Certified Professional Food Safety (CP-FS) Exam questions and correct answers 2026

Certified Professional Food Safety (CP-FS) Exam questions and correct answers 2026 Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) 2 common pathogens associated with shellfish 6 - 7 weeks Incubation period for Hep A can be up to ___ to ___ weeks Document retention rationale for shellfish 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