CERTIFIED PROFESSIONAL FOOD SAFETY (CP-FS)
Exam UPDATED ACTUAL Questions and CORRECT
Answers | A+ Verified | 2026
• Characteristics of bacterial spores -✓✓ Resistant to stress, extreme temperatures
(hot and cold) and loss of moisture. Cannot reproduce or make toxin.
• Mesophilic bacteria -✓✓ Moderate temperature loving bacteria. Most foodborne
illness bacteria fall into this temperature group.
• Four stages of bacterial growth -✓✓ 1. Lag
2. Log
3. Stationary
4. Death
• Types of ROP (Reduced Oxygen Packaging) -✓✓ - Vacuum Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
- Cool-Chill Packaging
- Sous Vide
• Temperatures for Reheating Food -✓✓ 165F within 2 hours (*Exception:
commercially processed food in an intact package only has to be reheated to 135F)
• Cooking temperature for roast -✓✓ 130F for 112 minutes or 145F for 4 minutes.
,• Items with minimum cooking temperature of 165F -✓✓ - 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 -✓✓ - 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 -✓✓ - 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 -✓✓ Caused by a live pathogen in your body. Often produces
a fever. Longer onset time (1-2 days). More likely to cause diarrhea.
• Five steps for proper cleaning and sanitizing -✓✓ 1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
, 4. Sanitize
5. Air Dry
• Bacterial Intoxication -✓✓ 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 -✓✓ Used to check for proper Pasteurization in Milk. Absence
of alkaline phosphatase indicates milk was properly pasteurized.
• UHT pasteurization -✓✓ Ultra High temperature that not only kills pathogens,
but also spoilage bacteria.
• Requirements to prevent Clostridium botulinum in ROP foods -✓✓ - 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 -✓✓ - Vomiting
- Jaundice
- Diarrhea
- Sore throat with fever
- Lesion on hand or wrist that cannot be properly covered
Exam UPDATED ACTUAL Questions and CORRECT
Answers | A+ Verified | 2026
• Characteristics of bacterial spores -✓✓ Resistant to stress, extreme temperatures
(hot and cold) and loss of moisture. Cannot reproduce or make toxin.
• Mesophilic bacteria -✓✓ Moderate temperature loving bacteria. Most foodborne
illness bacteria fall into this temperature group.
• Four stages of bacterial growth -✓✓ 1. Lag
2. Log
3. Stationary
4. Death
• Types of ROP (Reduced Oxygen Packaging) -✓✓ - Vacuum Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
- Cool-Chill Packaging
- Sous Vide
• Temperatures for Reheating Food -✓✓ 165F within 2 hours (*Exception:
commercially processed food in an intact package only has to be reheated to 135F)
• Cooking temperature for roast -✓✓ 130F for 112 minutes or 145F for 4 minutes.
,• Items with minimum cooking temperature of 165F -✓✓ - 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 -✓✓ - 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 -✓✓ - 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 -✓✓ Caused by a live pathogen in your body. Often produces
a fever. Longer onset time (1-2 days). More likely to cause diarrhea.
• Five steps for proper cleaning and sanitizing -✓✓ 1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
, 4. Sanitize
5. Air Dry
• Bacterial Intoxication -✓✓ 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 -✓✓ Used to check for proper Pasteurization in Milk. Absence
of alkaline phosphatase indicates milk was properly pasteurized.
• UHT pasteurization -✓✓ Ultra High temperature that not only kills pathogens,
but also spoilage bacteria.
• Requirements to prevent Clostridium botulinum in ROP foods -✓✓ - 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 -✓✓ - Vomiting
- Jaundice
- Diarrhea
- Sore throat with fever
- Lesion on hand or wrist that cannot be properly covered
