Certified Professional Food Safety Study guides, Class notes & Summaries

Certified Professional Food Safety (CP-FS) Exam 100% Solved Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio ...

Define: Simply a *disease-producing* organism. correct answers Pathogen. Define: An organism that *requires oxygen* to reproduce. correct answers Aerobe. Aerobic Organism. Define: An organism that requires the *absence of oxygen* to reproduce. correct answers Anaerobe. Anaerobic Organism. Define: An organism that can multiply *with or without the presence of oxygen.* correct answers Facultative Anaerobe. Biological Contaminants. These organisms can affect human health through what *3...

Four phases of bacterial presence in food correct answers 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase correct answers Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase correct answers Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus correct answers Rarely a pathogen associated with shellfish Hepatitis A virus (HAV)...

Foods can be reserved correct answers 1. Ketchup 2. Sealed items for a vending machine Label pathogens are either infection or intoxication 1. Hepatitis A 2. Botulism 3. Listeria 4. Salmonella correct answers 1. Infection 2. Intoxication 3. Infection 4. Infection You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sandwich. What is the risk? 1. There is no risk of cross-contamination. 2. Cross-contamination to the seafood. 3. Contamination of th...

What occurs when a pathogen grows within the body? 1. Food intoxication. 2. Fungal contamination. 3. Parasite. 4. Food infection. correct answers 4 Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen develops within the body. Hepatitis A is an example of an infection. An employee has nasal discharge. What is the appropriate response? 1. Exclude the employee from the premises. 2. Send the employee to the doctor. 3. Monitor the...

Employee correct answers PIC, permit holder, food employee, person with supervisory or management duties, person on the payroll, family member, etc. working in the food establishment Conditions for a foodborne illness to become an outbreak correct answers two or more people with the same symptoms adulteration correct answers lowering the quality of food by adding an inferior substance or removing an important substance Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA) correct...

Foods can be reserved correct answers 1. Ketchup 2. Sealed items for a vending machine Label pathogens are either infection or intoxication 1. Hepatitis A 2. Botulism 3. Listeria 4. Salmonella correct answers 1. Infection 2. Intoxication 3. Infection 4. Infection You see someone use a knife to cut a seafood sandwich with shellfish and a chicken sandwich. What is the risk? 1. There is no risk of cross-contamination. 2. Cross-contamination to the seafood. 3. Contamination of th...

What occurs when a pathogen grows within the body? 1. Food intoxication. 2. Fungal contamination. 3. Parasite. 4. Food infection. correct answers 4 Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen develops within the body. Hepatitis A is an example of an infection. An employee has nasal discharge. What is the appropriate response? 1. Exclude the employee from the premises. 2. Send the employee to the doctor. 3. Monitor the...

Employee correct answers PIC, permit holder, food employee, person with supervisory or management duties, person on the payroll, family member, etc. working in the food establishment Conditions for a foodborne illness to become an outbreak correct answers two or more people with the same symptoms adulteration correct answers lowering the quality of food by adding an inferior substance or removing an important substance Federal Insecticide, Rodenticide, and Fungicide Act. (FIFRA) correct...

Four phases of bacterial presence in food correct answers 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase correct answers Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase correct answers Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus correct answers Rarely a pathogen associated with shellfish Hepatitis A virus (HAV)...