CPFS- 1: Questions With Step-by-Step Solutions
A fish toxin originating from histamine-producing bacteria is
Correct Answer - Scombrotoxin
A foodborne illness is classified as intoxication when ______.
Correct Answer - A toxin is produced by bacteria on or in the
food prior to ingesting it
A chemical is present in the food or drink prior to consumption
Aerobic bacteria are organisms that can survive and grow in an
oxygenated environment, and anaerobic bacteria
are organisms that do not require oxygen for growth. Correct
Answer - True
A toxin found in seafood that originated from toxic algae and is not
destroyed by cooking is Correct Answer - Ciguatoxin
Which curvy, microaerophlic, Gram-negative, rod-shaped bacteria
are known to cause watery diarrhea, which may
be bloody - fever, and is most commonly associated with raw
chicken? Correct Answer - Campylobacter jejuni
Which parasite associated with raw or undercooked seafood can
cause symptoms of coughing and/or vomiting
within 1 hour to 2 weeks? Correct Answer - Anisakis spp
Which spore-forming, anaerobic bacteria most often cause a
bacterial toxin-mediated infection, produce an
enterotoxin, and do NOT usually result in death? Correct Answer -
Clostridium perfringens
, In terms of food safety, what does TCS stand for? Correct Answer
- Time/temperature control for safety
Shigella is a virulent pathogen often passed by food handlers'
ineffective hand washing —allowing their
contaminated feces to be passed on to food with the infective dose,
needing as few as 10-200 bacterium to cause illness. Correct
Answer - True
Viruses are the smallest living organisms. They are 1/10 - 1/100 the
size of bacteria and do not have a cell wall, cell
membrane, or nucleus, and require living cells to reproduce
Correct Answer - True
Which of the following is not considered one of the major food
allergens of concern? Correct Answer - Rice
Which of the following is the proper way to cool TCS foods as
described by the FDA Food Code? Correct Answer - A cooked
food must be cooled down to 70°F within 2 hours and down to 41°F
within a total of 6 hours
Smoking by food handlers is prohibited in food storage and
preparation areas because smoking can contaminate
food primarily by Correct Answer - Carrying saliva from
mouth to the hands
Which of the following would probably not be considered a TCS
food? Correct Answer - A food with a pH less than or equal to
4.6
Which of the following is not a suggested cooling method for a TCS
food? Correct Answer - Place food near a window
A fish toxin originating from histamine-producing bacteria is
Correct Answer - Scombrotoxin
A foodborne illness is classified as intoxication when ______.
Correct Answer - A toxin is produced by bacteria on or in the
food prior to ingesting it
A chemical is present in the food or drink prior to consumption
Aerobic bacteria are organisms that can survive and grow in an
oxygenated environment, and anaerobic bacteria
are organisms that do not require oxygen for growth. Correct
Answer - True
A toxin found in seafood that originated from toxic algae and is not
destroyed by cooking is Correct Answer - Ciguatoxin
Which curvy, microaerophlic, Gram-negative, rod-shaped bacteria
are known to cause watery diarrhea, which may
be bloody - fever, and is most commonly associated with raw
chicken? Correct Answer - Campylobacter jejuni
Which parasite associated with raw or undercooked seafood can
cause symptoms of coughing and/or vomiting
within 1 hour to 2 weeks? Correct Answer - Anisakis spp
Which spore-forming, anaerobic bacteria most often cause a
bacterial toxin-mediated infection, produce an
enterotoxin, and do NOT usually result in death? Correct Answer -
Clostridium perfringens
, In terms of food safety, what does TCS stand for? Correct Answer
- Time/temperature control for safety
Shigella is a virulent pathogen often passed by food handlers'
ineffective hand washing —allowing their
contaminated feces to be passed on to food with the infective dose,
needing as few as 10-200 bacterium to cause illness. Correct
Answer - True
Viruses are the smallest living organisms. They are 1/10 - 1/100 the
size of bacteria and do not have a cell wall, cell
membrane, or nucleus, and require living cells to reproduce
Correct Answer - True
Which of the following is not considered one of the major food
allergens of concern? Correct Answer - Rice
Which of the following is the proper way to cool TCS foods as
described by the FDA Food Code? Correct Answer - A cooked
food must be cooled down to 70°F within 2 hours and down to 41°F
within a total of 6 hours
Smoking by food handlers is prohibited in food storage and
preparation areas because smoking can contaminate
food primarily by Correct Answer - Carrying saliva from
mouth to the hands
Which of the following would probably not be considered a TCS
food? Correct Answer - A food with a pH less than or equal to
4.6
Which of the following is not a suggested cooling method for a TCS
food? Correct Answer - Place food near a window
