CP-FS Study Guide B - Assessing Food Safety Exam Questions And Answers
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Module
NEHA CP-FS
Institution
NEHA CP-FS
Assemble inspection equipment - ANS * 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
Calibrate food safety equipment - ANS ...
CP-FS Study Guide B - Assessing Food
Safety Exam Questions And Answers
Assemble inspection equipment - ANS * 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
Calibrate food safety equipment - ANS Ice water 32F
Boiling water 212F
Schedule the inspection - ANS When food is being prepared or served and staff is present
Timing that can evaluate receiving, preparation, and cooling
Evaluate HACCP programs - ANS ...
Review compliance history - ANS In order to detect trends of out-of-control foodborne
illness risk factors.
If the same foodborne illness risk factor is out-of-control during more than one inspection, it is
strongly recommended that the operator develop an intervention strategy to prevent its
recurrence.
What, Where, Who, when, How.
Pay attention to Food Code Priority and priority foundation items
Evaluate the need and frequency of food safety assessments.
- 3 basis of categorizing risk
- Risk Categorization of Food Establishments - ANS - 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)
Whenever a violation of a foodborne illness risk factor or public health intervention - defined as
a priority or priority foundation violation in the food code - is noted during an inspection and the
violation cannot be corrected immediately, a ______________ within _______ days is
necessary. - ANS Reinspection
10 days
Conduct a menu review - ANS 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) - ANS 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
Verify the operator's knowledge of a risk control plan - ANS 1. A valid food protection
manager certificate
2. No priority item violations during the current inspection
3. Correct responses to food safety - related questions as presented in of the Food Code
When food is being delivered during the inspection, inspectors should: - ANS - Verify
internal product temperatures
- Examine package integrity upon delivery
- Look for signs of temperature abuse
- Examine delivery truck and products for potential for cross-contamination
- Observe the food establishment's behaviors and practices
- Review receiving logs and other documents, product labels, and food products to ensure that
foods are received from regulated food processingb plants.
Shellfish tag - ANS - Interstate Certified Shellfish Shippers list
- Tag should contain informations regarding harvester's certification number, harvest waters and
date, type and quantity of shellfish, and similar information for each dealer that handles the
shellfish after harvestet.
Finfish, such as tuna, mahi-mahi, blue fish, mackerel, or snapper are subject to
_________________ formation if time temperature abused - ANS Scombrotoxin
Control Anisakis by Freezing
1. At -4F for __________ Days
2. At -31F or below until solid and storing at -31F for ___ hours
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