Certified Professional Food Safety (CP-FS)
Exam Questions with Complete Solutions |
Latest Update 2026/2027 | Graded A+ | 100%
Correct.
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
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
Cooked Rice - CORRECT ANSWER - Food typically associated
with an outbreak of Bacillus Cereus
Exam Questions with Complete Solutions |
Latest Update 2026/2027 | Graded A+ | 100%
Correct.
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
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
Cooked Rice - CORRECT ANSWER - Food typically associated
with an outbreak of Bacillus Cereus
