CP-FS STUDY GUIDE Questions with
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What is the primary goal of any food safety program? - Answer -To prevent foodborne illnesses
and foodborne disease outbreaks.
Foodborne illness - Answer -An acute illness resulting from eating contaminated food.
Foodborne disease outbreaks - Answer -the occurrence of two or more cases of the same illness
resulting from the consumption of the same food.
confirmed disease outbreak - 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 - Answer -a disease producing organism
aerobic organism - Answer -an organism that requires oxygen to live
anaerobic organism - Answer -an organism that requires the absence of oxygen to live.
facultative anaerobe - Answer -an organism that can multiply with or without the presence of
oxygen.
Bacterial toxins
Exotoxins - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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: - 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: - 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;
Best Answers Graded A, Guaranteed
Pass Download!!
What is the primary goal of any food safety program? - Answer -To prevent foodborne illnesses
and foodborne disease outbreaks.
Foodborne illness - Answer -An acute illness resulting from eating contaminated food.
Foodborne disease outbreaks - Answer -the occurrence of two or more cases of the same illness
resulting from the consumption of the same food.
confirmed disease outbreak - 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 - Answer -a disease producing organism
aerobic organism - Answer -an organism that requires oxygen to live
anaerobic organism - Answer -an organism that requires the absence of oxygen to live.
facultative anaerobe - Answer -an organism that can multiply with or without the presence of
oxygen.
Bacterial toxins
Exotoxins - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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: - 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: - 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;
