Certified Professional Food Safety (CPFS) Exam with 100% correct Answer

Certified Professional Food Safety (CPFS) Exam with 100% correct Answers Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - CORRECT ANSWER-Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - CORRECT ANSWER-2 common pathogens associated with shellfish 6 - 7 weeks - CORRECT ANSWER-Incubation period for Hep A can be up to ___ to ___ weeks Document retention rationale for shellfish - CORRECT 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. Pathogens found in soil - CORRECT ANSWER-Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia enterocolitica Cooked Rice - CORRECT ANSWER-Food typically associated with an outbreak of Bacillus Cereus Staphylococcus aureus - CORRECT ANSWER-50 - 70% of people are carriers of this pathogen Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions - CORRECT ANSWER-Location in the body where Staph is typically found Cause of Staph foodborne illness - CORRECT 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. Foods typically associated with Listeriosis outbreak - CORRECT ANSWERUnpasteurized 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 - CORRECT ANSWER-Pathogens associated with unpasteurized juices Aerobic bacteria - CORRECT ANSWER-require oxygen for survival and for multiplication sufficient to cause disease Anaerobic bacteria - CORRECT ANSWER-bacteria that do not require oxygen to survive Facultative - CORRECT ANSWER