CPFS CP FS Certified Professional
Food Safety NEHA Exam
Question 1. Which of the following is a primary goal of developing food
safety policies in a retail environment?
A) To increase product sales
B) To ensure compliance with health regulations and prevent foodborne
illness
C) To reduce staff training requirements
D) To maximize storage capacity
Answer: B
Explanation: The primary goal is to ensure compliance with health
regulations and prevent foodborne illnesses through effective policies.
Question 2. What is the main purpose of conducting risk factor
identification in food safety?
,CPFS CP FS Certified Professional
Food Safety NEHA Exam
A) To enhance food flavor
B) To identify potential hazards that could lead to foodborne illness
C) To improve employee working conditions
D) To increase product shelf life
Answer: B
Explanation: Risk factor identification aims to pinpoint hazards that
could cause foodborne illnesses, allowing for effective control
measures.
Question 3. Which of the following is considered a biological hazard in
food safety?
A) Pesticides
B) Salmonella bacteria
,CPFS CP FS Certified Professional
Food Safety NEHA Exam
C) Cleaning chemicals
D) Metal shavings
Answer: B
Explanation: Salmonella bacteria are biological hazards, which can cause
illness if present in food.
Question 4. Preventing cross-contact of allergens involves which of the
following practices?
A) Using separate equipment for allergen-containing foods
B) Increasing ingredient shelf life
C) Storing allergens at room temperature
D) Mixing allergens with all other ingredients
Answer: A
, CPFS CP FS Certified Professional
Food Safety NEHA Exam
Explanation: Using separate equipment prevents cross-contact and
reduces allergen exposure.
Question 5. Which document outlines specific procedures for critical
tasks to ensure food safety?
A) Employee handbook
B) Standard Operating Procedures (SOPs)
C) Sales report
D) Financial budget plan
Answer: B
Explanation: SOPs provide detailed instructions for critical tasks to
maintain food safety standards.
Food Safety NEHA Exam
Question 1. Which of the following is a primary goal of developing food
safety policies in a retail environment?
A) To increase product sales
B) To ensure compliance with health regulations and prevent foodborne
illness
C) To reduce staff training requirements
D) To maximize storage capacity
Answer: B
Explanation: The primary goal is to ensure compliance with health
regulations and prevent foodborne illnesses through effective policies.
Question 2. What is the main purpose of conducting risk factor
identification in food safety?
,CPFS CP FS Certified Professional
Food Safety NEHA Exam
A) To enhance food flavor
B) To identify potential hazards that could lead to foodborne illness
C) To improve employee working conditions
D) To increase product shelf life
Answer: B
Explanation: Risk factor identification aims to pinpoint hazards that
could cause foodborne illnesses, allowing for effective control
measures.
Question 3. Which of the following is considered a biological hazard in
food safety?
A) Pesticides
B) Salmonella bacteria
,CPFS CP FS Certified Professional
Food Safety NEHA Exam
C) Cleaning chemicals
D) Metal shavings
Answer: B
Explanation: Salmonella bacteria are biological hazards, which can cause
illness if present in food.
Question 4. Preventing cross-contact of allergens involves which of the
following practices?
A) Using separate equipment for allergen-containing foods
B) Increasing ingredient shelf life
C) Storing allergens at room temperature
D) Mixing allergens with all other ingredients
Answer: A
, CPFS CP FS Certified Professional
Food Safety NEHA Exam
Explanation: Using separate equipment prevents cross-contact and
reduces allergen exposure.
Question 5. Which document outlines specific procedures for critical
tasks to ensure food safety?
A) Employee handbook
B) Standard Operating Procedures (SOPs)
C) Sales report
D) Financial budget plan
Answer: B
Explanation: SOPs provide detailed instructions for critical tasks to
maintain food safety standards.
