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CPFS- 1 Exam with correct Answers (Graded A)
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CPFS- 1 Exam with correct Answers
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CPFS- 1 Exam with correct AnswersA fish toxin originating from histamine-producing bacteria is - Answers -Scombrotoxin
A foodborne illness is classified as intoxication when ______. - Answers -A toxin is
produced by bacteria on or in the food prior to ingesting it
A chemical is present in the food or drink prior to consumption
Aerobic bacteria are organisms that can survive and grow in an oxygenated
environment, and anaerobic bacteria
are organisms that do not require oxygen for growth. - Answers -True
A toxin found in seafood that originated from toxic algae and is not destroyed by
cooking is - Answers -Ciguatoxin
Which curvy, microaerophlic, Gram-negative, rod-shaped bacteria are known to cause
watery diarrhea, which may
be bloody - fever, and is most commonly associated with raw chicken? - Answers -
Campylobacter jejuni
Which parasite associated with raw or undercooked seafood can cause symptoms of
coughing and/or vomiting
within 1 hour to 2 weeks? - Answers -Anisakis spp
Which spore-forming, anaerobic bacteria most often cause a bacterial toxin-mediated
infection, produce an
enterotoxin, and do NOT usually result in death? - Answers -Clostridium perfringens
In terms of food safety, what does TCS stand for? - Answers -Time/temperature control
for safety
Shigella is a virulent pathogen often passed by food handlers' ineffective hand washing
—allowing their
contaminated feces to be passed on to food with the infective dose, needing as few as
10-200 bacterium to cause illness. - Answers -True
Viruses are the smallest living organisms. They are 1/10 - 1/100 the size of bacteria and
do not have a cell wall, cell
membrane, or nucleus, and require living cells to reproduce - Answers -True
Which of the following is not considered one of the major food allergens of concern? -
Answers -Rice
, Which of the following is the proper way to cool TCS foods as described by the FDA
Food Code? - Answers -A cooked food must be cooled down to 70°F within 2 hours and
down to 41°F within a total of 6 hours
Smoking by food handlers is prohibited in food storage and preparation areas because
smoking can contaminate
food primarily by - Answers -Carrying saliva from mouth to the hands
Which of the following would probably not be considered a TCS food? - Answers -A
food with a pH less than or equal to 4.6
Which of the following is not a suggested cooling method for a TCS food? - Answers -
Place food near a window
A critical control point is a point or procedure in a specific food system where loss of
control may result in an
unacceptable health risk. - Answers -True
One way a PIC can demonstrate knowledge of foodborne disease prevention is by
communicating the relationship
between personal hygiene and bare hand contact of ready-to-eat foods. - Answers -
True
Because adults approach learning with their own life experiences and a concept of self,
they learn differently than
children. - Answers -True
What are factors that affect adult learning?
a. Seeing and hearing the presentation simultaneously
b. Relationship to practical experience
c. Physical environment
d. All of the above - Answers -All of the above
What information must the PIC demonstrate knowledge of during an inspection?
a. Foodborne disease prevention
b. Hazard Analysis and Critical Control Point principles
c. Requirements of the Food Code
d. All of the above - Answers -All of the above
An establishment may choose to voluntarily condemn the product, or a court order may
be required for the
condemnation of the food product. - Answers -True
Regulations can broaden the scope of law. - Answers -False
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