Certified Professional Food Safety (CP-FS) Exam with complete solutions

Four phases of bacterial presence in food - Answer- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer- Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer- Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - Answer- Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - Answer- 2 common pathogens associated with shellfish 6 - 7 weeks - Answer- Incubation period for Hep A can be up to ___ to ___ weeks Document retention rationale for shellfish - Answer- 6 - 7 week Hep A incubation period is part of this rationale for retaining shellstock tags for 90 days beyond the date of harvest. Batches should not be mixed. Time allows for the presentation of any Hep Aand gives infor on tracking the location and source of the outbreak. Pathogens found in soil - Answer- Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia enterocolitica Cooked Rice - Answer- Food typically associated with an outbreak of Bacillus Cereus Staphylococcus aureus - Answer- 50 - 70% of people are carriers of this pathogen Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions - Answer- Location in the body where Staph is typically found Cause of Staph foodborne illness - Answer- Toxins formed by bacteria and not the live bacteria that cause the illness. Possible to have the bacteria without toxins. Staph bacteria in the upper respiratory tract may not cause illness, but bacterial Staph toxins in the gastro intestinal tract in the same person may cause illness. Foods typically associated with Listeriosis outbreak - Answer- Unpasteurized milk and associated milk products (raw milk cheese); 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 - Answer- Pathogens associated with unpasteurized juices Aerobic bacteria - Answer- require oxygen for survival and for multiplication sufficient to cause disease Anaerobic bacteria - Answer- bacteria that do not require oxygen to survive Facultative - Answer- organism that can survive with or without oxygen Which describes most foodborne pathogens: aerobic, anaerobic or facultative? - Answer- Facultative (word means "to make do") Most famous anaerobe - Answer- Clostridium botulinum (cousin of this, also an anaerobe, is Clostridium perfringens) Clostridium botulinum - Answer- Microbe of greatest concern in packaging situations (where normal oxygen ambience of 21% is altered) ROP, MAP and Vacuum sous vide Packaging - Answer- HACCP plans that must reflect elements that prevent the proliferation of Clostridium botulinum and its toxins Type of foodborne illness - Clostridium botulinum - Answer- Intoxication, not infection ROP food - Answer- Must have one or more characteristics to assure not likely to support the growth of Clostridium botulinum 0.91 aw - Answer- Maximum water activity for ROP food 4.6 - Answer- Maximum pH of ROP food 41F - Answer- Maximum temp of ROP food 14 days from processing to consumption - Answer- Maximum shelf life for ROP foods. First day counts as day 1. Type of fish that can be ROP - Answer- Fish frozen before, during and after packaging FATTOM stands for what? - Answer- Food, Acidity, Time, Temperature, Oxygen, Moisture Toxins - Answer- Not destroyed by cooking or freezing Five symptoms must be reported to food service supervisor and/or may determine whether a person is allowed to work around food - Answer- 1. Diarrhea 2. vomitting 3. Fever 4. Sore throat with fever 5. Jaundice Campylobacter jejuni - Answer- Bacteria that causes most diarrheal illness Jandice - Answer- classic symptom of Hep A where skin, palms and whites of eyes become yellow Symptoms (not part of 5 required to report to supervisor) that might think would exclude or restruct a food service workers duties - Answer- headache, sneezing, coughing, nausea, runny nose - symptoms potentially due to causes other than foodborne illness Why does Staph aureus not have fever as one of its associated symptoms? - Answer- Staph is an intoxication and not an infection Bacillus cereus (foodborne intoxication) - Answer- Organism which has an onset of about 30 minutes and causes primary symptom of vomiting after eating cooked rice Bacillus cereus (toxin mediated infection) - Answer- Usually from cooked rice. Longer incubation and diarrhea is primary symptom Staphylococcus aureus (intoxication) - Answer- Typical gastrointestinal symptoms: vomiting, diarrhea, cramps Clostridium botulinum (intoxication) - Answer- Causes muscle contraction, so symptoms include double vision, fatigue, difficulty speaking/swallowing, and finally respiratory paralysis and death True or false. MSG, sulfites and nitrites are chemicals of concern in the food industry. - Answer- True. These chemicals can adversely affect people with allergies or sensitivities when used in excessive amounts (over approved limits) Danger of temp abused tuna - Answer- Scromboid poisoning due to histamines built up in tissues Reputable suppliers - Answer- Best way to ensure seafood supply not temp abused before receipt Copper - Answer- Brass is an alloy of this metal Foods that can cause chemical contamination when metals (such as copper) come into contact - Answer- Acidic foods/beverages; foods with pH less than 6 Lead and pewter - Answer- Metals that are potential chemical contaminants Beer brewing - Answer- One exception to using copper with beverages of pH less than 6 Lead - Answer- Metal of concern in enamelware 0.5 mg/L - Answer- Limit of offensive metal in mugs Hardwoods, like maple, when used at temp >110F - Answer- Only wood permissible in use for food contact surfaces Potential danger of improper cooling - Answer- Due to destroying all live bacteria while cooking (not toxins or spores), any bacteria introduced while cooling would have no competition from other bacteria for moisture or food. Bacteria introduced to food during time of temp abuse during cooling would be able to grow and multiply rapidly Proper cooling method for potentially hazardous foods - Answer- Two steps. 1. Cool from 135 to 70F within 2 hours 2. Cool from 135 to 41F or lower within 6 hours Cooling parameters for when PHF is canned chicken - Answer- Cool to 41F or less within 4 hours 45F - Answer- Acceptable cold holding temperature for raw eggs 130F for 112 minutes - Answer- Acceptable internal cook temp under period of time for roasts (pork, cured ham, beef, corned beef) Can hold at 130 instead of 135F if... - Answ