025 Latest Certified Professional Food
2
Safety (CP-FS) Exam With Q&A 100%
Verified
Four phases of bacterial presence in food?
- ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
Log phase?
- ANSWER-Most essential phase of bacterial presence in food due to the fastest
increase in populations
Lag phase?
- ANSWER-Time/temp plays an important role in keeping bacteria in this phase
(where numbers are less dangerous and growth is slowed)
Norwalk virus?
-ANSWER-Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria)?
-ANSWER-2 common pathogens associated with shellfish
-The incubation period for Hep A can be up to ?___ to ?___ weeks-
ANSWER 6 - 7 weeks
Document retention rationale for shellfish?
- ANSWER-6 - 7 week Hep A incubation period is part of this rationale for
retaining shellstock tags for 90 days beyond the date of harvest. Batches should
, ot be mixed. Time allows for the presentation of any Hep Aand gives infor on
n
tracking the location and source of the outbreak.
Pathogens found in soil?
- ANSWER-Bacillus cereus, Clostridium botulinum, Clostridium perfringens,
Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia
enterocolitica
Cooked Rice?
-ANSWER-Food typically associated with an outbreak of Bacillus Cereus
Staphylococcus aureus?
-ANSWER-50 - 70% of people are carriers of this pathogen
pper respiratory tract; also frequently found in pimples, burns, sores, and other skin
U
lesions.
- ANSWER-Location in the body where Staph is typically found
Cause of Staph foodborne illness?
- ANSWER-Toxins formed by bacteria and not the live bacteria that cause the
illness. Possible to have the bacteria without toxins. Staph bacteria in the upper
respiratory tract may not cause illness, but bacterial Staph toxins in the
gastrointestinal tract in the same person may cause illness.
Foods typically associated with Listeriosis outbreak?
- ANSWER-Unpasteurized milk and associated milk products (raw milk cheese);
prepared and chilled RTE foods like some soft cheeses, deli meats, hot dogs,
pate; raw veggies (makes sense given Listeria can be present in soil); poultry,
meat and seafood
Salmonella and E. coli 0157:H7?
-ANSWER-Pathogens associated with unpasteurized juices
Aerobic bacteria?
2
Safety (CP-FS) Exam With Q&A 100%
Verified
Four phases of bacterial presence in food?
- ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
Log phase?
- ANSWER-Most essential phase of bacterial presence in food due to the fastest
increase in populations
Lag phase?
- ANSWER-Time/temp plays an important role in keeping bacteria in this phase
(where numbers are less dangerous and growth is slowed)
Norwalk virus?
-ANSWER-Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria)?
-ANSWER-2 common pathogens associated with shellfish
-The incubation period for Hep A can be up to ?___ to ?___ weeks-
ANSWER 6 - 7 weeks
Document retention rationale for shellfish?
- ANSWER-6 - 7 week Hep A incubation period is part of this rationale for
retaining shellstock tags for 90 days beyond the date of harvest. Batches should
, ot be mixed. Time allows for the presentation of any Hep Aand gives infor on
n
tracking the location and source of the outbreak.
Pathogens found in soil?
- ANSWER-Bacillus cereus, Clostridium botulinum, Clostridium perfringens,
Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia
enterocolitica
Cooked Rice?
-ANSWER-Food typically associated with an outbreak of Bacillus Cereus
Staphylococcus aureus?
-ANSWER-50 - 70% of people are carriers of this pathogen
pper respiratory tract; also frequently found in pimples, burns, sores, and other skin
U
lesions.
- ANSWER-Location in the body where Staph is typically found
Cause of Staph foodborne illness?
- ANSWER-Toxins formed by bacteria and not the live bacteria that cause the
illness. Possible to have the bacteria without toxins. Staph bacteria in the upper
respiratory tract may not cause illness, but bacterial Staph toxins in the
gastrointestinal tract in the same person may cause illness.
Foods typically associated with Listeriosis outbreak?
- ANSWER-Unpasteurized milk and associated milk products (raw milk cheese);
prepared and chilled RTE foods like some soft cheeses, deli meats, hot dogs,
pate; raw veggies (makes sense given Listeria can be present in soil); poultry,
meat and seafood
Salmonella and E. coli 0157:H7?
-ANSWER-Pathogens associated with unpasteurized juices
Aerobic bacteria?
