CERTIFIED PROFESSIONAL FOOD SAFETY
(CP ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED A+
◍ Nursing homes and hospitals.
Answer: Serve high risk populations more susceptible to foodborne illness
so restructions are stricter than those serving lower risk populations (like
prisons or colleg campus cafes)
◍ No more than 10 days.
Answer: How long food service establishments generally have to correct
critical violations.
◍ Hamburger safe cook temp/time.
Answer: 155, 15 sec150, 1 min145, 3 min
◍ Salmonella Typhi; Shigella spp;
E. coli O157:h7; Hepatitus A virus; Norovirus.
Answer: Illnesses requiring employee exclusion
◍ Acceptable means of hand drying at handwash sink.
Answer: Heated drying deviceIndividual disposable towelsCommon cloth
towel that provides each user a clean towel
◍ 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 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
◍ 0.5 mg/L.
, Answer: Limit of offensive metal in mugs
◍ Combination faucet or mixing valve.
Answer: Kind of valve water must flow through
◍ Chemically treated towelettes.
Answer: Can be used instead of tradition handwashing if exposure to food is
limited
◍ Anaerobic bacteria.
Answer: bacteria that do not require oxygen to survive
◍ Egg casserole.
Answer: 165
◍ Zero tolerance bacteria in foods.
Answer: Presence of any bacteria is unacceptable - most RTE foods have
zero tolerance
◍ Four phases of bacterial presence in food.
Answer: 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
◍ Danger of temp abused tuna.
Answer: Scromboid poisoning due to histamines built up in tissues
◍ Bacillus cereus (foodborne intoxication).
Answer: Organism which has an onset of about 30 minutes and causes
primary symptom of vomiting after eating cooked rice
◍ Cooling parameters for when PHF is canned chicken.
Answer: Cool to 41F or less within 4 hours
◍ Health inspector.
Answer: City, county or state employee that conducts health inspections on
foodservice establishments
◍ spp after Shigella.
Answer: Means multiple species of the bacteria Shigella
◍ Populations served by establishment.
(CP ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED A+
◍ Nursing homes and hospitals.
Answer: Serve high risk populations more susceptible to foodborne illness
so restructions are stricter than those serving lower risk populations (like
prisons or colleg campus cafes)
◍ No more than 10 days.
Answer: How long food service establishments generally have to correct
critical violations.
◍ Hamburger safe cook temp/time.
Answer: 155, 15 sec150, 1 min145, 3 min
◍ Salmonella Typhi; Shigella spp;
E. coli O157:h7; Hepatitus A virus; Norovirus.
Answer: Illnesses requiring employee exclusion
◍ Acceptable means of hand drying at handwash sink.
Answer: Heated drying deviceIndividual disposable towelsCommon cloth
towel that provides each user a clean towel
◍ 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 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
◍ 0.5 mg/L.
, Answer: Limit of offensive metal in mugs
◍ Combination faucet or mixing valve.
Answer: Kind of valve water must flow through
◍ Chemically treated towelettes.
Answer: Can be used instead of tradition handwashing if exposure to food is
limited
◍ Anaerobic bacteria.
Answer: bacteria that do not require oxygen to survive
◍ Egg casserole.
Answer: 165
◍ Zero tolerance bacteria in foods.
Answer: Presence of any bacteria is unacceptable - most RTE foods have
zero tolerance
◍ Four phases of bacterial presence in food.
Answer: 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
◍ Danger of temp abused tuna.
Answer: Scromboid poisoning due to histamines built up in tissues
◍ Bacillus cereus (foodborne intoxication).
Answer: Organism which has an onset of about 30 minutes and causes
primary symptom of vomiting after eating cooked rice
◍ Cooling parameters for when PHF is canned chicken.
Answer: Cool to 41F or less within 4 hours
◍ Health inspector.
Answer: City, county or state employee that conducts health inspections on
foodservice establishments
◍ spp after Shigella.
Answer: Means multiple species of the bacteria Shigella
◍ Populations served by establishment.
