Food Protection Manager Practice Question Guide With Answers All Correct.

A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from eating the same thing at the same location? - correct answer 2 Which of the following is an example of a high risk population? A. Young People B. The Elderly C. Sick People D. All of these - correct answer D. All of these All foods served in the food establishment must be from approved sources such as what? A. My home B. An unlicensed street vendor C. A licensed food distributor C. None of these - correct answer C. A licensed food distributor Which of the following statements about the FDA is incorrect? A. It writes Food Code B. It insects all food except eggs, poultry, and meat C. Requires a person in charge to become a certified food protection manager D. Does not require a person in charge to be on-site at all times during operating hour - correct answer D. Does not require a person in charge to be on-site at all times during operating hours A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? A. E. Coli B. Yeast C. Hepatitis A D. Mold - correct answer C. Hepatitis A Under ideal conditions, bacteria can multiply every (blank). - correct answer 20 Minutes What is the range of temperature for the Danger Zone? - correct answer 41 - 135 degrees F Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees? - correct answer Listeria Which parasite is associated with foodborne illness caused by undercooked pork? - correct answer Trichinella Which bacteria is associated with foodborne illness caused by undercooked ground beef? - correct answer Shiga toxin producing E. Coli. What is the main goal for controlling time and temperature? - correct answer To reduce and prevent growth of bacteria. Toxins produced by pathogens can be easily eliminated by which activity? A. Cooking B. Cooling C. Reheating D. None of these - correct answer Employees with a headache and a cough who come to work should be restricted to what type of duties? A. Prep Food B. Serve Food C. Stock Food D. Wash Dishes - correct answer C. Stock Food Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with which of these viruses? A. HIV B. Malaria C. Norovirus D. Trichinella - correct answer C. Norovirus What must a food handler do when he or she is feeling sick? - correct answer Notify the manager/supervisor Which of the following is a common symptom of foodborne illness? A. Vomiting B. Diarrhea C. Fever D. All of these - correct answer D. All of these What should you do at work if you have a headache, cough, and a runny nose? A. Go to work, but should stay away from all direct food handling activities. B. Go to work without any restrictions from direct food handling activities. C. Not be able to work at all that day. D. Go to work and serve food. - correct answer A. Go to work, but should stay away from all direct food handling activities. The FDA has created a food defense program called ALERT. What part of the program includes paying attention to who is in the food facility and also conducting background checks of employees during the hiring process? - correct answer E - Employees Which of these is NOT a potential chemical hazard? A. Storing chemicals separately from foods. B. Spraying pesticides when food is being prepared. C. Wiping down tables with sanitizers when guests are eating. D. Storing chemicals in the dry food storage areas. - correct answer A. Storing chemicals separately from foods. Which of these is NOT considered a potential physical hazard? A. Fake nails B. Plastic pieces from packaging C. Cherry Pits D. Pesticides - correct answer D. Pesticides Pieces of glass and strands of hair are examples of what type of hazard? - correct answer Physical Hazard Which of the following is an example of a potential cross contamination? A. Cutting raw chicken and slicing melons on the same cutting board. B. Filleting fish then cutting a chocolate cake using the same knife. C. Storing raw foods and ready-to-eat foods on the same shelf in the fridge. D. All of these - correct answer D. All of these Which of these is an example of PHF/TCS foods (potentially hazardous food/time controlled for safety)? A. Pizza B. Hamburger C. Tacos D. All of these - correct answer D. All of these Which of these is NOT a PHF/TCS food? A. Fried Chicken B. Uncooked Rice C. Sliced melons D. Steak - correct answer B. Uncooked Rice Which of these is an example of Ready-To-Eat Foods? A. Banana B. Apple C. Muffin D. All of these - correct answer D. All of these Which thermometer is the most widely used to take the internal temperature of food? - correct answer Bimetallic Thermometer Which of the following is NOT one of the Big 6? A. Salmonella Typhi B. Shigella C. Shiga toxin E. Coli D. Clostridium Botulinum - correct answer D. Clostridium Botulinum What is the correct temperature reading when calibrating a thermometer using the ice point method? - correct answer 32 degrees farenheit Raw foods dripping onto ready to eat foods is an example of what type of hazard? - correct answer Cross contamination When should thermometers be re-calibrated? A. When recently dropped B. When used for extreme temperatures C. When they haven't been used for long periods of time D. All of these - correct answer D. All of these What type of hazard are we avoiding by using different cutting boards when cutting raw chicken and chopping raw vegetables? - correct answer Cross Contamination Finding ice crystals on a delivery of frozen foods is a sign of what? A. Time and temperature abuse B. Pest activity C. Proper cold storage D. Proper cooling - correct answer A. Time and temperature abuse Upon delivery, it is important to make sure cold, non-frozen foods such as raw meats are received at (blank) or colder. - correct answer 41 degrees or colder Upon delivery, it is important to make sure hot foods such as soups or stews are received at (blank) or hotter. - correct answer 135 degrees or hotter Which of the following is NOT a proper method for thawing frozen foods? A. Leaving it out on the kitchen counter B. Under cold, running water C. Placing it directly from the freezer to the refrigerator D. As part of the normal cooking process - correct answer A. Leaving it out on the kitchen counter What is the minimum cooking temperature for ground beef? - correct answer 155 degrees When taking the temperature of a steak, where should you insert the thermometer? - correct answer In the thickest part What is the minimum cooking temperature for pork? - correct answer 145 degrees Failing to cook chicken to an internal temperature of 165 degrees is what type of hazard? - correct answer Biological hazard Which of these examples is improper when serving food? A. Using tongs to serve Ready-To-Eat foods B. Holding the dishes from the bottom C. Using the same utensil for different kinds of food D. Holding utensils by the handle - correct answer C. Using the same utensil for different kinds of food What is the minimum amount of TOTAL time (including transit time, receiving, prep etc.) TCS foods can be in the temperature danger zone? - correct answer 4 hours The 2 stage cooling process involves cooling hot foods to 70 degrees within 2 hours or less and then from 70 degrees to 41 degrees in (blank) hours or less? - correct answer 4 hours or less Proper cooling must take place within a total amount of (blank) hours or less. - correct answer 6 hours or less Which of these is NOT an acceptable way to cool foods? A. Place food in an ice bath B. Cut foods into smaller pieces C. Use shallow pans D. At room temperature - correct answer D. At room temperature Where should ready-to-eat foods such as pies and other desserts be stored in cooler, to precent cross-contamination? - correct answer Top shelf above raw foods What does First in, First out mean? (FIFO) - correct answer Foods with approaching expiration dates should be used first Food in dry storage must be (blank) inches off the ground. - correct answer 6 inches There are (blank) major food allergens. - correct answer 9 Which of these is not considered a major food allergen? A. Soy products