NEHA CP-FS EXAM 2026-2027 QUESTIONS
AND CORRECT ANSWERS GRADED A+
LATEST
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action.
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.
Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema.
2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory
distress. It may be confused with an extreme allergic reaction.
Raw milk is prohibited because of which risk?
,1. E. coli.
2. Campylobacter.
3. Staphylococcus.
4. Salmonella.
2
Campylobacter is associated with raw milk and meat. Dairy must be pasteurized to
avoid the bacteria.
When being used for spray cleaning, iodophors should be applied at which of the
following concentrations?
1. 12.5 ppm.
2. 200 ppm.
3. 25 ppm.
4. 15 ppm.
3
In spray type applications, use a concentration of 25 ppm
For soaking, use a concentration of 12.5 ppm
Iodine range 12.5 - 25 ppm.
A cleaning agent that physically scrubs soil from surfaces is known as
Abrasive
, Which of the following assessment indicates that the time and temperature control
was violated?
1. Time.
2. Cleanliness.
3. Smell.
4. Non-perishable food.
3
The smell, look, and feel of food items are indications that food is contaminated.
Smell can indicate that the time and temperature controls have been violated.
PHF stored for more than 24 hours is at risk of which of the following?
1. Listeria.
2. Salmonella typhi.
3. E coli.
4. Staphylococcus.
1
What will keep the water quality safe?
1. Defrosting.
2. Filters.
3. Plumbing maintenance.
4. Boiling.
3
AND CORRECT ANSWERS GRADED A+
LATEST
What is necessary when temperature abuse occurs?
1. Close.
2. Sanitation.
3. Contact the health department.
4. Corrective action.
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.
Exposure to mycotoxins will cause what type of symptoms?
1. Cramps.
2. Respiratory.
3. Vomiting.
4. Eczema.
2
Mycotoxins are molds. Reactions to this food borne illness can cause respiratory
distress. It may be confused with an extreme allergic reaction.
Raw milk is prohibited because of which risk?
,1. E. coli.
2. Campylobacter.
3. Staphylococcus.
4. Salmonella.
2
Campylobacter is associated with raw milk and meat. Dairy must be pasteurized to
avoid the bacteria.
When being used for spray cleaning, iodophors should be applied at which of the
following concentrations?
1. 12.5 ppm.
2. 200 ppm.
3. 25 ppm.
4. 15 ppm.
3
In spray type applications, use a concentration of 25 ppm
For soaking, use a concentration of 12.5 ppm
Iodine range 12.5 - 25 ppm.
A cleaning agent that physically scrubs soil from surfaces is known as
Abrasive
, Which of the following assessment indicates that the time and temperature control
was violated?
1. Time.
2. Cleanliness.
3. Smell.
4. Non-perishable food.
3
The smell, look, and feel of food items are indications that food is contaminated.
Smell can indicate that the time and temperature controls have been violated.
PHF stored for more than 24 hours is at risk of which of the following?
1. Listeria.
2. Salmonella typhi.
3. E coli.
4. Staphylococcus.
1
What will keep the water quality safe?
1. Defrosting.
2. Filters.
3. Plumbing maintenance.
4. Boiling.
3
