Study guides, Class notes & Summaries

Quiz review for CP-FS Final Study Guide with Correct Answers A fish toxin originating from histamine-producing bacteria - CORRECT ANSWERScombrotoxin a foodborne illness is classified as intoxication when? - CORRECT ANSWER-a toxin is produced by bacteria on or in the food prior to ingesting it AND a chemical is present in the food or drink prior to ingestion what is the name of the group of bacteria that grow in the absence of free oxygen - CORRECT ANSWER-anaerobes a toxin found in sea...

Final State Exam for CP-FS Questions and Answers Employee - CORRECT ANSWER-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 ANSWER-two or more people with the same symptoms adulteration - CORRECT ANSWER-lowering the quality of food by adding an inferior substance or removing an important substance Federal Ins...

Practice Test 7,8,10 Complete Exam Q&A Latest CP-FS What occurs when a pathogen grows within the body? 1. Food intoxication. 2. Fungal contamination. 3. Parasite. 4. Food infection. - CORRECT ANSWER-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....

Study Guide for CP-FS Latest Exam Questions and Verified Answers Employee - CORRECT ANSWER-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 ANSWER-two or more people with the same symptoms adulteration - CORRECT ANSWER-lowering the quality of food by adding an inferior substance or removing an important substan...

Certified Professional Food Safety (CPFS) Exam with 100% correct Answers Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - CORREC...

CP-FS Study Guide Exam Questions and Answers Latest Updated The vegetable provider needs to have which of the following? 1. FDA. 2. GAP. 3. Grade A. 4. GMP. - CORRECT ANSWER-2 Good Agricultural Practices (GAP) are necessary from a vendor. How long can you take to cool hot food according to the Food Code? 1. 4 hours. 2. 8 hours. 3. 6 hours. 4. 12 hours. - CORRECT ANSWER-3 135F to 70F in 2 hours 135F to 41F total 6 hours What needs to be removed from a room before it is tre...

CFP Exam

CP-FS Practice Test 7,8,10 (1)

CP-FS STUDY GUIDE

CP-FS Practice exam 9.