Certified Professional Food Safety (CP-FS) Exam 2025/2026
Questions and Answers (Verified Answers)
Time/temp play an important role in keeping bacteria in this
Lag phase
phase (where numbers are less dangerous and growth is
slowed)
Norwalk virus Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio 2 common pathogens associated with shellfish
spp (a bacteria)
6 - 7 weeks Incubation period for Hep A can be up to ___ to ___ weeks
6 - 7 week Hep A incubation period is part of this rationale for
retaining shellstock tags for 90 days beyond the date of
Document retention rationale for
shellfish 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.
Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria
Pathogens found in soil
monocytogenes. To a lesser extent: Salmonella spp, Yersinia enterocolitica
Cooked Rice Food typically associated with an outbreak of Bacillus Cereus
Staphylococcus aureus 50 - 70% of people are carriers of this pathogen
Upper respiratory tract; also Location in the body where Staph is typically found
frequently found in pimples,
burns, sores, other skin lesions
Toxins formed by bacteria and not the live bacteria that cause the
illness. Possible to have the bacteria without toxins. Staph
Cause of Staph foodborne illness
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.
Unpasteurized milk and associated milk products (raw milk
Foods typically associated with
cheese); prepared and chilled RTE foods like some soft
Listeriosis outbreak
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 Pathogens associated with unpasteurized juices
Aerobic bacteria require oxygen for survival and for multiplication sufficient to cause
disease
Anaerobic bacteria bacteria that do not require oxygen to survive
Facultative organism that can survive with or without oxygen
, Which describes most Facultative (word means "to make do")
foodborne pathogens:
aerobic, anaerobic or
facultative?
Most famous anaerobe Clostridium botulinum (cousin of this, also an anaerobe, is Clostridium
perfringens)
Microbe of greatest concern in packaging situations (where
Clostridium botulinum
normal oxygen ambience of 21% is altered)
ROP, MAP and Vacuum HACCP plans that must reflect elements that prevent the
sous vide Packaging proliferation of Clostridium botulinum and its toxins
Type of foodborne illness - Intoxication, not infection
Clostridium botulinum
Must have one or more characteristics to assure not likely to
ROP food
support the growth of Clostridium botulinum
0.91 aw Maximum water activity for ROP food
4.6 Maximum pH of ROP food
41F Maximum temp of ROP food
14 days from processing to Maximum shelf life for ROP foods. First day counts as day 1.
consumption
Questions and Answers (Verified Answers)
Time/temp play an important role in keeping bacteria in this
Lag phase
phase (where numbers are less dangerous and growth is
slowed)
Norwalk virus Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio 2 common pathogens associated with shellfish
spp (a bacteria)
6 - 7 weeks Incubation period for Hep A can be up to ___ to ___ weeks
6 - 7 week Hep A incubation period is part of this rationale for
retaining shellstock tags for 90 days beyond the date of
Document retention rationale for
shellfish 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.
Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria
Pathogens found in soil
monocytogenes. To a lesser extent: Salmonella spp, Yersinia enterocolitica
Cooked Rice Food typically associated with an outbreak of Bacillus Cereus
Staphylococcus aureus 50 - 70% of people are carriers of this pathogen
Upper respiratory tract; also Location in the body where Staph is typically found
frequently found in pimples,
burns, sores, other skin lesions
Toxins formed by bacteria and not the live bacteria that cause the
illness. Possible to have the bacteria without toxins. Staph
Cause of Staph foodborne illness
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.
Unpasteurized milk and associated milk products (raw milk
Foods typically associated with
cheese); prepared and chilled RTE foods like some soft
Listeriosis outbreak
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 Pathogens associated with unpasteurized juices
Aerobic bacteria require oxygen for survival and for multiplication sufficient to cause
disease
Anaerobic bacteria bacteria that do not require oxygen to survive
Facultative organism that can survive with or without oxygen
, Which describes most Facultative (word means "to make do")
foodborne pathogens:
aerobic, anaerobic or
facultative?
Most famous anaerobe Clostridium botulinum (cousin of this, also an anaerobe, is Clostridium
perfringens)
Microbe of greatest concern in packaging situations (where
Clostridium botulinum
normal oxygen ambience of 21% is altered)
ROP, MAP and Vacuum HACCP plans that must reflect elements that prevent the
sous vide Packaging proliferation of Clostridium botulinum and its toxins
Type of foodborne illness - Intoxication, not infection
Clostridium botulinum
Must have one or more characteristics to assure not likely to
ROP food
support the growth of Clostridium botulinum
0.91 aw Maximum water activity for ROP food
4.6 Maximum pH of ROP food
41F Maximum temp of ROP food
14 days from processing to Maximum shelf life for ROP foods. First day counts as day 1.
consumption
