CP-FS EXAM -CERTIFIED PROFESSIONAL FOOD
SAFETY |COMPREHENSIVE QUESTIONS AND
VERIFIED ANSWERS|BRAND NEW 2026-2027
UPDATE
Question 1
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
4. GMP.
CORRECT ANSWER
2
Good Agricultural Practices (GAP) are necessary from a vendor.
Question 2
How long can you take to cool hot food according to the Food Code?
1. 4 hours.
2. 8 hours.
3. 6 hours.
4. 12 hours.
CORRECT ANSWER
3
135F to 70F in 2 hours
135F to 41F total 6 hours
1
,Question 3
What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and equipment.
CORRECT ANSWER
4
It is important to remove food and equipment before treating a room for pests. The
pesticide can contaminate the equipment and contaminate the food. The room should be
sanitized after the pesticide.
Question 4
Beef and pork are common ingredients. When is it safe to place them together?
1. Preparation.
2. Storage.
3. Holding.
4. Display.
CORRECT ANSWER
1
Different animal products should be kept separate to prevent cross-contamination. The
different products can be combined in the process of food preparation. This is only
suitable if the products are part of the same recipe.
Question 5
2
, What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action.
CORRECT ANSWER
4
Time and temperature abuse increases the risk of pathogen growth. Part of a food safety
plan should include methods to handle mistakes. A corrective action would be
appropriate when an employee allows temperature abuse.
Question 6
Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema.
CORRECT ANSWER
2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory distress.
It may be confused with an extreme allergic reaction.
Question 7
Raw milk is prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3
SAFETY |COMPREHENSIVE QUESTIONS AND
VERIFIED ANSWERS|BRAND NEW 2026-2027
UPDATE
Question 1
The vegetable provider needs to have which of the following?
1. FDA.
2. GAP.
3. Grade A.
4. GMP.
CORRECT ANSWER
2
Good Agricultural Practices (GAP) are necessary from a vendor.
Question 2
How long can you take to cool hot food according to the Food Code?
1. 4 hours.
2. 8 hours.
3. 6 hours.
4. 12 hours.
CORRECT ANSWER
3
135F to 70F in 2 hours
135F to 41F total 6 hours
1
,Question 3
What needs to be removed from a room before it is treated for pests?
1. Food.
2. Flooring.
3. Equipment.
4. Food and equipment.
CORRECT ANSWER
4
It is important to remove food and equipment before treating a room for pests. The
pesticide can contaminate the equipment and contaminate the food. The room should be
sanitized after the pesticide.
Question 4
Beef and pork are common ingredients. When is it safe to place them together?
1. Preparation.
2. Storage.
3. Holding.
4. Display.
CORRECT ANSWER
1
Different animal products should be kept separate to prevent cross-contamination. The
different products can be combined in the process of food preparation. This is only
suitable if the products are part of the same recipe.
Question 5
2
, What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action.
CORRECT ANSWER
4
Time and temperature abuse increases the risk of pathogen growth. Part of a food safety
plan should include methods to handle mistakes. A corrective action would be
appropriate when an employee allows temperature abuse.
Question 6
Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema.
CORRECT ANSWER
2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory distress.
It may be confused with an extreme allergic reaction.
Question 7
Raw milk is prohibited because of which risk?
1. E. coli.
2. Campylobacter.
3
