CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS)
Exam UPDATED ACTUAL Question and Answer |
100% Verified | 2026
• 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 this phase
(where numbers are less dangerous and growth is slowed)
• Norwalk virus -✓✓ Rarely a pathogen associated with shellfish
• Hepatitis A virus (HAV) and Vibrio spp (a bacteria) -✓✓ 2 common pathogens
associated with shellfish
• 6 - 7 weeks -✓✓ Incubation period for Hep A can be up to ___ to ___ weeks
• Document retention rationale for shellfish -✓✓ 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 -✓✓ Bacillus cereus, Clostridium botulinum, Clostridium
perfringens, Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia
enterocolitica
• Cooked Rice -✓✓ Food typically associated with an outbreak of Bacillus Cereus
• Staphylococcus aureus -✓✓ 50 - 70% of people are carriers of this pathogen
• Upper respiratory tract; also frequently found in pimples, burns, sores, other skin
lesions -✓✓ Location in the body where Staph is typically found
• Cause of Staph foodborne illness -✓✓ 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 -✓✓ 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 -✓✓ Pathogens associated with unpasteurized juices
• Aerobic bacteria -✓✓ require oxygen for survival and for multiplication sufficient to
cause disease
• Anaerobic bacteria -✓✓ bacteria that do not require oxygen to survive
• Facultative -✓✓ organism that can survive with or without oxygen
• Which describes most foodborne pathogens: aerobic, anaerobic or facultative? -✓✓
Facultative (word means "to make do")
• Most famous anaerobe -✓✓ Clostridium botulinum (cousin of this, also an anaerobe, is
Clostridium perfringens)
• Clostridium botulinum -✓✓ Microbe of greatest concern in packaging situations (where
normal oxygen ambience of 21% is altered)
• ROP, MAP and Vacuum sous vide Packaging -✓✓ HACCP plans that must reflect
elements that prevent the proliferation of Clostridium botulinum and its toxins
• Type of foodborne illness - Clostridium botulinum -✓✓ Intoxication, not infection
• ROP food -✓✓ Must have one or more characteristics to assure not likely to support
the growth of Clostridium botulinum
• 0.91 aw -✓✓ Maximum water activity for ROP food
• 4.6 -✓✓ Maximum pH of ROP food
• 41F -✓✓ Maximum temp of ROP food
• 14 days from processing to consumption -✓✓ Maximum shelf life for ROP foods. First
day counts as day 1.
• Type of fish that can be ROP -✓✓ Fish frozen before, during and after packaging
• FATTOM stands for what? -✓✓ Food, Acidity, Time, Temperature, Oxygen, Moisture
Exam UPDATED ACTUAL Question and Answer |
100% Verified | 2026
• 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 this phase
(where numbers are less dangerous and growth is slowed)
• Norwalk virus -✓✓ Rarely a pathogen associated with shellfish
• Hepatitis A virus (HAV) and Vibrio spp (a bacteria) -✓✓ 2 common pathogens
associated with shellfish
• 6 - 7 weeks -✓✓ Incubation period for Hep A can be up to ___ to ___ weeks
• Document retention rationale for shellfish -✓✓ 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 -✓✓ Bacillus cereus, Clostridium botulinum, Clostridium
perfringens, Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia
enterocolitica
• Cooked Rice -✓✓ Food typically associated with an outbreak of Bacillus Cereus
• Staphylococcus aureus -✓✓ 50 - 70% of people are carriers of this pathogen
• Upper respiratory tract; also frequently found in pimples, burns, sores, other skin
lesions -✓✓ Location in the body where Staph is typically found
• Cause of Staph foodborne illness -✓✓ 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 -✓✓ 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 -✓✓ Pathogens associated with unpasteurized juices
• Aerobic bacteria -✓✓ require oxygen for survival and for multiplication sufficient to
cause disease
• Anaerobic bacteria -✓✓ bacteria that do not require oxygen to survive
• Facultative -✓✓ organism that can survive with or without oxygen
• Which describes most foodborne pathogens: aerobic, anaerobic or facultative? -✓✓
Facultative (word means "to make do")
• Most famous anaerobe -✓✓ Clostridium botulinum (cousin of this, also an anaerobe, is
Clostridium perfringens)
• Clostridium botulinum -✓✓ Microbe of greatest concern in packaging situations (where
normal oxygen ambience of 21% is altered)
• ROP, MAP and Vacuum sous vide Packaging -✓✓ HACCP plans that must reflect
elements that prevent the proliferation of Clostridium botulinum and its toxins
• Type of foodborne illness - Clostridium botulinum -✓✓ Intoxication, not infection
• ROP food -✓✓ Must have one or more characteristics to assure not likely to support
the growth of Clostridium botulinum
• 0.91 aw -✓✓ Maximum water activity for ROP food
• 4.6 -✓✓ Maximum pH of ROP food
• 41F -✓✓ Maximum temp of ROP food
• 14 days from processing to consumption -✓✓ Maximum shelf life for ROP foods. First
day counts as day 1.
• Type of fish that can be ROP -✓✓ Fish frozen before, during and after packaging
• FATTOM stands for what? -✓✓ Food, Acidity, Time, Temperature, Oxygen, Moisture
