NEHA CP-FS EXAM -CERTIFIED PROFESSIONAL
FOOD SAFETY |COMPREHENSIVE QUESTIONS AND
VERIFIED ANSWERS|BRAND NEW 2026-2027
UPDATE
Question 1
What occurs when a pathogen grows within the body?
1. Food intoxication.
2. Fungal contamination.
3. Parasite.
4. Food infection.
CORRECT ANSWER
4
Food infection and food intoxication develop in different ways. Food infection occurs
when the pathogen develops within the body. Hepatitis A is an example of an infection.
Question 2
An employee has nasal discharge. What is the appropriate response?
1. Exclude the employee from the premises.
2. Send the employee to the doctor.
3. Monitor the employee to make sure hand washing is done.
4. Remove employee from food service.
CORRECT ANSWER
4
Employees are not allowed to work with food when they have discharge from the eyes,
nose, or mouth. The manager on duty must decide if the employee is sent home or
allowed to work away from food.
1
,Question 3
What is the leading cause of foodborne illness?
CORRECT ANSWER
Virus
Viral infections are the number one cause of foodborne illness. They do not grow on
contaminated food.
Question 4
What should raw meat be stored in after it is thawed?
1. Bowl.
2. Rack.
3. Tray.
4. Stacked on a plate.
CORRECT ANSWER
3
Raw meat needs to be stored carefully before it is cooked. It should be stored in a pan or
on a tray. This will prevent dripping in the refrigerator.
Question 5
Food falling out of trash bags increases the risk of which vector?
1. Chemical contamination.
2. Poor hygiene.
3. Cross contamination.
4. Pests.
2
,CORRECT ANSWER
4
The best way to handle pests is to create an environment that is not inviting. Access to
food and water will attract pests. This is why you must be sure that all food is sealed in a
plastic garbage bag when thrown away.
Question 6
A cleaning agent that dissolves dirt and grease is known as which of the following?
CORRECT ANSWER
Detergent
Question 7
What action is taken if a customer reports an episode of E coli?
1. Contact the health department.
2. Close the business.
3. Test employees for illness.
4. Clean the kitchen.
CORRECT ANSWER
1
Any outbreak of food borne illness needs to be reported to the health department
immediately. A contamination must be identified. The source of the contamination must
be identified.
Question 8
What would you store on the top shelf when forced to keep canned goods with other
items?
3
, 1. Cans.
2. Dry foods.
3. Gloves.
4. Cleaning supplies.
CORRECT ANSWER
3
When space requires different items to be stored together, you must store them
carefully. Gloves and other disposable items need to be stored on the top. Cleaning
supplies belong on the bottom shelf.
Question 9
Which of the following is the most economical sanitizing option?
1. Quats.
2. Iodophors.
3. Chlorine.
4. Acids.
CORRECT ANSWER
3
Question 10
Do not ____ food before taking its temperature.
CORRECT ANSWER
Stir
Stirring or agitating the food will affect the internal temperature. Do not stir food before
taking a temperature. The temperature will not be accurate.
4
FOOD SAFETY |COMPREHENSIVE QUESTIONS AND
VERIFIED ANSWERS|BRAND NEW 2026-2027
UPDATE
Question 1
What occurs when a pathogen grows within the body?
1. Food intoxication.
2. Fungal contamination.
3. Parasite.
4. Food infection.
CORRECT ANSWER
4
Food infection and food intoxication develop in different ways. Food infection occurs
when the pathogen develops within the body. Hepatitis A is an example of an infection.
Question 2
An employee has nasal discharge. What is the appropriate response?
1. Exclude the employee from the premises.
2. Send the employee to the doctor.
3. Monitor the employee to make sure hand washing is done.
4. Remove employee from food service.
CORRECT ANSWER
4
Employees are not allowed to work with food when they have discharge from the eyes,
nose, or mouth. The manager on duty must decide if the employee is sent home or
allowed to work away from food.
1
,Question 3
What is the leading cause of foodborne illness?
CORRECT ANSWER
Virus
Viral infections are the number one cause of foodborne illness. They do not grow on
contaminated food.
Question 4
What should raw meat be stored in after it is thawed?
1. Bowl.
2. Rack.
3. Tray.
4. Stacked on a plate.
CORRECT ANSWER
3
Raw meat needs to be stored carefully before it is cooked. It should be stored in a pan or
on a tray. This will prevent dripping in the refrigerator.
Question 5
Food falling out of trash bags increases the risk of which vector?
1. Chemical contamination.
2. Poor hygiene.
3. Cross contamination.
4. Pests.
2
,CORRECT ANSWER
4
The best way to handle pests is to create an environment that is not inviting. Access to
food and water will attract pests. This is why you must be sure that all food is sealed in a
plastic garbage bag when thrown away.
Question 6
A cleaning agent that dissolves dirt and grease is known as which of the following?
CORRECT ANSWER
Detergent
Question 7
What action is taken if a customer reports an episode of E coli?
1. Contact the health department.
2. Close the business.
3. Test employees for illness.
4. Clean the kitchen.
CORRECT ANSWER
1
Any outbreak of food borne illness needs to be reported to the health department
immediately. A contamination must be identified. The source of the contamination must
be identified.
Question 8
What would you store on the top shelf when forced to keep canned goods with other
items?
3
, 1. Cans.
2. Dry foods.
3. Gloves.
4. Cleaning supplies.
CORRECT ANSWER
3
When space requires different items to be stored together, you must store them
carefully. Gloves and other disposable items need to be stored on the top. Cleaning
supplies belong on the bottom shelf.
Question 9
Which of the following is the most economical sanitizing option?
1. Quats.
2. Iodophors.
3. Chlorine.
4. Acids.
CORRECT ANSWER
3
Question 10
Do not ____ food before taking its temperature.
CORRECT ANSWER
Stir
Stirring or agitating the food will affect the internal temperature. Do not stir food before
taking a temperature. The temperature will not be accurate.
4
