CERTIFIED PROFESSIONAL FOOD SAFETY CP-FS
UPDATED 2026 EXAMINERS QUESTIONS AND
ANSWERS SURE A+
✔✔Why can you collect sample for lab analysis? - ✔✔To verify compliance with Food
Code
✔✔Zero tolerance bacteria in foods - ✔✔Presence of any bacteria is unacceptable -
most RTE foods have zero tolerance
✔✔Plan approval - ✔✔Required for both new construction and remodels
✔✔Give to health authority for plan approval - ✔✔Construction Plans, Menu, SOPs,
type of equipment to be used and placement, anticipated volume of food prep,
construction materials
✔✔Permit to operate a food service establishment is issued along with... - ✔✔local
health codes with which the operation will be expected to comply
✔✔100F - ✔✔Minimum required temp of water
✔✔Combination faucet or mixing valve - ✔✔Kind of valve water must flow through
, ✔✔15 sec - ✔✔Length of time water must continue to flow once metering faucet is
activated
✔✔Steam valve - ✔✔Not allowed to be added to handwash sink
✔✔Chemically treated towelettes - ✔✔Can be used instead of tradition handwashing if
exposure to food is limited
✔✔Gravel, concrete, asphalt - ✔✔Acceptable for outdoor surfaces of food service
establishments (driveways and sidewalks). Not clay - it can produce dust that is
unacceptable.
✔✔Carpet - ✔✔Cannot be used in warewash areas
✔✔Sealing of crevices - ✔✔Not required for dry storage but is required for all other
indoor areas to make a smooth, easily cleanable surface
✔✔Soaps permissible - ✔✔Bar, powder or liquid soap
✔✔Acceptable means of hand drying at handwash sink - ✔✔Heated drying device
Individual disposable towels
Common cloth towel that provides each user a clean towel
✔✔Waste receptacle - ✔✔Must have if handwash sink has individual paper towels for
hand drying
✔✔20 foot candles (215 lux) - ✔✔min lighting intensity req for handwashing
✔✔50 foot-candles (540 lux) - ✔✔lighting required in food preparation area
✔✔10 foot candles (110 lux) - ✔✔Walk in freezer lighting requirment
✔✔Areas animals permitted in food service extablishments - ✔✔Sales, dining, office,
storage, outside fenced area
✔✔ 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)
UPDATED 2026 EXAMINERS QUESTIONS AND
ANSWERS SURE A+
✔✔Why can you collect sample for lab analysis? - ✔✔To verify compliance with Food
Code
✔✔Zero tolerance bacteria in foods - ✔✔Presence of any bacteria is unacceptable -
most RTE foods have zero tolerance
✔✔Plan approval - ✔✔Required for both new construction and remodels
✔✔Give to health authority for plan approval - ✔✔Construction Plans, Menu, SOPs,
type of equipment to be used and placement, anticipated volume of food prep,
construction materials
✔✔Permit to operate a food service establishment is issued along with... - ✔✔local
health codes with which the operation will be expected to comply
✔✔100F - ✔✔Minimum required temp of water
✔✔Combination faucet or mixing valve - ✔✔Kind of valve water must flow through
, ✔✔15 sec - ✔✔Length of time water must continue to flow once metering faucet is
activated
✔✔Steam valve - ✔✔Not allowed to be added to handwash sink
✔✔Chemically treated towelettes - ✔✔Can be used instead of tradition handwashing if
exposure to food is limited
✔✔Gravel, concrete, asphalt - ✔✔Acceptable for outdoor surfaces of food service
establishments (driveways and sidewalks). Not clay - it can produce dust that is
unacceptable.
✔✔Carpet - ✔✔Cannot be used in warewash areas
✔✔Sealing of crevices - ✔✔Not required for dry storage but is required for all other
indoor areas to make a smooth, easily cleanable surface
✔✔Soaps permissible - ✔✔Bar, powder or liquid soap
✔✔Acceptable means of hand drying at handwash sink - ✔✔Heated drying device
Individual disposable towels
Common cloth towel that provides each user a clean towel
✔✔Waste receptacle - ✔✔Must have if handwash sink has individual paper towels for
hand drying
✔✔20 foot candles (215 lux) - ✔✔min lighting intensity req for handwashing
✔✔50 foot-candles (540 lux) - ✔✔lighting required in food preparation area
✔✔10 foot candles (110 lux) - ✔✔Walk in freezer lighting requirment
✔✔Areas animals permitted in food service extablishments - ✔✔Sales, dining, office,
storage, outside fenced area
✔✔ 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)
