CERTIFIED PROFESSIONAL FOOD SAFETY CPFS
UPDATED ACTUAL ALL QUESTIONS AND
ANSWERS SURE A+
✔✔Shiga toxin-producing Escherichia coli (STEC) - E. coli O157:H7 - ✔✔- Associated
foods: raw and undercooked red meats (especially ground beef, lettuce, spinach,
unpasteurized fruit juices, improperly pasteurized milk, and sprouts
- TMI, produces a toxin similar to Shiga toxin
- Can progress to Hemolytic Uremic Syndrome (HUS), kidney failure
✔✔Salmonella spp. or salmonellosis - ✔✔- Onset time 6-48 hours, duration of illness is
typically 1-2 days
- Associated foods: poultry, eggs, milks and dairy products
- May also be in soil and water or on environmental surfaces
- Traditional gastrointestinal symptoms
- Infection
✔✔Listeria monocytogenes or listeriosis - ✔✔- Short onset of a few hours to 2-3 days
- Symptoms include: septicemia, meningitis, encephalitis, spontaneous abortion or
stillbirth even into the 3rd trimester, and traditional gastrointestinal symptoms
- Infection
- Associated foods: Processed meats (deli meats and hot dogs), raw milk, soft cheese,
raw vegetables, fermented raw meat sausages, prepared salads
, - Best prevention: Storage temps and expiration dates
✔✔Streptococcus pyogenes - ✔✔- Often associated with pharyngitis (strep throat) or
skin infection (impetigo)
- Associated with many different foods, but come from a sick employee or food that has
sustained temperature abuse
✔✔Vibrio spp. - ✔✔- Naturally occurring in coastal waters
- Outbreaks are more common in warmer months
- Parahaemolyticus - gastrointestinal illness
- Vulnificus - gastrointestinal illness and septicemia
- Associated with seafood, especially shellfish
- Infection
✔✔Shigella spp. or shigellosis - ✔✔- Typically spread from employees through food,
fecal-oral transmission
- Normally in ready to eat foods, often involving a lot of hand preparation
- Can also be spread through contaminated water
- Exclude diagnosed employees or if member in their household is diagnosed
- Onset time: 12-50 hours
- Infection
✔✔Parasite - ✔✔Lives in or on a host and consumes their food, energy, or resources.
Benefits at the expense of its host.
✔✔Protozoa - ✔✔One-celled organism, but not a bacteria. Classified with parasites
✔✔Requirements for serving game animals in a foodservice establishment - ✔✔- Must
be commercially raised for food; raised slaughtered, and processed under inspection
- If live caught: Must be slaughtered and processed under law and may not be
endangered or threatened wild life or plants
✔✔Pasteurization - ✔✔Rapid heat and cool process which destroys pathogens and
extend shelf life of product.
✔✔Food Employee - ✔✔An individual working with unpackaged food, food equipment
or utensils, or food contact surfaces.
✔✔Maximum times for holding cold foods - ✔✔- If a commercially processed food in
unopened container, expiration date on label
- If made on premises, 7 days at 41F, day of preparation is day 1, and never exceed
original expiration dates on product labels
✔✔Hand washing time - ✔✔1. Total process: 20 seconds
2. Scrubbing: 10-15 seconds
UPDATED ACTUAL ALL QUESTIONS AND
ANSWERS SURE A+
✔✔Shiga toxin-producing Escherichia coli (STEC) - E. coli O157:H7 - ✔✔- Associated
foods: raw and undercooked red meats (especially ground beef, lettuce, spinach,
unpasteurized fruit juices, improperly pasteurized milk, and sprouts
- TMI, produces a toxin similar to Shiga toxin
- Can progress to Hemolytic Uremic Syndrome (HUS), kidney failure
✔✔Salmonella spp. or salmonellosis - ✔✔- Onset time 6-48 hours, duration of illness is
typically 1-2 days
- Associated foods: poultry, eggs, milks and dairy products
- May also be in soil and water or on environmental surfaces
- Traditional gastrointestinal symptoms
- Infection
✔✔Listeria monocytogenes or listeriosis - ✔✔- Short onset of a few hours to 2-3 days
- Symptoms include: septicemia, meningitis, encephalitis, spontaneous abortion or
stillbirth even into the 3rd trimester, and traditional gastrointestinal symptoms
- Infection
- Associated foods: Processed meats (deli meats and hot dogs), raw milk, soft cheese,
raw vegetables, fermented raw meat sausages, prepared salads
, - Best prevention: Storage temps and expiration dates
✔✔Streptococcus pyogenes - ✔✔- Often associated with pharyngitis (strep throat) or
skin infection (impetigo)
- Associated with many different foods, but come from a sick employee or food that has
sustained temperature abuse
✔✔Vibrio spp. - ✔✔- Naturally occurring in coastal waters
- Outbreaks are more common in warmer months
- Parahaemolyticus - gastrointestinal illness
- Vulnificus - gastrointestinal illness and septicemia
- Associated with seafood, especially shellfish
- Infection
✔✔Shigella spp. or shigellosis - ✔✔- Typically spread from employees through food,
fecal-oral transmission
- Normally in ready to eat foods, often involving a lot of hand preparation
- Can also be spread through contaminated water
- Exclude diagnosed employees or if member in their household is diagnosed
- Onset time: 12-50 hours
- Infection
✔✔Parasite - ✔✔Lives in or on a host and consumes their food, energy, or resources.
Benefits at the expense of its host.
✔✔Protozoa - ✔✔One-celled organism, but not a bacteria. Classified with parasites
✔✔Requirements for serving game animals in a foodservice establishment - ✔✔- Must
be commercially raised for food; raised slaughtered, and processed under inspection
- If live caught: Must be slaughtered and processed under law and may not be
endangered or threatened wild life or plants
✔✔Pasteurization - ✔✔Rapid heat and cool process which destroys pathogens and
extend shelf life of product.
✔✔Food Employee - ✔✔An individual working with unpackaged food, food equipment
or utensils, or food contact surfaces.
✔✔Maximum times for holding cold foods - ✔✔- If a commercially processed food in
unopened container, expiration date on label
- If made on premises, 7 days at 41F, day of preparation is day 1, and never exceed
original expiration dates on product labels
✔✔Hand washing time - ✔✔1. Total process: 20 seconds
2. Scrubbing: 10-15 seconds
