CP-FS COMPREHENSIVE STUDY GUIDE
2026 FULL QUESTIONS AND
SOLUTIONS GRADED A+
◍ Four phases of bacterial presence in food.
Answer: 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
◍ Federal Insecticide, Fungicide and Rodenticide Act (FIFRA).
Answer: -Created by the EPA-Regulates sanitizers
◍ Log phase.
Answer: Most essential phase of bacterial presence in food due to the fastest
increase in populations
◍ Testing requirements for a water supply that comes from a well..
Answer: Water must be tested at least once per year and a certificate must be
kept on file for review by an inspector
◍ Lag phase.
Answer: Time/temp play an important role in keeping bacteria in this phase
(where numbers are less dangerous and growth is slowed)
◍ Comminuted Food.
Answer: Reduced in size by methods including chopping, flaking, grinding
or mincing. Examples: ground beef, gyros and gefilte fish.
◍ Grading.
Answer: -optional-paid for by the processor-tells the quality of the product
◍ Norwalk virus.
Answer: Rarely a pathogen associated with shellfish
◍ Hepatitis A virus (HAV) and Vibrio spp (a bacteria).
Answer: 2 common pathogens associated with shellfish
,◍ 6 - 7 weeks.
Answer: Incubation period for Hep A can be up to ___ to ___ weeks
◍ Document retention rationale for shellfish.
Answer: 6 - 7 week Hep A incubation period is part of this rationale for
retaining shellstock tags for 90 days beyond the date of harvest. Batches
should not be mixed. Time allows for the presentation of any Hep Aand
gives infor on tracking the location and source of the outbreak.
◍ Pathogens found in soil.
Answer: Bacillus cereus, Clostridium botulinum, Clostridium perfringens,
Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia
enterocolitica
◍ Allowed uses for non-potable water.
Answer: -Only used for non culinary purposes: fire sprinklers, cooling
non-food equipment air conditioning and irrigation.-Pipes must be identified
as having non-potable water
◍ Cooked Rice.
Answer: Food typically associated with an outbreak of Bacillus Cereus
◍ How long an establishment can be given to correct a priority or priority
foundation violation.
Answer: Generally immediately, but in some cases up to 10 days
◍ Staphylococcus aureus.
Answer: 50 - 70% of people are carriers of this pathogen
◍ Upper respiratory tract; also frequently found in pimples, burns, sores, other
skin lesions.
Answer: Location in the body where Staph is typically found
◍ Cause of Staph foodborne illness.
Answer: Toxins formed by bacteria and not the live bacteria that cause the
illness. Possible to have the bacteria without toxins. Staph bacteria in the
upper respiratory tract may not cause illness, but bacterial Staph toxins in
, the gastro intestinal tract in the same person may cause illness.
◍ Foods typically associated with Listeriosis outbreak.
Answer: Unpasteurized milk and associated milk products (raw milk
cheese); prepared and chilled RTE foods like some soft cheeses, deli meats,
hot dogs, pate; raw veggies (makes sense given Listeria can be present in
soil); pouttry, meat and seafood
◍ Mobile establishment wastewater tank requirement.
Answer: Water waste tank must be 15% larger than the supply tank
◍ Salmonella and
E. coli 0157:H7.
Answer: Pathogens associated with unpasteurized juices
◍ How often is the food code published and updated?.
Answer: Published every 4 years and updated every 2 years
◍ Aerobic bacteria.
Answer: require oxygen for survival and for multiplication sufficient to
cause disease
◍ Anaerobic bacteria.
Answer: bacteria that do not require oxygen to survive
◍ Hold or Detention.
Answer: Establishment retains product but can't do anything with it until it is
released by the regulatory authority
◍ Conference for Food Protection.
Answer: Meets every two years, makes recommendations for what should be
in the Food Code. Sets standards for Certified Food Protection
◍ DSP symptoms (Diarrhetic Shellfish Poisoning).
Answer: Nausea, vomiting, diarrhea and abdominal pain accompanied by
chills, headache and fever
◍ PSP symptoms (Paralytic Shellfish Poisoning).
Answer: Tingling, burning, numbness, drowsiness, incoherent speech and
2026 FULL QUESTIONS AND
SOLUTIONS GRADED A+
◍ Four phases of bacterial presence in food.
Answer: 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase
◍ Federal Insecticide, Fungicide and Rodenticide Act (FIFRA).
Answer: -Created by the EPA-Regulates sanitizers
◍ Log phase.
Answer: Most essential phase of bacterial presence in food due to the fastest
increase in populations
◍ Testing requirements for a water supply that comes from a well..
Answer: Water must be tested at least once per year and a certificate must be
kept on file for review by an inspector
◍ Lag phase.
Answer: Time/temp play an important role in keeping bacteria in this phase
(where numbers are less dangerous and growth is slowed)
◍ Comminuted Food.
Answer: Reduced in size by methods including chopping, flaking, grinding
or mincing. Examples: ground beef, gyros and gefilte fish.
◍ Grading.
Answer: -optional-paid for by the processor-tells the quality of the product
◍ Norwalk virus.
Answer: Rarely a pathogen associated with shellfish
◍ Hepatitis A virus (HAV) and Vibrio spp (a bacteria).
Answer: 2 common pathogens associated with shellfish
,◍ 6 - 7 weeks.
Answer: Incubation period for Hep A can be up to ___ to ___ weeks
◍ Document retention rationale for shellfish.
Answer: 6 - 7 week Hep A incubation period is part of this rationale for
retaining shellstock tags for 90 days beyond the date of harvest. Batches
should not be mixed. Time allows for the presentation of any Hep Aand
gives infor on tracking the location and source of the outbreak.
◍ Pathogens found in soil.
Answer: Bacillus cereus, Clostridium botulinum, Clostridium perfringens,
Listeria monocytogenes. To a lesser extent: Salmonella spp, Yersinia
enterocolitica
◍ Allowed uses for non-potable water.
Answer: -Only used for non culinary purposes: fire sprinklers, cooling
non-food equipment air conditioning and irrigation.-Pipes must be identified
as having non-potable water
◍ Cooked Rice.
Answer: Food typically associated with an outbreak of Bacillus Cereus
◍ How long an establishment can be given to correct a priority or priority
foundation violation.
Answer: Generally immediately, but in some cases up to 10 days
◍ Staphylococcus aureus.
Answer: 50 - 70% of people are carriers of this pathogen
◍ Upper respiratory tract; also frequently found in pimples, burns, sores, other
skin lesions.
Answer: Location in the body where Staph is typically found
◍ Cause of Staph foodborne illness.
Answer: Toxins formed by bacteria and not the live bacteria that cause the
illness. Possible to have the bacteria without toxins. Staph bacteria in the
upper respiratory tract may not cause illness, but bacterial Staph toxins in
, the gastro intestinal tract in the same person may cause illness.
◍ Foods typically associated with Listeriosis outbreak.
Answer: Unpasteurized milk and associated milk products (raw milk
cheese); prepared and chilled RTE foods like some soft cheeses, deli meats,
hot dogs, pate; raw veggies (makes sense given Listeria can be present in
soil); pouttry, meat and seafood
◍ Mobile establishment wastewater tank requirement.
Answer: Water waste tank must be 15% larger than the supply tank
◍ Salmonella and
E. coli 0157:H7.
Answer: Pathogens associated with unpasteurized juices
◍ How often is the food code published and updated?.
Answer: Published every 4 years and updated every 2 years
◍ Aerobic bacteria.
Answer: require oxygen for survival and for multiplication sufficient to
cause disease
◍ Anaerobic bacteria.
Answer: bacteria that do not require oxygen to survive
◍ Hold or Detention.
Answer: Establishment retains product but can't do anything with it until it is
released by the regulatory authority
◍ Conference for Food Protection.
Answer: Meets every two years, makes recommendations for what should be
in the Food Code. Sets standards for Certified Food Protection
◍ DSP symptoms (Diarrhetic Shellfish Poisoning).
Answer: Nausea, vomiting, diarrhea and abdominal pain accompanied by
chills, headache and fever
◍ PSP symptoms (Paralytic Shellfish Poisoning).
Answer: Tingling, burning, numbness, drowsiness, incoherent speech and
