CERTIFIED PROFESSIONAL FOOD
SAFETY (CP-FS) QUESTIONS AND
CORRECT ANSWERS
Items with minimum cooking temperatures of 145F ✅✅ANSW-- 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 ✅✅ANSW-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 ✅✅ANSW-1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
Bacterial Intoxication ✅✅ANSW-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 ✅✅ANSW-Used to check for proper Pasteurization in Milk. Absence of alkaline
phosphatase indicates milk was properly pasteurized.
UHT pasteurization ✅✅ANSW-Ultra High temperature that not only kills pathogens, but also
spoilage bacteria.
Requirements to prevent Clostridium botulinum in ROP foods ✅✅ANSW-- 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 ✅✅ANSW-- Vomiting
- Jaundice
- Diarrhea
- Sore throat with fever
- Lesion on hand or wrist that cannot be properly covered
Asymptomatic ✅✅ANSW-Without obvious symptoms; not showing or producing indications of a
disease or other medical condition.
Receiving temperature for cold foods ✅✅ANSW-41F internal product temperature (Exception:
Raw shell eggs and shellfish can be received at 45F air temperature)
Hot holding temperature ✅✅ANSW-135F
Methods for cooling food ✅✅ANSW-- Divide in smaller portions
- Use shallow containers
- Ice bath or ice paddle
- Blast chiller
Four methods for thawing food ✅✅ANSW-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 ✅✅ANSW-41F (Exception: Raw shell eggs received in refrigerated
equipment maintaining a temperature of 45F)
, Temperature requirements for hot water sanitizing ✅✅ANSW-Three Compartment Sink - 171F
Warewash Machine - 180F
Stationary, Single Rack - 165F
Time and temperature requirements for cooling food ✅✅ANSW-135F to 70F within 2 hours
135F to 41F within 6 hours
Bacterial Toxin Mediated Infection (TMI) ✅✅ANSW-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 ✅✅ANSW-Resistant to stress, extreme temperatures (hot and
cold) and loss of moisture. Cannot reproduce or make toxin.
Mesophilic bacteria ✅✅ANSW-Moderate temperature loving bacteria. Most foodborne illness
bacteria fall into this temperature group.
Four stages of bacterial growth ✅✅ANSW-1. Lag
2. Log
3. Stationary
4. Death
Types of ROP (Reduced Oxygen Packaging) ✅✅ANSW-- Vacuum Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
- Cool-Chill Packaging
- Sous Vide
Temperatures for Reheating Food ✅✅ANSW-165F within 2 hours (*Exception: commercially
processed food in an intact package only has to be reheated to 135F)
Cooking temperature for roast ✅✅ANSW-130F for 112 minutes or 145F for 4 minutes.
SAFETY (CP-FS) QUESTIONS AND
CORRECT ANSWERS
Items with minimum cooking temperatures of 145F ✅✅ANSW-- 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 ✅✅ANSW-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 ✅✅ANSW-1. Pre-scrape or pre-rinse
2. Wash
3. Rinse
4. Sanitize
5. Air Dry
Bacterial Intoxication ✅✅ANSW-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 ✅✅ANSW-Used to check for proper Pasteurization in Milk. Absence of alkaline
phosphatase indicates milk was properly pasteurized.
UHT pasteurization ✅✅ANSW-Ultra High temperature that not only kills pathogens, but also
spoilage bacteria.
Requirements to prevent Clostridium botulinum in ROP foods ✅✅ANSW-- 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 ✅✅ANSW-- Vomiting
- Jaundice
- Diarrhea
- Sore throat with fever
- Lesion on hand or wrist that cannot be properly covered
Asymptomatic ✅✅ANSW-Without obvious symptoms; not showing or producing indications of a
disease or other medical condition.
Receiving temperature for cold foods ✅✅ANSW-41F internal product temperature (Exception:
Raw shell eggs and shellfish can be received at 45F air temperature)
Hot holding temperature ✅✅ANSW-135F
Methods for cooling food ✅✅ANSW-- Divide in smaller portions
- Use shallow containers
- Ice bath or ice paddle
- Blast chiller
Four methods for thawing food ✅✅ANSW-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 ✅✅ANSW-41F (Exception: Raw shell eggs received in refrigerated
equipment maintaining a temperature of 45F)
, Temperature requirements for hot water sanitizing ✅✅ANSW-Three Compartment Sink - 171F
Warewash Machine - 180F
Stationary, Single Rack - 165F
Time and temperature requirements for cooling food ✅✅ANSW-135F to 70F within 2 hours
135F to 41F within 6 hours
Bacterial Toxin Mediated Infection (TMI) ✅✅ANSW-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 ✅✅ANSW-Resistant to stress, extreme temperatures (hot and
cold) and loss of moisture. Cannot reproduce or make toxin.
Mesophilic bacteria ✅✅ANSW-Moderate temperature loving bacteria. Most foodborne illness
bacteria fall into this temperature group.
Four stages of bacterial growth ✅✅ANSW-1. Lag
2. Log
3. Stationary
4. Death
Types of ROP (Reduced Oxygen Packaging) ✅✅ANSW-- Vacuum Packaging
- MAP (Modified Atmosphere Packaging)
- Controlled Atmosphere Packaging
- Cool-Chill Packaging
- Sous Vide
Temperatures for Reheating Food ✅✅ANSW-165F within 2 hours (*Exception: commercially
processed food in an intact package only has to be reheated to 135F)
Cooking temperature for roast ✅✅ANSW-130F for 112 minutes or 145F for 4 minutes.
