CP-FS case studies
CP-FS · Put your knowledge to work in context.
The Certified Professional – Food Safety (CP-FS) is one of the professional credentials listed by the National Environmental Health Association (NEHA), alongside the REHS/RS and CCFS credentials. NEHA frames its training and credential offerings around three audiences: private employers equipping in-house quality control teams, audit workforces, or independent contractors; government agencies strengthening their environmental public health workforce; and individuals who want to expand into specialized practice areas or add a nationally recognized credential. The CP-FS case studies are 5 cases and about 4,217 words.
1The Cooler Fails Mid-Batch: Corrective Action and Product Disposition
Northline Kitchen is a 14-employee processor that cooks, cools and vacuum-packs sliced chicken breast for 60 retail accounts. Its HACCP plan sets a cooling CCP: 130°F to 70°F within 2 hours, then 70°F to 41°F within 4 more hours.
773 words, about 4 min2Sixty-Two Illnesses After a Wedding Buffet: Reading the Attack Rates
A wedding reception catered from a single licensed kitchen serves 180 guests a buffet of roasted chicken in cream sauce, potato salad, tossed greens, rolls and cheesecake. The chicken was roasted the previous afternoon, cooled in 6-inch pans on a speed rack at room temperature for about 3 hours, refrigerated, sliced at 8 a.m., and held in chafing dishes at 120–130°F until service at 1 p.m.
822 words, about 4 min3Third Re-inspection in Eight Weeks: Imminent Health Hazard or Process?
During an inspection of a family-owned grocery with a full-service deli, an inspector documents 14 violations, 6 of them critical: no soap at the deli's only hand sink; a knife and cutting board used for raw chicken and then for ready-to-eat salad without washing, rinsing and sanitizing; raw ground beef stored on a shelf above open containers of potato salad in the walk-in; sliced turkey in the deli case holding at 48°F; no sanitizer test strips; and an employee with an uncovered, weeping lesion on the hand handling ready-to-eat food. This is the third re-inspection in eight weeks.
906 words, about 5 min4Cooling Forty Gallons of Stew: Where the Judgment Actually Sits
A hospital kitchen prepares 40 gallons of beef-barley stew in a 60-gallon steam kettle for the next day's patient and café service. The cook shuts off the kettle at 3:00 p.m.
889 words, about 4 min5Listeria in the Apple Lot: Scoping a Recall With Broken Traceability
A regional grocery distributor's supplier notifies it at 9:00 a.m. Monday that ready-to-eat sliced apple wedges from lot GX-2288 may be contaminated with Listeria monocytogenes; the supplier's environmental monitoring found the same strain on a slicer.
827 words, about 4 min