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Certified Professional Food Safety (CP-FS) Exam
(Latest Update ) Questions & Answers |
Grade A | 100% Correct (Verified Solutions).
1. A bacterial spore is:
a. Bacterial dung
b. A resistant resting phase which can sometimes resist high heat
c. There is no such thing as a bacterial spore. They are different genus.
d. All of the above - ANSWER-B
2. Which are the three basic types of contamination?
a. Physical, personal, atmospheric
b. Chemical, personal, biological
c. Physical, chemical, biological
d. Chemical, atmospheric, personal - ANSWER-C
3. The acronym for the 6 major variables that affect the growth of
bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - ANSWER-C
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False - ANSWER-B
5. Scombrotoxin is associated with
a. Pork
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b. Wild Game
c. Fungi
d. Fish - ANSWER-D
6. Which of the following ranges represents the correct Temperature
Danger Zone?
a. 41°F to 165°F
b. 35°F to 141°F
c. 41°F to 135°F
d. 135°F to 165°F - ANSWER-C
7. Toxic metal poisoning can occur when acidic food such as tomatoes
are cooked or stored in copper.
a. True
b. False - ANSWER-A
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs - ANSWER-B
9. When looking at the unfortunate reality of intentional contaminations
you should consider suppliers but not employees.
a. True
b. False - ANSWER-B
10. Eight major foods are believed to account for 90% of all food
allergies. Which of the following is not one of these 8 foods?
a. Milk
b. Eggs
c. Wheat
d. Fruit - ANSWER-D
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11. Shigella is a bacteria found in the ___________ of people with
shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath - ANSWER-B
12. The main purpose of protective clothing on food handlers is to
a. Protect other clothing from becoming soiled
b. Protect food from contamination
c. Maintain a professional appearance
d. There is no such thing as protective clothing - ANSWER-B
13. Washing hands before returning to work after smoking is not
essential because the smoke has a natural antibacterial in it.
a. True
b. False - ANSWER-B
14. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods - ANSWER-D
15. Which of the following is an example of possible cross-
contamination?
a. Raw chicken dripping onto raw beef
b. Using a cutting board to trim pork and then chop lettuce without
cleaning and sanitizing in between
c. Uncooked shrimp being de-veined above potato salad
d. All of the above - ANSWER-D
16. FIFO stands for
a. Food infected with foreign object
b. Fixed inventory, fixed operating
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c. First in, first out
d. Something from Jack and the bean stalk - ANSWER-C
17. ROP stands for
a. Reduced Oxygen Packaging
b. Ready to Open Product
c. Report Operating Problems
d. Reversible Oscillating Penlights - ANSWER-A
18. "Slacking" is a food preparation term used in reference with which
process?
a. Cooking
b. Cooling
c. Freezing
d. Thawing - ANSWER-A
19. For reheating and hot holding food, it should be heated to 165°F and
then held at ____________ temperature.
a. 165°F
b. 141°F
c. 135°F
d. 125°F - ANSWER-A
20. Backflow with water is concerned with
a. Drinking out of the same glass as someone else
b. Reverse flow of dirty water into potable water system because of no
air gap in line
c. Reverse hand slap after washing hands
d. Delivering a snappy zinger and accidentally spitting on someone -
ANSWER-B
21. Cleaning and sanitizing mean the same thing and are
interchangeable.
a. True
b. False - ANSWER-B
Certified Professional Food Safety (CP-FS) Exam
(Latest Update ) Questions & Answers |
Grade A | 100% Correct (Verified Solutions).
1. A bacterial spore is:
a. Bacterial dung
b. A resistant resting phase which can sometimes resist high heat
c. There is no such thing as a bacterial spore. They are different genus.
d. All of the above - ANSWER-B
2. Which are the three basic types of contamination?
a. Physical, personal, atmospheric
b. Chemical, personal, biological
c. Physical, chemical, biological
d. Chemical, atmospheric, personal - ANSWER-C
3. The acronym for the 6 major variables that affect the growth of
bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - ANSWER-C
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False - ANSWER-B
5. Scombrotoxin is associated with
a. Pork
,2|Page
b. Wild Game
c. Fungi
d. Fish - ANSWER-D
6. Which of the following ranges represents the correct Temperature
Danger Zone?
a. 41°F to 165°F
b. 35°F to 141°F
c. 41°F to 135°F
d. 135°F to 165°F - ANSWER-C
7. Toxic metal poisoning can occur when acidic food such as tomatoes
are cooked or stored in copper.
a. True
b. False - ANSWER-A
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs - ANSWER-B
9. When looking at the unfortunate reality of intentional contaminations
you should consider suppliers but not employees.
a. True
b. False - ANSWER-B
10. Eight major foods are believed to account for 90% of all food
allergies. Which of the following is not one of these 8 foods?
a. Milk
b. Eggs
c. Wheat
d. Fruit - ANSWER-D
,3|Page
11. Shigella is a bacteria found in the ___________ of people with
shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath - ANSWER-B
12. The main purpose of protective clothing on food handlers is to
a. Protect other clothing from becoming soiled
b. Protect food from contamination
c. Maintain a professional appearance
d. There is no such thing as protective clothing - ANSWER-B
13. Washing hands before returning to work after smoking is not
essential because the smoke has a natural antibacterial in it.
a. True
b. False - ANSWER-B
14. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods - ANSWER-D
15. Which of the following is an example of possible cross-
contamination?
a. Raw chicken dripping onto raw beef
b. Using a cutting board to trim pork and then chop lettuce without
cleaning and sanitizing in between
c. Uncooked shrimp being de-veined above potato salad
d. All of the above - ANSWER-D
16. FIFO stands for
a. Food infected with foreign object
b. Fixed inventory, fixed operating
, 4|Page
c. First in, first out
d. Something from Jack and the bean stalk - ANSWER-C
17. ROP stands for
a. Reduced Oxygen Packaging
b. Ready to Open Product
c. Report Operating Problems
d. Reversible Oscillating Penlights - ANSWER-A
18. "Slacking" is a food preparation term used in reference with which
process?
a. Cooking
b. Cooling
c. Freezing
d. Thawing - ANSWER-A
19. For reheating and hot holding food, it should be heated to 165°F and
then held at ____________ temperature.
a. 165°F
b. 141°F
c. 135°F
d. 125°F - ANSWER-A
20. Backflow with water is concerned with
a. Drinking out of the same glass as someone else
b. Reverse flow of dirty water into potable water system because of no
air gap in line
c. Reverse hand slap after washing hands
d. Delivering a snappy zinger and accidentally spitting on someone -
ANSWER-B
21. Cleaning and sanitizing mean the same thing and are
interchangeable.
a. True
b. False - ANSWER-B
