3/29/26, 9:34 AM Certified Professional Food Safety (CP-FS) EXAM (updated 2026) Questions & Answers | With 100% Correct Answers graded A+ …
Certified Professional Food Safety (CP-FS) EXAM
(updated 2026) Questions & Answers | With 100%
Correct Answers graded A+ Guaranteed Success!!
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Practice questions for this set
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Terms in this set (113)
Four phases of bacterial presence in 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4.
food Death Phase
Log phase Most essential phase of bacterial presence in food
due to the fastest increase in populations
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, 3/29/26, 9:34 AM Certified Professional Food Safety (CP-FS) EXAM (updated 2026) Questions & Answers | With 100% Correct Answers graded A+ …
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 2 common pathogens associated with shellfish
spp (a bacteria)
6 - 7 weeks Incubation period for Hep A can be up to ___ to ___
weeks
Document retention rationale for 6 - 7 week Hep A incubation period is part of this
shellfish 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 Location in the body where Staph is typically found
frequently found in pimples, burns,
sores, other skin lesions
https://quizlet.com/1161598021/certified-professional-food-safety-cp-fs-exam-updated-2026-questions-answers-with-100-correct-answers-graded-a-g… 2/11
Certified Professional Food Safety (CP-FS) EXAM
(updated 2026) Questions & Answers | With 100%
Correct Answers graded A+ Guaranteed Success!!
Save
Practice questions for this set
Learn 1 /7 Study with Learn
Terms in this set (113)
Four phases of bacterial presence in 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4.
food Death Phase
Log phase Most essential phase of bacterial presence in food
due to the fastest increase in populations
https://quizlet.com/1161598021/certified-professional-food-safety-cp-fs-exam-updated-2026-questions-answers-with-100-correct-answers-graded-a-g… 1/11
, 3/29/26, 9:34 AM Certified Professional Food Safety (CP-FS) EXAM (updated 2026) Questions & Answers | With 100% Correct Answers graded A+ …
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 2 common pathogens associated with shellfish
spp (a bacteria)
6 - 7 weeks Incubation period for Hep A can be up to ___ to ___
weeks
Document retention rationale for 6 - 7 week Hep A incubation period is part of this
shellfish 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 Location in the body where Staph is typically found
frequently found in pimples, burns,
sores, other skin lesions
https://quizlet.com/1161598021/certified-professional-food-safety-cp-fs-exam-updated-2026-questions-answers-with-100-correct-answers-graded-a-g… 2/11
