CP-FS Complete Practice Study Guide with
Elaborate Questions and Detailed Answers
(Expert Graded A+)
1. What is the primary goal of any food safety program? - ANSWER To
prevent foodborne illnesses and foodborne disease outbreaks.
2. Foodborne illness - ANSWER An acute illness resulting from eating
contaminated food.
3. Foodborne disease outbreaks - ANSWER the occurrence of two or more
cases of the same illness resulting from the consumption of the same food.
4. Foodborne illnesses - ANSWER A foodborne illness is an acute illness
resulting from eating contaminated food; the most common symptoms
including abdominal pain, diarrhea, vomiting and nausea.
5. Foodborne disease outbreak - ANSWER A foodborne disease outbreak is
the occurrence of two or more cases of the same illness resulting from the
consumption of the same food. Most foodborne disease outbreaks are caused
by a failure to implement good food safety practices.
6. Confirmed disease outbreak - ANSWER A foodborne disease outbreak in
which laboratory analysis of appropriate specimens identifies a causative
agent and epidemiological analysis implicates the food as the source of the
illnesses.
,7. Time/temperature control for safety food does not include the following: -
ANSWER (a) An air-cooled hard-boiled egg with shell intact, or an egg with
shell intact that is not hard-boiled, but has been pasteurized to destroy all
viable Salmonellae;
(b) A food in an unopened hermetically sealed container that is commercially
processed to achieve and maintain commercial sterility under conditions of non-
refrigerated storage and distribution;
(c) A food that because of its pH or Aw value, or interaction of Aw and pH
values, is designated as a non-PHF/non-TCS food;
(d) A food that is designated as PAin Table A orB of this definition and has
undergone a Product Assessment showing that the growth or toxin formation of
pathogenic microorganisms that are reasonably likely to occur in that food is
precluded due to:
(i) Intrinsic factors including added or natural characteristics of the
food such as preservatives, antimicrobials, humectants, acidulants, or nutrients;
(ii) Extrinsic factors including environmental or operational factors that affect
the food, such as packaging, modified atmosphere such as reduced oxygen
packaging, shelf life and use, or temperature range of storage
and use;
(iii) A combination of intrinsic and extrinsic factors.
(e) A food that does not support the growth or toxin formation of pathogenic
microorganisms in accordance with one ofthe subparagraphs (3)(a)-(3)(d) of
,this definition even though the food may contain a pathogenic microorganism
or chemical or physical contaminant at a level sufficient to cause illness or
injury.
8. confirmed disease outbreak - ANSWER a foodborne disease outbreak in
which laboratory analysis of appropriate specimens identifies a causative
agent and epidemiological analysis implicates the food as the source of the
illness.
9. pathogen - ANSWER a disease producing organism
10.aerobic organism - ANSWER an organism that requires oxygen to live
11.anaerobic organism - ANSWER an organism that requires the absence of
oxygen to live.
12.facultative anaerobe - ANSWER an organism that can multiply with or
without the presence of oxygen.
13.Bacterial toxins
Exotoxins - ANSWER Exotoxins- Are produced during the growth phase of
certain kinds of bacteria and are liberated into the medium or tissue. Exotoxins
are protein in nature and their reactions are specific.
Examples-Clostridium botulinum produces an exotoxin (neurotoxin) of unusual
potency which affects only neurological tissue. Other examples of exotoxins are
tetanus toxin, shiga toxin, and diphtheria toxin.
Neurotoxins- chemicals which produce their primary toxic effects on the
nervous system.
, 14.Bacterial toxins
neurotoxins - ANSWER chemicals which produce their primary toxic effects
on the nervous system. Toxins can damage cells of the central nervous system
(brain and spinal cord) or the peripheral nervous system (nerves outside the
central nervous system)
15.Bacterial toxins
Endotoxins - ANSWER Can be extracted from a wide variety of gram-negative
bacteria. Higher doses of endotoxins are required to produce a lethal effect in
the experimental aninmal than are requied for exotoxins. The effects produced
by endotoxins on the host are systemic such as fever and general body
reactions, rather than strictly neurological effects, as is the case with most
exotoxins. Endotoxins are found mostly in gram-negative bacteria, and are
obtained subsequent to the death and autolysis of the cells. The endotoxins are
extracted from and associated with the cell structure.
Examples- S. typhosa, E. coli, and aeruginosa.
16.Bacterial toxins
Enterotoxin - ANSWER is a harmful substance produced by certain bacteria,
which is specifically dangerous to parts of your gastrointestinal tact. The
substance enters your stomach and intestines when you eat tainted food or
water, causing symptoms such as cramps, nausea, vomiting, or diarrhea.
17.Viruses - ANSWER Are submicroscopic parasites that are smaller than
bacteria. Some viruses cause foodbores illnesses. Viruses cannot multiply
outside of a living cell. Viruses are classified an infections. Viruses such as
norovirus, hepatitis A, and rotavirus are directly related to contamination
from human feces. Ibn most cases, contaminaination of food by viruses is
the result of cross contamination by ill food employees or unclean
equipment and utensils.
Elaborate Questions and Detailed Answers
(Expert Graded A+)
1. What is the primary goal of any food safety program? - ANSWER To
prevent foodborne illnesses and foodborne disease outbreaks.
2. Foodborne illness - ANSWER An acute illness resulting from eating
contaminated food.
3. Foodborne disease outbreaks - ANSWER the occurrence of two or more
cases of the same illness resulting from the consumption of the same food.
4. Foodborne illnesses - ANSWER A foodborne illness is an acute illness
resulting from eating contaminated food; the most common symptoms
including abdominal pain, diarrhea, vomiting and nausea.
5. Foodborne disease outbreak - ANSWER A foodborne disease outbreak is
the occurrence of two or more cases of the same illness resulting from the
consumption of the same food. Most foodborne disease outbreaks are caused
by a failure to implement good food safety practices.
6. Confirmed disease outbreak - ANSWER A foodborne disease outbreak in
which laboratory analysis of appropriate specimens identifies a causative
agent and epidemiological analysis implicates the food as the source of the
illnesses.
,7. Time/temperature control for safety food does not include the following: -
ANSWER (a) An air-cooled hard-boiled egg with shell intact, or an egg with
shell intact that is not hard-boiled, but has been pasteurized to destroy all
viable Salmonellae;
(b) A food in an unopened hermetically sealed container that is commercially
processed to achieve and maintain commercial sterility under conditions of non-
refrigerated storage and distribution;
(c) A food that because of its pH or Aw value, or interaction of Aw and pH
values, is designated as a non-PHF/non-TCS food;
(d) A food that is designated as PAin Table A orB of this definition and has
undergone a Product Assessment showing that the growth or toxin formation of
pathogenic microorganisms that are reasonably likely to occur in that food is
precluded due to:
(i) Intrinsic factors including added or natural characteristics of the
food such as preservatives, antimicrobials, humectants, acidulants, or nutrients;
(ii) Extrinsic factors including environmental or operational factors that affect
the food, such as packaging, modified atmosphere such as reduced oxygen
packaging, shelf life and use, or temperature range of storage
and use;
(iii) A combination of intrinsic and extrinsic factors.
(e) A food that does not support the growth or toxin formation of pathogenic
microorganisms in accordance with one ofthe subparagraphs (3)(a)-(3)(d) of
,this definition even though the food may contain a pathogenic microorganism
or chemical or physical contaminant at a level sufficient to cause illness or
injury.
8. confirmed disease outbreak - ANSWER a foodborne disease outbreak in
which laboratory analysis of appropriate specimens identifies a causative
agent and epidemiological analysis implicates the food as the source of the
illness.
9. pathogen - ANSWER a disease producing organism
10.aerobic organism - ANSWER an organism that requires oxygen to live
11.anaerobic organism - ANSWER an organism that requires the absence of
oxygen to live.
12.facultative anaerobe - ANSWER an organism that can multiply with or
without the presence of oxygen.
13.Bacterial toxins
Exotoxins - ANSWER Exotoxins- Are produced during the growth phase of
certain kinds of bacteria and are liberated into the medium or tissue. Exotoxins
are protein in nature and their reactions are specific.
Examples-Clostridium botulinum produces an exotoxin (neurotoxin) of unusual
potency which affects only neurological tissue. Other examples of exotoxins are
tetanus toxin, shiga toxin, and diphtheria toxin.
Neurotoxins- chemicals which produce their primary toxic effects on the
nervous system.
, 14.Bacterial toxins
neurotoxins - ANSWER chemicals which produce their primary toxic effects
on the nervous system. Toxins can damage cells of the central nervous system
(brain and spinal cord) or the peripheral nervous system (nerves outside the
central nervous system)
15.Bacterial toxins
Endotoxins - ANSWER Can be extracted from a wide variety of gram-negative
bacteria. Higher doses of endotoxins are required to produce a lethal effect in
the experimental aninmal than are requied for exotoxins. The effects produced
by endotoxins on the host are systemic such as fever and general body
reactions, rather than strictly neurological effects, as is the case with most
exotoxins. Endotoxins are found mostly in gram-negative bacteria, and are
obtained subsequent to the death and autolysis of the cells. The endotoxins are
extracted from and associated with the cell structure.
Examples- S. typhosa, E. coli, and aeruginosa.
16.Bacterial toxins
Enterotoxin - ANSWER is a harmful substance produced by certain bacteria,
which is specifically dangerous to parts of your gastrointestinal tact. The
substance enters your stomach and intestines when you eat tainted food or
water, causing symptoms such as cramps, nausea, vomiting, or diarrhea.
17.Viruses - ANSWER Are submicroscopic parasites that are smaller than
bacteria. Some viruses cause foodbores illnesses. Viruses cannot multiply
outside of a living cell. Viruses are classified an infections. Viruses such as
norovirus, hepatitis A, and rotavirus are directly related to contamination
from human feces. Ibn most cases, contaminaination of food by viruses is
the result of cross contamination by ill food employees or unclean
equipment and utensils.
