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Certified Professional Food Safety (Cp-Fs) Exam Questions with Correct Answers 100% Pass

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Certified Professional Food Safety (Cp-Fs) Exam Questions with Correct Answers 100% Pass

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Institution: CP-FS
Course: CP-FS

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Uploaded on: June 1, 2025
Number of pages: 13
Written in: 2024/2025
Type: Exam (elaborations)
Contains: Questions & answers

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certified professional food safety cp fs exam qu

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Certified Professional Food Safety (Cp-
Fs) Exam Questions with Correct
Answers 100% Pass
FourRphasesRofRbacterialRpresenceRinRfoodR-RCORRECTRANSWERR-
1.RLagRPhase,R2.RLogRPhase,R3.RStationaryRPhase,R4.RDeathRPhase

LogRphaseR-RCORRECTRANSWERR-
MostRessentialRphaseRofRbacterialRpresenceRinRfoodRdueRtoRtheRfastestRincreaseRinRpopulations

LagRphaseR-RCORRECTRANSWERR-
Time/tempRplayRanRimportantRroleRinRkeepingRbacteriaRinRthisRphaseR(whereRnumbersRareRlessRdan
gerousRandRgrowthRisRslowed)

NorwalkRvirusR-RCORRECTRANSWERR-RarelyRaRpathogenRassociatedRwithRshellfish

HepatitisRARvirusR(HAV)RandRVibrioRsppR(aRbacteria)R-RCORRECTRANSWERR-
2RcommonRpathogensRassociatedRwithRshellfish

6R-R7RweeksR-RCORRECTRANSWERR-IncubationRperiodRforRHepRARcanRbeRupRtoR___RtoR___Rweeks

DocumentRretentionRrationaleRforRshellfishR-RCORRECTRANSWERR-6R-
R7RweekRHepRARincubationRperiodRisRpartRofRthisRrationaleRforRretainingRshellstockRtagsRforR90RdaysR

beyondRtheRdateRofRharvest.RBatchesRshouldRnotRbeRmixed.RTimeRallowsRforRtheRpresentationRofRa
nyRHepRAandRgivesRinforRonRtrackingRtheRlocationRandRsourceRofRtheRoutbreak.

PathogensRfoundRinRsoilR-RCORRECTRANSWERR-
BacillusRcereus,RClostridiumRbotulinum,RClostridiumRperfringens,RListeriaRmonocytogenes.RToRaRle
sserRextent:RSalmonellaRspp,RYersiniaRenterocolitica

, CookedRRiceR-RCORRECTRANSWERR-FoodRtypicallyRassociatedRwithRanRoutbreakRofRBacillusRCereus

StaphylococcusRaureusR-RCORRECTRANSWERR-50R-R70%RofRpeopleRareRcarriersRofRthisRpathogen

UpperRrespiratoryRtract;RalsoRfrequentlyRfoundRinRpimples,Rburns,Rsores,RotherRskinRlesionsR-
RCORRECTRANSWERR-LocationRinRtheRbodyRwhereRStaphRisRtypicallyRfound

CauseRofRStaphRfoodborneRillnessR-RCORRECTRANSWERR-
ToxinsRformedRbyRbacteriaRandRnotRtheRliveRbacteriaRthatRcauseRtheRillness.RPossibleRtoRhaveRtheRb
acteriaRwithoutRtoxins.RStaphRbacteriaRinRtheRupperRrespiratoryRtractRmayRnotRcauseRillness,RbutRb
acterialRStaphRtoxinsRinRtheRgastroRintestinalRtractRinRtheRsameRpersonRmayRcauseRillness.

FoodsRtypicallyRassociatedRwithRListeriosisRoutbreakR-RCORRECTRANSWERR-
UnpasteurizedRmilkRandRassociatedRmilkRproductsR(rawRmilkRcheese);RpreparedRandRchilledRRTERfo
odsRlikeRsomeRsoftRcheeses,RdeliRmeats,RhotRdogs,Rpate;RrawRveggiesR(makesRsenseRgivenRListeriaRc
anRbeRpresentRinRsoil);Rpouttry,RmeatRandRseafood

SalmonellaRandRE.RcoliR0157:H7R-RCORRECTRANSWERR-
PathogensRassociatedRwithRunpasteurizedRjuices

AerobicRbacteriaR-RCORRECTRANSWERR-
requireRoxygenRforRsurvivalRandRforRmultiplicationRsufficientRtoRcauseRdisease

AnaerobicRbacteriaR-RCORRECTRANSWERR-bacteriaRthatRdoRnotRrequireRoxygenRtoRsurvive

FacultativeR-RCORRECTRANSWERR-organismRthatRcanRsurviveRwithRorRwithoutRoxygen

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