Certified Professional Food Safety (CP-FS)
Exam
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
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 - 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-organism that can survive with or without
oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? -
CORRECT ANSWER-Facultative (word means "to make do")
Most famous anaerobe - CORRECT ANSWER-Clostridium botulinum (cousin of
this, also an anaerobe, is Clostridium perfringens)
Clostridium botulinum - CORRECT ANSWER-Microbe of greatest concern in
packaging situations (where normal oxygen ambience of 21% is altered)
Exam
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
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 - 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-organism that can survive with or without
oxygen
Which describes most foodborne pathogens: aerobic, anaerobic or facultative? -
CORRECT ANSWER-Facultative (word means "to make do")
Most famous anaerobe - CORRECT ANSWER-Clostridium botulinum (cousin of
this, also an anaerobe, is Clostridium perfringens)
Clostridium botulinum - CORRECT ANSWER-Microbe of greatest concern in
packaging situations (where normal oxygen ambience of 21% is altered)
