CPFS- 1 Exam Questions And 100% Correct Answers
A fish toxin product of histamine-producing bacteria is - Answer Scombrotoxin
A foodborne illness is considered intoxication when ______. - Answer A toxin is produced
by bacteria on or in the food before consuming it
A chemical is present in the food or beverage before it is consumed
Aerobic bacteria are organisms that can survive and thrive in an oxygenated
environment, and anaerobic bacteria
are organisms that do not require oxygen for growth. - True
A toxin found in seafood that came from toxic algae and is not destroyed by cooking is -
Ciguatoxin
Which curvy, microaerophlic, Gram-negative, rod-shaped bacteria cause watery
diarrhea, which may
be bloody - fever, and is most commonly associated with raw chicken? - Campylobacter
jejuni
Which parasite from raw or undercooked seafood will produce symptoms of coughing
and/or vomiting
within 1 hour to 2 weeks? - Answer Anisakis spp
Which spore-forming, anaerobic bacteria most frequently cause a bacterial
toxin-mediated infection, an
enterotoxin, and do NOT usually result in death? - Answer Clostridium perfringens
, For food safety, what is TCS? - Answer Time/temperature control for safety
Shigella is a virulent pathogen often passed by food handlers' ineffective washing of
their hands —thus allowing their contaminated feces to be passed on to food with the
infective dose, needing as few as 10-200 bacterium to cause illness. -Answer True
Viruses are the smallest living organisms. They are 1/10 - 1/100 the size of bacteria and
do not have a cell wall, cell
membrane, or nucleus, and require living cells to reproduce - True
Which of the following is not one of the major food allergens of concern? - Rice
Which of the following is correct cooling of TCS foods according to FDA Food Code? -
Answer A cooked food should be cooled to 70°F in no more than 2 hours and to 41°F in a
total of 6 hour
Smoking by food handlers is forbidden in food storage, and preparation areas as
smoking may contaminate
food most likely through - Answer Saliva carrying from mouth to the hands
Which of the following would not likely be considered a TCS food? A food having a pH
less than or equal to 4.6
Which of the following is not a recommended method for cooling a TCS food? Place food
near a window
Critical Control Point A point or procedure in a specific food system where loss of
control may result in an
unacceptable health risk. - True
A fish toxin product of histamine-producing bacteria is - Answer Scombrotoxin
A foodborne illness is considered intoxication when ______. - Answer A toxin is produced
by bacteria on or in the food before consuming it
A chemical is present in the food or beverage before it is consumed
Aerobic bacteria are organisms that can survive and thrive in an oxygenated
environment, and anaerobic bacteria
are organisms that do not require oxygen for growth. - True
A toxin found in seafood that came from toxic algae and is not destroyed by cooking is -
Ciguatoxin
Which curvy, microaerophlic, Gram-negative, rod-shaped bacteria cause watery
diarrhea, which may
be bloody - fever, and is most commonly associated with raw chicken? - Campylobacter
jejuni
Which parasite from raw or undercooked seafood will produce symptoms of coughing
and/or vomiting
within 1 hour to 2 weeks? - Answer Anisakis spp
Which spore-forming, anaerobic bacteria most frequently cause a bacterial
toxin-mediated infection, an
enterotoxin, and do NOT usually result in death? - Answer Clostridium perfringens
, For food safety, what is TCS? - Answer Time/temperature control for safety
Shigella is a virulent pathogen often passed by food handlers' ineffective washing of
their hands —thus allowing their contaminated feces to be passed on to food with the
infective dose, needing as few as 10-200 bacterium to cause illness. -Answer True
Viruses are the smallest living organisms. They are 1/10 - 1/100 the size of bacteria and
do not have a cell wall, cell
membrane, or nucleus, and require living cells to reproduce - True
Which of the following is not one of the major food allergens of concern? - Rice
Which of the following is correct cooling of TCS foods according to FDA Food Code? -
Answer A cooked food should be cooled to 70°F in no more than 2 hours and to 41°F in a
total of 6 hour
Smoking by food handlers is forbidden in food storage, and preparation areas as
smoking may contaminate
food most likely through - Answer Saliva carrying from mouth to the hands
Which of the following would not likely be considered a TCS food? A food having a pH
less than or equal to 4.6
Which of the following is not a recommended method for cooling a TCS food? Place food
near a window
Critical Control Point A point or procedure in a specific food system where loss of
control may result in an
unacceptable health risk. - True
