CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS)
EXAM QUESTIONS WITH CORRECT ANSWERS
Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3.
Stationary Phase, 4. Death Phase
Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the
fastest increase in populations
Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this
phase (where numbers are less dangerous and growth is slowed)
Norwalk virus - CORRECT ANSWER-Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - CORRECT ANSWER-2 common pathogens
associated with shellfish
6 - 7 weeks - CORRECT ANSWER-Incubation period for Hep A can be up to ___ to ___ weeks
Document retention rationale for shellfish - CORRECT 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 - CORRECT ANSWER-Bacillus cereus, Clostridium botulinum, Clostridium
perfringens, Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia enterocolitica
Cooked Rice - CORRECT ANSWER-Food typically associated with an outbreak of Bacillus Cereus
Certified Professional Food Safety (CP-FS) Exam Questions with
correct answers
, Staphylococcus aureus - CORRECT ANSWER-50 - 70% of people are carriers of this pathogen
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions -
CORRECT ANSWER-Location in the body where Staph is typically found
Cause of Staph foodborne illness - CORRECT 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 - CORRECT 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 - CORRECT ANSWER-Pathogens associated with unpasteurized
juices
Aerobic bacteria - CORRECT ANSWER-require oxygen for survival and for multiplication
sufficient to cause disease
Anaerobic bacteria - CORRECT ANSWER-bacteria that do not require oxygen to survive
Facultative - CORRECT ANSWER-organism that can survive with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? - CORRECT
ANSWER-Facultative (word means "to make do")
Most famous anaerobe - CORRECT ANSWER-Clostridium botulinum (cousin of this, also an
anaerobe, is Clostridium perfringens)
Certified Professional Food Safety (CP-FS) Exam Questions with
correct answers
EXAM QUESTIONS WITH CORRECT ANSWERS
Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3.
Stationary Phase, 4. Death Phase
Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the
fastest increase in populations
Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this
phase (where numbers are less dangerous and growth is slowed)
Norwalk virus - CORRECT ANSWER-Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - CORRECT ANSWER-2 common pathogens
associated with shellfish
6 - 7 weeks - CORRECT ANSWER-Incubation period for Hep A can be up to ___ to ___ weeks
Document retention rationale for shellfish - CORRECT 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 - CORRECT ANSWER-Bacillus cereus, Clostridium botulinum, Clostridium
perfringens, Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia enterocolitica
Cooked Rice - CORRECT ANSWER-Food typically associated with an outbreak of Bacillus Cereus
Certified Professional Food Safety (CP-FS) Exam Questions with
correct answers
, Staphylococcus aureus - CORRECT ANSWER-50 - 70% of people are carriers of this pathogen
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions -
CORRECT ANSWER-Location in the body where Staph is typically found
Cause of Staph foodborne illness - CORRECT 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 - CORRECT 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 - CORRECT ANSWER-Pathogens associated with unpasteurized
juices
Aerobic bacteria - CORRECT ANSWER-require oxygen for survival and for multiplication
sufficient to cause disease
Anaerobic bacteria - CORRECT ANSWER-bacteria that do not require oxygen to survive
Facultative - CORRECT ANSWER-organism that can survive with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? - CORRECT
ANSWER-Facultative (word means "to make do")
Most famous anaerobe - CORRECT ANSWER-Clostridium botulinum (cousin of this, also an
anaerobe, is Clostridium perfringens)
Certified Professional Food Safety (CP-FS) Exam Questions with
correct answers
