Certified Professional food safety (CP-fs) exam WitH CorreCt
aCtUal QUestions and CorreCtly Well defined ansWers latest
already Graded a+
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
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin 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 gastro intestinal tract in
the same person may cause illness.
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 play 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
, 6 - 7 weeks - ansWer-Incubation period for Hep A can be up to ___ to ___ 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 not be mixed. Time allows for the presentation of any Hep Aand gives infor on tracking
the location and source of the outbreak.
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); pouttry, meat and seafood
Salmonella and E. coli 0157:H7 - ansWer-Pathogens associated with unpasteurized juices
Aerobic bacteria - ansWer-require oxygen for survival and for multiplication sufficient to cause
disease
Anaerobic bacteria - ansWer-bacteria that do not require oxygen to survive
Facultative - ansWer-organism that can survive with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? - ansWer-
Facultative (word means "to make do")
Most famous anaerobe - ansWer-Clostridium botulinum (cousin of this, also an anaerobe, is
Clostridium perfringens)
Clostridium botulinum - ansWer-Microbe of greatest concern in packaging situations (where
normal oxygen ambience of 21% is altered)
ROP, MAP and Vacuum sous vide Packaging - ansWer-HACCP plans that must reflect
elements that prevent the proliferation of Clostridium botulinum and its toxins
aCtUal QUestions and CorreCtly Well defined ansWers latest
already Graded a+
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
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin 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 gastro intestinal tract in
the same person may cause illness.
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 play 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
, 6 - 7 weeks - ansWer-Incubation period for Hep A can be up to ___ to ___ 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 not be mixed. Time allows for the presentation of any Hep Aand gives infor on tracking
the location and source of the outbreak.
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); pouttry, meat and seafood
Salmonella and E. coli 0157:H7 - ansWer-Pathogens associated with unpasteurized juices
Aerobic bacteria - ansWer-require oxygen for survival and for multiplication sufficient to cause
disease
Anaerobic bacteria - ansWer-bacteria that do not require oxygen to survive
Facultative - ansWer-organism that can survive with or without oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? - ansWer-
Facultative (word means "to make do")
Most famous anaerobe - ansWer-Clostridium botulinum (cousin of this, also an anaerobe, is
Clostridium perfringens)
Clostridium botulinum - ansWer-Microbe of greatest concern in packaging situations (where
normal oxygen ambience of 21% is altered)
ROP, MAP and Vacuum sous vide Packaging - ansWer-HACCP plans that must reflect
elements that prevent the proliferation of Clostridium botulinum and its toxins
