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Certified Professional Food Safety (CP-FS)
Questions and Correct Answers/ Latest
Update / Already Graded
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
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Types of ROP (Reduced Oxygen Packaging)
Ans: - Vacuum Packaging
- 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
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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
- 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.
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Five steps for proper cleaning and sanitizing
Ans: 1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
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.
All rights reserved © 2025/ 2026 |
Certified Professional Food Safety (CP-FS)
Questions and Correct Answers/ Latest
Update / Already Graded
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
All rights reserved © 2025/ 2026 |
, Page |2
Types of ROP (Reduced Oxygen Packaging)
Ans: - Vacuum Packaging
- 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
All rights reserved © 2025/ 2026 |
, Page |3
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
- 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.
All rights reserved © 2025/ 2026 |
, Page |4
Five steps for proper cleaning and sanitizing
Ans: 1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
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.
All rights reserved © 2025/ 2026 |
