CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS)
EXAM NEWEST 2026 ACTUAL EXAM| COMPLETE 150
REAL EXAM QUESTIONS AND CORRECT VERIFIED
ANSWERS/ ALREADY GRADED A+ (MOST RECENT!!)
1. Norovirus is best described as:
A) A bacterial infection commonly found in undercooked
poultry
B) A viral pathogen that is the leading cause of foodborne
illness in the United States
C) A parasite transmitted through contaminated water
D) A toxin produced by Bacillus cereus in rice
Correct Answer: B) A viral pathogen that is the leading cause of
foodborne illness in the United States
Rationale: Norovirus is highly contagious, causing an estimated
19-21 million cases annually. It spreads through contaminated
food, surfaces, and infected food handlers .
2. What is the temperature danger zone for bacterial growth?
A) 32°F – 100°F (0°C – 38°C)
B) 41°F – 135°F (5°C – 57°C)
1
, C) 50°F – 140°F (10°C – 60°C)
D) 70°F – 120°F (21°C – 49°C)
Correct Answer: B) 41°F – 135°F (5°C – 57°C)
Rationale: The temperature danger zone is the range in which
bacteria grow most rapidly. TCS foods should not remain in this
range for more than 4 hours cumulative .
3. Which of the following bacterial pathogens is MOST
commonly associated with undercooked poultry?
A) Shigella spp.
B) Campylobacter jejuni
C) Hepatitis A virus
D) Clostridium perfringens
Correct Answer: B) Campylobacter jejuni
Rationale: Campylobacter is the leading bacterial cause of
foodborne illness from poultry. It is frequently found in raw
chicken and turkey .
4. A food handler is diagnosed with Salmonella Typhi. What is
the manager's required action per FDA Food Code?
2
, A) Restrict the employee from working with food but allow
cleaning duties
B) Exclude the employee from the operation until medically
cleared
C) Allow the employee to work if they wear gloves at all
times
D) Require the employee to take antibiotics for 24 hours
before returning
Correct Answer: B) Exclude the employee from the operation
until medically cleared
Rationale: Salmonella Typhi causes typhoid fever, a reportable
disease. Employees must be excluded and may only return with
written medical clearance .
5. Which of the following is a spore-forming bacterium that can
survive cooking and cause illness when food is improperly
cooled?
A) Clostridium perfringens
B) Bacillus cereus
C) Clostridium botulinum
3
, D) All of the above
Correct Answer: D) All of the above
Rationale: These pathogens form spores that survive cooking and
can germinate if food is not cooled rapidly .
6. Staphylococcus aureus food poisoning is classified as a(n):
A) Infection
B) Intoxication
C) Parasitic infection
D) Viral illness
Correct Answer: B) Intoxication
Rationale: Staph food poisoning is caused by a pre-formed
toxin produced by the bacteria in food, not by the live bacteria
themselves .
7. Which two pathogens are commonly associated with shellfish?
A) Norovirus and Listeria
B) Hepatitis A virus (HAV) and Vibrio spp.
C) Salmonella and Campylobacter
D) Clostridium botulinum and Bacillus cereus
4
EXAM NEWEST 2026 ACTUAL EXAM| COMPLETE 150
REAL EXAM QUESTIONS AND CORRECT VERIFIED
ANSWERS/ ALREADY GRADED A+ (MOST RECENT!!)
1. Norovirus is best described as:
A) A bacterial infection commonly found in undercooked
poultry
B) A viral pathogen that is the leading cause of foodborne
illness in the United States
C) A parasite transmitted through contaminated water
D) A toxin produced by Bacillus cereus in rice
Correct Answer: B) A viral pathogen that is the leading cause of
foodborne illness in the United States
Rationale: Norovirus is highly contagious, causing an estimated
19-21 million cases annually. It spreads through contaminated
food, surfaces, and infected food handlers .
2. What is the temperature danger zone for bacterial growth?
A) 32°F – 100°F (0°C – 38°C)
B) 41°F – 135°F (5°C – 57°C)
1
, C) 50°F – 140°F (10°C – 60°C)
D) 70°F – 120°F (21°C – 49°C)
Correct Answer: B) 41°F – 135°F (5°C – 57°C)
Rationale: The temperature danger zone is the range in which
bacteria grow most rapidly. TCS foods should not remain in this
range for more than 4 hours cumulative .
3. Which of the following bacterial pathogens is MOST
commonly associated with undercooked poultry?
A) Shigella spp.
B) Campylobacter jejuni
C) Hepatitis A virus
D) Clostridium perfringens
Correct Answer: B) Campylobacter jejuni
Rationale: Campylobacter is the leading bacterial cause of
foodborne illness from poultry. It is frequently found in raw
chicken and turkey .
4. A food handler is diagnosed with Salmonella Typhi. What is
the manager's required action per FDA Food Code?
2
, A) Restrict the employee from working with food but allow
cleaning duties
B) Exclude the employee from the operation until medically
cleared
C) Allow the employee to work if they wear gloves at all
times
D) Require the employee to take antibiotics for 24 hours
before returning
Correct Answer: B) Exclude the employee from the operation
until medically cleared
Rationale: Salmonella Typhi causes typhoid fever, a reportable
disease. Employees must be excluded and may only return with
written medical clearance .
5. Which of the following is a spore-forming bacterium that can
survive cooking and cause illness when food is improperly
cooled?
A) Clostridium perfringens
B) Bacillus cereus
C) Clostridium botulinum
3
, D) All of the above
Correct Answer: D) All of the above
Rationale: These pathogens form spores that survive cooking and
can germinate if food is not cooled rapidly .
6. Staphylococcus aureus food poisoning is classified as a(n):
A) Infection
B) Intoxication
C) Parasitic infection
D) Viral illness
Correct Answer: B) Intoxication
Rationale: Staph food poisoning is caused by a pre-formed
toxin produced by the bacteria in food, not by the live bacteria
themselves .
7. Which two pathogens are commonly associated with shellfish?
A) Norovirus and Listeria
B) Hepatitis A virus (HAV) and Vibrio spp.
C) Salmonella and Campylobacter
D) Clostridium botulinum and Bacillus cereus
4
