Which foodborne pathogen is MOST commonly associated with improperly processed home-canned, low-acid vegetables?
Developing Policies Procedures Training
Question · Easy
Hush little salad
Short
NEHA CP-FS Certified Professional Food Safety Exam Guide 2026
A current NEHA CP-FS guide for 2026: 140-question format, 650 scaled passing score, eligibility tracks, fees, blueprint strategy, and free practice.
Blog
The five CDC foodborne illness risk factors
A. Developing Policies, Procedures & Training
Flashcard
The temperature danger zone used to evaluate holding of TCS food under the FDA Food Code is:
Assessing Food Safety
Preventive management system that addresses biological, chemical, and physical dangers at every stage, from raw material production and handling through distribution and consumption of the finished product.
Policies and training
Guess the Term
Chapter 1: Introduction & Exam Overview
1.1 CP-FS Exam Format, Scoring, Eligibility & Renewal
Study guide
Water activity (aw) measures:
Question · Medium
Read the clue and guess the term in 6 tries.
Game
FAT TOM
Which pH range supports the growth of most foodborne pathogens unless another hurdle is added?
Acronym for the FDA's baseline rules, now in 21 CFR Part 117, on worker hygiene, plant design and grounds, equipment, sanitary operations, and production and process controls.
Which pathogen is able to multiply in ready-to-eat food held at ordinary refrigeration temperatures?
Aria for a cooling soup
How does the FDA Food Code decide whether a food is TCS?
Spore-forming bacteria are a distinct food safety problem because:
Environmentally sensitive approach that sets action thresholds, monitors and accurately identifies before acting, uses prevention first, and treats broadcast spraying of non-specific chemicals as a last resort.
1.2 The Official Seven-Area Blueprint & Your Study Plan
What is the minimum internal cooking temperature and time for poultry under the FDA Food Code?
Swap tiles to line up three of the same term.
Term Match
The nine major food allergens
The lag phase of a bacterial growth curve is:
Abbreviation for written instructions on performing critical steps in a food preparation process, such as cooling.
Which of the following is a biological hazard?
Rate these holding temps
SOP vs SSOP
In a restaurant, the dominant transmission route for norovirus is:
Term for the purposeful incorporation of specific actions or procedures into how a food business operates, taking a preventive rather than reactive approach to foodborne illness risk factors.
Chapter 2: Foundations — Food Safety Hazards & Risk Factors
2.1 The Five CDC Risk Factors, Contamination Sources & Active Managerial Control
Which INTRINSIC property of a food most directly determines whether Clostridium botulinum can grow and form toxin?
Flip two cards at a time to find matching terms.
Term Pairs
GMPs vs GRPs
Under FDA Food Code 3-501.19, cold ready-to-eat TCS food may be held using time as a public health control for up to 6 hours only if:
Question · Hard
Current Food Code acronym for the foods — including cut melons, cut leafy greens, and garlic-in-oil mixtures — that can support pathogenic microorganism growth or toxin formation unless modified.
Assessing food safety
Hepatitis A virus is transmitted through food mainly by:
The seven HACCP principles, in order
Hurdle technology in food preservation means:
Individual who must be at the establishment during all hours of operation and must demonstrate knowledge of foodborne disease prevention and the Code's requirements to the regulatory authority on request.
2.2 Foodborne Pathogens: Bacteria & Bacterial Toxins
Which organism forms a heat-stable toxin in food that reheating will NOT destroy?
Find five hidden terms in a grid of letters.
Term Search
Critical control point vs prerequisite program
Under FDA Food Code 3-501.14, cooked TCS food must be cooled from 135°F to 70°F within:
The Food Code's word for bringing cooked TCS food from 135°F to 70°F within two hours, and to 41°F or less within six hours total.
Aflatoxins are chemical hazards produced by:
Active managerial control (AMC)
What minimum water activity (aw) is generally required for the growth of foodborne bacteria?
Frozen TCS food may ___ under refrigeration at 41°F or less, completely submerged under running water at 70°F or below, or as part of the cooking process.
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