Certified Professional Food Safety (CP-FS) Exam:
Questions & A+ Solutions
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
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
Questions & A+ Solutions
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
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
