NEHA CP-FS -CERTIFIED PROFESSIONAL FOOD
SAFETY |COMPREHENSIVE QUESTIONS AND
VERIFIED ANSWERS|BRAND NEW 2026-2027
UPDATE
Question 1
1. A bacterial spore is:
a. Bacterial dung
b. A resistant resting phase which can sometimes resist high heat
c. There is no such thing as a bacterial spore. They are different genus.
d. All of the above
CORRECT ANSWER
B
Question 2
2. Which are the three basic types of contamination?
a. Physical, personal, atmospheric
b. Chemical, personal, biological
c. Physical, chemical, biological
d. Chemical, atmospheric, personal
CORRECT ANSWER
C
Question 3
3. The acronym for the 6 major variables that affect the growth of bacteria is
1
,a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT
CORRECT ANSWER
C
Question 4
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False
CORRECT ANSWER
B
Question 5
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish
CORRECT ANSWER
D
Question 6
2
,6. Which of the following ranges represents the correct Temperature Danger Zone?
a. 41°F to 165°F
b. 35°F to 141°F
c. 41°F to 135°F
d. 135°F to 165°F
CORRECT ANSWER
C
Question 7
7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored
in copper.
a. True
b. False
CORRECT ANSWER
A
Question 8
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs
CORRECT ANSWER
B
3
, Question 9
9. When looking at the unfortunate reality of intentional contaminations you should
consider suppliers but not employees.
a. True
b. False
CORRECT ANSWER
B
Question 10
10. Eight major foods are believed to account for 90% of all food allergies. Which of the
following is not one of these 8 foods?
a. Milk
b. Eggs
c. Wheat
d. Fruit
CORRECT ANSWER
D
Question 11
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath
CORRECT ANSWER
B
4
SAFETY |COMPREHENSIVE QUESTIONS AND
VERIFIED ANSWERS|BRAND NEW 2026-2027
UPDATE
Question 1
1. A bacterial spore is:
a. Bacterial dung
b. A resistant resting phase which can sometimes resist high heat
c. There is no such thing as a bacterial spore. They are different genus.
d. All of the above
CORRECT ANSWER
B
Question 2
2. Which are the three basic types of contamination?
a. Physical, personal, atmospheric
b. Chemical, personal, biological
c. Physical, chemical, biological
d. Chemical, atmospheric, personal
CORRECT ANSWER
C
Question 3
3. The acronym for the 6 major variables that affect the growth of bacteria is
1
,a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT
CORRECT ANSWER
C
Question 4
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False
CORRECT ANSWER
B
Question 5
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish
CORRECT ANSWER
D
Question 6
2
,6. Which of the following ranges represents the correct Temperature Danger Zone?
a. 41°F to 165°F
b. 35°F to 141°F
c. 41°F to 135°F
d. 135°F to 165°F
CORRECT ANSWER
C
Question 7
7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored
in copper.
a. True
b. False
CORRECT ANSWER
A
Question 8
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs
CORRECT ANSWER
B
3
, Question 9
9. When looking at the unfortunate reality of intentional contaminations you should
consider suppliers but not employees.
a. True
b. False
CORRECT ANSWER
B
Question 10
10. Eight major foods are believed to account for 90% of all food allergies. Which of the
following is not one of these 8 foods?
a. Milk
b. Eggs
c. Wheat
d. Fruit
CORRECT ANSWER
D
Question 11
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath
CORRECT ANSWER
B
4
