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Certified Food Safety Professional Exam. Questions With 100% Correct Answers.

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What are mycotoxins? These are produced by molds. An example is aflatoxin, which is produced by peanut molds. These toxins can make people sick, where the mold itself is not necessarily pathogenic. Some people are allergic to molds, so they can get sick from mold. Name a bacteria associated with spoilage. Pseudomonas What is the incubation period for hepatitis A? 10-50 days; 6 weeks- average about 30 days How rapidly can the population of hepatitis A double in food? Hepatitis A is caused by a virus. Viruses do not reproduce in foods, so the population would start to grow only once the virus had a host (in this case, the human body). So the population would not double in food. Recall that the best way to prevent the spread of foodborne viruses is to practice good personal hygiene. True or False. Adding chlorine bleach to water will kill Giardia duodenalis. Giardia is a parasite that is destroyed by boiling or filtering of a water supply (also UV light, new technology) Name at least two other parasites of concern in foodborne illnesses. Cryptosporidium, Trichinella, Anisakis, Cyclospora, and Toxoplasma are other examples Name the two parasites that are of the most concern in the water supply

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Certified Food Safety
Professional Exam
Hazard
biological, chemical, or physical properties that may cause an unacceptable
consumer risk




Contaminants
An impurity (not necessarily making food unsafe but should not be in food; not
defined by food code)




Risk
Likelihood that an adverse health effect will occur within a population as a result of a
hazard (food code definition)




Foodborne disease or Foodborne illness (FBI)
Illness or disease carried or transmitted to people by food




Foodborne disease outbreak

, Occurrence of 2 or more cases of similar illness resulting from ingestion of a
common food (food code definition)




Foodborne Outbreak (3 conditions met)
- 2 or more people (exception C.botulinum)
- Same food
- Same illness




Confirmed disease outbreak
Lab analysis identifies causative agent and epidemiological data implicates a good
as the source of illness




How causative agent identified
Sample taken from a patient to identify (typically stool, sometimes blood)




Is it required to identify causative agent from food source?
May be able to identify but not required. Food may no longer be available for
sampling after outbreak is discovered

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