CPFS 9 EXAM QUESTIONS WITH CORRECT ANSWERS
Which comes first in an inspection: assessment of active managerial control or reviewing sanitation - Answer- Assess active managerial control
4 activities to complete early in inspection - Answer- 1 establish open dialogue
2 review previous inspec...
CPFS 9 EXAM QUESTIONS WITH
CORRECT ANSWERS
Which comes first in an inspection: assessment of active managerial control or
reviewing sanitation - Answer- Assess active managerial control
4 activities to complete early in inspection - Answer- 1 establish open dialogue
2 review previous inspection records
3 menu review
4 quick walk through
T/F: a menú review does not need to occur during every inspection
explain - Answer- T, if one was recently done inquire about new menu items or
substitution and changes to prep
It is recommended that the operator writes out and develops a intervention strategy
(CAP) when... - Answer- ... a risk factor is found out of control during more than one
inspection
Process approach to HACCP - Answer- Dividing the many food items into food prep
processes & analyzing risk factors by process;
Control of food prep processes rather than individual items
What's in ANNEX 4 of the food code - Answer- Essential facility wide control measures
& essential control measures specific to each food prep process
Active managerial control may be achieved by... (3+3) - Answer- 1 training programs
2 managerial oversight
3 SOPs
IE
1 control measures incorporated in recipes
2 production schedules
3 employee description
T/F: FB illness risk factors must be managed w/ formall record keeping
, Explain - Answer- F: when proper control measures are in place and executed at
necessary frequency, risk may be managed w/o formal records
Most important step of HACCP - Answer- Monitoring
Assessment of active managerial control involves - Answer- 1) compliance with food
code
2) proper control measures and critical limits established
3) appropriate monitoring and CAPs are in place and followed
Demonstration of knowledge (3) - Answer- 1 valid food protection manager certificate
2 no priority violations during inspection
3 can answer food safety related questions
6 things to inspect at receive - Answer- 1 temp
2 package integrity
3 sings of temp abuse
4 examine truck for cross contamination potential
5 observe behaviors to control contamination
6 receive logs
4 shellfish tag requirements - Answer- 1 harvesters cert #
2 harvest waters / date
3 type and quantity
4 same i for for each dealer(handler after harvester)
Finfish are subject to what when time/temp abused - Answer- Scombrotoxin
Reviewing invoices is assessing what aspect of active managerial control - Answer-
Approved source verification
What must be pasteurized or treated to a five log reduction of the most resistant
microorganism & received at the proper temp - Answer- Juice , milk , and milk products
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