CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS) EXAM
QUESTIONS WITH VERIFIED CORRECT ANSWERS | LATEST
UPDATE 2026/2027 | 100% PASS| RATED A+
Foods that can cause chemical contamination when metals (such as copper) come into contact -
Answer -Acidic foods/beverages; foods with pH less than 6
Lead and pewter - Answer -Metals that are potential chemical contaminants
Beer brewing - Answer -One exception to using copper with beverages of pH less than 6
Lead - Answer -Metal of concern in enamelware
0.5 mg/L - Answer -Limit of offensive metal in mugs
Hardwoods, like maple, when used at temp >110F - Answer -Only wood permissible in use for
food contact surfaces
Potential danger of improper cooling - Answer -Due to destroying all live bacteria while cooking
(not toxins or spores), any bacteria introduced while cooling would have no competition from
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,other bacteria for moisture or food. Bacteria introduced to food during time of temp abuse
during cooling would be able to grow and multiply rapidly
Proper cooling method for potentially hazardous foods - Answer -Two steps.
1. Cool from 135 to 70F within 2 hours
2. Cool from 135 to 41F or lower within 6 hours
Cooling parameters for when PHF is canned chicken - Answer -Cool to 41F or less within 4 hours
45F - Answer -Acceptable cold holding temperature for raw eggs
130F for 112 minutes - Answer -Acceptable internal cook temp under period of time for roasts
(pork, cured ham, beef, corned beef)
Can hold at 130 instead of 135F if... - Answer -Roast has been properly cooked
165F - Answer -Minimum cook temp for anything cooked in microwave
Required aspects of microwave cooking - Answer -Cooked to 165F, covered, stirred/rotated at
least once, allowed to stand 2 minutes after to achieve temperature equilibrium
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, Egg casserole - Answer -165
Eggs for immediate service - Answer -145
Eggs in breakfast buffet bar - Answer -155
True or false. Desired internal cooking temp has to be achieved in two parts of the food. -
Answer -False. Right temp has to be achieved in the entire portion cooked. Measuring in at least
two parts will give reasonable indicator of whether that temperature has been achieved
throughout.
135 - Answer -Temperature to cook rice if it will be hot held (all plant foods for hot holding)
Hamburger safe cook temp/time - Answer -155, 15 sec
150, 1 min
145, 3 min
2 hours - Answer -Time allowed to get food reheated for hot holding to internal temp of 165
3|Page
QUESTIONS WITH VERIFIED CORRECT ANSWERS | LATEST
UPDATE 2026/2027 | 100% PASS| RATED A+
Foods that can cause chemical contamination when metals (such as copper) come into contact -
Answer -Acidic foods/beverages; foods with pH less than 6
Lead and pewter - Answer -Metals that are potential chemical contaminants
Beer brewing - Answer -One exception to using copper with beverages of pH less than 6
Lead - Answer -Metal of concern in enamelware
0.5 mg/L - Answer -Limit of offensive metal in mugs
Hardwoods, like maple, when used at temp >110F - Answer -Only wood permissible in use for
food contact surfaces
Potential danger of improper cooling - Answer -Due to destroying all live bacteria while cooking
(not toxins or spores), any bacteria introduced while cooling would have no competition from
1|Page
,other bacteria for moisture or food. Bacteria introduced to food during time of temp abuse
during cooling would be able to grow and multiply rapidly
Proper cooling method for potentially hazardous foods - Answer -Two steps.
1. Cool from 135 to 70F within 2 hours
2. Cool from 135 to 41F or lower within 6 hours
Cooling parameters for when PHF is canned chicken - Answer -Cool to 41F or less within 4 hours
45F - Answer -Acceptable cold holding temperature for raw eggs
130F for 112 minutes - Answer -Acceptable internal cook temp under period of time for roasts
(pork, cured ham, beef, corned beef)
Can hold at 130 instead of 135F if... - Answer -Roast has been properly cooked
165F - Answer -Minimum cook temp for anything cooked in microwave
Required aspects of microwave cooking - Answer -Cooked to 165F, covered, stirred/rotated at
least once, allowed to stand 2 minutes after to achieve temperature equilibrium
2|Page
, Egg casserole - Answer -165
Eggs for immediate service - Answer -145
Eggs in breakfast buffet bar - Answer -155
True or false. Desired internal cooking temp has to be achieved in two parts of the food. -
Answer -False. Right temp has to be achieved in the entire portion cooked. Measuring in at least
two parts will give reasonable indicator of whether that temperature has been achieved
throughout.
135 - Answer -Temperature to cook rice if it will be hot held (all plant foods for hot holding)
Hamburger safe cook temp/time - Answer -155, 15 sec
150, 1 min
145, 3 min
2 hours - Answer -Time allowed to get food reheated for hot holding to internal temp of 165
3|Page
