ANSI CERTIFIED FOOD PROTECTION
EXAMINATION TEST 2026 QUESTIONS WITH
CORRECT ANSWERS GRADED A+
◉Minimum clearance between the floor and floor-mounted equipment
ANSWER:-6 inches.
◉Minimum temperature for rapidly reheating previously cooked foods
ANSWER:-165 F.
◉Hot water manual sanitization time and temperature ANSWER:-15
seconds in water that is at least 150 F.
◉Hose attachment to a faucet ANSWER:-It is equipped with a
backflow prevention device.
◉Employee restriction in food preparation area ANSWER:-Diarrhea.
◉Allowed employee in food service business ANSWER:-Food preparer
with a cut, covered by a bandaid and a disposable glove.
◉Unacceptable for food workers' fingernails ANSWER:-Uncovered
artificial fingernails.
, ◉Microwave cooking requirement for meat ANSWER:-Heated to a
temperature of at least 155 F.
◉Temperature danger zone ANSWER:-Between 41F and 135F.
◉Manager's action when chef tastes food improperly ANSWER:-
Throw the potatoes out immediately.
◉Acceptable method of manual warewashing ANSWER:-Pre-wash,
wash, sanitize, rinse and air dry.
◉Proper storage of cleaned glasses and cups ANSWER:-Bottom up in a
clean, dry location.
◉Water temperature when thawing food under running water
ANSWER:-70 F.
◉Time/temperature control for safety (TCS) food exception
ANSWER:-Whole wheat bread.
◉Integrated pest management system (IPM) ANSWER:-Balances
prevention and control.
◉Food facility action with previously served food ANSWER:-Serve
unopened, individually wrapped crackers and jelly again.
EXAMINATION TEST 2026 QUESTIONS WITH
CORRECT ANSWERS GRADED A+
◉Minimum clearance between the floor and floor-mounted equipment
ANSWER:-6 inches.
◉Minimum temperature for rapidly reheating previously cooked foods
ANSWER:-165 F.
◉Hot water manual sanitization time and temperature ANSWER:-15
seconds in water that is at least 150 F.
◉Hose attachment to a faucet ANSWER:-It is equipped with a
backflow prevention device.
◉Employee restriction in food preparation area ANSWER:-Diarrhea.
◉Allowed employee in food service business ANSWER:-Food preparer
with a cut, covered by a bandaid and a disposable glove.
◉Unacceptable for food workers' fingernails ANSWER:-Uncovered
artificial fingernails.
, ◉Microwave cooking requirement for meat ANSWER:-Heated to a
temperature of at least 155 F.
◉Temperature danger zone ANSWER:-Between 41F and 135F.
◉Manager's action when chef tastes food improperly ANSWER:-
Throw the potatoes out immediately.
◉Acceptable method of manual warewashing ANSWER:-Pre-wash,
wash, sanitize, rinse and air dry.
◉Proper storage of cleaned glasses and cups ANSWER:-Bottom up in a
clean, dry location.
◉Water temperature when thawing food under running water
ANSWER:-70 F.
◉Time/temperature control for safety (TCS) food exception
ANSWER:-Whole wheat bread.
◉Integrated pest management system (IPM) ANSWER:-Balances
prevention and control.
◉Food facility action with previously served food ANSWER:-Serve
unopened, individually wrapped crackers and jelly again.
