Certified Professional
Food Safety (CP-FS)
Bacterial Toxin Mediated Infection (TMI)
Caused by consuming a live pathogen that produces a toxin in your body. Usually
produces a fever. Onset time similar to infection (1-2 days). More likely to cause
diarrhea.
Characteristics of bacterial spores
Resistant to stress, extreme temperatures (hot and cold) and loss of moisture.
Cannot reproduce or make toxin.
Mesophilic bacteria
Moderate temperature loving bacteria. Most foodborne illness bacteria fall into this
temperature group.
Four stages of bacterial growth
1. Lag
,2. Log
3. Stationary
4. Death
Types of ROP (Reduced Oxygen Packaging)
- Vacuum Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
- Cool-Chill Packaging
- Sous Vide
Temperatures for Reheating Food
165F within 2 hours (*Exception: commercially processed food in an intact package
only has to be reheated to 135F)
Cooking temperature for roast
130F for 112 minutes or 145F for 4 minutes.
Items with minimum cooking temperature of 165F
,- Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, ratites or stuffing
containing fish, meat, poultry or ratites
- Wild game animals
- Raw animal food cooked in a microwave over(Hold for 2 minutes after removing
from microwave oven. Also must be covered stirred and rotated half way through the
cooking cycle.)
Items with minimum cooking temperatures of 155F
- Raw eggs NOT for immediate service (buffet line)
- Comminuted commercially raised game animals and exotic species of game
animal
- Comminuted fish and meats
- Injected meats
- Ratites
Items with minimum cooking temperatures of 145F
- Raw eggs for immediate service by a consumer's order
- Commercially raised game animals and exotic species of game animals under a
voluntary inspection program
- Fish, Pork and Meat not otherwise specified
Bacterial Infection
, Caused by a live pathogen in your body. Often produces a fever. Longer onset time (1-
2 days). More likely to cause diarrhea.
Five steps for proper cleaning and sanitizing
1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
Bacterial Intoxication
Caused by a toxin produced bacteria in the food before you eat it. Bacteria may be
dead when you eat the food. Does not produce a fever. Shorter onset time (typically
measured in hours). More likely to cause vomiting. (Bacillus cereus, Clostridium
botulinum, Staphylococcus)
Phosphatase Test
Used to check for proper Pasteurization in Milk. Absence of alkaline phosphatase
indicates milk was properly pasteurized.
UHT pasteurization
Food Safety (CP-FS)
Bacterial Toxin Mediated Infection (TMI)
Caused by consuming a live pathogen that produces a toxin in your body. Usually
produces a fever. Onset time similar to infection (1-2 days). More likely to cause
diarrhea.
Characteristics of bacterial spores
Resistant to stress, extreme temperatures (hot and cold) and loss of moisture.
Cannot reproduce or make toxin.
Mesophilic bacteria
Moderate temperature loving bacteria. Most foodborne illness bacteria fall into this
temperature group.
Four stages of bacterial growth
1. Lag
,2. Log
3. Stationary
4. Death
Types of ROP (Reduced Oxygen Packaging)
- Vacuum Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
- Cool-Chill Packaging
- Sous Vide
Temperatures for Reheating Food
165F within 2 hours (*Exception: commercially processed food in an intact package
only has to be reheated to 135F)
Cooking temperature for roast
130F for 112 minutes or 145F for 4 minutes.
Items with minimum cooking temperature of 165F
,- Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, ratites or stuffing
containing fish, meat, poultry or ratites
- Wild game animals
- Raw animal food cooked in a microwave over(Hold for 2 minutes after removing
from microwave oven. Also must be covered stirred and rotated half way through the
cooking cycle.)
Items with minimum cooking temperatures of 155F
- Raw eggs NOT for immediate service (buffet line)
- Comminuted commercially raised game animals and exotic species of game
animal
- Comminuted fish and meats
- Injected meats
- Ratites
Items with minimum cooking temperatures of 145F
- Raw eggs for immediate service by a consumer's order
- Commercially raised game animals and exotic species of game animals under a
voluntary inspection program
- Fish, Pork and Meat not otherwise specified
Bacterial Infection
, Caused by a live pathogen in your body. Often produces a fever. Longer onset time (1-
2 days). More likely to cause diarrhea.
Five steps for proper cleaning and sanitizing
1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
Bacterial Intoxication
Caused by a toxin produced bacteria in the food before you eat it. Bacteria may be
dead when you eat the food. Does not produce a fever. Shorter onset time (typically
measured in hours). More likely to cause vomiting. (Bacillus cereus, Clostridium
botulinum, Staphylococcus)
Phosphatase Test
Used to check for proper Pasteurization in Milk. Absence of alkaline phosphatase
indicates milk was properly pasteurized.
UHT pasteurization
