Certified Professional Food Safety (CP-FS)
Exam | Questions with Correct Answers |
Latest Update 2026 | Exam Prep | Graded
A+
1. What is the HACCP Inspection Data Form primarily used for?
Training employees on food safety
Organizing data and identifying violations during inspections
Evaluating food quality standards
Documenting customer complaints
2. What is the guideline regarding the condition of gloves worn by employees
during food preparation?
Gloves must be intact and in good repair.
Gloves should be replaced every hour.
Gloves are optional if employees wash their hands frequently.
Gloves can be worn if they are slightly damaged.
3. What type of employee is a health inspector?
A restaurant manager
A private contractor
A volunteer
A city, county, or state employee
4. A handwashing station is stocked with soap, single use paper towels, and hot
, and cold running water. There's also signs reminding food handlers to wash
their hands. Which additional item is required?
Latex disposable gloves.
An approved hand antiseptic
Waste receptacle
5. Which food item is commonly linked to Bacillus Cereus outbreaks?
Unpasteurized milk
Leafy greens
Cooked rice
Raw chicken
6. Which of the following is a virus that often enters the food supply chain
through shellfish harvested from polluted waters?
Cyclospora
Clostridium perfringens
Hepatitis A
Escherichia coli
7. Discuss why unpasteurized juices can pose a risk for foodborne illnesses.
Unpasteurized juices are less likely to cause foodborne illnesses than
cooked foods.
Unpasteurized juices are safe because they are made from fresh fruits.
Unpasteurized juices can harbor harmful pathogens like Salmonella
and E. coli 0157:H7, which can lead to serious health issues.
Unpasteurized juices contain more vitamins than pasteurized juices.
,8. Which of the following is true regarding safe hygiene practices for food
handling?
Thoroughly rinse fruits and vegetables
Wash your hands before and after handling foods
Thoroughly cook meats
Keep raw meats and ready to eat foods separate
All of the above
9. What is the shelf life of ROP cook-chill or Sous Vide foods?
c. No shelf life restriction if held frozen
b. 90 days
d. a and c
e. b and c
a. 30 days
10. Describe the role of a waste receptacle in maintaining hygiene at handwash
sinks.
A waste receptacle is primarily for collecting food scraps to reduce
waste.
A waste receptacle is used to store cleaning supplies for easy access.
A waste receptacle is not necessary if handwashing is done properly.
A waste receptacle helps maintain hygiene by providing a
designated place for disposing of used paper towels, preventing
contamination.
11. Describe the impact of O157:H7 on public health and food safety.
, O157:H7 is harmless and does not affect food safety.
O157:H7 only affects animals and not humans.
O157:H7 can cause severe foodborne illness, making it a critical
concern in food safety.
O157:H7 is a beneficial bacteria for digestion.
12. What is one of the primary roles of the PIC (Person in Charge)?
Ensure compliance with code requirements
Hire all new food handlers
Handle all business finances
Handle all customer complaints
13. Describe the significance of the 90-day correction period for noncritical
violations in food service establishments.
The 90-day period is a grace period for all types of violations.
Noncritical violations do not require any correction.
Food service establishments can ignore noncritical violations after 90
days.
The 90-day correction period allows food service establishments
to ensure compliance with safety standards without immediate
penalties.
14. If a restaurant discovers that their ready-to-eat foods have tested positive
for zero tolerance bacteria, what immediate action should they take?
They should inform customers but keep the food available.
They should add preservatives to the food to kill the bacteria.
Exam | Questions with Correct Answers |
Latest Update 2026 | Exam Prep | Graded
A+
1. What is the HACCP Inspection Data Form primarily used for?
Training employees on food safety
Organizing data and identifying violations during inspections
Evaluating food quality standards
Documenting customer complaints
2. What is the guideline regarding the condition of gloves worn by employees
during food preparation?
Gloves must be intact and in good repair.
Gloves should be replaced every hour.
Gloves are optional if employees wash their hands frequently.
Gloves can be worn if they are slightly damaged.
3. What type of employee is a health inspector?
A restaurant manager
A private contractor
A volunteer
A city, county, or state employee
4. A handwashing station is stocked with soap, single use paper towels, and hot
, and cold running water. There's also signs reminding food handlers to wash
their hands. Which additional item is required?
Latex disposable gloves.
An approved hand antiseptic
Waste receptacle
5. Which food item is commonly linked to Bacillus Cereus outbreaks?
Unpasteurized milk
Leafy greens
Cooked rice
Raw chicken
6. Which of the following is a virus that often enters the food supply chain
through shellfish harvested from polluted waters?
Cyclospora
Clostridium perfringens
Hepatitis A
Escherichia coli
7. Discuss why unpasteurized juices can pose a risk for foodborne illnesses.
Unpasteurized juices are less likely to cause foodborne illnesses than
cooked foods.
Unpasteurized juices are safe because they are made from fresh fruits.
Unpasteurized juices can harbor harmful pathogens like Salmonella
and E. coli 0157:H7, which can lead to serious health issues.
Unpasteurized juices contain more vitamins than pasteurized juices.
,8. Which of the following is true regarding safe hygiene practices for food
handling?
Thoroughly rinse fruits and vegetables
Wash your hands before and after handling foods
Thoroughly cook meats
Keep raw meats and ready to eat foods separate
All of the above
9. What is the shelf life of ROP cook-chill or Sous Vide foods?
c. No shelf life restriction if held frozen
b. 90 days
d. a and c
e. b and c
a. 30 days
10. Describe the role of a waste receptacle in maintaining hygiene at handwash
sinks.
A waste receptacle is primarily for collecting food scraps to reduce
waste.
A waste receptacle is used to store cleaning supplies for easy access.
A waste receptacle is not necessary if handwashing is done properly.
A waste receptacle helps maintain hygiene by providing a
designated place for disposing of used paper towels, preventing
contamination.
11. Describe the impact of O157:H7 on public health and food safety.
, O157:H7 is harmless and does not affect food safety.
O157:H7 only affects animals and not humans.
O157:H7 can cause severe foodborne illness, making it a critical
concern in food safety.
O157:H7 is a beneficial bacteria for digestion.
12. What is one of the primary roles of the PIC (Person in Charge)?
Ensure compliance with code requirements
Hire all new food handlers
Handle all business finances
Handle all customer complaints
13. Describe the significance of the 90-day correction period for noncritical
violations in food service establishments.
The 90-day period is a grace period for all types of violations.
Noncritical violations do not require any correction.
Food service establishments can ignore noncritical violations after 90
days.
The 90-day correction period allows food service establishments
to ensure compliance with safety standards without immediate
penalties.
14. If a restaurant discovers that their ready-to-eat foods have tested positive
for zero tolerance bacteria, what immediate action should they take?
They should inform customers but keep the food available.
They should add preservatives to the food to kill the bacteria.
