Certified Professional Food Safety (CP-FS) Exam Questions with
Answers (100% Correct Solutions) Latest Update 2026/2027
| Graded A+ | Guaranteed Pass.
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
,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
Comminuted fish and meats
-
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,3
-
- Injected meats
- Ratites
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.
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, 4
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
Diarrhea
- Sore throat with fever
- Lesion on hand or wrist that cannot be properly covered
Asymptomatic —ANS: Without obvious symptoms; not showing or producing indications of a
disease or other medical condition.
Receiving temperature for cold foods —ANS: 41F internal product temperature
(Exception: Raw shell eggs and shellfish can be received at 45F air temperature)
Hot holding temperature —ANS: 135F
-
© 2025 All rights reserved
Answers (100% Correct Solutions) Latest Update 2026/2027
| Graded A+ | Guaranteed Pass.
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
,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
Comminuted fish and meats
-
© 2025 All rights reserved
,3
-
- Injected meats
- Ratites
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.
© 2025 All rights reserved
, 4
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
Diarrhea
- Sore throat with fever
- Lesion on hand or wrist that cannot be properly covered
Asymptomatic —ANS: Without obvious symptoms; not showing or producing indications of a
disease or other medical condition.
Receiving temperature for cold foods —ANS: 41F internal product temperature
(Exception: Raw shell eggs and shellfish can be received at 45F air temperature)
Hot holding temperature —ANS: 135F
-
© 2025 All rights reserved
