CERTIFIED PROFESSIONAL FOOD SAFETY
2026 EXAM PREPARATION PACK KEY FOOD
SAFETY REGULATIONS AND SAMPLE
QUESTIONS WITH EXPLANATIONS
◉ Bacterial Intoxication. Answer: 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. Answer: Used to check for proper
Pasteurization in Milk. Absence of alkaline phosphatase indicates
milk was properly pasteurized.
◉ UHT pasteurization. Answer: Ultra High temperature that not only
kills pathogens, but also spoilage bacteria.
◉ Requirements to prevent Clostridium botulinum in ROP foods.
Answer: - 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. Answer: -
Vomiting
- Jaundice
- Diarrhea
- Sore throat with fever
- Lesion on hand or wrist that cannot be properly covered
◉ Asymptomatic. Answer: Without obvious symptoms; not showing
or producing indications of a disease or other medical condition.
◉ Receiving temperature for cold foods. Answer: 41F internal
product temperature (Exception: Raw shell eggs and shellfish can be
received at 45F air temperature)
◉ Hot holding temperature. Answer: 135F
◉ Methods for cooling food. Answer: - Divide in smaller portions
- Use shallow containers
- Ice bath or ice paddle
- Blast chiller
, ◉ Four methods for thawing food. Answer: 1. in a refrigerator at 41F
or less
2. Under running water at 70F for less than 4 hours (for product to
be cooked or maintain ready-to-eat below 41F)
3. In a microwave oven and then immediately transferred to
conventional cooking method
4. As part of the cooking process
◉ Refrigeration Temperature. Answer: 41F (Exception: Raw shell
eggs received in refrigerated equipment maintaining a temperature
of 45F)
◉ Temperature requirements for hot water sanitizing. Answer:
Three Compartment Sink - 171F
Warewash Machine - 180F
Stationary, Single Rack - 165F
◉ Time and temperature requirements for cooling food. Answer:
135F to 70F within 2 hours
135F to 41F within 6 hours
◉ Correct Order (Top to Bottom) for storage of items in a
refrigerator. Answer: - Ready to Eat
- Items to cook to 145F
2026 EXAM PREPARATION PACK KEY FOOD
SAFETY REGULATIONS AND SAMPLE
QUESTIONS WITH EXPLANATIONS
◉ Bacterial Intoxication. Answer: 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. Answer: Used to check for proper
Pasteurization in Milk. Absence of alkaline phosphatase indicates
milk was properly pasteurized.
◉ UHT pasteurization. Answer: Ultra High temperature that not only
kills pathogens, but also spoilage bacteria.
◉ Requirements to prevent Clostridium botulinum in ROP foods.
Answer: - 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. Answer: -
Vomiting
- Jaundice
- Diarrhea
- Sore throat with fever
- Lesion on hand or wrist that cannot be properly covered
◉ Asymptomatic. Answer: Without obvious symptoms; not showing
or producing indications of a disease or other medical condition.
◉ Receiving temperature for cold foods. Answer: 41F internal
product temperature (Exception: Raw shell eggs and shellfish can be
received at 45F air temperature)
◉ Hot holding temperature. Answer: 135F
◉ Methods for cooling food. Answer: - Divide in smaller portions
- Use shallow containers
- Ice bath or ice paddle
- Blast chiller
, ◉ Four methods for thawing food. Answer: 1. in a refrigerator at 41F
or less
2. Under running water at 70F for less than 4 hours (for product to
be cooked or maintain ready-to-eat below 41F)
3. In a microwave oven and then immediately transferred to
conventional cooking method
4. As part of the cooking process
◉ Refrigeration Temperature. Answer: 41F (Exception: Raw shell
eggs received in refrigerated equipment maintaining a temperature
of 45F)
◉ Temperature requirements for hot water sanitizing. Answer:
Three Compartment Sink - 171F
Warewash Machine - 180F
Stationary, Single Rack - 165F
◉ Time and temperature requirements for cooling food. Answer:
135F to 70F within 2 hours
135F to 41F within 6 hours
◉ Correct Order (Top to Bottom) for storage of items in a
refrigerator. Answer: - Ready to Eat
- Items to cook to 145F
