CPFS- 1 Exam Questions and
Answers 100% Pass
A fish toxin originating from histamine-producing bacteria is - CORRECT
ANSWER-Scombrotoxin
A foodborne illness is classified as intoxication when ______. - CORRECT
ANSWER-A toxin is produced by bacteria on or in the food prior to ingesting it
A chemical is present in the food or drink prior to consumption
Aerobic bacteria are organisms that can survive and grow in an oxygenated
environment, and anaerobic bacteria
are organisms that do not require oxygen for growth. - CORRECT ANSWER-
True
A toxin found in seafood that originated from toxic algae and is not destroyed by
cooking is - CORRECT ANSWER-Ciguatoxin
Which curvy, microaerophlic, Gram-negative, rod-shaped bacteria are known to
cause watery diarrhea, which may
,be bloody - fever, and is most commonly associated with raw chicken? -
CORRECT ANSWER-Campylobacter jejuni
Which parasite associated with raw or undercooked seafood can cause symptoms
of coughing and/or vomiting
within 1 hour to 2 weeks? - CORRECT ANSWER-Anisakis spp
Which spore-forming, anaerobic bacteria most often cause a bacterial toxin-
mediated infection, produce an
enterotoxin, and do NOT usually result in death? - CORRECT ANSWER-
Clostridium perfringens
In terms of food safety, what does TCS stand for? - CORRECT ANSWER-
Time/temperature control for safety
Shigella is a virulent pathogen often passed by food handlers' ineffective hand
washing —allowing their
contaminated feces to be passed on to food with the infective dose, needing as few
as 10-200 bacterium to cause illness. - CORRECT 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 - CORRECT
ANSWER-True
, Which of the following is not considered one of the major food allergens of
concern? - CORRECT ANSWER-Rice
Which of the following is the proper way to cool TCS foods as described by the
FDA Food Code? - CORRECT ANSWER-A cooked food must be cooled down
to 70°F within 2 hours and down to 41°F within a total of 6 hours
Smoking by food handlers is prohibited in food storage and preparation areas
because smoking can contaminate
food primarily by - CORRECT ANSWER-Carrying saliva from mouth to the
hands
Which of the following would probably not be considered a TCS food? -
CORRECT ANSWER-A food with a pH less than or equal to 4.6
Which of the following is not a suggested cooling method for a TCS food? -
CORRECT ANSWER-Place food near a window
A critical control point is a point or procedure in a specific food system where loss
of control may result in an
unacceptable health risk. - CORRECT ANSWER-True
One way a PIC can demonstrate knowledge of foodborne disease prevention is by
communicating the relationship
between personal hygiene and bare hand contact of ready-to-eat foods. -
CORRECT ANSWER-True
Answers 100% Pass
A fish toxin originating from histamine-producing bacteria is - CORRECT
ANSWER-Scombrotoxin
A foodborne illness is classified as intoxication when ______. - CORRECT
ANSWER-A toxin is produced by bacteria on or in the food prior to ingesting it
A chemical is present in the food or drink prior to consumption
Aerobic bacteria are organisms that can survive and grow in an oxygenated
environment, and anaerobic bacteria
are organisms that do not require oxygen for growth. - CORRECT ANSWER-
True
A toxin found in seafood that originated from toxic algae and is not destroyed by
cooking is - CORRECT ANSWER-Ciguatoxin
Which curvy, microaerophlic, Gram-negative, rod-shaped bacteria are known to
cause watery diarrhea, which may
,be bloody - fever, and is most commonly associated with raw chicken? -
CORRECT ANSWER-Campylobacter jejuni
Which parasite associated with raw or undercooked seafood can cause symptoms
of coughing and/or vomiting
within 1 hour to 2 weeks? - CORRECT ANSWER-Anisakis spp
Which spore-forming, anaerobic bacteria most often cause a bacterial toxin-
mediated infection, produce an
enterotoxin, and do NOT usually result in death? - CORRECT ANSWER-
Clostridium perfringens
In terms of food safety, what does TCS stand for? - CORRECT ANSWER-
Time/temperature control for safety
Shigella is a virulent pathogen often passed by food handlers' ineffective hand
washing —allowing their
contaminated feces to be passed on to food with the infective dose, needing as few
as 10-200 bacterium to cause illness. - CORRECT 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 - CORRECT
ANSWER-True
, Which of the following is not considered one of the major food allergens of
concern? - CORRECT ANSWER-Rice
Which of the following is the proper way to cool TCS foods as described by the
FDA Food Code? - CORRECT ANSWER-A cooked food must be cooled down
to 70°F within 2 hours and down to 41°F within a total of 6 hours
Smoking by food handlers is prohibited in food storage and preparation areas
because smoking can contaminate
food primarily by - CORRECT ANSWER-Carrying saliva from mouth to the
hands
Which of the following would probably not be considered a TCS food? -
CORRECT ANSWER-A food with a pH less than or equal to 4.6
Which of the following is not a suggested cooling method for a TCS food? -
CORRECT ANSWER-Place food near a window
A critical control point is a point or procedure in a specific food system where loss
of control may result in an
unacceptable health risk. - CORRECT ANSWER-True
One way a PIC can demonstrate knowledge of foodborne disease prevention is by
communicating the relationship
between personal hygiene and bare hand contact of ready-to-eat foods. -
CORRECT ANSWER-True
