CP-FS Study Guide Exam Questions Correct Answers New Update (A+ Pass)
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CP-FS
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CP-FS
CP-FS Study Guide Exam Questions Correct Answers New Update (A+ Pass)
What is the primary goal of any food safety program? - Answers - To prevent foodborne illnesses and foodborne disease outbreaks.
Foodborne illness - Answers - An acute illness resulting from eating contaminated food.
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CP-FS Study Guide Exam
Questions Correct Answers New
Update (A+ Pass)
What is the primary goal of any food safety program? - Answers -✔✔ To prevent
foodborne illnesses and foodborne disease outbreaks.
Foodborne illness - Answers -✔✔ An acute illness resulting from eating contaminated
food.
Foodborne disease outbreaks - Answers -✔✔ the occurrence of two or more cases of
the same illness resulting from the consumption of the same food.
confirmed disease outbreak - Answers -✔✔ a foodborne disease outbreak in which
laboratory analysis of appropriate specimens identifies a causative agent and
epidemiological analysis implicates the food as the source of the illness.
pathogen - Answers -✔✔ a disease producing organism
aerobic organism - Answers -✔✔ an organism that requires oxygen to live
anaerobic organism - Answers -✔✔ an organism that requires the absence of oxygen
to live.
facultative anaerobe - Answers -✔✔ an organism that can multiply with or without the
presence of oxygen.
Bacterial toxins
Exotoxins - Answers -✔✔ Exotoxins- Are produced during the growth phase of certain
kinds of bacteria and are liberated into the medium or tissue. Exotoxins are protein in
nature and their reactions are specific.
Examples-Clostridium botulinum produces an exotoxin (neurotoxin) of unusual potency
which affects only neurological tissue. Other examples of exotoxins are tetanus toxin,
shiga toxin, and diphtheria toxin.
Neurotoxins- chemicals which produce their primary toxic effects on the nervous
system.
Bacterial toxins
neurotoxins - Answers -✔✔ chemicals which produce their primary toxic effects on the
nervous system. Toxins can damage cells of the central nervous system (brain and
,spinal cord) or the peripheral nervous system (nerves outside the central nervous
system)
Bacterial toxins
Endotoxins - Answers -✔✔ Can be extracted from a wide variety of gram-negative
bacteria. Higher doses of endotoxins are required to produce a lethal effect in the
experimental aninmal than are requied for exotoxins. The effects produced by
endotoxins on the host are systemic such as fever and general body reactions, rather
than strictly neurological effects, as is the case with most exotoxins. Endotoxins are
found mostly in gram-negative bacteria, and are obtained subsequent to the death and
autolysis of the cells. The endotoxins are extracted from and associated with the cell
structure.
Examples- S. typhosa, E. coli, and aeruginosa.
Bacterial toxins
Enterotoxin - Answers -✔✔ is a harmful substance produced by certain bacteria, which
is specifically dangerous to parts of your gastrointestinal tact. The substance enters
your stomach and intestines when you eat tainted food or water, causing symptoms
such as cramps, nausea, vomiting, or diarrhea.
Viruses - Answers -✔✔ Are submicroscopic parasites that are smaller than bacteria.
Some viruses cause foodbores illnesses. Viruses cannot multiply outside of a living cell.
Viruses are classified an infections. Viruses such as norovirus, hepatitis A, and rotavirus
are directly related to contamination from human feces. Ibn most cases,
contaminaination of food by viruses is the result of cross contamination by ill food
employees or unclean equipment and utensils.
Parasites - Answers -✔✔ Are plants or animals that live on or in another plant or
animal-the host to survive. Parasites live and reproduce within the tissues and organs of
infected human and animal hosts and are often excreted in feces. They range in size
from single-celled organisms to worms visible with the naked eye. Parasites are of most
concern in seafood.
Time/Temperature Control for safety foods - Answers -✔✔ Time/temperature control
for safety foods (commonly referred to as TCS foods) are food products that,under the
right circumstances, support the growth of foodborne illness-causing microorganisms.
Befor the 2009 Food Code,TCS food was referred to as "potentially hazardous food;'or
PHF.
Foodborne illnessess - Answers -✔✔ A foodborne illness is an acute illness resulting
from eating contaminated food; the most common symptoms including abdominal pain,
diarrhea, vomiting and nausea.
Foodborne disease outbreak - Answers -✔✔ A foodborne disease outbreak is the
occurrence of two or more cases of the same illness resulting from the consumption of
, the same food. Most foodborne disease outbreaks are caused by a failure to implement
good food safety practices.
Confirmed disease outbreak - Answers -✔✔ A foodborne disease outbreak in which
laboratory analysis of appropriate specimens identifies a causative agent and
epidemiological analysis implicates the food as the source of the illnesses.
Time/temperature control for safety food does not include the following: - Answers -✔✔
(a) An air-cooled hard-boiled egg with shell intact, or an egg with shell intact that is not
hard-boiled, but has been pasteurized to destroy all viable Salmonellae;
(b) A food in an unopened hermetically sealed container that is commercially processed
to achieve and maintain commercial sterility under conditions of non-refrigerated
storage and distribution;
(c) A food that because of its pH or Aw value, or interaction of Aw and pH
values, is designated as a non-PHF/non-TCS food;
(d) A food that is designated as PAin Table A orB of this definition and has undergone a
Product Assessment showing that the growth or toxin formation of pathogenic
microorganisms that are reasonably likely to occur in that food is precluded due to:
(i) Intrinsic factors including added or natural characteristics of the
food such as preservatives, antimicrobials, humectants, acidulants, or nutrients;
(ii) Extrinsic factors including environmental or operational factors that affect the food,
such as packaging, modified atmosphere such as reduced oxygen packaging, shelf life
and use, or temperature range of storage
and use;
(iii) A combination of intrinsic and extrinsic factors.
(e) A food that does not support the growth or toxin formation of pathogenic
microorganisms in accordance with one ofthe subparagraphs (3)(a)-(3)(d) of this
definition even though the food may contain a pathogenic microorganism
or chemical or physical contaminant at a level sufficient to cause illness or injury.
Time/temperature control for safety food means a food that requires time/ temperature
control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.
Time/temperature control for safety food includes the following: - Answers -✔✔ (a) An
animal food that is raw or heat treated; a plant food that is heat treated or consists of
raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut
tomatoes that are not modified in a way so that they are unable to support pathogenic
microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in
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