CP-FS PRACTICE EXAMINATION 2026
QUESTIONS WITH ANSWERS GRADED
A+
◍ What are the 7 steps in creating a HACCP plan.
Answer: 1. Hazard analysis. ( analyze menu, look for potentially hazardous
foods, facilities, employees, equipment)2. Identify critical control points.3.
set critical limits. (a critical limit is always a number that can be measured,
ex: cook poultry to 165)4. monitor critical limits (take temps)5. take
corrective action 6. verify that the system works7. documentation (keep
records of the system in action)
◍ 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.
◍ Characteristics of bacterial spores.
Answer: Resistant to stress, extreme temperatures (hot and cold) and loss of
moisture. Cannot reproduce or make toxin.
◍ Are equipment cleaning and handwashing critical control points?.
Answer: no, not CCP. but they are part of SOPthat are a foundation for a
good HACCP program. called "control points" rather than critical control
points
◍ name some advantages/benefits to using HACCP.
Answer: -proactive, not reactive-gives regulatory agencies the opportunity to
look at an establishment over time, not just a snapshot in time-puts
responsibility on industry rather than the regulatory committee-assures safe
food is being prepared, even without regulatory personnel
,◍ Mesophilic bacteria.
Answer: Moderate temperature loving bacteria. Most foodborne illness
bacteria fall into this temperature group.
◍ when asking to see a HACCP plan for a food product, what is most likely
the format you would view?.
Answer: a product flow chart/diagram
◍ Four stages of bacterial growth.
Answer: 1. Lag2. Log3. Stationary4. Death
◍ Types of ROP (Reduced Oxygen Packaging).
Answer: - Vacuum Packaging- MAP (Modified Atmosphere Packaging)-
Controlled Atmosphere Packaging- Cool-Chill Packaging- Sous Vide
◍ Temperatures for Reheating Food.
Answer: 165F within 2 hours (*Exception: commercially processed food in
an intact package only has to be reheated to 135F)
◍ every product in the HACCP plan should have a flow chart (T/F)?.
Answer: TRUE, not every product necessarily needs to be in the HACCP
plan, but if it is in the plan it needs a flow chart
◍ Name 3 types of hazards that should be assessed in the first step of HACCP,
which ones pose the greatest threat and why?.
Answer: Biological, chemical, physical-bio threats are the most dangerous
because they can spread from one contaminated product to the next and can
often reproduce. Chemical and physical are more contained and do not
self-perpetuate
◍ what is the key to success of a HACCP program?.
Answer: employee training and execution of the plan
◍ HACCP plans are most commonly required for what type of food
establishments?.
Answer: food processing and packaging plants, especially those that process
seafood, cut fruit and packed salads.Also for facilities that use modified
, atmospheric packaging
◍ Cooking temperature for roast.
Answer: 130F for 112 minutes or 145F for 4 minutes.
◍ PHF include foods of animal origin and what others?.
Answer: any heat treated plant foods (cooked rice, pasta, potatoes, etc.), cut
melons, raw seeds and sprouts, and garlic and oil mixtures
◍ Items with minimum cooking temperature of 165F.
Answer: - Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, ratites or
stuffing containing fish, meat, poultry or ratites- Wild game animals- Raw
animal food cooked in a microwave over(Hold for 2 minutes after removing
from microwave oven. Also must be covered stirred and rotated half way
through the cooking cycle.)
◍ What is the lowest water activity level that bacteria can survive?.
Answer: bacteria can grow best at .85 and above
◍ Items with minimum cooking temperatures of 155F.
Answer: - Raw eggs NOT for immediate service (buffet line)- Comminuted
commercially raised game animals and exotic species of game animal-
Comminuted fish and meats- Injected meats- Ratites
◍ Items with minimum cooking temperatures of 145F.
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 Infection.
Answer: Caused by a live pathogen in your body. Often produces a fever.
Longer onset time (1-2 days). More likely to cause diarrhea.
◍ what pH range do bacteria grow and thrive.
Answer: between 4.6 and 7.5
◍ Five steps for proper cleaning and sanitizing.
, Answer: 1. Pre-scrape or pre-rinse2. Wash3. Rinse4. Sanitize5. Air Dry
◍ Bacterial Intoxication.
Answer: Caused by a toxin produced bacteria in the food before you eat it.
Bacteria may be dead when you eat the food. Does not produce a fever.
Shorter onset time (typically measured in hours). More likely to cause
vomiting. (Bacillus cereus, Clostridium botulinum, Staphylococcus)
◍ temperature danger zone, and the zone in which pathogens are especially
happily growing.
Answer: 41-135, 70-120
◍ Phosphatase Test.
Answer: Used to check for proper Pasteurization in Milk. Absence of
alkaline phosphatase indicates milk was properly pasteurized.
◍ UHT pasteurization.
Answer: Ultra High temperature that not only kills pathogens, but also
spoilage bacteria.
◍ name the bacteria that cause foodborne intoxications.
Answer: clostridium botulinum, bacillus cereus, staphylococcus aureus
(CBS)
◍ name the bacteria that form spores.
Answer: clostridium botulinum and perfringens, bacillus cereus
◍ foodborne intoxication vs. foodborne infection: how long does it take
symptoms to appear?.
Answer: quickest incubation to slowest: chemical intoxication, bacterial
intoxication, bacterial toxin mediated infection, bacterial infection
◍ foodborne intoxication vs. foodborne infection: Fever?.
Answer: more likely in infection than intoxication
◍ Requirements to prevent Clostridium botulinum in ROP foods.
Answer: - Maximum water activity = .91- Maximum pH = 4.6- Maximum
shelf life = 14 days- Maximum temperature = 41F- High concentration of
QUESTIONS WITH ANSWERS GRADED
A+
◍ What are the 7 steps in creating a HACCP plan.
Answer: 1. Hazard analysis. ( analyze menu, look for potentially hazardous
foods, facilities, employees, equipment)2. Identify critical control points.3.
set critical limits. (a critical limit is always a number that can be measured,
ex: cook poultry to 165)4. monitor critical limits (take temps)5. take
corrective action 6. verify that the system works7. documentation (keep
records of the system in action)
◍ 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.
◍ Characteristics of bacterial spores.
Answer: Resistant to stress, extreme temperatures (hot and cold) and loss of
moisture. Cannot reproduce or make toxin.
◍ Are equipment cleaning and handwashing critical control points?.
Answer: no, not CCP. but they are part of SOPthat are a foundation for a
good HACCP program. called "control points" rather than critical control
points
◍ name some advantages/benefits to using HACCP.
Answer: -proactive, not reactive-gives regulatory agencies the opportunity to
look at an establishment over time, not just a snapshot in time-puts
responsibility on industry rather than the regulatory committee-assures safe
food is being prepared, even without regulatory personnel
,◍ Mesophilic bacteria.
Answer: Moderate temperature loving bacteria. Most foodborne illness
bacteria fall into this temperature group.
◍ when asking to see a HACCP plan for a food product, what is most likely
the format you would view?.
Answer: a product flow chart/diagram
◍ Four stages of bacterial growth.
Answer: 1. Lag2. Log3. Stationary4. Death
◍ Types of ROP (Reduced Oxygen Packaging).
Answer: - Vacuum Packaging- MAP (Modified Atmosphere Packaging)-
Controlled Atmosphere Packaging- Cool-Chill Packaging- Sous Vide
◍ Temperatures for Reheating Food.
Answer: 165F within 2 hours (*Exception: commercially processed food in
an intact package only has to be reheated to 135F)
◍ every product in the HACCP plan should have a flow chart (T/F)?.
Answer: TRUE, not every product necessarily needs to be in the HACCP
plan, but if it is in the plan it needs a flow chart
◍ Name 3 types of hazards that should be assessed in the first step of HACCP,
which ones pose the greatest threat and why?.
Answer: Biological, chemical, physical-bio threats are the most dangerous
because they can spread from one contaminated product to the next and can
often reproduce. Chemical and physical are more contained and do not
self-perpetuate
◍ what is the key to success of a HACCP program?.
Answer: employee training and execution of the plan
◍ HACCP plans are most commonly required for what type of food
establishments?.
Answer: food processing and packaging plants, especially those that process
seafood, cut fruit and packed salads.Also for facilities that use modified
, atmospheric packaging
◍ Cooking temperature for roast.
Answer: 130F for 112 minutes or 145F for 4 minutes.
◍ PHF include foods of animal origin and what others?.
Answer: any heat treated plant foods (cooked rice, pasta, potatoes, etc.), cut
melons, raw seeds and sprouts, and garlic and oil mixtures
◍ Items with minimum cooking temperature of 165F.
Answer: - Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, ratites or
stuffing containing fish, meat, poultry or ratites- Wild game animals- Raw
animal food cooked in a microwave over(Hold for 2 minutes after removing
from microwave oven. Also must be covered stirred and rotated half way
through the cooking cycle.)
◍ What is the lowest water activity level that bacteria can survive?.
Answer: bacteria can grow best at .85 and above
◍ Items with minimum cooking temperatures of 155F.
Answer: - Raw eggs NOT for immediate service (buffet line)- Comminuted
commercially raised game animals and exotic species of game animal-
Comminuted fish and meats- Injected meats- Ratites
◍ Items with minimum cooking temperatures of 145F.
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 Infection.
Answer: Caused by a live pathogen in your body. Often produces a fever.
Longer onset time (1-2 days). More likely to cause diarrhea.
◍ what pH range do bacteria grow and thrive.
Answer: between 4.6 and 7.5
◍ Five steps for proper cleaning and sanitizing.
, Answer: 1. Pre-scrape or pre-rinse2. Wash3. Rinse4. Sanitize5. Air Dry
◍ Bacterial Intoxication.
Answer: Caused by a toxin produced bacteria in the food before you eat it.
Bacteria may be dead when you eat the food. Does not produce a fever.
Shorter onset time (typically measured in hours). More likely to cause
vomiting. (Bacillus cereus, Clostridium botulinum, Staphylococcus)
◍ temperature danger zone, and the zone in which pathogens are especially
happily growing.
Answer: 41-135, 70-120
◍ Phosphatase Test.
Answer: Used to check for proper Pasteurization in Milk. Absence of
alkaline phosphatase indicates milk was properly pasteurized.
◍ UHT pasteurization.
Answer: Ultra High temperature that not only kills pathogens, but also
spoilage bacteria.
◍ name the bacteria that cause foodborne intoxications.
Answer: clostridium botulinum, bacillus cereus, staphylococcus aureus
(CBS)
◍ name the bacteria that form spores.
Answer: clostridium botulinum and perfringens, bacillus cereus
◍ foodborne intoxication vs. foodborne infection: how long does it take
symptoms to appear?.
Answer: quickest incubation to slowest: chemical intoxication, bacterial
intoxication, bacterial toxin mediated infection, bacterial infection
◍ foodborne intoxication vs. foodborne infection: Fever?.
Answer: more likely in infection than intoxication
◍ Requirements to prevent Clostridium botulinum in ROP foods.
Answer: - Maximum water activity = .91- Maximum pH = 4.6- Maximum
shelf life = 14 days- Maximum temperature = 41F- High concentration of
