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Certified Professional Food Safety (CP-FS) Exam Comprehensive Study Guide with Practice, Exams of Food science

Certified Professional Food Safety (CP-FS) Exam Comprehensive Study Guide with Practice Questions and Answers

Typology: Exams

2024/2025

Available from 07/03/2025

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Certified Professional Food Safety (CP-FS)
Exam Comprehensive Study Guide with
Practice Questions and Answers
Four phases of bacterial presence in food -
โœ… 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
Log phase -
โœ… Most essential phase of bacterial presence in food due to the fastest increase in populations
Lag phase -
โœ… Time/temp play an important role in keeping bacteria in this phase (where numbers are less
dangerous and growth is slowed)
Norwalk virus -
โœ… Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) -
โœ… 2 common pathogens associated with shellfish
6 - 7 weeks -
โœ… Incubation period for Hep A can be up to ___ to ___ weeks
Document retention rationale for shellfish -
โœ… 6 - 7 week Hep A incubation period is part of this rationale for retaining shellstock tags for 90 days
beyond the date of 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.
Pathogens found in soil -
โœ… Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes. To a
lesser extent: Salmonella spp, Yersinia enterocolitica
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Certified Professional Food Safety (CP-FS)

Exam Comprehensive Study Guide with

Practice Questions and Answers

Four phases of bacterial presence in food - โœ… 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - โœ… Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - โœ… Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - โœ… Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - โœ… 2 common pathogens associated with shellfish 6 - 7 weeks - โœ… Incubation period for Hep A can be up to ___ to ___ weeks Document retention rationale for shellfish - โœ… 6 - 7 week Hep A incubation period is part of this rationale for retaining shellstock tags for 90 days beyond the date of 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. Pathogens found in soil - โœ… Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia enterocolitica

Cooked Rice - โœ… Food typically associated with an outbreak of Bacillus Cereus Staphylococcus aureus - โœ… 50 - 70% of people are carriers of this pathogen Upper respiratory tract; also frequently found in pimples, burns, sores, other skin lesions - โœ… Location in the body where Staph is typically found Cause of Staph foodborne illness - โœ… Toxins formed by bacteria and not the live bacteria that cause the illness. Possible to have the bacteria without toxins. Staph 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. Foods typically associated with Listeriosis outbreak - โœ… Unpasteurized milk and associated milk products (raw milk cheese); prepared and chilled RTE foods like some soft 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 - โœ… Pathogens associated with unpasteurized juices Aerobic bacteria - โœ… require oxygen for survival and for multiplication sufficient to cause disease Anaerobic bacteria - โœ… bacteria that do not require oxygen to survive Facultative - โœ… organism that can survive with or without oxygen

โœ… Maximum shelf life for ROP foods. First day counts as day 1. Type of fish that can be ROP - โœ… Fish frozen before, during and after packaging FATTOM stands for what? - โœ… Food, Acidity, Time, Temperature, Oxygen, Moisture Toxins - โœ… 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 - โœ… 1. Diarrhea

  1. vomitting
  2. Fever
  3. Sore throat with fever
  4. Jaundice Campylobacter jejuni - โœ… Bacteria that causes most diarrheal illness Jandice - โœ… 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 - โœ… 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? -

โœ… Staph is an intoxication and not an infection Bacillus cereus (foodborne intoxication) - โœ… Organism which has an onset of about 30 minutes and causes primary symptom of vomiting after eating cooked rice Bacillus cereus (toxin mediated infection) - โœ… Usually from cooked rice. Longer incubation and diarrhea is primary symptom Staphylococcus aureus (intoxication) - โœ… Typical gastrointestinal symptoms: vomiting, diarrhea, cramps Clostridium botulinum (intoxication) - โœ… 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. - โœ… True. These chemicals can adversely affect people with allergies or sensitivities when used in excessive amounts (over approved limits) Danger of temp abused tuna - โœ… Scromboid poisoning due to histamines built up in tissues Reputable suppliers - โœ… Best way to ensure seafood supply not temp abused before receipt Copper - โœ… Brass is an alloy of this metal Foods that can cause chemical contamination when metals (such as copper) come into contact - โœ… Acidic foods/beverages; foods with pH less than 6

โœ… Acceptable cold holding temperature for raw eggs 130F for 112 minutes - โœ… Acceptable internal cook temp under period of time for roasts (pork, cured ham, beef, corned beef) Can hold at 130 instead of 135F if... - โœ… Roast has been properly cooked 165F - โœ… Minimum cook temp for anything cooked in microwave Required aspects of microwave cooking - โœ… Cooked to 165F, covered, stirred/rotated at least once, allowed to stand 2 minutes after to achieve temperature equilibrium Egg casserole - โœ… 165 Eggs for immediate service - โœ… 145 Eggs in breakfast buffet bar - โœ… 155 True or false. Desired internal cooking temp has to be achieved in two parts of the food. - โœ… False. Right temp has to be achieved in the entire portion cooked. Measuring in at least two parts will give reasonable indicator of whether that temperature has been achieved throughout. 135 - โœ… Temperature to cook rice if it will be hot held (all plant foods for hot holding)

Hamburger safe cook temp/time - โœ… 155, 15 sec 150, 1 min 145, 3 min 2 hours - โœ… Time allowed to get food reheated for hot holding to internal temp of 165 Properly stack the following in a display case: ground turkey, ground beef, ground pork. minced fish and ground chicken - โœ… Bottom to top 1, Ground poultry

  1. Other ground/minced items Personal hygiene - โœ… Single most critical aspect of bacterial contamination of food during preparation Length of handwash - โœ… Overall 20 sec Time scrubbing hands under water 10-15 sec Intact gloves in good repair - โœ… Allow employee to wear nail polish/artificial nails 2005 food code - bracelets - โœ… No jewelry on hands and arms except a plain (wedding) band True or False. 2005 food code says soap used for handwashing should be antiacterial. - โœ… False. Just says should be a cleaning compound.

No more than 90 days - โœ… How long food service establishments generally have to correct noncritical violations. True or False. PIC refusal to sign the inspection report does not remove responsibility from PIC to correct violations within 10 days - โœ… True. Refusal to sign does not remove responsibility of the PIC to correct violations. HACCP Inspection Data Form - โœ… Worksheet to help inspectors organize data to identify violations. Food Establishment Inspection Report - โœ… Official inspection report for an establishment Inspection order - โœ… Needed when an inspector is denied access to inspecting a food service establishment. Sewage backup at a store - โœ… Requires health authority to approve food service establishment to reopen Salmonella Typhi; Shigella spp; E. coli O157:h7; Hepatitus A virus; Norovirus - โœ… Illnesses requiring employee exclusion True or False. Food service workers with Hep A can do other tasks in a food service establishment - โœ… False. The worker with Hep A is completely excluded spp after Shigella - โœ… Means multiple species of the bacteria Shigella typoid fever - โœ… Disease caused by Salmonella typhi.

True or False. Hep B and C are included under Hep A as illnesses for which workers can be excluded from foodservice establishments - โœ… False. Neither Hep B nor C are transmitted through food. Populations served by establishment - โœ… Populations served by establishments makes requirements for employee exclusion/restruction vary Nursing homes and hospitals - โœ… Serve high risk populations more susceptible to foodborne illness so restructions are stricter than those serving lower risk populations (like prisons or colleg campus cafes) Limitation of health exams prior to hiring - โœ… Exam does not screen for infections incurred after hiring Why can you collect sample for lab analysis? - โœ… To verify compliance with Food Code Zero tolerance bacteria in foods - โœ… Presence of any bacteria is unacceptable - most RTE foods have zero tolerance Plan approval - โœ… Required for both new construction and remodels Give to health authority for plan approval - โœ… Construction Plans, Menu, SOPs, type of equipment to be used and placement, anticipated volume of food prep, construction materials Permit to operate a food service establishment is issued along with... - โœ… local health codes with which the operation will be expected to comply 100F -

Common cloth towel that provides each user a clean towel Waste receptacle - โœ… Must have if handwash sink has individual paper towels for hand drying 20 foot candles (215 lux) - โœ… min lighting intensity req for handwashing 50 foot-candles (540 lux) - โœ… lighting required in food preparation area 10 foot candles (110 lux) - โœ… Walk in freezer lighting requirment Areas animals permitted in food service extablishments - โœ… Sales, dining, office, storage, outside fenced area