CP FS FINAL PAPER 2026 TESTED
QUESTIONS WITH ACCURATE SOLUTIONS
GRADED A+
●● 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?.
QUESTIONS WITH ACCURATE SOLUTIONS
GRADED A+
●● 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?.
