CERTIFIED PROFESSIONAL FOOD SAFETY CP-FS
UPDATED EXAMS SCRIPT QUESTIONS AND
ANSWERS SURE A+
✔✔FATTOM stands for what? - ✔✔Food, Acidity, Time, Temperature, Oxygen,
Moisture
✔✔Toxins - ✔✔Not destroyed by cooking or freezing
✔✔Five symptoms must be reported to food service supervisor and/or may determine
whether a person is allowed to work around food - ✔✔1. Diarrhea
2. vomitting
3. Fever
4. Sore throat with fever
5. Jaundice
✔✔Campylobacter jejuni - ✔✔Bacteria that causes most diarrheal illness
✔✔Jandice - ✔✔classic symptom of Hep A where skin, palms and whites of eyes
become yellow
, ✔✔Symptoms (not part of 5 required to report to supervisor) that might think would
exclude or restruct a food service workers duties - ✔✔headache, sneezing, coughing,
nausea, runny nose - symptoms potentially due to causes other than foodborne illness
✔✔Why does Staph aureus not have fever as one of its associated symptoms? -
✔✔Staph is an intoxication and not an infection
✔✔Bacillus cereus (foodborne intoxication) - ✔✔Organism which has an onset of about
30 minutes and causes primary symptom of vomiting after eating cooked rice
✔✔Bacillus cereus (toxin mediated infection) - ✔✔Usually from cooked rice. Longer
incubation and diarrhea is primary symptom
✔✔Staphylococcus aureus (intoxication) - ✔✔Typical gastrointestinal symptoms:
vomiting, diarrhea, cramps
✔✔Clostridium botulinum (intoxication) - ✔✔Causes muscle contraction, so symptoms
include double vision, fatigue, difficulty speaking/swallowing, and finally respiratory
paralysis and death
✔✔True or false. MSG, sulfites and nitrites are chemicals of concern in the food
industry. - ✔✔True. These chemicals can adversely affect people with allergies or
sensitivities when used in excessive amounts (over approved limits)
✔✔Danger of temp abused tuna - ✔✔Scromboid poisoning due to histamines built up in
tissues
✔✔Reputable suppliers - ✔✔Best way to ensure seafood supply not temp abused
before receipt
✔✔Copper - ✔✔Brass is an alloy of this metal
✔✔Foods that can cause chemical contamination when metals (such as copper) come
into contact - ✔✔Acidic foods/beverages; foods with pH less than 6
✔✔Lead and pewter - ✔✔Metals that are potential chemical contaminants
✔✔Beer brewing - ✔✔One exception to using copper with beverages of pH less than 6
✔✔Lead - ✔✔Metal of concern in enamelware
✔✔0.5 mg/L - ✔✔Limit of offensive metal in mugs
UPDATED EXAMS SCRIPT QUESTIONS AND
ANSWERS SURE A+
✔✔FATTOM stands for what? - ✔✔Food, Acidity, Time, Temperature, Oxygen,
Moisture
✔✔Toxins - ✔✔Not destroyed by cooking or freezing
✔✔Five symptoms must be reported to food service supervisor and/or may determine
whether a person is allowed to work around food - ✔✔1. Diarrhea
2. vomitting
3. Fever
4. Sore throat with fever
5. Jaundice
✔✔Campylobacter jejuni - ✔✔Bacteria that causes most diarrheal illness
✔✔Jandice - ✔✔classic symptom of Hep A where skin, palms and whites of eyes
become yellow
, ✔✔Symptoms (not part of 5 required to report to supervisor) that might think would
exclude or restruct a food service workers duties - ✔✔headache, sneezing, coughing,
nausea, runny nose - symptoms potentially due to causes other than foodborne illness
✔✔Why does Staph aureus not have fever as one of its associated symptoms? -
✔✔Staph is an intoxication and not an infection
✔✔Bacillus cereus (foodborne intoxication) - ✔✔Organism which has an onset of about
30 minutes and causes primary symptom of vomiting after eating cooked rice
✔✔Bacillus cereus (toxin mediated infection) - ✔✔Usually from cooked rice. Longer
incubation and diarrhea is primary symptom
✔✔Staphylococcus aureus (intoxication) - ✔✔Typical gastrointestinal symptoms:
vomiting, diarrhea, cramps
✔✔Clostridium botulinum (intoxication) - ✔✔Causes muscle contraction, so symptoms
include double vision, fatigue, difficulty speaking/swallowing, and finally respiratory
paralysis and death
✔✔True or false. MSG, sulfites and nitrites are chemicals of concern in the food
industry. - ✔✔True. These chemicals can adversely affect people with allergies or
sensitivities when used in excessive amounts (over approved limits)
✔✔Danger of temp abused tuna - ✔✔Scromboid poisoning due to histamines built up in
tissues
✔✔Reputable suppliers - ✔✔Best way to ensure seafood supply not temp abused
before receipt
✔✔Copper - ✔✔Brass is an alloy of this metal
✔✔Foods that can cause chemical contamination when metals (such as copper) come
into contact - ✔✔Acidic foods/beverages; foods with pH less than 6
✔✔Lead and pewter - ✔✔Metals that are potential chemical contaminants
✔✔Beer brewing - ✔✔One exception to using copper with beverages of pH less than 6
✔✔Lead - ✔✔Metal of concern in enamelware
✔✔0.5 mg/L - ✔✔Limit of offensive metal in mugs
