Certified Professional Food Safety Study guides, Class notes & Summaries
Looking for the best study guides, study notes and summaries about Certified Professional Food Safety? On this page you'll find 28 study documents about Certified Professional Food Safety.
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![Certified Professional Food Safety (CP-FS) Practice Test Quiz 3-5](/docpics/3069843/64b2a630100d6_3069843_121_171.jpeg)
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Certified Professional Food Safety (CP-FS) Practice Test Quiz 3-5
- Exam (elaborations) • 19 pages • 2023
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Foods can be reserved correct answers 1. Ketchup 
2. Sealed items for a vending machine 
 
Label pathogens are either infection or intoxication 
1. Hepatitis A 
2. Botulism 
3. Listeria 
4. Salmonella correct answers 1. Infection 
2. Intoxication 
3. Infection 
4. Infection 
 
You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sandwich. What is the risk? 
1. There is no risk of cross-contamination. 
2. Cross-contamination to the seafood. 
3. Contamination of th...
![Certified Professional Food Safety (CP-FS) Practice Test 7,8,10 (All Errorless Answers Offered)](/docpics/3069832/64b2a4c394774_3069832_121_171.jpeg)
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Certified Professional Food Safety (CP-FS) Practice Test 7,8,10 (All Errorless Answers Offered)
- Exam (elaborations) • 17 pages • 2023
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What occurs when a pathogen grows within the body? 
1. Food intoxication. 
2. Fungal contamination. 
3. Parasite. 
4. Food infection. correct answers 4 
Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen develops within the body. Hepatitis A is an example of an infection. 
 
An employee has nasal discharge. What is the appropriate response? 
1. Exclude the employee from the premises. 
2. Send the employee to the doctor. 
 3. Monitor the...
![Certified Professional Food Safety (CP-FS) All Solved.](/docpics/3069828/64b2a41375785_3069828_121_171.jpeg)
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Certified Professional Food Safety (CP-FS) All Solved.
- Exam (elaborations) • 16 pages • 2023
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Employee correct answers PIC, permit holder, food employee, person with supervisory or management duties, person on the payroll, family member, etc. working in the food establishment 
 
Conditions for a foodborne illness to become an outbreak correct answers two or more people with the same symptoms 
 
adulteration correct answers lowering the quality of food by adding an inferior substance or removing an important substance 
 
Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA) correct...
![Certified Professional Food Safety (CP-FS) Exam (with Complete Solutions)](/docpics/3069826/64b2a398cebfb_3069826_121_171.jpeg)
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Certified Professional Food Safety (CP-FS) Exam (with Complete Solutions)
- Exam (elaborations) • 8 pages • 2023
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Four phases of bacterial presence in food correct answers 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase 
 
Log phase correct answers Most essential phase of bacterial presence in food due to the fastest increase in populations 
 
Lag phase correct answers Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) 
 
Norwalk virus correct answers Rarely a pathogen associated with shellfish 
 
Hepatitis A virus (HAV)...
![Certified Professional - Food Safety Complete Review (NEHA 3rd Edition 2023)](/docpics/2913504/648d7effe9a50_2913504_121_171.jpeg)
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Certified Professional - Food Safety Complete Review (NEHA 3rd Edition 2023)
- Exam (elaborations) • 10 pages • 2023
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Define: Simply a *disease-producing* organism. - Answer- Pathogen. 
 
Define: An organism that *requires oxygen* to reproduce. - Answer- Aerobe. Aerobic Organism. 
 
Define: An organism that requires the *absence of oxygen* to reproduce. - Answer- Anaerobe. Anaerobic Organism. 
 
Define: An organism that can multiply *with or without the presence of oxygen.* - Answer- Facultative Anaerobe. 
 
Biological Contaminants. These organisms can affect human health through what *3 health issues*? - Answe...
![Certified Professional Food Safety (CP-FS) Exam with complete solutions](/docpics/2913320/648d74743a731_2913320_121_171.jpeg)
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Certified Professional Food Safety (CP-FS) Exam with complete solutions
- Exam (elaborations) • 8 pages • 2023
- Available in package deal
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- $9.99
- + learn more
Four phases of bacterial presence in food - Answer- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase 
 
Log phase - Answer- Most essential phase of bacterial presence in food due to the fastest increase in populations 
 
Lag phase - Answer- Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) 
 
Norwalk virus - Answer- Rarely a pathogen associated with shellfish 
 
Hepatitis A virus (HAV) and Vibrio spp (a bacte...
Certified Professional Food Safety (CP-FS) Bundle Set
![Certified Professional Food Safety (CP-FS) Exam questions with correct answers](/docpics/2910412/648c7b1e509e0_2910412_121_171.jpeg)
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Certified Professional Food Safety (CP-FS) Exam questions with correct answers
- Exam (elaborations) • 13 pages • 2023
- Available in package deal
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- $13.99
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Four phases of bacterial presence in food - Answer 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase 
 
Log phase - Answer Most essential phase of bacterial presence in food due to the fastest increase in populations 
 
Lag phase - Answer Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) 
 
Norwalk virus - Answer Rarely a pathogen associated with shellfish 
 
Hepatitis A virus (HAV) and Vibrio spp (a b...
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