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CERTIFIED PROFESSIONAL FOOD SAFETY (CPFS) EXAM QUESTIONS AND ANSWER | LATEST UPDATE $11.49
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CERTIFIED PROFESSIONAL FOOD SAFETY (CPFS) EXAM QUESTIONS AND ANSWER | LATEST UPDATE
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  • FOOD SAFETY
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  • FOOD SAFETY

Four phases of bacterial presence in food -:- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase -:- Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase -:- Time/temp play an important role in keeping bacteria in t...

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  • September 17, 2024
  • 23
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • certified professional food safety cpfs exam qu
  • four phases of bacterial presence in food 1

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  • FOOD SAFETY
  • FOOD SAFETY

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2024 /2025 | © copyright | This work may not be copied for profit gain | Excel!




CERTIFIED PROFESSIONAL FOOD SAFETY (CP-
FS) EXAM QUESTIONS AND ANSWER | LATEST
UPDATE
Four phases of bacterial presence in food


✓ -:- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase




Log phase


✓ -:- Most essential phase of bacterial presence in food due to the fastest

increase in populations




Lag phase


✓ -:- Time/temp play an important role in keeping bacteria in this phase

(where numbers are less dangerous and growth is slowed)




Norwalk virus


✓ -:- Rarely a pathogen associated with shellfish




Hepatitis A virus (HAV) and Vibrio spp (a bacteria)


✓ -:- 2 common pathogens associated with shellfish



1|P a g e | G r a d e A + | 2 0 2 0 2 5

,2024 /2025 | © copyright | This work may not be copied for profit gain | Excel!




6 - 7 weeks


✓ -:- Incubation period for Hep A can be up to ___ to ___ weeks




Document retention rationale for shellfish


✓ -:- 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 l ocation and source of the outbreak.




Pathogens found in soil


✓ -:- Bacillus cereus, Clostridium botulinum, Clostridium perfringens,

Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia

enterocolitica




Cooked Rice


✓ -:- Food typically associated with an outbreak of Bacillus Cereus




Staphylococcus aureus



2|P a g e | G r a d e A + | 2 0 2 0 2 5

, 2024 /2025 | © copyright | This work may not be copied for profit gain | Excel!



✓ -:- 50 - 70% of people are carriers of this pathogen




Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions


✓ -:- Location in the body where Staph is typically found




Cause of Staph foodborne illness


✓ -:- 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


✓ -:- 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


✓ -:- Pathogens associated with unpasteurized juices




3|P a g e | G r a d e A + | 2 0 2 0 2 5

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