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Certified Professional Food Safety (CP-FS) Exam Questions With Correct Answers 100%Solved
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Certified Professional Food Safety (CP-FS) Exam Questions With Correct Answers 100%Solved
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Certified Professional Food Safety (CP-FS) Exam Questions With Correct
Answers 100%Solved
Four phases of bacterial presence in food -
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correct answer...✔✔1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
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Log phase - correct answer...✔✔
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Most essential phase of bacterial presence in food due to the fastest increase in populat
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ions
Lag phase - correct answer...✔✔
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Time/temp play an important role in keeping bacteria in this phase (where numbers are l
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ess dangerous and growth is slowed)
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Norwalk virus - correct answer...✔✔Rarely a pathogen associated with shellfish
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Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - correct answer...✔✔
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2 common pathogens associated with shellfish
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6 - 7 weeks - correct answer...✔✔
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Incubation period for Hep A can be up to ___ to ___ weeks
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Document retention rationale for shellfish - correct answer...✔✔6 -
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m7 week Hep A incubation period is part of this rationale for retaining shellstock tags for
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90 days beyond the date of harvest. Batches should not be mixed. Time allows for the p
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resentation of any Hep Aand gives infor on tracking the location and source of the outbr
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eak.
Pathogens found in soil - correct answer...✔✔
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Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes
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. To a lesser extent: Salmonella spp, Yersinia enterocolitica
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Cooked Rice - correct answer...✔✔
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Food typically associated with an outbreak of Bacillus Cereus
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Staphylococcus aureus - correct answer...✔✔50 - m m m m m
70% of people are carriers of this pathogen
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Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions
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- correct answer...✔✔Location in the body where Staph is typically found
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AGRADESOLUTIONS
, Cause of Staph foodborne illness - correct answer...✔✔
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Toxins formed by bacteria and not the live bacteria that cause the illness. Possible to ha
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ve the bacteria without toxins. Staph bacteria in the upper respiratory tract may not caus
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e illness, but bacterial Staph toxins in the gastro intestinal tract in the same person may
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cause illness. m
Foods typically associated with Listeriosis outbreak - correct answer...✔✔
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Unpasteurized milk and associated milk products (raw milk cheese); prepared and chille
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d RTE foods like some soft cheeses, deli meats, hot dogs, pate; raw veggies (makes se
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nse given Listeria can be present in soil); pouttry, meat and seafood
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Salmonella and E. coli 0157:H7 - correct answer...✔✔
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Pathogens associated with unpasteurized juices
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Aerobic bacteria - correct answer...✔✔
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require oxygen for survival and for multiplication sufficient to cause disease
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Anaerobic bacteria - correct answer...✔✔bacteria that do not require oxygen to survive
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Facultative - correct answer...✔✔organism that can survive with or without oxygen
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Which describes most foodborne pathogens: aerobic, anaerobic or facultative? -
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correct answer...✔✔Facultative (word means "to make do")
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Most famous anaerobe - correct answer...✔✔
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Clostridium botulinum (cousin of this, also an anaerobe, is Clostridium perfringens)
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Clostridium botulinum - correct answer...✔✔ m m m m
Microbe of greatest concern in packaging situations (where normal oxygen ambience of
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21% is altered) m m
ROP, MAP and Vacuum sous vide Packaging - correct answer...✔✔
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HACCP plans that must reflect elements that prevent the proliferation of Clostridium bot
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ulinum and its toxins m m m
Type of foodborne illness - Clostridium botulinum - correct answer...✔✔
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Intoxication, not infection m m
ROP food - correct answer...✔✔
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Must have one or more characteristics to assure not likely to support the growth of Clost
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ridium botulinum m
0.91 aw - correct answer...✔✔Maximum water activity for ROP food
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4.6 - correct answer...✔✔Maximum pH of ROP food
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AGRADESOLUTIONS
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