CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS) EXAM LATEST
UPDATE 2023/2024
Four phases of bacterial presence in food - 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death
Phase
Log phase - Most essential phase of bacterial presence in food due to the fastest increase in
populations
Lag phase - Time/temp play an important role in keeping bacteria in this phase (where numbers are
less dangerous and growth is slowed)
Norwalk virus - Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - 2 common pathogens associated with shellfish
6 - 7 weeks - Incubation period for Hep A can be up to ___ to ___ weeks
Document retention rationale for shellfish - 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 - Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria
monocytogenes. To a lesser extent: Salmonella spp, Yersinia enterocolitica
Cooked Rice - Food typically associated with an outbreak of Bacillus Cereus
Staphylococcus aureus - 50 - 70% of people are carriers of this pathogen
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions - Location in
the body where Staph is typically found
Cause of Staph foodborne illness - 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 - 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 - Pathogens associated with unpasteurized juices
Aerobic bacteria - require oxygen for survival and for multiplication sufficient to cause disease
Anaerobic bacteria - bacteria that do not require oxygen to survive
Facultative - organism that can survive with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? - Facultative (word
means "to make do")
Most famous anaerobe - Clostridium botulinum (cousin of this, also an anaerobe, is Clostridium
perfringens)
Clostridium botulinum - Microbe of greatest concern in packaging situations (where normal oxygen
ambience of 21% is altered)
ROP, MAP and Vacuum sous vide Packaging - HACCP plans that must reflect elements that prevent
the proliferation of Clostridium botulinum and its toxins
Type of foodborne illness - Clostridium botulinum - Intoxication, not infection
ROP food - Must have one or more characteristics to assure not likely to support the growth of
Clostridium botulinum
0.91 aw - Maximum water activity for ROP food
4.6 - Maximum pH of ROP food
41F - Maximum temp of ROP food
14 days from processing to consumption - Maximum shelf life for ROP foods. First day counts as day 1.
Type of fish that can be ROP - Fish frozen before, during and after packaging
FATTOM stands for what? - Food, Acidity, Time, Temperature, Oxygen, Moisture
Toxins - Not destroyed by cooking or freezing
Five symptoms must be reported to food service supervisor and/or may determine whether a person
is allowed to work around food - 1. Diarrhea
2. vomitting
3. Fever
4. Sore throat with fever
5. Jaundice
UPDATE 2023/2024
Four phases of bacterial presence in food - 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death
Phase
Log phase - Most essential phase of bacterial presence in food due to the fastest increase in
populations
Lag phase - Time/temp play an important role in keeping bacteria in this phase (where numbers are
less dangerous and growth is slowed)
Norwalk virus - Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - 2 common pathogens associated with shellfish
6 - 7 weeks - Incubation period for Hep A can be up to ___ to ___ weeks
Document retention rationale for shellfish - 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 - Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria
monocytogenes. To a lesser extent: Salmonella spp, Yersinia enterocolitica
Cooked Rice - Food typically associated with an outbreak of Bacillus Cereus
Staphylococcus aureus - 50 - 70% of people are carriers of this pathogen
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions - Location in
the body where Staph is typically found
Cause of Staph foodborne illness - 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 - 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 - Pathogens associated with unpasteurized juices
Aerobic bacteria - require oxygen for survival and for multiplication sufficient to cause disease
Anaerobic bacteria - bacteria that do not require oxygen to survive
Facultative - organism that can survive with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? - Facultative (word
means "to make do")
Most famous anaerobe - Clostridium botulinum (cousin of this, also an anaerobe, is Clostridium
perfringens)
Clostridium botulinum - Microbe of greatest concern in packaging situations (where normal oxygen
ambience of 21% is altered)
ROP, MAP and Vacuum sous vide Packaging - HACCP plans that must reflect elements that prevent
the proliferation of Clostridium botulinum and its toxins
Type of foodborne illness - Clostridium botulinum - Intoxication, not infection
ROP food - Must have one or more characteristics to assure not likely to support the growth of
Clostridium botulinum
0.91 aw - Maximum water activity for ROP food
4.6 - Maximum pH of ROP food
41F - Maximum temp of ROP food
14 days from processing to consumption - Maximum shelf life for ROP foods. First day counts as day 1.
Type of fish that can be ROP - Fish frozen before, during and after packaging
FATTOM stands for what? - Food, Acidity, Time, Temperature, Oxygen, Moisture
Toxins - Not destroyed by cooking or freezing
Five symptoms must be reported to food service supervisor and/or may determine whether a person
is allowed to work around food - 1. Diarrhea
2. vomitting
3. Fever
4. Sore throat with fever
5. Jaundice
