CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS) EXAM WITH GUARANTEED ACCURATE ANSWERS
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Course
CP-FS
Institution
CP-FS
Four phases of bacterial presence in food - ACCURATE ANSWERS 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
Log phase - ACCURATE ANSWERS Most essential phase of bacterial presence in food due to the fastest increase in populations
Lag phase - ACCURATE ANSWERS Time/temp play a...
CERTIFIED PROFESSIONAL FOOD
SAFETY (CP-FS) EXAM
CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS) EXAM WITH GUARANTEED
ACCURATE ANSWERS
Four phases of bacterial presence in food - ACCURATE ANSWERS✔✔
1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
Log phase - ACCURATE ANSWERS✔✔ Most essential phase of
bacterial presence in food due to the fastest increase in populations
Lag phase - ACCURATE ANSWERS✔✔ Time/temp play an important
role in keeping bacteria in this phase (where numbers are less dangerous
and growth is slowed)
Norwalk virus - ACCURATE ANSWERS✔✔ Rarely a pathogen
associated with shellfish
,Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - ACCURATE
ANSWERS✔✔ 2 common pathogens associated with shellfish
6 - 7 weeks - ACCURATE ANSWERS✔✔ Incubation period for Hep A
can be up to ___ to ___ weeks
Document retention rationale for shellfish - ACCURATE
ANSWERS✔✔ 6 - 7 week Hep A incubation period is part of this
rationale for retaining shellstock tags for 90 days beyond the date of
harvest. Batches should not be mixed. Time allows for the presentation
of any Hep Aand gives infor on tracking the location and source of the
outbreak.
Pathogens found in soil - ACCURATE ANSWERS✔✔ Bacillus cereus,
Clostridium botulinum, Clostridium perfringens, Listeria
monocytogenes. To a lesser extent: Salmonella spp, Yersinia
enterocolitica
Cooked Rice - ACCURATE ANSWERS✔✔ Food typically associated
with an outbreak of Bacillus Cereus
Staphylococcus aureus - ACCURATE ANSWERS✔✔ 50 - 70% of
people are carriers of this pathogen
, Upper respiratory tract; also frequently found in pimples, burns, sores,
other skin lesions - ACCURATE ANSWERS✔✔ Location in the body
where Staph is typically found
Cause of Staph foodborne illness - ACCURATE ANSWERS✔✔ 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 - ACCURATE
ANSWERS✔✔ 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 - ACCURATE ANSWERS✔✔
Pathogens associated with unpasteurized juices
Aerobic bacteria - ACCURATE ANSWERS✔✔ require oxygen for
survival and for multiplication sufficient to cause disease
Anaerobic bacteria - ACCURATE ANSWERS✔✔ bacteria that do not
require oxygen to survive
Facultative - ACCURATE ANSWERS✔✔ organism that can survive
with or without oxygen
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