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CP-FS Study Guide B - Assessing Food Safety Exam Verified 2024
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CP-FS Study Guide B - Assessing Food Safety Exam Verified 2024
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CP-FS Study Guide B - Assessing FoodSafety Exam Verified 2024
Assemble inspection equipment - ANSWER-* Essential equipment
- Thermocouple
- Alcohol swabs for sanitizing probe thermometers
- Chemical test kits
- Maximum registering thermometer
- Flashlight
- Head cover, such as hair net or baseball cap
Assess cross-contamination of foods - ANSWER-- Examine food storage areas for
proper storage
- Visual check of the food-contact surfaces of equipment and utensils
- Observe hand washing operations
- Pay attention to prep sinks. Built-up grime is a visible sign that the sink is not being
washed, rinsed, and sanitized appropriately before use.
Basic operational and sanitation programs must be in place to: - ANSWER-1. protect
products from contamination by biological, chemical, and physical food safety hazards
2. Control bacterial growth that can result from temperature abuse during storage
3. Maintain equipment, especially equipment used to hold product temperatures
Calibrate food safety equipment - ANSWER-Ice water 32F
Boiling water 212F
Conduct a menu review - ANSWER-Allow inspectors grouping food items.
Allow inspectors to establish inspection prioritiesMenu review might be the only time for
awaring of specialized processes.
Key to good menu review is to have open conversation with the operator in order to gain
insight and understanding to the operation's food preparation process
Conduct a Quick Walk-Through (reason) - ANSWER-In order to observe several
activities that might otherwise go unnoticed until later in the inspection, including:
Receiving, Food preparation and handling, Cooking, Cooling, Reheating
Control Anisakis by Freezing
1. At -4F for __________ Days
2. At -31F or below until solid and storing at -31F for ___ hours
3. At -31F or below until solid and storing at -4F or below for ____ hours - ANSWER-1.
7 days
2. 15 hours
3. 24 hours
, Cooked hot food may be reheated to ______F for ____Sec and the cooling process
started again using a different cooling method and the food is:
Cooled at or below _______F in _____hours or less and
Cooled at or below _______F and ______or less into the cooling process - ANSWER-
165F 15
70F 2
41F 6
Date marking is the mechanism by which active managerial control of time-temperature
combinations can prevent the growth of _____________ in TCS, RTE foods during cold
storage - ANSWER-Listeria monocytogenes
Effective management system for prevention of hand contamination involves three
elements: - ANSWER-1. An employee health policy
2. Proper hand washing
3. No bare hand contact with RTE foods
Evaluate HACCP programs - ANSWER-...
Evaluate the need and frequency of food safety assessments.
- 3 basis of categorizing risk
- Risk Categorization of Food Establishments - ANSWER-- 3 basis
1. Type of food served
2. Food preparation processes conducted
3. history of compliance related to foodborne illness risk factors
- Risk categorization
1 - convenience store, hot dog carts, coffee shops. Only prepackaged, non-TCS foods.
(1/year)
2 - retail food store, schools not serving a HSPs, QSRs. Products are prepared/cooked
and served immediately. (2/year)
3 - Full-service restaurant. Extensive menu and handling of raw ingredients. (3/year)
4 - Preschools, hospitals, nursing homes. Serving HSPs or conduct specialized
processes, such as ROP, smoking, and curing)
Examples of concersn addressed by the basic operation and sanitation programs: -
ANSWER-1. pest control
2. Food protection
3. Equipment maintenance
4. Water
5. Plumbing
6. Toilet facilities
7. Sewage
8. Garbage and refuse disposal
9. Physical facilities
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