NEHA CP-FS PREP -CERTIFIED PROFESSIONAL
FOOD SAFETY |COMPREHENSIVE QUESTIONS AND
VERIFIED ANSWERS|BRAND NEW 2026-2027
UPDATE
Question 1
1. Which is TRUE regarding food safety training?
a. The ideal length for a training session is one to two hours
b. Training records should be used to document training
c. Employees only require food safety knowledge that is specific to their tasks.
d. Further training is unnecessary if employees received training upon being hired.
CORRECT ANSWER
B
Question 2
What are the three categories of contamination to food safety?
a. Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous
CORRECT ANSWER
B
Question 3
Which food would most likely cause a foodborne illness?
1
,a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
CORRECT ANSWER
B
Question 4
Cross-contamination would likely occur if...
a. Carrots are undercooked
b. Meat is left out at room temperature
c. Employees fail to wash their hands returning from the restroom
d. Cutting boards are not washed, rinsed and sanitized between use
CORRECT ANSWER
D
Question 5
A foodhandler scratches a cut and continues to prepare a sandwich. This is an example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices.
CORRECT ANSWER
B
2
,Question 6
Left over chili is left sitting out to cool on the counter, this is an example of?
a. Time-Temperature Abuse
b. Cross Contamination
c. Poor Personal Hygiene
d. Poor Cleaning and Sanitizing
CORRECT ANSWER
A
Question 7
A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna salad; this is an
example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Chemical Contamination
CORRECT ANSWER
D
Question 8
Cross-contamination can be prevented if utensils are washed after each use
CORRECT ANSWER
F
3
, Question 9
Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F
CORRECT ANSWER
T
Question 10
Adults are more likely than pre-school age children to get sick from contaminated food
CORRECT ANSWER
F
Question 11
An example of preventing cross contamination is when you prepare raw meats separately
from ready-to-eat foods
CORRECT ANSWER
T
Question 12
The FDA Food Code Model is an actual law that food establishments must follow
CORRECT ANSWER
F
Question 13
4
FOOD SAFETY |COMPREHENSIVE QUESTIONS AND
VERIFIED ANSWERS|BRAND NEW 2026-2027
UPDATE
Question 1
1. Which is TRUE regarding food safety training?
a. The ideal length for a training session is one to two hours
b. Training records should be used to document training
c. Employees only require food safety knowledge that is specific to their tasks.
d. Further training is unnecessary if employees received training upon being hired.
CORRECT ANSWER
B
Question 2
What are the three categories of contamination to food safety?
a. Biological, Chemical, Environmental
b. Biological, Chemical, Physical
c. Biological, Practical, Poisons
d. Infectious, Chemical, Hazardous
CORRECT ANSWER
B
Question 3
Which food would most likely cause a foodborne illness?
1
,a. Grape juice
b. Diced tomatoes
c. Whole wheat flour
d. Powdered milk
CORRECT ANSWER
B
Question 4
Cross-contamination would likely occur if...
a. Carrots are undercooked
b. Meat is left out at room temperature
c. Employees fail to wash their hands returning from the restroom
d. Cutting boards are not washed, rinsed and sanitized between use
CORRECT ANSWER
D
Question 5
A foodhandler scratches a cut and continues to prepare a sandwich. This is an example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Acceptable Safe Food Practices.
CORRECT ANSWER
B
2
,Question 6
Left over chili is left sitting out to cool on the counter, this is an example of?
a. Time-Temperature Abuse
b. Cross Contamination
c. Poor Personal Hygiene
d. Poor Cleaning and Sanitizing
CORRECT ANSWER
A
Question 7
A foodhandler sprays cleaner on a prep table next to ready-to-eat tuna salad; this is an
example of
a. Time-Temperature Abuse
b. Poor Personal Hygiene
c. Cross Contamination
d. Chemical Contamination
CORRECT ANSWER
D
Question 8
Cross-contamination can be prevented if utensils are washed after each use
CORRECT ANSWER
F
3
, Question 9
Time-temperature abuse is when food stays too long at temperatures between 41°F-135°F
CORRECT ANSWER
T
Question 10
Adults are more likely than pre-school age children to get sick from contaminated food
CORRECT ANSWER
F
Question 11
An example of preventing cross contamination is when you prepare raw meats separately
from ready-to-eat foods
CORRECT ANSWER
T
Question 12
The FDA Food Code Model is an actual law that food establishments must follow
CORRECT ANSWER
F
Question 13
4
