CERTIFIED PROFESSIONAL FOOD SAFETY CORE
MAIN EXAMINATION QUESTIONS AND ANSWERS
SURE A+
✔✔Infective dose - ✔✔The number of microorganisms required to cause a foodborne1
illness in one person.
✔✔Imminent health hazard - ✔✔A regulatory violation that will cause food
contamination, illness, or environmental degradation, and is a sever public health risk.
✔✔Incidence - ✔✔The rate of occurrence of an illness.
✔✔Lag phase - ✔✔The initial growth phase of a culture, during which cell number
remains relatively constant prior to rapid growth.
✔✔Light muscles - ✔✔The predominate muscle in most nonpelagic demersal bottom-
dwelling fish.
✔✔Listeriosis - ✔✔The infectious disease caused by the foodborne bacterail Listeria
monocytogenes. The disease typically involves septicemia, meningoencephalitis, or
abortion/stillbirth. Human listeriosis is rare and usually occurs only in immunosupressed
individuals or in the fetus/nenotes.
,✔✔Logarithmic phase - ✔✔The steepest slope of growth curve of a culture--the phase
of vigorous growth during which cell number double every 20-30 minutes.
✔✔Mesophile - ✔✔A microorganism that grows best at moderate temperatures, with
optimum growth between 77 and 113 degrees.
✔✔Mode of transportation - ✔✔The method by which a pathogen is carried from the
source to the food.
✔✔Monitor - ✔✔To conduct planned observations or measurements to access whether
a CCP is under control and also to produce an accurate record for future use in
verification.
✔✔Non-Continuous Cooking - ✔✔The cooking of food in a food establishment using a
process in which the initial heating of the food is intentionally halted so that it may be
cooled and held for complete cooking at a later time prior to sale or service.
- Non-continuous cooking does not
include temporarily interruption or
slowing and otherwise continuous
cooking process.
✔✔Non-volatile amines - ✔✔Amines that are not readily vaporizable at relatively low
temperatures.
✔✔Onset time - ✔✔The period of time that passes between ingestion of contaminated
food and occurrence of foodborne-illness symptoms.
✔✔Organoleptic methods - ✔✔Methods of data collection that utilize human senses--
taste, odor, or feel.
✔✔Pandemic - ✔✔An epidemic that spreads throughout many countries and continents
and affects large numbers of people.
✔✔Pahogenic - ✔✔Capable of causing disease, harmful; used to describe any disease
causing agent.
✔✔Potable water - ✔✔Water that is safe to drink according to the U.S. Environmental
Protection Agency, state health authority standards, or both.
✔✔Psychrophile - ✔✔A microorganism capable of growing at refrigerated or room
temperature by grow best a cold temperatures, with optimum growth between 41 and 68
degrees.
, ✔✔Planktonic state - ✔✔The state in which bacteria are suspended or grow in liquid (as
opposed to the biofilm state where the bacteria are adhered to a solid surface).
✔✔Processing parameters - ✔✔Biological, chemical, or physical parameters that must
be controlled to prevent, eliminate or reduce to an acceptable level the occurrence of a
food safety hazard.
✔✔Reservoir - ✔✔An alternate host or passive carrier of a pathogenic microorganism,
such as soil, animals, or humans.
✔✔Ratite - ✔✔is a flightless bird such as an emu, ostrich, or rhea.
✔✔Risk - ✔✔The probability that conditions will lead to a hazard.
✔✔Redox potential - ✔✔The electrical potential associated with the oxidation or
reduction of a substance, such as an element or molecule.
✔✔Reduced oxygen packaging (ROP) - ✔✔Any packaging procedure that results in a
reduced oxygen level in a sealed package.
✔✔Sanitary - ✔✔Pathogenic microorganisms and other contaminants have been
reduced to safe levels.
✔✔Search - ✔✔The activity of looking for conditions that violate the law, items used to
commit a crime, or items gained during the commission of the crime.
✔✔Severity - ✔✔The seriousness of a hazard.
✔✔Spoilage - ✔✔Significant food deterioration, usually caused by bacteria and
enzymes that produce a noticeable change in the taste, odor, or appearance of the
product.
✔✔Spore - ✔✔A stage at which some rod-shaped bacteria develop a thickened capsule
that allows them to tolerate heat, extreme cold, high salt conditions, drying, and high
acid conditions.
✔✔Scombroid food poisoning or scombrotoxicosis - ✔✔Disease generally caused by
the improper preservation of scombroid fishes, which results in certain bacteria acting
on histidine in the muscle of the fish, converting it to histamine; ingestion of this
histamine by humans results an allergic like reaction, or scombrotoxicosis.
✔✔Scombroid species - ✔✔Suborder of Percomorphi that comprises active
streamlined, marine fishes having a narrow caudal peduncle, scales absent or small
MAIN EXAMINATION QUESTIONS AND ANSWERS
SURE A+
✔✔Infective dose - ✔✔The number of microorganisms required to cause a foodborne1
illness in one person.
✔✔Imminent health hazard - ✔✔A regulatory violation that will cause food
contamination, illness, or environmental degradation, and is a sever public health risk.
✔✔Incidence - ✔✔The rate of occurrence of an illness.
✔✔Lag phase - ✔✔The initial growth phase of a culture, during which cell number
remains relatively constant prior to rapid growth.
✔✔Light muscles - ✔✔The predominate muscle in most nonpelagic demersal bottom-
dwelling fish.
✔✔Listeriosis - ✔✔The infectious disease caused by the foodborne bacterail Listeria
monocytogenes. The disease typically involves septicemia, meningoencephalitis, or
abortion/stillbirth. Human listeriosis is rare and usually occurs only in immunosupressed
individuals or in the fetus/nenotes.
,✔✔Logarithmic phase - ✔✔The steepest slope of growth curve of a culture--the phase
of vigorous growth during which cell number double every 20-30 minutes.
✔✔Mesophile - ✔✔A microorganism that grows best at moderate temperatures, with
optimum growth between 77 and 113 degrees.
✔✔Mode of transportation - ✔✔The method by which a pathogen is carried from the
source to the food.
✔✔Monitor - ✔✔To conduct planned observations or measurements to access whether
a CCP is under control and also to produce an accurate record for future use in
verification.
✔✔Non-Continuous Cooking - ✔✔The cooking of food in a food establishment using a
process in which the initial heating of the food is intentionally halted so that it may be
cooled and held for complete cooking at a later time prior to sale or service.
- Non-continuous cooking does not
include temporarily interruption or
slowing and otherwise continuous
cooking process.
✔✔Non-volatile amines - ✔✔Amines that are not readily vaporizable at relatively low
temperatures.
✔✔Onset time - ✔✔The period of time that passes between ingestion of contaminated
food and occurrence of foodborne-illness symptoms.
✔✔Organoleptic methods - ✔✔Methods of data collection that utilize human senses--
taste, odor, or feel.
✔✔Pandemic - ✔✔An epidemic that spreads throughout many countries and continents
and affects large numbers of people.
✔✔Pahogenic - ✔✔Capable of causing disease, harmful; used to describe any disease
causing agent.
✔✔Potable water - ✔✔Water that is safe to drink according to the U.S. Environmental
Protection Agency, state health authority standards, or both.
✔✔Psychrophile - ✔✔A microorganism capable of growing at refrigerated or room
temperature by grow best a cold temperatures, with optimum growth between 41 and 68
degrees.
, ✔✔Planktonic state - ✔✔The state in which bacteria are suspended or grow in liquid (as
opposed to the biofilm state where the bacteria are adhered to a solid surface).
✔✔Processing parameters - ✔✔Biological, chemical, or physical parameters that must
be controlled to prevent, eliminate or reduce to an acceptable level the occurrence of a
food safety hazard.
✔✔Reservoir - ✔✔An alternate host or passive carrier of a pathogenic microorganism,
such as soil, animals, or humans.
✔✔Ratite - ✔✔is a flightless bird such as an emu, ostrich, or rhea.
✔✔Risk - ✔✔The probability that conditions will lead to a hazard.
✔✔Redox potential - ✔✔The electrical potential associated with the oxidation or
reduction of a substance, such as an element or molecule.
✔✔Reduced oxygen packaging (ROP) - ✔✔Any packaging procedure that results in a
reduced oxygen level in a sealed package.
✔✔Sanitary - ✔✔Pathogenic microorganisms and other contaminants have been
reduced to safe levels.
✔✔Search - ✔✔The activity of looking for conditions that violate the law, items used to
commit a crime, or items gained during the commission of the crime.
✔✔Severity - ✔✔The seriousness of a hazard.
✔✔Spoilage - ✔✔Significant food deterioration, usually caused by bacteria and
enzymes that produce a noticeable change in the taste, odor, or appearance of the
product.
✔✔Spore - ✔✔A stage at which some rod-shaped bacteria develop a thickened capsule
that allows them to tolerate heat, extreme cold, high salt conditions, drying, and high
acid conditions.
✔✔Scombroid food poisoning or scombrotoxicosis - ✔✔Disease generally caused by
the improper preservation of scombroid fishes, which results in certain bacteria acting
on histidine in the muscle of the fish, converting it to histamine; ingestion of this
histamine by humans results an allergic like reaction, or scombrotoxicosis.
✔✔Scombroid species - ✔✔Suborder of Percomorphi that comprises active
streamlined, marine fishes having a narrow caudal peduncle, scales absent or small
