Only one label.
- Missing label. - ** 2 Shellfish may be sold shucked and packaged. The shucking date needs to be placed on the package. Without the date, the package must not be accepted. What is oxygen replaced with in the MAP? - ** Nitrogen, Carbon dioxide
Which temperature would you keep the refrigerator at for storing cold food?
- 37°F.
- 41°F.
- 32°F.
- 65°F. - ** 1 The safe temperature for cold food is 41°F or below. Most refrigerators are set between 36°F and 39°F. The best answer choice is 37°F. What at-risk group is not typically served in an institutional setting?
- Children.
- Pregnant.
- Elderly.
- Ill. - ** 2 All of the answers are at risk populations. The three main populations that appear in the institutionalized settings are children, the elderly, and the ill. What is not legally associated with the seizure of food?
- Embargo.
- Adulteration.
- Condemnation.
- Compensation. - ** 4 Adulterated food may be seized to protect consumers. The private property rights are not legally protected. Compensation is not typically provided. Embargo: 판판판판 (Person in charge) Condemnation: strong disapproval (Jurisdiction) Which of the following should always be given access to the food establishment?
- FDA.
- EPA.
A sample population will be finite or
- Moveable.
- Compartmentalized.
- Infinite.
- Homogenous. - ** 3 A population can either be finite or infinite. A finite population has definite size samples. For example a barrel full of oil is finite. An infinite population does not have a definite size. An example of this is a moving belt that has apples continuously going down it. On this apples are removed at various times/points. Food lots are sampled by either taking samples in a manual manner or a/an
- Unorganized manner.
- Sporadic method.
- Slicing method.
- Continuous manner. - ** 4 To gather a representative food specimen, food lots are gathered in both a manual and continuous manner. When gathering information using either manner, the analyst should consider the segregation effect. Forms of pest infestation prevention include all of the following, except
- Removing all food from on site.
- Checking for signs of infestation.
- Practicing good hygiene.
- Proofing the area. - ** 1 In places of business, homes, kitchens, restaurants, etc., food removal is not a possibility. There are several things that you can do to prevent infestations from starting in the first place. Prevention includes checking for signs of infestation, practicing good hygiene, and proofing the area. One of the most common signs of infestation is:
- Feces.
- Sour tasting food.
- Darker food colors.
- Vegetables die quickly. - ** 1 One of the most common signs of infestation is animal droppings or feces. Many animals, especially mice and rats, leave droppings indicating an infestation. You will like find the droppings, before you see the actual animal. Which of the following is the most effective way to keep rodents out of a food service establishment?
- Place many traps around the establishment.
- Put poisoned food out for pests.
- Close all potential entrance points.
- Deny rodents access to food. - ** 4 The most effective way to rid your establishment of rodents is to deny them access to food. Keeping the facility clean and not leaving food and water out to attract rodents are highly effective strategies. Who should apply pesticides?
- The supervisor on duty.
- Any employee who sees pests.
- The pest control officer.
- Any member of maintenance staff. - ** 3 The pest control officer is the only person who should apply pesticides. Pesticides should only be applied after business hours when all employees are gone. What are the 8 major food allergens? - ** 1) Milk & Milk Products
- Eggs
Examples of Foodborne Infection microorganisms - ** Salmonella typhi, Camplyobacter jujeni, Listeria, and Nontyphoidal Salmonella Spore vs. Vegetative Bacterial Cell Spore - - ** inactive or dormant state of some cells that can protect it from harsh environments VBC - active cells that can reproduce and produce waste What types of food are sporeforming bacteria usually associated with? - ** Foods and spices grown in the soil. Examples: potatoes, garlic, carrots, and onions. Smallest form of microorganism? - ** Virus How do viruses survive? - ** They can only reproduce by infecting a living cell in another organism. Food is just a means of transport. Examples of parasites - ** Trichenella, Toxiplasma gondii, Cryptosporidium parvum Where can yeast grow? Examples? - ** Acidic, sweet foods with low Aw. Produce CO2 and Alcohol - gives off alcohol smell Virus transfer methods from infected person - ** 1) infected person directly to another person; 2) infected person to another person through food; 3) infected person to another from food contact surface modified atmospheric packaging - ** replaces air with another gas or gasses such as nitrogen, carbon dioxide or monoxide thermoduric -
** heat resistant and can survive cooking temps as well as pasteurization psychophilic - ** capable of growth and reprod. at low temps 5-50F psychotrophic - ** grow well at refrigeration temps 30-50F Vibrio vulnificus - ** under 100 cases a year, however can be fatal; detect early to use antibio's, found in estuaries, 2- 48 hours Yersinia enterocolitica - ** easily grows at refrigeration temps in vacuum packed meat, boiled eggs, boiled fish, past. liquid eggs, pasteurized whole milk, cottage cheese, tofu, refrigerated seafood, oysters, raw shrimp and cooked crab meat, pH 4-10, 7.6 best; 1 day - 2 weeks TCS are what types of food? - ** High in protein, moist, chemically neutral or only slightly acidic Ill customers may file a lawsuit under what code? - ** Federal Uniform Commercial Code (UCC) Warranty of Sale - ** An implied guarantee that the product sold was safe The wash solution for manual washing should be at least how hot? - ** 110F The temperature in a chemical-sanitizing dishwasher should be which of the following? - ** The water in a chemical sanitizing dishwasher/warewashing machine should be 120 F
Coving tiles must provide ... - ** 1/4-inch radius and 4"height What is the minimum temp and range of an Iodine sanitizer? - ** 68 and 12.5 - 25 Floors must be sloped to the drain at least... - ** 1/8-inch per foot What is the minimum temp and range of Quat sanitizer? - ** 75 and follow the manufactures recommendation How long can a TCS food be kept for refrigerated? - ** 7 days What is the essential equipment a food inspector should have? - ** Thermocouple, alcohol swabs, chemical test kits, maximum registering thermometer, flashlight, head cover What type of toxin is ciguatera toxin? - ** Biological What should food service operators do to prevent customer illness from Shigella? - ** Control flies inside and outside the operation How should food be stored in a cooler? - ** From top to bottom: ready to eat foods, raw seafood, fish and eggs, raw beef, raw pork, raw ground meat and fish, raw poultry
