Cp-Fs Practice Test || 200 Questions With Correct Answers | Certified Professional – Food Safety (Neha) | 2026/2027 Edition | 100% Pass Guaranteed | Graded A+

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CP-FS PRACTICE TEST || 200 QUESTIONS WITH
CORRECT ANSWERS | CERTIFIED
PROFESSIONAL – FOOD SAFETY (NEHA) |
2026/2027 EDITION | 100% PASS
GUARANTEED | GRADED A+

1. What is the primary purpose of the Certified Professional – Food Safety (CP-FS)
credential?
A. To certify food service managers in basic sanitation practices
B. To validate expertise in food microbiology, HACCP principles, and regulatory
requirements for food safety professionals
C. To replace state-issued food manager certifications
D. To certify individuals in food manufacturing operations only

Correct Answer: B
Explanation: The CP-FS credential is designed for food safety professionals in public and private
sectors whose primary responsibility is protecting food safety. It integrates food microbiology,
HACCP principles, and regulatory requirements, testing problem-solving skills beyond basic food
handling.



2. How many questions are on the CP-FS examination, and how many are scored?
A. 120 questions, all scored
B. 140 questions, 120 scored and 20 unscored pilot items
C. 100 questions, 80 scored and 20 unscored
D. 150 questions, 140 scored and 10 unscored

Correct Answer: B
Explanation: The CP-FS exam consists of 140 multiple-choice questions with 120 scored items
and 20 unscored pilot questions. Candidates have 2.5 hours to complete the exam.




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3. What percentage of the CP-FS exam is devoted to Assessing Food Safety?
A. 20%
B. 25%
C. 33.33%
D. 15%

Correct Answer: C
Explanation: Assessing Food Safety is the largest content area on the CP-FS exam, accounting for
33.33% of scored questions. This domain covers inspection preparation, HACCP evaluation, and
risk factor assessment.



4. What are the "Big Six" foodborne pathogens that require exclusion of infected food
employees?
A. Salmonella, E. coli, Listeria, Campylobacter, Staph aureus, Clostridium
B. Hepatitis A, Shiga toxin-producing E. coli, Salmonella (non-typhoidal), Shigella,
Norovirus, Typhoid fever
C. Norovirus, Rotavirus, Adenovirus, Astrovirus, Sapovirus, Hepatitis E
D. Listeria, Vibrio, Yersinia, Brucella, Mycobacterium, Streptococcus

Correct Answer: B
Explanation: The "Big Six" pathogens are Hepatitis A virus, Shiga toxin-producing E. coli, non-
typhoidal Salmonella, Shigella spp., Norovirus, and Typhoid fever (Salmonella typhi). These
require exclusion of infected employees due to their high infectivity and severity.



5. When manually chemically sanitizing utensils by immersion, what is the minimum
contact time required?
A. 10 seconds
B. 30 seconds
C. 60 seconds
D. 5 minutes

Correct Answer: C
Explanation: Utensils being manually chemically sanitized by immersion must remain in the
sanitizing solution for at least 60 seconds. This contact time ensures adequate pathogen
reduction on food-contact surfaces.




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6. What is the correct temperature for hot foods when they are received?
A. 100°F
B. 120°F
C. 135°F
D. 170°F

Correct Answer: C
Explanation: Hot foods must be received at 135°F or above. This temperature is the minimum
hot holding temperature and ensures the food has not entered the temperature danger zone
during transport.



7. What are the seven principles of HACCP in correct order?
A. Monitor, analyze, correct, verify, document, establish limits, identify CCPs
B. Conduct hazard analysis, determine CCPs, establish critical limits, establish
monitoring, establish corrective actions, establish verification, establish record-keeping
C. Identify hazards, set limits, monitor, correct, verify, document, review
D. Analyze, control, monitor, correct, verify, record, reassess

Correct Answer: B
Explanation: The seven HACCP principles in order are: 1) Conduct a hazard analysis, 2)
Determine Critical Control Points (CCPs), 3) Establish critical limits, 4) Establish monitoring
procedures, 5) Establish corrective actions, 6) Establish verification procedures, and 7) Establish
record-keeping and documentation procedures.



8. What is a critical limit in a HACCP plan?
A. A recommended guideline for food safety practices
B. A prescribed parameter that must be met to ensure food safety hazards are controlled
at each CCP
C. The maximum allowable bacterial count in food
D. A temperature range for food storage

Correct Answer: B
Explanation: A critical limit is a maximum or minimum value to which a physical, biological, or
chemical parameter must be controlled at a CCP to minimize the risk of food safety hazards. It is
a measurable, enforceable standard.




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9. What does the Federal Insecticide, Rodenticide, and Fungicide Act (FIFRA) regulate?
A. Food additives and colorings
B. Pesticides and sanitizers
C. Food labeling requirements
D. Meat and poultry inspection

Correct Answer: B
Explanation: FIFRA created the EPA and is the law that regulates pesticides and sanitizers. It
establishes requirements for registration, labeling, and use of these products, including those
used in food establishments.



10. Which temperature range represents the temperature danger zone for food?
A. 32°F to 100°F
B. 41°F to 135°F
C. 50°F to 150°F
D. 35°F to 145°F

Correct Answer: B
Explanation: The temperature danger zone is 41°F to 135°F. Bacteria grow most rapidly in this
range, so food should not remain in this zone for extended periods.



11. What is the best way to prevent Listeria monocytogenes?
A. Freezing ready-to-eat foods
B. Proper storage temperatures and monitoring expiration dates
C. Washing foods with antibacterial soap
D. Using preservatives only

Correct Answer: B
Explanation: Listeria monocytogenes can grow at refrigeration temperatures, making
temperature control and date marking critical. Proper storage temperatures and expiration date
monitoring are essential preventive measures.



12. How often should a glass-liquid thermometer be calibrated?
A. Daily
B. Weekly
C. Monthly
D. Annually
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