CP-FS Study Guide Exam Questions Correct Answers New Update (A+ Pass)

CP-FS Study Guide Exam Questions Correct Answers New Update (A+ Pass) What is the primary goal of any food safety program? - To prevent foodborne illnesses and foodborne disease outbreaks. Foodborne illness - An acute illness resulting from eating contaminated food. Foodborne disease outbreaks - the occurrence of two or more cases of the same illness resulting from the consumption of the same food. confirmed disease outbreak - a foodborne disease outbreak in which laboratory analysis of appropriate specimens identifies a causative agent and epidemiological analysis implicates the food as the source of the illness. pathogen - a disease producing organism aerobic organism - an organism that requires oxygen to live anaerobic organism - an organism that requires the absence of oxygen to live. facultative anaerobe - an organism that can multiply with or without the presence of oxygen. 2 | P a g e Author: Katelyn Whitman. ©2025, All Rights Reserved. Bacterial toxins Exotoxins - Exotoxins- Are produced during the growth phase of certain kinds of bacteria and are liberated into the medium or tissue. Exotoxins are protein in nature and their reactions are specific. Examples-Clostridium botulinum produces an exotoxin (neurotoxin) of unusual potency which affects only neurological tissue. Other examples of exotoxins are tetanus toxin, shiga toxin, and diphtheria toxin. Neurotoxins- chemicals which produce their primary toxic effects on the nervous system. Bacterial toxins neurotoxins - chemicals which produce their primary toxic effects on the nervous system. Toxins can damage cells of the central nervous system (brain and spinal cord) or the peripheral nervous system (nerves outside the central nervous system) Bacterial toxins Endotoxins - Can be extracted from a wide variety of gram-negative bacteria. Higher doses of endotoxins are required to produce a lethal effect in the experimental aninmal than are requied for exotoxins. The effects produced by endotoxins on the host are systemic such as fever and general body reactions, rather than strictly neurological effects, as is the case with most exotoxins. Endotoxins are found mostly in gram- 3 | P a g e Author: Katelyn Whitman. ©2025, All Rights Reserved. negative bacteria, and are obtained subsequent to the death and autolysis of the cells. The endotoxins are extracted from and associated with the cell structure. Examples- S. typhosa, E. coli, and aeruginosa. Bacterial toxins Enterotoxin - is a harmful substance produced by certain bacteria, which is specifically dangerous to parts of your gastrointestinal tact. The substance enters your stomach and intestines when you eat tainted food or water, causing symptoms such as cramps, nausea, vomiting, or diarrhea. Viruses - Are submicroscopic parasites that are smaller than bacteria. Some viruses cause foodbores illnesses. Viruses cannot multiply outside of a living cell. Viruses are classified an infections. Viruses such as norovirus, hepatitis A, and rotavirus are directly related to contamination from human feces. Ibn most cases, contaminaination of food by viruses is the result of cross contamination by ill food employees or unclean equipment and utensils. Parasites - Are plants or animals that live on or in another plant or animal-the host to survive. Parasites live and reproduce within the tissues and organs of infected human and animal hosts and are often excreted in feces. They range in size from single- celled organisms to worms visible with the naked eye. Parasites are of most concern in seafood. 4 | P a g e Author: Katelyn Whitman. ©2025, All Rights Reserved. Time/Temperature Control for safety foods - Time/temperature control for safety foods (commonly referred to as TCS foods) are food products that,under the right circumstances, support the growth of foodborne illness-causing microorganisms. Befor the 2009 Food Code,TCS food was referred to as "potentially hazardous food;'or PHF. Foodborne illnessess - A foodborne illness is an acute illness resulting from eating contaminated food; the most common symptoms including abdominal pain, diarrhea, vomiting and nausea. Foodborne disease outbreak - A foodborne disease outbreak is the occurrence of two or more cases of the same illness resulting from the consumption of the same food. Most foodborne disease outbreaks are caused by a failure to implement good food safety practices. Confirmed disease outbreak - A foodborne disease outbreak in which laboratory analysis of appropriate specimens identifies a causative agent and epidemiological analysis implicates the food as the source of the illnesses. Time/temperature control for safety food does not include the following: - (a) An air-cooled hard-boiled egg with shell intact, or an egg with shell intact that is not hard- boiled, but has been pasteurized to destroy all viable Salmonellae; 5 | P a g e Author: Katelyn Whitman. ©2025, All Rights Reserved. (b) A food in an unopened hermetically sealed container that is commercially processed to achieve and maintain commercial sterility under conditions of non-refrigerated storage and distribution; (c) A food that because of its pH or Aw value, or interaction of Aw and pH values, is designated as a non-PHF/non-TCS food; (d) A food that is designated as PAin Table A orB of this definition and has undergone a Product Assessment showing that the growth or toxin formation of pathogenic microorganisms that are reasonably likely to occur in that food is precluded due to: (i) Intrinsic factors including added or natural characteristics of the food such as preservatives, antimicrobials, humectants, acidulants, or nutrients; (ii) Extrinsic factors including environmental or operational factors that affect the food, such as packaging, modified atmosphere such as reduced oxygen packaging, shelf life and use, or temperature range of storage and use; 6 | P a g e Author: Katelyn Whitman. ©2025, All Rights Reserved. (iii) A combination of intrinsic and extrinsic factors. (e) A food that does not support the growth or toxin formation of pathogenic microorganisms in accordance with one ofthe subparagraphs (3)(a)-(3)(d) of this definition even though the food may contain a pathogenic microorganism or chemical or physical contaminant at a level sufficient to cause illness or injury. Time/temperature control for safety food means a food that requires time/ temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation. Time/temperature control for safety food includes the following: - (a) An animal food that is raw or heat treated; a plant food that is heat treated or consists of raw seed sprouts, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation, or garlic-in-oil mixtures that are not modified in a way so that they are unable to support pathogenic microorganism growth or toxin formation; (b) Except as specified in subparagraph (3)(d) of this definition, a food that because of the interaction of its water activity (Aw) and pH value is designated as Product Assessment required (PA) in Table 1.2 and Table 1.3 of this definition. 7 | P a g e Author: Katelyn Whitman. ©2025, All Rights Reserved. Factors that Encourage or Limit the Growth of Microorganisms - Several factors encourage, prevent, or limit the growth of microorganisms in foods; the most important are Aw, pH, and temperature. moisture - a major variable affecting the growth of bacteria. Bacteria require water to transport the nutrients from the food in their cell and take away waste products. Most food items contain sufficient moisture to enable bacteria to multiply. Water activity Aw - Is a measure of the energy status of the water in a system. When other substances (solutes) are added to water, water molecules orient themselves on the surface of the solute and the properties of the solution change dramatically. A solution of pure water has an Aw of 1.00. The addition of solute decreases the Aw to less than 1.00 pH - A measure of the acidity or alkalinity of a solution and is stated as a number on a scale, in which a value of 7 represents neutral. pH values lower than 7 indicate increasing acidity; higher number indicate increasing alkalinity. Most bacteria prefer a pH between 4.6 and 7- that is, mildly acidic foods. Transmission - Transmission of organisms can take place is via the ingestion of contaminated food, with or without subsequent spread from person to person by the fecal-oral route. 8 | P a g e Author: Katelyn Whitman. ©2025, All Rights Reserved. Cross-contamination - one of the most common-and dangerous-types of bacterial contamination, it occurs when bacteria from contaminated foods-usually raw- transfers to other foods. Cross-contamination Direct - When raw meat come into contact with another food. Cross-contamination By drip - When raw meat incorrectly stored above ready-to-eat food drips blood onto that food Cross-contamination Indirect - When raw food and ready-to-eat food are prepared using the same equipment. Aerosolization - When raw food is mechanically tenderized, this should be conducted in an area where ready-to-eat products are not being handled and after tenderizing is complete the machine and the immediate area is cleaned and sanitized.