Certified Professional Food Safety (CP-FS)
EXAM STUDY GUIDE 2026/2027 COMPLETE
QUESTIONS WITH VERIFIED CORRECT
ANSWERS || 100% GUARANTEED PASS
<NEWEST VERSION>
1. Bacterial Toxin Mediated Infection (TMI) - ANSWER ✔ Caused by
consuming a live pathogen that produces a toxin in your body. Usually
produces a fever. Onset time similar to infection (1-2 days). More likely to
cause diarrhea.
2. Characteristics of bacterial spores - ANSWER ✔ Resistant to stress, extreme
temperatures (hot and cold) and loss of moisture. Cannot reproduce or make
toxin.
3. Mesophilic bacteria - ANSWER ✔ Moderate temperature loving bacteria.
Most foodborne illness bacteria fall into this temperature group.
4. Four stages of bacterial growth - ANSWER ✔ 1. Lag
2. Log
3. Stationary
4. Death
5. Types of ROP (Reduced Oxygen Packaging) - ANSWER ✔ - Vacuum
Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
, - Cool-Chill Packaging
- Sous Vide
6. Temperatures for Reheating Food - ANSWER ✔ 165F within 2 hours
(*Exception: commercially processed food in an intact package only has to
be reheated to 135F)
7. Cooking temperature for roast - ANSWER ✔ 130F for 112 minutes or 145F
for 4 minutes.
8. Items with minimum cooking temperature of 165F - ANSWER ✔ - Stuffed
fish, stuffed meat, stuffed pasta, stuffed poultry, ratites or stuffing containing
fish, meat, poultry or ratites
- Wild game animals
- Raw animal food cooked in a microwave over(Hold for 2 minutes
after removing from microwave oven. Also must be covered stirred
and rotated half way through the cooking cycle.)
9. When to wash hands - ANSWER ✔ - Immediately before engaging in food
preparation
- After touching bare body parts other than clean hands or exposed
portions of previously washed arm
- After caring for or handling service or aquatic animals
- After coughing, sneezing, using a handkerchief or disposable tissue,
using tobacco, eating or drinking
- After handling soiled pieces of equipment
- As often as necessary to remove soil and contamination and prevent
cross-contamination when changing tasks
- When switching between working with raw food and ready-to-eat
food
, -Before donning gloves for working with food
10.Sources of water supply when alternative supply is needed - ANSWER ✔ -
Commercially bottled drinking water from an approved source
- Closed portable water containers
- Enclosed vehicular water tank
- On-premises water storage tank
- Piping, tubing or food grade hoses connected to an adjacent approve
source with approval of the health authority
11.What to do if the water supply is contaminated - ANSWER ✔ - If public
supply: Flush and disinfect system (typically done by water provider)
- If a well: Discontinue use, disinfect well, test, resume operation on
good results, use alternative water supply while well is not available
12.An employee has a cut on the wrist that is bandaged but is still at risk of
bleeding. What is the best option?
1. Have the employee wear long sleeves.
2. Have the employee wash hands regularly.
3. Have the employee perform non food related tasks.
4. Have the employee wear gloves. - ANSWER ✔ 3
Food should never be exposed to cuts and sores. If a cut cannot be securely
contained, an employee may be assigned non food related tasks. If a cut is
deep, the employee may be sent home.
13.How long are hot foods refrigerated after cooking? - ANSWER ✔ 7 days
14.When is a necklace allowed to be worn by food handlers?
1. When it is short.
, 2. When it is a medical alert.
3. When it is long.
4. Never. - ANSWER ✔ 2
Medical alert necklaces are approved for HAACP if they are tucked into the
shirt. Medical anklets may also be worn. Otherwise, necklaces should not be
worn by food handlers.
15.What is the oldest parameter manipulated to prevent pathogen growth?
1. pH.
2. Acidity.
3. Nutrient content.
4. Moisture. - ANSWER ✔ 4
Water is necessary for the growth of many microorganisms. Removing water
content is the oldest method of preventing pathogen growth in food.
16.Which type of adulterant requires a greater proof of possible harm?
1. Added component.
2. Natural component.
3. Toxicants.
4. Buffering. - ANSWER ✔ 2
The FDA must show the proof of possible harm in adulterated food. Greater
proof is needed for natural components. Less evidence is needed for added
components.
17.What is necessary to determine if a critical violation has been fixed?
1. Notification.
2. Inspection.
3. EAP.
4. HACCP. - ANSWER ✔ 2
EXAM STUDY GUIDE 2026/2027 COMPLETE
QUESTIONS WITH VERIFIED CORRECT
ANSWERS || 100% GUARANTEED PASS
<NEWEST VERSION>
1. Bacterial Toxin Mediated Infection (TMI) - ANSWER ✔ Caused by
consuming a live pathogen that produces a toxin in your body. Usually
produces a fever. Onset time similar to infection (1-2 days). More likely to
cause diarrhea.
2. Characteristics of bacterial spores - ANSWER ✔ Resistant to stress, extreme
temperatures (hot and cold) and loss of moisture. Cannot reproduce or make
toxin.
3. Mesophilic bacteria - ANSWER ✔ Moderate temperature loving bacteria.
Most foodborne illness bacteria fall into this temperature group.
4. Four stages of bacterial growth - ANSWER ✔ 1. Lag
2. Log
3. Stationary
4. Death
5. Types of ROP (Reduced Oxygen Packaging) - ANSWER ✔ - Vacuum
Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
, - Cool-Chill Packaging
- Sous Vide
6. Temperatures for Reheating Food - ANSWER ✔ 165F within 2 hours
(*Exception: commercially processed food in an intact package only has to
be reheated to 135F)
7. Cooking temperature for roast - ANSWER ✔ 130F for 112 minutes or 145F
for 4 minutes.
8. Items with minimum cooking temperature of 165F - ANSWER ✔ - Stuffed
fish, stuffed meat, stuffed pasta, stuffed poultry, ratites or stuffing containing
fish, meat, poultry or ratites
- Wild game animals
- Raw animal food cooked in a microwave over(Hold for 2 minutes
after removing from microwave oven. Also must be covered stirred
and rotated half way through the cooking cycle.)
9. When to wash hands - ANSWER ✔ - Immediately before engaging in food
preparation
- After touching bare body parts other than clean hands or exposed
portions of previously washed arm
- After caring for or handling service or aquatic animals
- After coughing, sneezing, using a handkerchief or disposable tissue,
using tobacco, eating or drinking
- After handling soiled pieces of equipment
- As often as necessary to remove soil and contamination and prevent
cross-contamination when changing tasks
- When switching between working with raw food and ready-to-eat
food
, -Before donning gloves for working with food
10.Sources of water supply when alternative supply is needed - ANSWER ✔ -
Commercially bottled drinking water from an approved source
- Closed portable water containers
- Enclosed vehicular water tank
- On-premises water storage tank
- Piping, tubing or food grade hoses connected to an adjacent approve
source with approval of the health authority
11.What to do if the water supply is contaminated - ANSWER ✔ - If public
supply: Flush and disinfect system (typically done by water provider)
- If a well: Discontinue use, disinfect well, test, resume operation on
good results, use alternative water supply while well is not available
12.An employee has a cut on the wrist that is bandaged but is still at risk of
bleeding. What is the best option?
1. Have the employee wear long sleeves.
2. Have the employee wash hands regularly.
3. Have the employee perform non food related tasks.
4. Have the employee wear gloves. - ANSWER ✔ 3
Food should never be exposed to cuts and sores. If a cut cannot be securely
contained, an employee may be assigned non food related tasks. If a cut is
deep, the employee may be sent home.
13.How long are hot foods refrigerated after cooking? - ANSWER ✔ 7 days
14.When is a necklace allowed to be worn by food handlers?
1. When it is short.
, 2. When it is a medical alert.
3. When it is long.
4. Never. - ANSWER ✔ 2
Medical alert necklaces are approved for HAACP if they are tucked into the
shirt. Medical anklets may also be worn. Otherwise, necklaces should not be
worn by food handlers.
15.What is the oldest parameter manipulated to prevent pathogen growth?
1. pH.
2. Acidity.
3. Nutrient content.
4. Moisture. - ANSWER ✔ 4
Water is necessary for the growth of many microorganisms. Removing water
content is the oldest method of preventing pathogen growth in food.
16.Which type of adulterant requires a greater proof of possible harm?
1. Added component.
2. Natural component.
3. Toxicants.
4. Buffering. - ANSWER ✔ 2
The FDA must show the proof of possible harm in adulterated food. Greater
proof is needed for natural components. Less evidence is needed for added
components.
17.What is necessary to determine if a critical violation has been fixed?
1. Notification.
2. Inspection.
3. EAP.
4. HACCP. - ANSWER ✔ 2
