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Certified Professional Food Safety (CP- FS) Exam Questions and Answers

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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...

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  • October 3, 2024
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  • 2024/2025
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EmillyCharlotte
EMILLYCHARLOTTE 2024/2025 ACADEMIC YAER
©2024 EMILLYCHARLOTTE. ALL RIGHTS RESERVED
FIRST PUBLISH SEPTEMBER 2024

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 populations

Lag phase - Answer✔✔-Time/temp play an important role in keeping bacteria in this

phase (where numbers are less dangerous and growth is slowed)

Norwalk virus - Answer✔✔-Rarely a pathogen associated with shellfish

Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - Answer✔✔-2 common

pathogens associated with shellfish

6 - 7 weeks - Answer✔✔-Incubation period for Hep A can be up to ___ to ___ weeks

Document retention rationale for shellfish - Answer✔✔-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 - Answer✔✔-Bacillus cereus, Clostridium botulinum,

Clostridium perfringens, Listeria monocytogenes. To a lesser extent: Salmonella spp,

Yersinia enterocolitica


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, EMILLYCHARLOTTE 2024/2025 ACADEMIC YAER
©2024 EMILLYCHARLOTTE. ALL RIGHTS RESERVED
FIRST PUBLISH SEPTEMBER 2024
Cooked Rice - Answer✔✔-Food typically associated with an outbreak of Bacillus

Cereus

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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