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CPFS- 1Questions With Complete Soutions
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CPFS- 1Questions With Complete Soutions
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CPFS- 1Questions With CompleteSoutions
A fish toxin originating from histamine-producing bacteria is -
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correct answer...✔✔Scombrotoxin
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A foodborne illness is classified as intoxication when ______. - correct answer...✔✔
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A toxin is produced by bacteria on or in the food prior to ingesting it
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A chemical is present in the food or drink prior to consumption
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Aerobic bacteria are organisms that can survive and grow in an oxygenated environmen
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t, and anaerobic bacteria
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are organisms that do not require oxygen for growth. - correct answer...✔✔True
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A toxin found in seafood that originated from toxic algae and is not destroyed by cookin
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g is - correct answer...✔✔Ciguatoxin
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Which curvy, microaerophlic, Gram-negative, rod-
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shaped bacteria are known to cause watery diarrhea, which may
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be bloody - fever, and is most commonly associated with raw chicken? -
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mcorrect answer...✔✔Campylobacter jejuni
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Which parasite associated with raw or undercooked seafood can cause symptoms of co
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ughing and/or vomiting m m
within 1 hour to 2 weeks? - correct answer...✔✔Anisakis spp
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Which spore-forming, anaerobic bacteria most often cause a bacterial toxin-
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mediated infection, produce an m m m
enterotoxin, and do NOT usually result in death? - correct answer...✔✔
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Clostridium perfringens m
In terms of food safety, what does TCS stand for? - correct answer...✔✔
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Time/temperature control for safety m m m
Shigella is a virulent pathogen often passed by food handlers' ineffective hand washing
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—allowing their m
contaminated feces to be passed on to food with the infective dose, needing as few as 1
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0-200 bacterium to cause illness. - correct answer...✔✔True
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Viruses are the smallest living organisms. They are 1/10 -
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1/100 the size of bacteria and do not have a cell wall, cell
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membrane, or nucleus, and require living cells to reproduce - correct answer...✔✔True
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AGRADESOLUTIONS
, Which of the following is not considered one of the major food allergens of concern? -
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correct answer...✔✔Rice
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Which of the following is the proper way to cool TCS foods as described by the FDA Fo
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od Code? - correct answer...✔✔
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A cooked food must be cooled down to 70°F within 2 hours and down to 41°F within a to
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tal of 6 hours
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Smoking by food handlers is prohibited in food storage and preparation areas because
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smoking can contaminate m m
food primarily by - correct answer...✔✔Carrying saliva from mouth to the hands
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Which of the following would probably not be considered a TCS food? -
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correct answer...✔✔A food with a pH less than or equal to 4.6
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Which of the following is not a suggested cooling method for a TCS food? -
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correct answer...✔✔Place food near a window
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A critical control point is a point or procedure in a specific food system where loss of con
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trol may result in an
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unacceptable health risk. - correct answer...✔✔True m m m m m
One way a PIC can demonstrate knowledge of foodborne disease prevention is by com
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municating the relationship m m
between personal hygiene and bare hand contact of ready-to-eat foods. -
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correct answer...✔✔True
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Because adults approach learning with their own life experiences and a concept of self,
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they learn differently than
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children. - correct answer...✔✔True
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What are factors that affect adult learning?
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a. Seeing and hearing the presentation simultaneously
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b. Relationship to practical experience
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c. Physical environment
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d. All of the above - correct answer...✔✔All of the above
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What information must the PIC demonstrate knowledge of during an inspection?
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a. Foodborne disease prevention
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b. Hazard Analysis and Critical Control Point principles
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c. Requirements of the Food Code
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d. All of the above - correct answer...✔✔All of the above
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AGRADESOLUTIONS
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