Certified Professional Food Safety (CP-FS)
Exam UPDATED Questions and
CORRECT Answers
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
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 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
Anaerobic bacteria - CORRECT ANSWER✔✔- bacteria that do not require oxygen to
survive
Facultative - CORRECT ANSWER✔✔- organism that can survive with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? - CORRECT
ANSWER✔✔- Facultative (word means "to make do")
Most famous anaerobe - CORRECT ANSWER✔✔- Clostridium botulinum (cousin of this,
also an anaerobe, is Clostridium perfringens)
Exam UPDATED Questions and
CORRECT Answers
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
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 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
Anaerobic bacteria - CORRECT ANSWER✔✔- bacteria that do not require oxygen to
survive
Facultative - CORRECT ANSWER✔✔- organism that can survive with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? - CORRECT
ANSWER✔✔- Facultative (word means "to make do")
Most famous anaerobe - CORRECT ANSWER✔✔- Clostridium botulinum (cousin of this,
also an anaerobe, is Clostridium perfringens)
