CERTIFIED PROFESSIONAL FOOD SAFETY
(CP COMPREHENSIVE STUDY GUIDE 2026
FULL QUESTIONS AND SOLUTIONS
GRADED A+
◍ What is the CCFS credential?.
Answer: Certified in Comprehensive Food Safety, focusing on food safety
throughout the supply chain.
◍ What gram-negative bacteria is found in soil, water, food, and animals, that
is a small, rod-shaped psychrotroph? Found in Pork, beef, lamb, oysters,
fish, crab, tofu, raw milk..
Answer: Yersinia enterocolitica.
◍ Common Biological Hazards: Commonly associated with fresh fruit, and
leafy greens..
Answer: Norovirus (Norwalk or similar viruses).
◍ Food defense is the effort to prevent ___________ of food products through
use of biological, chemical, physical, or radiological agents that are not
reasonably likely to occur in the food supply..
Answer: Intentional Contamination.
◍ What type of botulism is responsible for outbreaks in fish or fish products?.
Answer: Type E and some B and F. Are non-proteolytic strains.
◍ What is one way customers can help minimize pests at outdoor dining
areas?.
Answer: Do not feed wildlife
◍ Define: An employee may be diagnosed and be this. It means to be without
obvious symptoms; not showing or producing indications of a disease or
, other medical condition..
Answer: Asymptomatic Employees.
◍ What is caused when histamine is produced during decomposition of fish,
when decarboxylase enzymes made by bacteria that inhabit (but do not
sicken) the fish, interact with the fish's naturally occurring histidine?.
Answer: Scombrotoxin.
◍ Which is the main objective of food safety training on food premises?.
Answer: To improve working practices by changing staff behavior and
attitude
◍ What is a common indicator that pasteurization is incomplete?.
Answer: Phosphatase. An enzyme present in unpasteurized milk, which is
denatured during the pasteurization process.
◍ Common Biological Hazards: In the
U. S., this is the leading cause of illness from contaminated food or water -
but food isn't the only way people get this illness. It also spreads from
person-to-person quickly in groups of people..
Answer: Norovirus. Norwalk-like virus.
◍ What is the best way to kill Anisakis to inactivate the worm?.
Answer: Proper cooking, though freezing can also kill them if -31 degrees
Fahrenheit held for 15 hours, or -4 degrees Fahrenheit over 7 days.
◍ Risk.
Answer: Likelihood that an adverse health effect will occur within a
population as a result of a hazard (food code definition)
◍ Campylobacter jejuni.
Answer: An infection causing bacteria found on raw poultry and in
contaminated water
◍ True or False. Adding chlorine bleach to water will kill Giardia duodenalis..
Answer: Giardia is a parasite that is destroyed by boiling or filtering of a
water supply (also UV light, new technology)
,◍ Define: The storage of cooked food at 135 degrees Fahrenheit or higher
while awaiting consumption by customers. This temp should be measured
every 2 hours in order to be able to recover food that has gone below the hot
holding temperature..
Answer: Holding.
◍ air gap requirements.
Answer: twice the diameter of water supply inlet or drain pipe and minimum
of 1 inch
◍ Poultry, anything stuffed, wild game, and Food cooked in microwave (Hold
for 2 minutes), should be cooked at what temperature and how long?.
Answer: 165 degrees Fahrenheit for 15 seconds.
◍ This natural toxin enters marine finfish through dinoflagellates (marine
algae) when consumed..
Answer: Ciguatoxin.
◍ Foodborne illness.
Answer: An acute illness resulting from eating contaminated food with
symptoms including abdominal pain, diarrhea, vomiting, and nausea
◍ The MOST important activity for an effective pest control program is to.
Answer: Eliminate sources of food, water, and shelter for pests
◍ temperature danger zone.
Answer: 41 F -135 Ffood cannot be in this zone for longer than 4 hours
◍ Where are handwashing stations NOT required?.
Answer: Break roomsARE REQUIREDRestroomsDish-washing areasFood
preparation areas
◍ Define: The initial growth phase of a culture, during which, cell number
remains relatively constant prior to rapid growth..
Answer: Lag Phase.
◍ Common Biological Hazards: Commonly associated with beef or cow
manure..
, Answer: E. Coli O157:H7 (aka: Shinga toxin-producing E. Coli).
◍ What is the importance of continuing education for NEHA members?.
Answer: It helps maintain credentials and stay updated on environmental
health practices.
◍ Ciguatoxin is caused by?.
Answer: Algae.
◍ Food Irradiation.
Answer: Dosing food with ionizing radiation to destroy parasites, insects,
microorganisms and also to extend the life of the food and reduce the risk of
food borne illness
◍ Foodborne disease outbreak.
Answer: Occurrence of 2 or more cases of similar illness resulting from
ingestion of a common food (food code definition)
◍ What is the acceptable method of manual ware washing?.
Answer: Pre-washWashRinseSanitizeAir Dry
◍ Chemical sanitizers most commonly used in food-handling facilities:
Chlorine. What is the temperature threshold, pH, and ppm of the solution?.
Answer: When water temperature is at least 75 degrees Fahrenheit, pH is at
8.0 pH or less, and should be at 50-99 ppm.
◍ Common Biological Hazards: Commonly associated with meat, gravy or
stews..
Answer: Clostridium perfringes.
◍ Which of these two statements are true concerning shellfish food
poisoning?.
Answer: The toxins have no odor and no tasteIllness sometimes results in
death
◍ What is the acronym used to remember that items most commonly
associated with the spread and prevention of foodborne illness?.
Answer: FUELSS.
(CP COMPREHENSIVE STUDY GUIDE 2026
FULL QUESTIONS AND SOLUTIONS
GRADED A+
◍ What is the CCFS credential?.
Answer: Certified in Comprehensive Food Safety, focusing on food safety
throughout the supply chain.
◍ What gram-negative bacteria is found in soil, water, food, and animals, that
is a small, rod-shaped psychrotroph? Found in Pork, beef, lamb, oysters,
fish, crab, tofu, raw milk..
Answer: Yersinia enterocolitica.
◍ Common Biological Hazards: Commonly associated with fresh fruit, and
leafy greens..
Answer: Norovirus (Norwalk or similar viruses).
◍ Food defense is the effort to prevent ___________ of food products through
use of biological, chemical, physical, or radiological agents that are not
reasonably likely to occur in the food supply..
Answer: Intentional Contamination.
◍ What type of botulism is responsible for outbreaks in fish or fish products?.
Answer: Type E and some B and F. Are non-proteolytic strains.
◍ What is one way customers can help minimize pests at outdoor dining
areas?.
Answer: Do not feed wildlife
◍ Define: An employee may be diagnosed and be this. It means to be without
obvious symptoms; not showing or producing indications of a disease or
, other medical condition..
Answer: Asymptomatic Employees.
◍ What is caused when histamine is produced during decomposition of fish,
when decarboxylase enzymes made by bacteria that inhabit (but do not
sicken) the fish, interact with the fish's naturally occurring histidine?.
Answer: Scombrotoxin.
◍ Which is the main objective of food safety training on food premises?.
Answer: To improve working practices by changing staff behavior and
attitude
◍ What is a common indicator that pasteurization is incomplete?.
Answer: Phosphatase. An enzyme present in unpasteurized milk, which is
denatured during the pasteurization process.
◍ Common Biological Hazards: In the
U. S., this is the leading cause of illness from contaminated food or water -
but food isn't the only way people get this illness. It also spreads from
person-to-person quickly in groups of people..
Answer: Norovirus. Norwalk-like virus.
◍ What is the best way to kill Anisakis to inactivate the worm?.
Answer: Proper cooking, though freezing can also kill them if -31 degrees
Fahrenheit held for 15 hours, or -4 degrees Fahrenheit over 7 days.
◍ Risk.
Answer: Likelihood that an adverse health effect will occur within a
population as a result of a hazard (food code definition)
◍ Campylobacter jejuni.
Answer: An infection causing bacteria found on raw poultry and in
contaminated water
◍ True or False. Adding chlorine bleach to water will kill Giardia duodenalis..
Answer: Giardia is a parasite that is destroyed by boiling or filtering of a
water supply (also UV light, new technology)
,◍ Define: The storage of cooked food at 135 degrees Fahrenheit or higher
while awaiting consumption by customers. This temp should be measured
every 2 hours in order to be able to recover food that has gone below the hot
holding temperature..
Answer: Holding.
◍ air gap requirements.
Answer: twice the diameter of water supply inlet or drain pipe and minimum
of 1 inch
◍ Poultry, anything stuffed, wild game, and Food cooked in microwave (Hold
for 2 minutes), should be cooked at what temperature and how long?.
Answer: 165 degrees Fahrenheit for 15 seconds.
◍ This natural toxin enters marine finfish through dinoflagellates (marine
algae) when consumed..
Answer: Ciguatoxin.
◍ Foodborne illness.
Answer: An acute illness resulting from eating contaminated food with
symptoms including abdominal pain, diarrhea, vomiting, and nausea
◍ The MOST important activity for an effective pest control program is to.
Answer: Eliminate sources of food, water, and shelter for pests
◍ temperature danger zone.
Answer: 41 F -135 Ffood cannot be in this zone for longer than 4 hours
◍ Where are handwashing stations NOT required?.
Answer: Break roomsARE REQUIREDRestroomsDish-washing areasFood
preparation areas
◍ Define: The initial growth phase of a culture, during which, cell number
remains relatively constant prior to rapid growth..
Answer: Lag Phase.
◍ Common Biological Hazards: Commonly associated with beef or cow
manure..
, Answer: E. Coli O157:H7 (aka: Shinga toxin-producing E. Coli).
◍ What is the importance of continuing education for NEHA members?.
Answer: It helps maintain credentials and stay updated on environmental
health practices.
◍ Ciguatoxin is caused by?.
Answer: Algae.
◍ Food Irradiation.
Answer: Dosing food with ionizing radiation to destroy parasites, insects,
microorganisms and also to extend the life of the food and reduce the risk of
food borne illness
◍ Foodborne disease outbreak.
Answer: Occurrence of 2 or more cases of similar illness resulting from
ingestion of a common food (food code definition)
◍ What is the acceptable method of manual ware washing?.
Answer: Pre-washWashRinseSanitizeAir Dry
◍ Chemical sanitizers most commonly used in food-handling facilities:
Chlorine. What is the temperature threshold, pH, and ppm of the solution?.
Answer: When water temperature is at least 75 degrees Fahrenheit, pH is at
8.0 pH or less, and should be at 50-99 ppm.
◍ Common Biological Hazards: Commonly associated with meat, gravy or
stews..
Answer: Clostridium perfringes.
◍ Which of these two statements are true concerning shellfish food
poisoning?.
Answer: The toxins have no odor and no tasteIllness sometimes results in
death
◍ What is the acronym used to remember that items most commonly
associated with the spread and prevention of foodborne illness?.
Answer: FUELSS.
