Certified Professional Food Safety (CP-FS) EXAM TEST QUESTIONS AND ANSWERS VERIFIED LATEST UPDATE
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Course
CP-FS
Institution
CP-FS
Certified Professional Food Safety (CP-FS) EXAM TEST QUESTIONS AND ANSWERS VERIFIED LATEST UPDATE
Four phases of bacterial presence in food - Answers - 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
Log phase - Answers - Most essential phase of bacterial presence in food due ...
Certified Professional Food Safety
(CP-FS) EXAM TEST QUESTIONS
AND ANSWERS VERIFIED LATEST
UPDATE
Four phases of bacterial presence in food - Answers -✔✔ 1. Lag Phase, 2. Log Phase,
3. Stationary Phase, 4. Death Phase
Log phase - Answers -✔✔ Most essential phase of bacterial presence in food due to
the fastest increase in populations
Lag phase - Answers -✔✔ Time/temp play an important role in keeping bacteria in this
phase (where numbers are less dangerous and growth is slowed)
Norwalk virus - Answers -✔✔ Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - Answers -✔✔ 2 common
pathogens associated with shellfish
6 - 7 weeks - Answers -✔✔ Incubation period for Hep A can be up to ___ to ___ weeks
Document retention rationale for shellfish - 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 - Answers -✔✔ Bacillus cereus, Clostridium botulinum,
Clostridium perfringens, Listeria monocytogenes. To a lesser extent: Salmonella spp,
Yersinia enterocolitica
Cooked Rice - Answers -✔✔ Food typically associated with an outbreak of Bacillus
Cereus
Staphylococcus aureus - Answers -✔✔ 50 - 70% of people are carriers of this
pathogen
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions
- Answers -✔✔ Location in the body where Staph is typically found
, Cause of Staph foodborne illness - 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 - 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 - Answers -✔✔ Pathogens associated with
unpasteurized juices
Aerobic bacteria - Answers -✔✔ require oxygen for survival and for multiplication
sufficient to cause disease
Anaerobic bacteria - Answers -✔✔ bacteria that do not require oxygen to survive
Facultative - Answers -✔✔ organism that can survive with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? -
Answers -✔✔ Facultative (word means "to make do")
Most famous anaerobe - Answers -✔✔ Clostridium botulinum (cousin of this, also an
anaerobe, is Clostridium perfringens)
Clostridium botulinum - Answers -✔✔ Microbe of greatest concern in packaging
situations (where normal oxygen ambience of 21% is altered)
ROP, MAP and Vacuum sous vide Packaging - Answers -✔✔ HACCP plans that must
reflect elements that prevent the proliferation of Clostridium botulinum and its toxins
Type of foodborne illness - Clostridium botulinum - Answers -✔✔ Intoxication, not
infection
ROP food - Answers -✔✔ Must have one or more characteristics to assure not likely to
support the growth of Clostridium botulinum
0.91 aw - Answers -✔✔ Maximum water activity for ROP food
4.6 - Answers -✔✔ Maximum pH of ROP food
41F - Answers -✔✔ Maximum temp of ROP food
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