CPFS Studying Test with
Complete Solutions
acidified food - Answer- low-acid food to which to which acid is added and has a
finished equilibrium pH of 4.6 or below and a water activity greater than .85
active managerial control (AMC) - Answer- purposeful information of specific actions or
procedures by industry management into the operation of their businesses in order to
attain control over foodborne illness risk factors
additives - Answer- preservatives, antioxidants, colorings, emulsifiers, stabilizers,
artificial sweeteners, and flavorings added to food to improve quality, taste, shelf life,
function or appearance
aerosolization - Answer- movement of bacteria or virus by means for air. Mechanical
tenderizing meats can provide a mechanism for particles to become airborne as can
flushing the toilet
aflatoxins - Answer- metabolic products of the molds, Appergillus flavus and Apergillus
parasiticus, and may occur in food as a result of mold growth in foods like peanuts,
corn, Brazil nuts, pistachio nuts, pumpkin seeds, watermelon seeds. Also dairy products
affected by cattle feed
air gap - Answer- space between a water outlet and highest level of water in a sink drain
or tub. one of cheapest and most reliable methods of backflow prevention
alkaline - Answer- having the opposite chemical property from acids. Alkaline products
have a pH level greater than 7.0
allergen - Answer- any substance (food, pollens, and microoganisms,) that causes
allergies in certain individuals
amines - Answer- any class of basic compounds
pathogen - Answer- disease-producing organism
aerobe - Answer- organism that requires oxygen to live and reproduce
anaerobe - Answer- organism that requires the absence of oxygen to reproduce
Complete Solutions
acidified food - Answer- low-acid food to which to which acid is added and has a
finished equilibrium pH of 4.6 or below and a water activity greater than .85
active managerial control (AMC) - Answer- purposeful information of specific actions or
procedures by industry management into the operation of their businesses in order to
attain control over foodborne illness risk factors
additives - Answer- preservatives, antioxidants, colorings, emulsifiers, stabilizers,
artificial sweeteners, and flavorings added to food to improve quality, taste, shelf life,
function or appearance
aerosolization - Answer- movement of bacteria or virus by means for air. Mechanical
tenderizing meats can provide a mechanism for particles to become airborne as can
flushing the toilet
aflatoxins - Answer- metabolic products of the molds, Appergillus flavus and Apergillus
parasiticus, and may occur in food as a result of mold growth in foods like peanuts,
corn, Brazil nuts, pistachio nuts, pumpkin seeds, watermelon seeds. Also dairy products
affected by cattle feed
air gap - Answer- space between a water outlet and highest level of water in a sink drain
or tub. one of cheapest and most reliable methods of backflow prevention
alkaline - Answer- having the opposite chemical property from acids. Alkaline products
have a pH level greater than 7.0
allergen - Answer- any substance (food, pollens, and microoganisms,) that causes
allergies in certain individuals
amines - Answer- any class of basic compounds
pathogen - Answer- disease-producing organism
aerobe - Answer- organism that requires oxygen to live and reproduce
anaerobe - Answer- organism that requires the absence of oxygen to reproduce
