Certified Professional Food Safety (CP-FS) Exam
Complete Questions and Guide Answers
100% Verified Graded A+
1. Four phases of bacterial presence in food
Answer: 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
2. Log phase
Answer: Most essential phase of bacterial presence in food due to the fastest increase in populations
3. Lag phase
Answer: Time/temp play an important role in keeping bacteria in this phase (where numbers are less
dangerous and growth is slowed)
4. Norwalk virus
Answer: Rarely a pathogen associated with shellfish
5. Hepatitis A virus (HAV) and Vibrio spp (a bacteria)
Answer: 2 common pathogens associated with shellfish
6. 6 - 7 weeks
, Answer: Incubation period for Hep A can be up to to weeks
7. 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.
8. Pathogens found in soil
Answer: Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes. To a
lesser extent
Answer: Salmonella spp, Yersinia enterocolitica
9. Cooked Rice
Answer: Food typically associated with an outbreak of Bacillus Cereus
10. Staphylococcus aureus
Answer: 50 - 70% of people are carriers of this pathogen
11. Upper respiratory tract; also frequently found in pimples, burns, sores,
other skin lesions
Answer: Location in the body where Staph is typically found
12. 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.
13. 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
14. Salmonella and E. coli 0157:H7
Answer: Pathogens associated with unpasteurized juices
15. Aerobic bacteria
Answer: require oxygen for survival and for multiplication suflcient to cause disease
16. Anaerobic bacteria
Answer: bacteria that do not require oxygen to survive
17. Facultative
Answer: organism that can survive with or without oxygen
18. Which describes most foodborne pathogens
Answer: aerobic, anaerobic or faculta- tive?: Facultative (word means "to make do")
19. Most famous anaerobe
Answer: Clostridium botulinum (cousin of this, also an anaerobe, is Clostridium perfringens)
Complete Questions and Guide Answers
100% Verified Graded A+
1. Four phases of bacterial presence in food
Answer: 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
2. Log phase
Answer: Most essential phase of bacterial presence in food due to the fastest increase in populations
3. Lag phase
Answer: Time/temp play an important role in keeping bacteria in this phase (where numbers are less
dangerous and growth is slowed)
4. Norwalk virus
Answer: Rarely a pathogen associated with shellfish
5. Hepatitis A virus (HAV) and Vibrio spp (a bacteria)
Answer: 2 common pathogens associated with shellfish
6. 6 - 7 weeks
, Answer: Incubation period for Hep A can be up to to weeks
7. 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.
8. Pathogens found in soil
Answer: Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes. To a
lesser extent
Answer: Salmonella spp, Yersinia enterocolitica
9. Cooked Rice
Answer: Food typically associated with an outbreak of Bacillus Cereus
10. Staphylococcus aureus
Answer: 50 - 70% of people are carriers of this pathogen
11. Upper respiratory tract; also frequently found in pimples, burns, sores,
other skin lesions
Answer: Location in the body where Staph is typically found
12. 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.
13. 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
14. Salmonella and E. coli 0157:H7
Answer: Pathogens associated with unpasteurized juices
15. Aerobic bacteria
Answer: require oxygen for survival and for multiplication suflcient to cause disease
16. Anaerobic bacteria
Answer: bacteria that do not require oxygen to survive
17. Facultative
Answer: organism that can survive with or without oxygen
18. Which describes most foodborne pathogens
Answer: aerobic, anaerobic or faculta- tive?: Facultative (word means "to make do")
19. Most famous anaerobe
Answer: Clostridium botulinum (cousin of this, also an anaerobe, is Clostridium perfringens)
