Certified Professional Food Safety (CP-
FS) Exam 2026 Questions and Answers
Four phases of bacterial presence in food - Correct answer-1. Lag Phase, 2. Log
Phase, 3. Stationary Phase, 4. Death Phase
Log phase - Correct answer-Most essential phase of bacterial presence in food due
to the fastest increase in populations
Lag phase - Correct answer-Time/temp play an important role in keeping bacteria
in this phase (where numbers are less dangerous and growth is slowed)
Norwalk virus - Correct answer-Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - Correct answer-2 common
pathogens associated with shellfish
6 - 7 weeks - Correct answer-Incubation period for Hep A can be up to ___ to ___
weeks
Document retention rationale for shellfish - Correct 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
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, presentation of any Hep Aand gives infor on tracking the location and source of the
outbreak.
Pathogens found in soil - Correct answer-Bacillus cereus, Clostridium botulinum,
Clostridium perfringens, Listeria monocytogenes. To a lesser extent: Salmonella
spp, Yersinia enterocolitica
Cooked Rice - Correct answer-Food typically associated with an outbreak of
Bacillus Cereus
Staphylococcus aureus - Correct answer-50 - 70% of people are carriers of this
pathogen
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin
lesions - Correct answer-Location in the body where Staph is typically found
Cause of Staph foodborne illness - Correct 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 - Correct answer-
Unpasteurized milk and associated milk products (raw milk cheese); prepared and
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FS) Exam 2026 Questions and Answers
Four phases of bacterial presence in food - Correct answer-1. Lag Phase, 2. Log
Phase, 3. Stationary Phase, 4. Death Phase
Log phase - Correct answer-Most essential phase of bacterial presence in food due
to the fastest increase in populations
Lag phase - Correct answer-Time/temp play an important role in keeping bacteria
in this phase (where numbers are less dangerous and growth is slowed)
Norwalk virus - Correct answer-Rarely a pathogen associated with shellfish
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - Correct answer-2 common
pathogens associated with shellfish
6 - 7 weeks - Correct answer-Incubation period for Hep A can be up to ___ to ___
weeks
Document retention rationale for shellfish - Correct 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
©COPYRIGHT 2025 ALL RIGHTS RESERVED 1
, presentation of any Hep Aand gives infor on tracking the location and source of the
outbreak.
Pathogens found in soil - Correct answer-Bacillus cereus, Clostridium botulinum,
Clostridium perfringens, Listeria monocytogenes. To a lesser extent: Salmonella
spp, Yersinia enterocolitica
Cooked Rice - Correct answer-Food typically associated with an outbreak of
Bacillus Cereus
Staphylococcus aureus - Correct answer-50 - 70% of people are carriers of this
pathogen
Upper respiratory tract; also frequently found in pimples, burns, sores, other skin
lesions - Correct answer-Location in the body where Staph is typically found
Cause of Staph foodborne illness - Correct 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 - Correct answer-
Unpasteurized milk and associated milk products (raw milk cheese); prepared and
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