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CP-FS Practice EXAM TEST QUESTIONS AND
ANSWERS VERIFIED LATEST UPDATE
Pests commonly found in store products are NOT often found in - ** 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: - ** 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: - ** Priority, Priority Foundation, Core What action should a food establishment take if a boil order is issued for their water supply? - ** 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) - ** Letter of abatement for the violations observed Cooking and cooling food can activate the spores of which of the following bacteria? - ** Bacillus cereus The person in charge should be able to demonstrate to the inspector all of the following EXCEPT - ** The mechanism of a foodborne pathogen that 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? - ** 1
Food sanitation training for food handlers at a temporary event is effective because 12. According to the FDA 2009 recommended - ** They must meet the same sanitation and safety criteria as a permanent site. All of the following are used to determine the frequency of food establishment inspections EXÇEPT - ** Comments for activist groups According to the CDC, proper handwashing procedure is defined as vigorously rubbing the surface of lathered hands and arms for AT LEAST - ** 10 seconds According to the FDA 2009 Food Code Annex 2, which of the following are recommended to facilitate traceback of ground beef? - ** Name of product, lot numbers and production date Which of the following procedures requires that the food NOT be allowed for human consumption? - ** Condemnation
- Post outbreak actions include monitoring implicated foods and/or food establishments to assure that no further_____________is occurring. - ** Contamination
- A cook prepared banana nut muffins then prepared blueberry muflins. Within 20 minutes of eating a blueberry muffin, a customer goes into anaphylactic shock. The root cause is likely - ** Cross contact Before a retail food establishment can open, a permit or license to operate MUST be obtained from the - ** Local regulatory agency A retail establishment has received a number of customer complaints of illnesses resulting from consumption of a specific product. Who should be initially contacted? - ** Local health agency
What is the method used to determine and document the distribution and production chain and the source of a food product? - ** Traceback investigation Which one of the following presents the highest risk and requires MAXIMUM monitoring? - ** Large nursing home kitchen with full-service menu Which of the following may be served to children 9 years old and younger in a day care center? - ** Ground beef cooked to 155° F for 15 seconds Which of the following is part of verification of a HACCP program? - ** Entering cooking temperatures in a temperature log Which of the following is a component of a retail food defense plan? - ** Maintain invoices for foods Which of the following is NOT LIKELY to support growth of pathogenic bacteria due to its low pH value? - ** Commercial mayonnaise Which of the following would affect the INTEGRITY of a sample for pathogen Testing? - ** History of sample A MINIMUM of how many inches should equipment be of the floor. - ** 6" Following a storm that produces electrical power outages, which of the following foods pose the GREATEST RISK of foodborne illness? - ** Refrigerated in-house made Caesar dressing
- What documents would be the MOST VALUABLE during a mock recall? - ** YDistribution documents
What is the correct procedure for manual warewashing? - ** Wash, rinse, sanitize, air dry A backed-up floor drain results in an accumulation of sewage throughout the food preparation and food storage areas of a food establishment. According to the 2009 FDA Food Code, what is the BEST course of action to take? - ** Cease operations and notify the regulatory authority of the imminent health hazard. Cross contamination is a concern when - ** Probe-type price of identification tags are used in food display areas. What time of day should an inspector conduct a routine risk-based inspection of food establishment? - ** At various times based upon food establishment practices Vibrio parahaemolyticus is a disease of concern with the consumption of - ** Raw clams With Reduced Oxygen Packaging (ROP), how many barriers to Clostridium botulinum are required? - ** 2 According to the 2009 FDA Food Code, how long should the water from automatic faucets at hand sinks flow after they are activated? - ** 15 sec Which of the following violates the chain of custody of a food sample? - ** Having the establishment manager take the sample to the lab Using the ice point method, at what temperature is a thermometer calibrated? - ** 32° F (0° C)
Excessive use of the food additive sulfite can cause - ** Anaphylaxis Cleaned and sanitized equipment, utensils, laundered linens, single service and single use articles may be stored in - ** Employee breakrooms The analysis of hazards requires assessment of - ** The likelihood of occurrence and severity A Class I food recall is when a food product - ** May cause serious health problems or death Which of the following food defense controls represents the HIGHEST RISK to a company? - ** Building entry points According to the 2009 FDA Food Code, the permit holder is required to correct CORE violations NO LATER THAN_______________ days after an inspection. - ** 90 A food identified by the manufacturer as having missing allergen ingredients would initiate a Class__________ recall. - ** I All of the following illnesses would require the food worker to be restricted from food preparation and serving activities EXCEPT a(n) - ** Hiv positive blood sample Critical limits may be based on - ** Water activity and pH
A backflow prevention device is designed to - ** Protect the drinking water supply An inspector who places a notice or tag on fish suspected to contain heavy metal that would endanger the public if eaten, is carrying out - ** A condemnation Which of the following reasons is the MOST IMPORTANT reason to put a new standard operating procedure (SOP) in writing? - ** To minimize confusion in the interpretation of the new policy Regulatory responsibility for emergencies affecting retail food establishments include provide guidance, conduct surveillance, conduct enforcement activity, and - ** Allow permit holders to resume operations If chemical pesticides are use, they MUST be - ** Applied after regular business hours When taking a water sample from a water fountain due to an outbreak, which of the following is the correct procedure? - ** Sanitize nozzle, run water for 1-2 minutes, fill a sterilized container According to 2009 FDA Food Code, which of the following equipment is essential for inspectors to conduct risk based inspection? - ** Camera, chemical test strips, and head covering When educating food service staff, the MOST IMPORTANT item to teach is to - ** Not touch ready to eat food with your bare hands To prevent additional illness due to E coli O157:H7 in a food establishment with an outbreak, the MOST IMPORTANT action to take is to assure - ** Ground beef is cooked to 155 F for 15 seconds.
To preclude the backflowfa contaminant into the water supply system, which of the following methods or devices may NOT be used? - ** Pressure regulator Potentially hazardous fod (TCS) that have been previously cooked and coles on the premises, then reheated, must reached a MINIMUM itnternal temperature of _____________for 15 seconds. - ** 165 F (73.8 C) Restricted pesticides may ONLY be applied in a food facility by - ** A licensed pest control operator. Prior to beginning a traceback investigation you should consider the validity of - ** Epidemiological evidence. As a result of an emergency situation, a food establishment was closed. According to the 2009 FDA Food Code, what steps MUST be taken? - ** Notify regulatory authority, correct imminent health hazard, and seek approval prio to Re- opening Several children vomit within 15 minutes of consuminga a carbonated beverage, hamburgers, and chips at a fair. The MOST LIKELY food cause of illness is - ** Chemical poisoning from a soda fountain dispenser. All of the following statements apply if tableware is preset EXCEPT - ** Its is protected from contamination by spraying with a sanitizer solution. When evaluating plans and conducting an opening inspection for a new food establishment, which of the following is MOST IMPORTANT to evaluate in order to prevent foodborne illness? - ** Facilities rocedures for rapidly coling time/temperature control for safety (TCS) When taking samples of food fr microbiological analysis during a foodborne illness investigation, which one of the following is the MOST IMPORTANT factor? - ** úsing sterile or in-use utensils and containers to collect and transport the sample
What is the KEY criterion for confirmation of a foodborne illness? - ** At least two people who became ill ate in the same restaurant. When investigating a Vibrio vulnificus outbreak, the traceability of suspected oysters may be compromised if. - ** Harvest lots have been comingled. Which of the following can be used to validate a HACCP plan? - ** Monitoring cooking temperatures A significant threat or danger to health creates an imminent health hazard. What is the MOST IMPORTANT factor you must consider when executing your emergency plan? - ** Nature, severity, and duration of event CDC reports that the leading cause of foodborne illness from raw milk is - ** Campylobacter spp. What is a proper disposal option for a recalled, adulterated food product? - ** Denature and destroy A NEGATIVE phosphatase test in milk indicates that the milk has - ** Been pasteurized. To prevent additional illness due to salmonellosis in a food establishment with an outbreak, the MOST IMPORTANT action to take is to - ** Cook eggs to 145 F (63 C) or above for 15 seconds A consumer advisory MUST be provided when a food establishment serves - ** Raw oysters on the half-shell.
What is the MOST IMPORTANT reason for an inspector to review past inspection reports before conducting a new risk based inspection? - ** To detect trends of out of control foodborne illness risk factors The BEST sampling method to detect Salmonella in a food worker is system - ** A stool specimen In conducting a vulnerability assessment, a restaurant manager observes that the establishment's point of receiving deliveries is both critical and accessible. What is an appropriate NEXT STEP? - ** Build a process flow diagram for the system to be evaluated An incident command system (ICS) approach - ** Establishes a common process for planning and managing resources. Prior t arrival on-site for an inspection, administrative documentation that should be reviewed by an inspection is - ** Manager certification, letters of violation, and license verification. A Critical Control Point is a step or procedure at which control can be applied and - ** A food safety hazard can be prevented, eliminated or reduced to acceptable levels According to the CDC, the leading cause of foodborne illness in the United States is - ** The use of contaminated raw food Two individuals report diarrhea and a fever of 102 F three hours after eating at a restaurant buffet. The MOST LIKELY cause of illness is - ** Staphylococcus aureus from potato salad on the buffet What happens when food containing bacterial toxins is frozen for a prolonged period of time? - ** No appreciable change in toxicity
Refried beans must be hot-held at what MINIMUM temperature? - ** 135 F (57 C) A parasitic infection, associated with fish and characterized by vomiting, abdominal pain, and coughing can be caused by - ** Anisakis Tracking powders used in food establishments - ** Must be non-toxic Which of the following is used to determine the hot water demand of a dishwashing machine? - ** Manufacturer's flow rate for specified model If an outbreak of norovirus is identified, what is the MOST LIKELY cause? - ** Employee Hygiene Molluscan shellstock tags MUST be kept on file for __________days from harvest - ** 90 Days Pasteurization may be accomplished by heat treatment or by - ** Irradiation In order to destroy Clostridium botulinum toxin, food must be heated to a MINIMUM of - ** 212° F for 20 minutes When storing raw animal foods, poultry MUST be stored - ** On the bottom shelf Receptacles used for waste and refuse disposal should be - ** Durable, cleanable, and non-absorbent
A line food handler can drink from a beverage container with a lid and straw a s long as the container is placed on - ** A shelf under the prep table When creating plans and specifications for a new food establishment, what is the MOST IMPORTANT consideration when determining equipment needs? - ** Menu requirements
