Certified Professional Food Safety (CP-FS)
Exam with answers
PHF include foods of animal origin and what others? ✔✔any heat treated plant foods
(cooked rice, pasta, potatoes, etc.), cut melons, raw seeds and sprouts, and garlic and
oil mixtures
What is the lowest water activity level that bacteria can survive? ✔✔bacteria can grow
best at .85 and above
what pH range do bacteria grow and thrive ✔✔between 4.6 and 7.5
temperature danger zone, and the zone in which pathogens are especially happily
growing ✔✔41-135, 70-120
name the bacteria that cause foodborne intoxications ✔✔clostridium botulinum,
bacillus cereus, staphylococcus aureus (CBS)
name the bacteria that form spores ✔✔clostridium botulinum and perfringens, bacillus
cereus
foodborne intoxication vs. foodborne infection: how long does it take symptoms to
appear? ✔✔quickest incubation to slowest: chemical intoxication, bacterial intoxication,
bacterial toxin mediated infection, bacterial infection
foodborne intoxication vs. foodborne infection: Fever? ✔✔more likely in infection than
intoxication
foodborne intoxication vs. foodborne infection: time to overcome symptoms? ✔✔
potentially longer for intoxication since toxins can be stored in body fat and be released
over time into the bloodstream.
foodborne intoxication vs. foodborne infection: presence of live microorganisms? ✔✔
not necessarily for intoxication, must be present in the case of infection
foodborne intoxication vs. foodborne infection: potential to control by normal cooking
methods ✔✔toxins are not destroyed by normal cooking methods, whereas live
microorganisms (vegetative) can be. EXCEPTION: botulism toxin can be denatured by
boiling for 10 minutes
, what is the difference between foodborne intoxication and toxin mediated infection? ✔
✔-a foodborne intoxication is caused by toxins that are present in the food when it is
consumed, the vegetative bacteria may or may not be present
-the toxins make the person sick quicker than the microorganism itself
-a toxin mediated infection happens when an individual consumes live bacteria that
produces toxins once they have set up a house in the GI system ex: e. coli 0157:H7
What are the 7 steps in creating a HACCP plan ✔✔1. Hazard analysis. ( analyze
menu, look for potentially hazardous foods, facilities, employees, equipment)
2. Identify critical control points.
3. set critical limits. (a critical limit is always a number that can be measured, ex: cook
poultry to 165)
4. monitor critical limits (take temps)
5. take corrective action
6. verify that the system works
7. documentation (keep records of the system in action)
Are equipment cleaning and handwashing critical control points? ✔✔no, not CCP. but
they are part of SOPthat are a foundation for a good HACCP program. called "control
points" rather than critical control points
name some advantages/benefits to using HACCP ✔✔-proactive, not reactive
-gives regulatory agencies the opportunity to look at an establishment over time, not just
a snapshot in time
-puts responsibility on industry rather than the regulatory committee
-assures safe food is being prepared, even without regulatory personnel
when asking to see a HACCP plan for a food product, what is most likely the format you
would view? ✔✔a product flow chart/diagram
every product in the HACCP plan should have a flow chart (T/F)? ✔✔TRUE, not every
product necessarily needs to be in the HACCP plan, but if it is in the plan it needs a flow
chart
Name 3 types of hazards that should be assessed in the first step of HACCP, which
ones pose the greatest threat and why? ✔✔Biological, chemical, physical
-bio threats are the most dangerous because they can spread from one contaminated
product to the next and can often reproduce. Chemical and physical are more contained
and do not self-perpetuate
what is the key to success of a HACCP program? ✔✔employee training and execution
of the plan
Exam with answers
PHF include foods of animal origin and what others? ✔✔any heat treated plant foods
(cooked rice, pasta, potatoes, etc.), cut melons, raw seeds and sprouts, and garlic and
oil mixtures
What is the lowest water activity level that bacteria can survive? ✔✔bacteria can grow
best at .85 and above
what pH range do bacteria grow and thrive ✔✔between 4.6 and 7.5
temperature danger zone, and the zone in which pathogens are especially happily
growing ✔✔41-135, 70-120
name the bacteria that cause foodborne intoxications ✔✔clostridium botulinum,
bacillus cereus, staphylococcus aureus (CBS)
name the bacteria that form spores ✔✔clostridium botulinum and perfringens, bacillus
cereus
foodborne intoxication vs. foodborne infection: how long does it take symptoms to
appear? ✔✔quickest incubation to slowest: chemical intoxication, bacterial intoxication,
bacterial toxin mediated infection, bacterial infection
foodborne intoxication vs. foodborne infection: Fever? ✔✔more likely in infection than
intoxication
foodborne intoxication vs. foodborne infection: time to overcome symptoms? ✔✔
potentially longer for intoxication since toxins can be stored in body fat and be released
over time into the bloodstream.
foodborne intoxication vs. foodborne infection: presence of live microorganisms? ✔✔
not necessarily for intoxication, must be present in the case of infection
foodborne intoxication vs. foodborne infection: potential to control by normal cooking
methods ✔✔toxins are not destroyed by normal cooking methods, whereas live
microorganisms (vegetative) can be. EXCEPTION: botulism toxin can be denatured by
boiling for 10 minutes
, what is the difference between foodborne intoxication and toxin mediated infection? ✔
✔-a foodborne intoxication is caused by toxins that are present in the food when it is
consumed, the vegetative bacteria may or may not be present
-the toxins make the person sick quicker than the microorganism itself
-a toxin mediated infection happens when an individual consumes live bacteria that
produces toxins once they have set up a house in the GI system ex: e. coli 0157:H7
What are the 7 steps in creating a HACCP plan ✔✔1. Hazard analysis. ( analyze
menu, look for potentially hazardous foods, facilities, employees, equipment)
2. Identify critical control points.
3. set critical limits. (a critical limit is always a number that can be measured, ex: cook
poultry to 165)
4. monitor critical limits (take temps)
5. take corrective action
6. verify that the system works
7. documentation (keep records of the system in action)
Are equipment cleaning and handwashing critical control points? ✔✔no, not CCP. but
they are part of SOPthat are a foundation for a good HACCP program. called "control
points" rather than critical control points
name some advantages/benefits to using HACCP ✔✔-proactive, not reactive
-gives regulatory agencies the opportunity to look at an establishment over time, not just
a snapshot in time
-puts responsibility on industry rather than the regulatory committee
-assures safe food is being prepared, even without regulatory personnel
when asking to see a HACCP plan for a food product, what is most likely the format you
would view? ✔✔a product flow chart/diagram
every product in the HACCP plan should have a flow chart (T/F)? ✔✔TRUE, not every
product necessarily needs to be in the HACCP plan, but if it is in the plan it needs a flow
chart
Name 3 types of hazards that should be assessed in the first step of HACCP, which
ones pose the greatest threat and why? ✔✔Biological, chemical, physical
-bio threats are the most dangerous because they can spread from one contaminated
product to the next and can often reproduce. Chemical and physical are more contained
and do not self-perpetuate
what is the key to success of a HACCP program? ✔✔employee training and execution
of the plan
