CERTIFIED PROFESSIONAL FOOD SAFETY (CPFS) EXAM QUESTIONS AND ANSWER | LATEST UPDATE
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Course
FOOD SAFETY
Institution
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...
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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