CPFS Study Guide 2026

Professional competency requires both deep knowledge of the subject matter and the ability to apply that knowledge in practical situations.

The purpose of Hazard Analysis & Critical Control Points (HACCP) is to identify and control food safety hazards throughout the entire food production process. It is a systematic, preventive approach to food safety that addresses biological, chemical, and physical hazards. By focusing on prevention rather than end-product inspection, HACCP helps ensure food is safe for consumption.

E. coli O157:H7 produces Shiga toxin (Stx), which can cause severe hemorrhagic colitis and hemolytic uremic syndrome (HUS), especially in young children and the elderly.

Sanitation is a foundational prerequisite program for any HACCP plan, playing a critical role in maintaining clean and hygienic environments. It prevents contamination by controlling the presence of microorganisms on surfaces, equipment, and in the general facility. Effective sanitation practices are essential to support the HACCP system and prevent the spread of illness-causing pathogens.

Stopping to assess the situation when unexpected results occur is critical. This allows the professional to evaluate whether it is safe and appropriate to continue, and to determine if additional guidance or resources are needed.

Accountability and commitment to professional standards build trust and ensure consistent, high-quality practice.