Certified Professional Food Safety (Cp- Fs) Exam
Questions with Correct Answers 100% Pass
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 dan
gerous 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 a
ny 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 le
sser 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 b
acteria without toxins. Staph bacteria in the upper respiratory tract may not cause illness, but b
acterial 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 fo
ods like some soft cheeses, deli meats, hot dogs, pate; raw veggies (makes sense given Listeria c
an 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 with Correct Answers 100% Pass
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 dan
gerous 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 a
ny 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 le
sser 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 b
acteria without toxins. Staph bacteria in the upper respiratory tract may not cause illness, but b
acterial 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 fo
ods like some soft cheeses, deli meats, hot dogs, pate; raw veggies (makes sense given Listeria c
an 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
