Certified Professional Food Safety (CP-FS) Exam questions with correct answers

Four phases of bacterial presence in food - Answer 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - Answer Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - Answer 2 common pathogens associated with shellfish 6 - 7 weeks - Answer Incubation period for Hep A can be up to ___ to ___ weeks Document retention rationale for shellfish - 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 - Answer Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia enterocolitica Cooked Rice - Answer Food typically associated with an