CERTIFIED PROFESSIONAL FOOD SAFETY
(CP CERTIFICATION SCRIPT 2026
QUESTIONS WITH SOLUTIONS GRADED A+
◍ Seizure.
Answer: When the regulatory authority takes physical control of an item.
◍ Reason why an inspection or search order (warrant) may be obtained from a
court:.
Answer: - If access was denied for a routine inspection- To examine and
sample food- To examine establishment records related to food purchased,
received, or used.
◍ Corrective Action.
Answer: Activities taken by a person whenever a critical limit is not met.
◍ Bacillus cereus.
Answer: - Bacterial toxin or TMI- Commonly associated with rice or other
starchy foods- Vomiting (emetic) illness type- Improper hot holding allows
toxin to form- Sporeformer
◍ Conditions for a foodborne illness to become an outbreak.
Answer: - Two or more people- Same food- Same symptoms- Common food
source
◍ Procedures for using time as a control method for holding cold food.
Answer: - Must discard product after 4hours- If product does not get above
70F then it can be kept for 6 hours- Write time removed from cold storage
and time to discard on product/container
◍ Temperatures for Reheating Food.
Answer: 165F within 2 hours (*Exception: commercially processed food in
, an intact package only has to be reheated to 135F)
◍ Bacterial Toxin Mediated Infection (TMI).
Answer: Caused by consuming a live pathogen that produces a toxin in your
body. Usually produces a fever. Onset time similar to infection (1-2 days).
More likely to cause diarrhea.
◍ HACCP.
Answer: Hazard Analysis/Critical Control Point(s)A systematic approach to
identifying, evaluating, and controlling food safety hazards.
◍ Comminuted food.
Answer: Reduced in size by methods including chopping, flaking, grinding,
or mincing. Example: Ground beef, gyros, and gefilte fish.
◍ Hazard.
Answer: A biological, chemical or physical property that may cause an
unacceptable consumer risk.
◍ Items found at a properly equipped hand washing sink.
Answer: - Water is at least 100F, dispensed through a mixing valve or
combination faucet- Hand cleaning liquid, powder or bar soap- A method to
dry hands (single-use paper towel, hot air dryer or continuous feed towel)-
Sign or poster notifying food personnel to wash their hands- Waste
receptacle
◍ Condemnation.
Answer: Declaring unfit for use or sale.
◍ Hand washing time.
Answer: 1. Total process: 20 seconds2. Scrubbing: 10-15 seconds
◍ Inspection.
Answer: - Mandatory and routine by a regulatory authority- Usually twice
per year- Says the product was produced under wholesome conditions
◍ Anisakis spp. or anisakiasis.
Answer: - Parasite- Associated with raw or undercooked fish - especially
, salmon, cod, and sushi- Small white worm - lives in throat- Freeze to kill:
31F for 7 days or -4F for 15 hours
◍ TCS Foods(Time/Temp Control for Safety).
Answer: A food that requires time/temp control for safety to limit
pathogenic microorganism growth or toxin formation.
◍ Rodents.
Answer: - Three main types are Norway rat, roof rat, and house mouse
(domestic mouse). Young are born as small versions of adults.- Droppings
look like black pellets- Other signs include rub marks, chew marks and
nests.
◍ Asymptomatic.
Answer: Without obvious symptoms; not showing or producing indications
of a disease or other medical condition.
◍ Mesophilic bacteria.
Answer: Moderate temperature loving bacteria. Most foodborne illness
bacteria fall into this temperature group.
◍ Testing requirements for a water supply that comes from a well.
Answer: Water must be tested at least once per year and a certificate must be
kept on file for review by inspector.
◍ Critical Limit.
Answer: A prescribed parameter that must be met to ensure that food safety
hazards are controlled at each CCP ORMaximum or minimum value to
which a physical, biological or chemical parameter must be controlled at a
CCP to minimize the risk that identified food safety hazard my occur.
◍ Times during which an inspection may be performed.
Answer: Hours of operation or "other reasonable time"
◍ Reportable symptoms.
Answer: Diarrhea, vomiting, jaundice, sore throat with fever, certain lesions
and wounds.
(CP CERTIFICATION SCRIPT 2026
QUESTIONS WITH SOLUTIONS GRADED A+
◍ Seizure.
Answer: When the regulatory authority takes physical control of an item.
◍ Reason why an inspection or search order (warrant) may be obtained from a
court:.
Answer: - If access was denied for a routine inspection- To examine and
sample food- To examine establishment records related to food purchased,
received, or used.
◍ Corrective Action.
Answer: Activities taken by a person whenever a critical limit is not met.
◍ Bacillus cereus.
Answer: - Bacterial toxin or TMI- Commonly associated with rice or other
starchy foods- Vomiting (emetic) illness type- Improper hot holding allows
toxin to form- Sporeformer
◍ Conditions for a foodborne illness to become an outbreak.
Answer: - Two or more people- Same food- Same symptoms- Common food
source
◍ Procedures for using time as a control method for holding cold food.
Answer: - Must discard product after 4hours- If product does not get above
70F then it can be kept for 6 hours- Write time removed from cold storage
and time to discard on product/container
◍ Temperatures for Reheating Food.
Answer: 165F within 2 hours (*Exception: commercially processed food in
, an intact package only has to be reheated to 135F)
◍ Bacterial Toxin Mediated Infection (TMI).
Answer: Caused by consuming a live pathogen that produces a toxin in your
body. Usually produces a fever. Onset time similar to infection (1-2 days).
More likely to cause diarrhea.
◍ HACCP.
Answer: Hazard Analysis/Critical Control Point(s)A systematic approach to
identifying, evaluating, and controlling food safety hazards.
◍ Comminuted food.
Answer: Reduced in size by methods including chopping, flaking, grinding,
or mincing. Example: Ground beef, gyros, and gefilte fish.
◍ Hazard.
Answer: A biological, chemical or physical property that may cause an
unacceptable consumer risk.
◍ Items found at a properly equipped hand washing sink.
Answer: - Water is at least 100F, dispensed through a mixing valve or
combination faucet- Hand cleaning liquid, powder or bar soap- A method to
dry hands (single-use paper towel, hot air dryer or continuous feed towel)-
Sign or poster notifying food personnel to wash their hands- Waste
receptacle
◍ Condemnation.
Answer: Declaring unfit for use or sale.
◍ Hand washing time.
Answer: 1. Total process: 20 seconds2. Scrubbing: 10-15 seconds
◍ Inspection.
Answer: - Mandatory and routine by a regulatory authority- Usually twice
per year- Says the product was produced under wholesome conditions
◍ Anisakis spp. or anisakiasis.
Answer: - Parasite- Associated with raw or undercooked fish - especially
, salmon, cod, and sushi- Small white worm - lives in throat- Freeze to kill:
31F for 7 days or -4F for 15 hours
◍ TCS Foods(Time/Temp Control for Safety).
Answer: A food that requires time/temp control for safety to limit
pathogenic microorganism growth or toxin formation.
◍ Rodents.
Answer: - Three main types are Norway rat, roof rat, and house mouse
(domestic mouse). Young are born as small versions of adults.- Droppings
look like black pellets- Other signs include rub marks, chew marks and
nests.
◍ Asymptomatic.
Answer: Without obvious symptoms; not showing or producing indications
of a disease or other medical condition.
◍ Mesophilic bacteria.
Answer: Moderate temperature loving bacteria. Most foodborne illness
bacteria fall into this temperature group.
◍ Testing requirements for a water supply that comes from a well.
Answer: Water must be tested at least once per year and a certificate must be
kept on file for review by inspector.
◍ Critical Limit.
Answer: A prescribed parameter that must be met to ensure that food safety
hazards are controlled at each CCP ORMaximum or minimum value to
which a physical, biological or chemical parameter must be controlled at a
CCP to minimize the risk that identified food safety hazard my occur.
◍ Times during which an inspection may be performed.
Answer: Hours of operation or "other reasonable time"
◍ Reportable symptoms.
Answer: Diarrhea, vomiting, jaundice, sore throat with fever, certain lesions
and wounds.
