ACVPM Food Protection EXAM
STUDY GUIDE 2026/2027
COMPLETE QUESTIONS WITH
CORRECT DETAILED ANSWERS ||
ALREADY GRADED A+
<RECENT VERSION>
1. Food security - ANSWER ✅Sufficient supply and access to food resources.
2. Availability - ANSWER ✅Consistent food supply from various sources.
3. Access - ANSWER ✅Resources available to obtain appropriate food.
4. Utilization - ANSWER ✅Proper use of food through processing and
storage.
5. Stability - ANSWER ✅Consistent food access during emergencies or
shortages.
6. Food safety - ANSWER ✅Reliability of systems preventing food
contamination.
7. Hazard - ANSWER ✅Agent causing potential illness or injury.
,8. Preventive controls - ANSWER ✅Measures to minimize or prevent food
hazards.
9. Foodborne illness - ANSWER ✅Sickness resulting from contaminated food
consumption.
10.Biological hazards - ANSWER ✅Living organisms causing foodborne
diseases.
11.Chemical hazards - ANSWER ✅Substances causing harm in food products.
12.Physical hazards - ANSWER ✅Foreign objects causing injury in food.
13.Food defense - ANSWER ✅Protection against intentional food
contamination.
14.Research Support - ANSWER ✅Encouragement of studies on antimicrobial
use and resistance.
15.Carbapenem-resistant Acinetobacter - ANSWER ✅Bacteria resistant to
carbapenem antibiotics, posing urgent threat.
16.Candida auris - ANSWER ✅Fungal infection resistant to multiple
antifungal treatments.
,17.Clostridioides difficile - ANSWER ✅Bacteria causing severe intestinal
infections, often antibiotic-associated.
18.Carbapenem-resistant Enterobacteriaceae - ANSWER ✅Group of bacteria
resistant to carbapenem antibiotics.
19.Drug-resistant Neisseria gonorrhoeae - ANSWER ✅Bacteria causing
gonorrhea, increasingly resistant to treatment.
20.Drug-resistant Campylobacter - ANSWER ✅Bacteria causing foodborne
illness, resistant to antibiotics.
21.Drug-resistant Candida - ANSWER ✅Fungal infections resistant to
common antifungal medications.
22.The organism responsible for producing heat labile (LT) and heat stable (ST)
enterotoxins is which of the following?
a. Enteropathogenic E.coli (EPEC)
b. Enteroinvasive E. coli (EIEC)
c. Enterotoxigenic E.coli (ETEC)
d. Enteropathogenic E. coli (EPEC) - ANSWER ✅c. Enterotoxigenic
E.coli (ETEC)
23.What is the "danger zone" range of temperature in food handling"
a. 50 - 100 deg F
b. 80 - 120 deg F
c. 40 - 140 deg F
d. 100 - 212 deg F - ANSWER ✅c. 40 - 140 deg F
, 24.Which of the following groups has the lowest risk for food-borne illness:
a. Young adults
b. The elderly
c. Infants
d. Individuals with AIDS - ANSWER ✅a. Young adults
25.True or False: Symptoms of Salmonella poisoning occur within 2-6 hours of
food ingestion. - ANSWER ✅False
26.Symptoms of Staphylococcus aureus poisoning occur within ______hours of
food ingestion.
a. 1-7
b. 10-15
c. 12-36
d. 24-72 - ANSWER ✅a. 1-7
27.A person with a food-borne illness should contact a physician if:
a. Blood is present in the stool
b. Fever is 102 deg F or greater
c. Symptoms persist for more than 2-3 days
d. All of the above - ANSWER ✅d. All of the above
28.True or False: You can usually tell from a food's taste, odor, or appearance if
that food poses a risk for food-borne illness. - ANSWER ✅False
29.True or False: A harmful parasite found in raw fish is Anisakis. - ANSWER
✅True
30.True or False: Separate cooking boards should be used for cutting raw meat,
poultry, fish vs raw vegetables and fruits. - ANSWER ✅True
STUDY GUIDE 2026/2027
COMPLETE QUESTIONS WITH
CORRECT DETAILED ANSWERS ||
ALREADY GRADED A+
<RECENT VERSION>
1. Food security - ANSWER ✅Sufficient supply and access to food resources.
2. Availability - ANSWER ✅Consistent food supply from various sources.
3. Access - ANSWER ✅Resources available to obtain appropriate food.
4. Utilization - ANSWER ✅Proper use of food through processing and
storage.
5. Stability - ANSWER ✅Consistent food access during emergencies or
shortages.
6. Food safety - ANSWER ✅Reliability of systems preventing food
contamination.
7. Hazard - ANSWER ✅Agent causing potential illness or injury.
,8. Preventive controls - ANSWER ✅Measures to minimize or prevent food
hazards.
9. Foodborne illness - ANSWER ✅Sickness resulting from contaminated food
consumption.
10.Biological hazards - ANSWER ✅Living organisms causing foodborne
diseases.
11.Chemical hazards - ANSWER ✅Substances causing harm in food products.
12.Physical hazards - ANSWER ✅Foreign objects causing injury in food.
13.Food defense - ANSWER ✅Protection against intentional food
contamination.
14.Research Support - ANSWER ✅Encouragement of studies on antimicrobial
use and resistance.
15.Carbapenem-resistant Acinetobacter - ANSWER ✅Bacteria resistant to
carbapenem antibiotics, posing urgent threat.
16.Candida auris - ANSWER ✅Fungal infection resistant to multiple
antifungal treatments.
,17.Clostridioides difficile - ANSWER ✅Bacteria causing severe intestinal
infections, often antibiotic-associated.
18.Carbapenem-resistant Enterobacteriaceae - ANSWER ✅Group of bacteria
resistant to carbapenem antibiotics.
19.Drug-resistant Neisseria gonorrhoeae - ANSWER ✅Bacteria causing
gonorrhea, increasingly resistant to treatment.
20.Drug-resistant Campylobacter - ANSWER ✅Bacteria causing foodborne
illness, resistant to antibiotics.
21.Drug-resistant Candida - ANSWER ✅Fungal infections resistant to
common antifungal medications.
22.The organism responsible for producing heat labile (LT) and heat stable (ST)
enterotoxins is which of the following?
a. Enteropathogenic E.coli (EPEC)
b. Enteroinvasive E. coli (EIEC)
c. Enterotoxigenic E.coli (ETEC)
d. Enteropathogenic E. coli (EPEC) - ANSWER ✅c. Enterotoxigenic
E.coli (ETEC)
23.What is the "danger zone" range of temperature in food handling"
a. 50 - 100 deg F
b. 80 - 120 deg F
c. 40 - 140 deg F
d. 100 - 212 deg F - ANSWER ✅c. 40 - 140 deg F
, 24.Which of the following groups has the lowest risk for food-borne illness:
a. Young adults
b. The elderly
c. Infants
d. Individuals with AIDS - ANSWER ✅a. Young adults
25.True or False: Symptoms of Salmonella poisoning occur within 2-6 hours of
food ingestion. - ANSWER ✅False
26.Symptoms of Staphylococcus aureus poisoning occur within ______hours of
food ingestion.
a. 1-7
b. 10-15
c. 12-36
d. 24-72 - ANSWER ✅a. 1-7
27.A person with a food-borne illness should contact a physician if:
a. Blood is present in the stool
b. Fever is 102 deg F or greater
c. Symptoms persist for more than 2-3 days
d. All of the above - ANSWER ✅d. All of the above
28.True or False: You can usually tell from a food's taste, odor, or appearance if
that food poses a risk for food-borne illness. - ANSWER ✅False
29.True or False: A harmful parasite found in raw fish is Anisakis. - ANSWER
✅True
30.True or False: Separate cooking boards should be used for cutting raw meat,
poultry, fish vs raw vegetables and fruits. - ANSWER ✅True
