Certified Professional Food Safety (CP- FS) Exam Questions and Answers
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Course
2024/2025
Institution
2024/2025
Certified Professional Food Safety (CP-
FS) Exam Questions and Answers
Four phases of bacterial presence in food - Answer-1. Lag Phase, 2. Log Phase,
3. Stationary Phase, 4. Death Phase
Log phase - Answer-Most essential phase of bacterial presence in food due to the
fastest increase in populat...
Staphylococcus aureus - Answer✔✔-50 - 70% of people are carriers of this pathogen
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions
- Answer✔✔-Location in the body where Staph is typically found
Cause of Staph foodborne illness - Answer✔✔-Toxins formed by bacteria and not the
live bacteria that cause the illness. Possible to have the bacteria without toxins. Staph
bacteria in the upper respiratory tract may not cause illness, but bacterial Staph toxins
in the gastro intestinal tract in the same person may cause illness.
Foods typically associated with Listeriosis outbreak - Answer✔✔-Unpasteurized milk
and associated milk products (raw milk cheese); prepared and chilled RTE foods like
some soft cheeses, deli meats, hot dogs, pate; raw veggies (makes sense given Listeria
can be present in soil); pouttry, meat and seafood
Salmonella and E. coli 0157:H7 - Answer✔✔-Pathogens associated with
unpasteurized juices
Aerobic bacteria - Answer✔✔-require oxygen for survival and for multiplication
sufficient to cause disease
Anaerobic bacteria - Answer✔✔-bacteria that do not require oxygen to survive
Facultative - Answer✔✔-organism that can survive with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? -
Answer✔✔-Facultative (word means "to make do")
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