CP-FS Exam Questions Correct Answers New Update (A+ Pass)
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CP-FS
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CP-FS
CP-FS Exam Questions Correct Answers New Update (A+ Pass)
What are the 7 steps in creating a HACCP plan - Answers - 1. Hazard analysis. ( analyze menu, look for potentially hazardous foods, facilities, employees, equipment)
2. Identify critical control points.
3. set critical limits. (a critic...
CP-FS Exam Questions
Correct Answers New
Update (A+ Pass)
What are the 7 steps in creating a HACCP plan - Answers -✔✔ 1. Hazard analysis. (
analyze menu, look for potentially hazardous foods, facilities, employees, equipment)
2. Identify critical control points.
3. set critical limits. (a critical limit is always a number that can be measured, ex: cook
poultry to 165)
4. monitor critical limits (take temps)
5. take corrective action
6. verify that the system works
7. documentation (keep records of the system in action)
Are equipment cleaning and handwashing critical control points? - Answers -✔✔ no,
not CCP. but they are part of SOPthat are a foundation for a good HACCP program.
called "control points" rather than critical control points
name some advantages/benefits to using HACCP - Answers -✔✔ -proactive, not
reactive
-gives regulatory agencies the opportunity to look at an establishment over time, not just
a snapshot in time
-puts responsibility on industry rather than the regulatory committee
-assures safe food is being prepared, even without regulatory personnel
when asking to see a HACCP plan for a food product, what is most likely the format you
would view? - Answers -✔✔ a product flow chart/diagram
every product in the HACCP plan should have a flow chart (T/F)? - Answers -✔✔
TRUE, not every product necessarily needs to be in the HACCP plan, but if it is in the
plan it needs a flow chart
Name 3 types of hazards that should be assessed in the first step of HACCP, which
ones pose the greatest threat and why? - Answers -✔✔ Biological, chemical, physical
-bio threats are the most dangerous because they can spread from one contaminated
product to the next and can often reproduce. Chemical and physical are more contained
and do not self-perpetuate
what is the key to success of a HACCP program? - Answers -✔✔ employee training
and execution of the plan
, HACCP plans are most commonly required for what type of food establishments? -
Answers -✔✔ food processing and packaging plants, especially those that process
seafood, cut fruit and packed salads.
Also for facilities that use modified atmospheric packaging
PHF include foods of animal origin and what others? - Answers -✔✔ any heat treated
plant foods (cooked rice, pasta, potatoes, etc.), cut melons, raw seeds and sprouts, and
garlic and oil mixtures
What is the lowest water activity level that bacteria can survive? - Answers -✔✔
bacteria can grow best at .85 and above
what pH range do bacteria grow and thrive - Answers -✔✔ between 4.6 and 7.5
temperature danger zone, and the zone in which pathogens are especially happily
growing - Answers -✔✔ 41-135, 70-120
name the bacteria that cause foodborne intoxications - Answers -✔✔ clostridium
botulinum, bacillus cereus, staphylococcus aureus (CBS)
name the bacteria that form spores - Answers -✔✔ clostridium botulinum and
perfringens, bacillus cereus
foodborne intoxication vs. foodborne infection: how long does it take symptoms to
appear? - Answers -✔✔ quickest incubation to slowest: chemical intoxication, bacterial
intoxication, bacterial toxin mediated infection, bacterial infection
foodborne intoxication vs. foodborne infection: Fever? - Answers -✔✔ more likely in
infection than intoxication
foodborne intoxication vs. foodborne infection: time to overcome symptoms? - Answers
-✔✔ potentially longer for intoxication since toxins can be stored in body fat and be
released over time into the bloodstream.
foodborne intoxication vs. foodborne infection: presence of live microorganisms? -
Answers -✔✔ not necessarily for intoxication, must be present in the case of infection
foodborne intoxication vs. foodborne infection: potential to control by normal cooking
methods - Answers -✔✔ toxins are not destroyed by normal cooking methods, whereas
live microorganisms (vegetative) can be. EXCEPTION: botulism toxin can be denatured
by boiling for 10 minutes
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