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Certified Professional Food Safety (CP-FS) Questions with
Answers (100% Correct Answers)
Bacterial Toxin Mediated Infection (TMI) —ANS: Caused by consuming a live
pathogen that produces a toxin in your body. Usually produces a fever. Onset time
similar to infection (1-2 days). More likely to cause diarrhea.
Characteristics of bacterial spores —ANS: Resistant to stress, extreme temperatures
(hot and cold) and loss of moisture. Cannot reproduce or make toxin.
Mesophilic bacteria —ANS: Moderate temperature loving bacteria. Most foodborne
illness bacteria fall into this temperature group.
Four stages of bacterial growth —ANS: 1. Lag
2. Log
3. Stationary
4. Death
Types of ROP (Reduced Oxygen Packaging) —ANS: - Vacuum Packaging
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- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
- Cool-Chill Packaging
- Sous Vide
Temperatures for Reheating Food —ANS: 165F within 2 hours (*Exception:
commercially processed food in an intact package only has to be reheated to 135F)
Cooking temperature for roast —ANS: 130F for 112 minutes or 145F for 4 minutes.
Items with minimum cooking temperature of 165F —ANS: - Stuffed fish, stuffed meat,
stuffed pasta, stuffed poultry, ratites or stuffing containing fish, meat, poultry or ratites
- Wild game animals
- Raw animal food cooked in a microwave over(Hold for 2 minutes after removing
from microwave oven. Also must be covered stirred and rotated half way through the
cooking cycle.)
Items with minimum cooking temperatures of 155F —ANS: - Raw eggs NOT for
immediate service (buffet line)
- Comminuted commercially raised game animals and exotic species of game animal
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- Comminuted fish and meats
- Injected meats
- Ratites
Items with minimum cooking temperatures of 145F —ANS: - Raw eggs for immediate
service by a consumer's order
- Commercially raised game animals and exotic species of game animals under a
voluntary inspection program
- Fish, Pork and Meat not otherwise specified
Bacterial Infection —ANS: Caused by a live pathogen in your body. Often produces a
fever. Longer onset time (1-2 days). More likely to cause diarrhea.
Five steps for proper cleaning and sanitizing —ANS: 1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
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Bacterial Intoxication —ANS: Caused by a toxin produced bacteria in the food before
you eat it. Bacteria may be dead when you eat the food. Does not produce a fever.
Shorter onset time (typically measured in hours). More likely to cause vomiting.
(Bacillus cereus, Clostridium botulinum, Staphylococcus)
Phosphatase Test —ANS: Used to check for proper Pasteurization in Milk. Absence of
alkaline phosphatase indicates milk was properly pasteurized.
UHT pasteurization —ANS: Ultra High temperature that not only kills pathogens, but
also spoilage bacteria.
Requirements to prevent Clostridium botulinum in ROP foods —ANS: - Maximum
water activity = .91
- Maximum pH = 4.6
- Maximum shelf life = 14 days
- Maximum temperature = 41F
- High concentration of competing organisms
Five symptoms that automatically mean exclusion —ANS: - Vomiting
- Jaundice
© 2025 All rights reserved
Certified Professional Food Safety (CP-FS) Questions with
Answers (100% Correct Answers)
Bacterial Toxin Mediated Infection (TMI) —ANS: Caused by consuming a live
pathogen that produces a toxin in your body. Usually produces a fever. Onset time
similar to infection (1-2 days). More likely to cause diarrhea.
Characteristics of bacterial spores —ANS: Resistant to stress, extreme temperatures
(hot and cold) and loss of moisture. Cannot reproduce or make toxin.
Mesophilic bacteria —ANS: Moderate temperature loving bacteria. Most foodborne
illness bacteria fall into this temperature group.
Four stages of bacterial growth —ANS: 1. Lag
2. Log
3. Stationary
4. Death
Types of ROP (Reduced Oxygen Packaging) —ANS: - Vacuum Packaging
© 2025 All rights reserved
,2
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
- Cool-Chill Packaging
- Sous Vide
Temperatures for Reheating Food —ANS: 165F within 2 hours (*Exception:
commercially processed food in an intact package only has to be reheated to 135F)
Cooking temperature for roast —ANS: 130F for 112 minutes or 145F for 4 minutes.
Items with minimum cooking temperature of 165F —ANS: - Stuffed fish, stuffed meat,
stuffed pasta, stuffed poultry, ratites or stuffing containing fish, meat, poultry or ratites
- Wild game animals
- Raw animal food cooked in a microwave over(Hold for 2 minutes after removing
from microwave oven. Also must be covered stirred and rotated half way through the
cooking cycle.)
Items with minimum cooking temperatures of 155F —ANS: - Raw eggs NOT for
immediate service (buffet line)
- Comminuted commercially raised game animals and exotic species of game animal
© 2025 All rights reserved
,3
- Comminuted fish and meats
- Injected meats
- Ratites
Items with minimum cooking temperatures of 145F —ANS: - Raw eggs for immediate
service by a consumer's order
- Commercially raised game animals and exotic species of game animals under a
voluntary inspection program
- Fish, Pork and Meat not otherwise specified
Bacterial Infection —ANS: Caused by a live pathogen in your body. Often produces a
fever. Longer onset time (1-2 days). More likely to cause diarrhea.
Five steps for proper cleaning and sanitizing —ANS: 1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
© 2025 All rights reserved
, 4
Bacterial Intoxication —ANS: Caused by a toxin produced bacteria in the food before
you eat it. Bacteria may be dead when you eat the food. Does not produce a fever.
Shorter onset time (typically measured in hours). More likely to cause vomiting.
(Bacillus cereus, Clostridium botulinum, Staphylococcus)
Phosphatase Test —ANS: Used to check for proper Pasteurization in Milk. Absence of
alkaline phosphatase indicates milk was properly pasteurized.
UHT pasteurization —ANS: Ultra High temperature that not only kills pathogens, but
also spoilage bacteria.
Requirements to prevent Clostridium botulinum in ROP foods —ANS: - Maximum
water activity = .91
- Maximum pH = 4.6
- Maximum shelf life = 14 days
- Maximum temperature = 41F
- High concentration of competing organisms
Five symptoms that automatically mean exclusion —ANS: - Vomiting
- Jaundice
© 2025 All rights reserved
