CERTIFIED PROFESSIONAL FOOD SAFETY
(CP PRACTICE EXAMINATION 2026
QUESTIONS WITH ANSWERS GRADED A+
◍ Foods with minimum cooking temperature of 145F for 15 seconds.
Answer: * raw eggs for immediate service by a consumer's order*
commercially raised game animals and exotic species of game animals
under a voluntary inspection program* fish, pork, and meat not otherwise
specified
◍ Bacterial Toxin Mediated Infection (TMI) Symptoms.
Answer: usually produces a fever, likely to cause diarrhea
◍ Food Processing Plant.
Answer: Commercial operation that manufactures, packages, labels or stores
food for human consumption and provides food for sale or distribution of
other business entities such as food processing plants or food
establishments.
◍ What are the different types of ROP (Reduced Oxygen Packaging)?.
Answer: * vacuum packaging*MAP (Modified Atmosphere Packaging)*
Cook-Chill packaging* sous vide
◍ Mycotoxins.
Answer: toxins produced by molds
◍ Intoxication or Infection? Listeriosis.
Answer: Infection
◍ Onset/Duration: Shigellosis.
Answer: Onset time: 12-50 hours
◍ Maximum times for holding cold TCS foods.
, Answer: * commercially processed food in unopened container: expiration
date on label* made on premises: 7 days at 41F, day of preparation is day 1
(never exceed original expiration dates on product label)
◍ Food Establishment.
Answer: An operation that stores, prepares, packages, serves, vends, or
otherwise provides food for human consumption.
◍ What are the "Big Eight" food allergens?.
Answer: 1. Milk2. Eggs3. Peanuts4. Tree nuts5. Fish6. Shellfish7. Wheat8.
Soy
◍ For what reasons might regulation visits be more frequent than twice per
year?.
Answer: * poor history of violations* caters to a high-risk population
exclusively* regulatory authority uses a risk-based formula for determining
inspection frequency
◍ DSP (Diarrhetic shellfish poisoning).
Answer: nausea, vomiting, diarrhea, and abdominal pain accompanied by
chills, headache, and fever.
◍ Conditional Employee.
Answer: A potential foodservice employee to whom a job offer is made
conditional on responses to subsequent medical questions or examinations
designed to identify potential food employees who may be suffering from a
disease that can be transmitted through food and done in compliance with
Title 1 of the Americans with Disabilities Act (ADA) of 1990.
◍ Implied Consent.
Answer: The fact that you are operating an establishment with a permit
means that you agree to inspections as part of the conditions of the permit
◍ Where/When Encountered? Tapeworms.
Answer: Undercooked meats:* Taenia solium (pork)* Taenia saginata (beef)
◍ What is the incubation period of Hepatitis A (HAV)?.
, Answer: 10-50 days (avg 30 days)
◍ Summary abatement.
Answer: when the government has to take the necessary actions to terminate
a nuisance
◍ What are the five steps for proper cleaning and sanitization?.
Answer: 1. pre-scrape or pre-rinse2. wash3. rinse4. sanitize5. air dry
◍ Where/When Encountered? Shiga toxin-producing Escherichia coli (STEC)
aka
E. coli 0157:H7.
Answer: * raw and undercooked red meats (especially ground beef)*
lettuce* spinach* unpasteurized fruit juices* improperly pasteurized milk*
sprouts
◍ Entamoeba histolytica or amebiasis.
Answer: ranges from no symptoms to dysentery, and may last for years
◍ Hazard.
Answer: A biological, chemical, or physical agent that is reasonably likely
to cause illness or injury in the absence of it control.
◍ Where/When Encountered? Entamoeba histolytica.
Answer: Parasite that is transmitted by fecal contamination of drinking
water and ingestion of cyst or by direct contact with dirty hands.
◍ What are some signs of rodents?.
Answer: * droppings that look like black pellets* other signs include rub
marks, chew marks, and nests
◍ What is grading?.
Answer: an operational assessment, paid for by the processor, that tells the
quality of the product.
◍ Onset/Duration: Bacterial Toxin Mediated Infection (TMI).
Answer: Onset time: similar to infection (1-2 days)
◍ What are some alternative water supply sources?.
(CP PRACTICE EXAMINATION 2026
QUESTIONS WITH ANSWERS GRADED A+
◍ Foods with minimum cooking temperature of 145F for 15 seconds.
Answer: * raw eggs for immediate service by a consumer's order*
commercially raised game animals and exotic species of game animals
under a voluntary inspection program* fish, pork, and meat not otherwise
specified
◍ Bacterial Toxin Mediated Infection (TMI) Symptoms.
Answer: usually produces a fever, likely to cause diarrhea
◍ Food Processing Plant.
Answer: Commercial operation that manufactures, packages, labels or stores
food for human consumption and provides food for sale or distribution of
other business entities such as food processing plants or food
establishments.
◍ What are the different types of ROP (Reduced Oxygen Packaging)?.
Answer: * vacuum packaging*MAP (Modified Atmosphere Packaging)*
Cook-Chill packaging* sous vide
◍ Mycotoxins.
Answer: toxins produced by molds
◍ Intoxication or Infection? Listeriosis.
Answer: Infection
◍ Onset/Duration: Shigellosis.
Answer: Onset time: 12-50 hours
◍ Maximum times for holding cold TCS foods.
, Answer: * commercially processed food in unopened container: expiration
date on label* made on premises: 7 days at 41F, day of preparation is day 1
(never exceed original expiration dates on product label)
◍ Food Establishment.
Answer: An operation that stores, prepares, packages, serves, vends, or
otherwise provides food for human consumption.
◍ What are the "Big Eight" food allergens?.
Answer: 1. Milk2. Eggs3. Peanuts4. Tree nuts5. Fish6. Shellfish7. Wheat8.
Soy
◍ For what reasons might regulation visits be more frequent than twice per
year?.
Answer: * poor history of violations* caters to a high-risk population
exclusively* regulatory authority uses a risk-based formula for determining
inspection frequency
◍ DSP (Diarrhetic shellfish poisoning).
Answer: nausea, vomiting, diarrhea, and abdominal pain accompanied by
chills, headache, and fever.
◍ Conditional Employee.
Answer: A potential foodservice employee to whom a job offer is made
conditional on responses to subsequent medical questions or examinations
designed to identify potential food employees who may be suffering from a
disease that can be transmitted through food and done in compliance with
Title 1 of the Americans with Disabilities Act (ADA) of 1990.
◍ Implied Consent.
Answer: The fact that you are operating an establishment with a permit
means that you agree to inspections as part of the conditions of the permit
◍ Where/When Encountered? Tapeworms.
Answer: Undercooked meats:* Taenia solium (pork)* Taenia saginata (beef)
◍ What is the incubation period of Hepatitis A (HAV)?.
, Answer: 10-50 days (avg 30 days)
◍ Summary abatement.
Answer: when the government has to take the necessary actions to terminate
a nuisance
◍ What are the five steps for proper cleaning and sanitization?.
Answer: 1. pre-scrape or pre-rinse2. wash3. rinse4. sanitize5. air dry
◍ Where/When Encountered? Shiga toxin-producing Escherichia coli (STEC)
aka
E. coli 0157:H7.
Answer: * raw and undercooked red meats (especially ground beef)*
lettuce* spinach* unpasteurized fruit juices* improperly pasteurized milk*
sprouts
◍ Entamoeba histolytica or amebiasis.
Answer: ranges from no symptoms to dysentery, and may last for years
◍ Hazard.
Answer: A biological, chemical, or physical agent that is reasonably likely
to cause illness or injury in the absence of it control.
◍ Where/When Encountered? Entamoeba histolytica.
Answer: Parasite that is transmitted by fecal contamination of drinking
water and ingestion of cyst or by direct contact with dirty hands.
◍ What are some signs of rodents?.
Answer: * droppings that look like black pellets* other signs include rub
marks, chew marks, and nests
◍ What is grading?.
Answer: an operational assessment, paid for by the processor, that tells the
quality of the product.
◍ Onset/Duration: Bacterial Toxin Mediated Infection (TMI).
Answer: Onset time: similar to infection (1-2 days)
◍ What are some alternative water supply sources?.
