CP-FS Study Guide UPDATED ACTUAL
Questions and CORRECT Answers
What is the primary goal of any food safety program? - CORRECT ANSWER - To
prevent foodborne illnesses and foodborne disease outbreaks.
Foodborne illness - CORRECT ANSWER - An acute illness resulting from eating
contaminated food.
Foodborne disease outbreaks - CORRECT ANSWER - the occurrence of two or more
cases of the same illness resulting from the consumption of the same food.
confirmed disease outbreak - CORRECT ANSWER - 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 - CORRECT ANSWER - a disease producing organism
aerobic organism - CORRECT ANSWER - an organism that requires oxygen to live
anaerobic organism - CORRECT ANSWER - an organism that requires the absence of
oxygen to live.
facultative anaerobe - CORRECT ANSWER - an organism that can multiply with or
without the presence of oxygen.
Bacterial toxins
Exotoxins - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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-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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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.
Time/Temperature Control for safety foods - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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: - CORRECT
ANSWER - (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;
(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;
(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: - CORRECT ANSWER -
(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.
Questions and CORRECT Answers
What is the primary goal of any food safety program? - CORRECT ANSWER - To
prevent foodborne illnesses and foodborne disease outbreaks.
Foodborne illness - CORRECT ANSWER - An acute illness resulting from eating
contaminated food.
Foodborne disease outbreaks - CORRECT ANSWER - the occurrence of two or more
cases of the same illness resulting from the consumption of the same food.
confirmed disease outbreak - CORRECT ANSWER - 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 - CORRECT ANSWER - a disease producing organism
aerobic organism - CORRECT ANSWER - an organism that requires oxygen to live
anaerobic organism - CORRECT ANSWER - an organism that requires the absence of
oxygen to live.
facultative anaerobe - CORRECT ANSWER - an organism that can multiply with or
without the presence of oxygen.
Bacterial toxins
Exotoxins - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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-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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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.
Time/Temperature Control for safety foods - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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 - CORRECT ANSWER - 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: - CORRECT
ANSWER - (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;
(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;
(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: - CORRECT ANSWER -
(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.
