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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
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Certified Professional Food Safety (CP-FS) Exam Questions and Answers
Four iiphases iiof iibacterial iipresence iiin iifood ii- iiAnswers ii-1. iiLag iiPhase, ii2. iiLog
iiPhase, ii3. iiStationary iiPhase, ii4. iiDeath iiPhase
Log iiphase ii- iiAnswers ii-Most iiessential iiphase iiof iibacterial iipresence iiin iifood iidue iito
iithe iifastest iiincrease iiin iipopulations
Lag iiphase ii- iiAnswers ii-Time/temp iiplay iian iiimportant iirole iiin iikeeping iibacteria iiin iithis
iiphase ii(where iinumbers iiare iiless iidangerous iiand iigrowth iiis iislowed)
Norwalk iivirus ii- iiAnswers ii-Rarely iia iipathogen iiassociated iiwith iishellfish
Hepatitis iiA iivirus ii(HAV) iiand iiVibrio iispp ii(a iibacteria) ii- iiAnswers ii-2 iicommon
iipathogens iiassociated iiwith iishellfish
6 ii- ii7 iiweeks ii- iiAnswers ii-Incubation iiperiod iifor iiHep iiA iican iibe iiup iito ii___ iito ii___
iiweeks
Document iiretention iirationale iifor iishellfish ii- iiAnswers ii-6 ii- ii7 iiweek iiHep iiA iiincubation
iiperiod iiis iipart iiof iithis iirationale iifor iiretaining iishellstock iitags iifor ii90 iidays iibeyond iithe
iidate iiof iiharvest. iiBatches iishould iinot iibe iimixed. iiTime iiallows iifor iithe iipresentation iiof
iiany iiHep iiAand iigives iiinfor iion iitracking iithe iilocation iiand iisource iiof iithe iioutbreak.
Pathogens iifound iiin iisoil ii- iiAnswers ii-Bacillus iicereus, iiClostridium iibotulinum,
iiClostridium iiperfringens, iiListeria iimonocytogenes. iiTo iia iilesser iiextent: iiSalmonella
iispp, iiYersinia iienterocolitica
Cooked iiRice ii- iiAnswers ii-Food iitypically iiassociated iiwith iian iioutbreak iiof iiBacillus
iiCereus
Staphylococcus iiaureus ii- iiAnswers ii-50 ii- ii70% iiof iipeople iiare iicarriers iiof iithis
iipathogen
Upper iirespiratory iitract; iialso iifrequently iifound iiin iipimples, iiburns, iisores, iiother iiskin
iilesions ii- iiAnswers ii-Location iiin iithe iibody iiwhere iiStaph iiis iitypically iifound
Cause iiof iiStaph iifoodborne iiillness ii- iiAnswers ii-Toxins iiformed iiby iibacteria iiand iinot
iithe iilive iibacteria iithat iicause iithe iiillness. iiPossible iito iihave iithe iibacteria iiwithout
iitoxins. iiStaph iibacteria iiin iithe iiupper iirespiratory iitract iimay iinot iicause iiillness, iibut
, iibacterial iiStaph iitoxins iiin iithe iigastro iiintestinal iitract iiin iithe iisame iiperson iimay iicause
iiillness.
Foods iitypically iiassociated iiwith iiListeriosis iioutbreak ii- iiAnswers ii-Unpasteurized iimilk
iiand iiassociated iimilk iiproducts ii(raw iimilk iicheese); iiprepared iiand iichilled iiRTE iifoods
iilike iisome iisoft iicheeses, iideli iimeats, iihot iidogs, iipate; iiraw iiveggies ii(makes iisense
iigiven iiListeria iican iibe iipresent iiin iisoil); iipouttry, iimeat iiand iiseafood
Salmonella iiand iiE. iicoli ii0157:H7 ii- iiAnswers ii-Pathogens iiassociated iiwith
iiunpasteurized iijuices
Aerobic iibacteria ii- iiAnswers ii-require iioxygen iifor iisurvival iiand iifor iimultiplication
iisufficient iito iicause iidisease
Anaerobic iibacteria ii- iiAnswers ii-bacteria iithat iido iinot iirequire iioxygen iito iisurvive
Facultative ii- iiAnswers ii-organism iithat iican iisurvive iiwith iior iiwithout iioxygen
Which iidescribes iimost iifoodborne iipathogens: iiaerobic, iianaerobic iior iifacultative? ii-
iiAnswers ii-Facultative ii(word iimeans ii"to iimake iido")
Most iifamous iianaerobe ii- iiAnswers ii-Clostridium iibotulinum ii(cousin iiof iithis, iialso iian
iianaerobe, iiis iiClostridium iiperfringens)
Clostridium iibotulinum ii- iiAnswers ii-Microbe iiof iigreatest iiconcern iiin iipackaging
iisituations ii(where iinormal iioxygen iiambience iiof ii21% iiis iialtered)
ROP, iiMAP iiand iiVacuum iisous iivide iiPackaging ii- iiAnswers ii-HACCP iiplans iithat iimust
iireflect iielements iithat iiprevent iithe iiproliferation iiof iiClostridium iibotulinum iiand iiits
iitoxins
Type iiof iifoodborne iiillness ii- iiClostridium iibotulinum ii- iiAnswers ii-Intoxication, iinot
iiinfection
ROP iifood ii- iiAnswers ii-Must iihave iione iior iimore iicharacteristics iito iiassure iinot iilikely
iito iisupport iithe iigrowth iiof iiClostridium iibotulinum
0.91 iiaw ii- iiAnswers ii-Maximum iiwater iiactivity iifor iiROP iifood
4.6 ii- iiAnswers ii-Maximum iipH iiof iiROP iifood
41F ii- iiAnswers ii-Maximum iitemp iiof iiROP iifood
14 iidays iifrom iiprocessing iito iiconsumption ii- iiAnswers ii-Maximum iishelf iilife iifor iiROP
iifoods. iiFirst iiday iicounts iias iiday ii1.
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