CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS) EXAM |
QUESTIONS AND VERIFIED ANSWERS | DOWNLOAD AND PASS |
LATEST UPDATE 2026/2027
Four phases of bacterial presence in food - CORRECT ANSWERS - 1. Lag
Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
Log phase - CORRECT ANSWERS - Most essential phase of bacterial presence
in food due to the fastest increase in populations
Lag phase - CORRECT ANSWERS - Time/temp play an important role in
keeping bacteria in this phase (where numbers are less dangerous and growth is
slowed)
Norwalk virus - CORRECT ANSWERS - Rarely a pathogen associated with
shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - CORRECT ANSWERS - 2
common pathogens associated with shellfish
6 - 7 weeks - CORRECT ANSWERS - Incubation period for Hep A can be up to
___ to ___ weeks
Document retention rationale for shellfish - CORRECT ANSWERS - 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 - CORRECT ANSWERS - Bacillus cereus, Clostridium
botulinum, Clostridium perfringens, Listeria monocytogenes. To a lesser extent:
Salmonella spp, Yersinia enterocolitica
Cooked Rice - CORRECT ANSWERS - Food typically associated with an
outbreak of Bacillus Cereus
Staphylococcus aureus - CORRECT ANSWERS - 50 - 70% of people are carriers
of this pathogen
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin
lesions - CORRECT ANSWERS - Location in the body where Staph is typically
found
Cause of Staph foodborne illness - CORRECT ANSWERS - 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 - CORRECT ANSWERS -
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 - CORRECT ANSWERS - Pathogens associated
with unpasteurized juices
QUESTIONS AND VERIFIED ANSWERS | DOWNLOAD AND PASS |
LATEST UPDATE 2026/2027
Four phases of bacterial presence in food - CORRECT ANSWERS - 1. Lag
Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
Log phase - CORRECT ANSWERS - Most essential phase of bacterial presence
in food due to the fastest increase in populations
Lag phase - CORRECT ANSWERS - Time/temp play an important role in
keeping bacteria in this phase (where numbers are less dangerous and growth is
slowed)
Norwalk virus - CORRECT ANSWERS - Rarely a pathogen associated with
shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - CORRECT ANSWERS - 2
common pathogens associated with shellfish
6 - 7 weeks - CORRECT ANSWERS - Incubation period for Hep A can be up to
___ to ___ weeks
Document retention rationale for shellfish - CORRECT ANSWERS - 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 - CORRECT ANSWERS - Bacillus cereus, Clostridium
botulinum, Clostridium perfringens, Listeria monocytogenes. To a lesser extent:
Salmonella spp, Yersinia enterocolitica
Cooked Rice - CORRECT ANSWERS - Food typically associated with an
outbreak of Bacillus Cereus
Staphylococcus aureus - CORRECT ANSWERS - 50 - 70% of people are carriers
of this pathogen
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin
lesions - CORRECT ANSWERS - Location in the body where Staph is typically
found
Cause of Staph foodborne illness - CORRECT ANSWERS - 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 - CORRECT ANSWERS -
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 - CORRECT ANSWERS - Pathogens associated
with unpasteurized juices
