1
CERTIFIED PROFESSIONAL FOOD SAFETY (CP-
FS) EXAM QUESTIONS WITH VERIFIED
SOLUTIONS 2026
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 - correct-answer -Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - correct-answer -2 common
pathogens associated with shellfish
, 2
6 - 7 weeks - correct-answer -Incubation period for Hep A can be up to ___ to ___
weeks
Document retention rationale for shellfish - correct-answer -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 - correct-answer -Bacillus cereus, Clostridium botulinum,
Clostridium perfringens, Listeria monocytogenes. To a lesser extent: Salmonella
spp, Yersinia enterocolitica
Cooked Rice - correct-answer -Food typically associated with an outbreak of
Bacillus Cereus
Staphylococcus aureus - correct-answer -50 - 70% of people are carriers of this
pathogen
, 3
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin
lesions - correct-answer -Location in the body where Staph is typically found
Cause of Staph foodborne illness - correct-answer -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 - correct-answer -
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 - correct-answer -Pathogens associated with
unpasteurized juices
Aerobic bacteria - correct-answer -require oxygen for survival and for
multiplication sufficient to cause disease
CERTIFIED PROFESSIONAL FOOD SAFETY (CP-
FS) EXAM QUESTIONS WITH VERIFIED
SOLUTIONS 2026
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 - correct-answer -Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - correct-answer -2 common
pathogens associated with shellfish
, 2
6 - 7 weeks - correct-answer -Incubation period for Hep A can be up to ___ to ___
weeks
Document retention rationale for shellfish - correct-answer -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 - correct-answer -Bacillus cereus, Clostridium botulinum,
Clostridium perfringens, Listeria monocytogenes. To a lesser extent: Salmonella
spp, Yersinia enterocolitica
Cooked Rice - correct-answer -Food typically associated with an outbreak of
Bacillus Cereus
Staphylococcus aureus - correct-answer -50 - 70% of people are carriers of this
pathogen
, 3
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin
lesions - correct-answer -Location in the body where Staph is typically found
Cause of Staph foodborne illness - correct-answer -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 - correct-answer -
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 - correct-answer -Pathogens associated with
unpasteurized juices
Aerobic bacteria - correct-answer -require oxygen for survival and for
multiplication sufficient to cause disease
