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FOOD PROTECTION MANAGER NEWEST 2024-2025
ACTUAL EXAM COMPLETE 300 QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+
All of the following are types of food commonly associated with
food allergies, except - CORRECT ANSWER-Melon and melon
products.
Which of the following is an example of a proper container for
garbage? - CORRECT ANSWER-Covered metal or heavy
plastic container
When labeling containers of potentially hazardous food before it
is stored, all of the following information should be included,
except - CORRECT ANSWER-the name of the person who
prepared it.
Which step in food preparation reduces the number of pathogens
to safe levels? - CORRECT ANSWER-Cooking
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What is the maximum distance that sneeze guards can be located
from the self-service counter to protect food from
contamination? - CORRECT ANSWER-14 inches (35 cm)
Food handlers should not eat, drink, smoke, or chew gum or
tobacco while - CORRECT ANSWER-prepping food.
How are the catering personnel off site notified of use-by dates,
times and reheating instructions for foods delivered from the
operation? - CORRECT ANSWER-Food containers should be
labeled with relevant information
When handling glassware, servers should - CORRECT
ANSWER-avoid touching the rim.
What is the proper temperature of a frozen unit? - CORRECT
ANSWER-0°F (-18°C) or below.
Eggs and peanuts are dangerous for people with which condition
- CORRECT ANSWER-Food allergies
Which of the following is not an example of a critical limit? -
CORRECT ANSWER-Store uncooked chicken breasts at 41°F
(5°C).
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All new food handlers must receive training in the critical areas
of preventing cross-contamination, controlling time and
temperature, cleaning and sanitizing, and - CORRECT
ANSWER-Personal hygiene and staff health controls
Chafing dishes and steam tables are examples of - CORRECT
ANSWER-hot-holding equipment.
Why might infants and young pre-school age children be
considered a population at higher risk for foodborne illness? -
CORRECT ANSWER-They do not yet have fully developed
immune systems
A CCP is a step where - CORRECT ANSWER-A hazard can be
controlled
Where should kitchen trash containers be cleaned? - CORRECT
ANSWER-In an area away from food-storage or food-
preparation areas.
You have one cutting board in your small kitchen. You have just
sliced some chicken breast for cooking and now need to prepare
a green salad. What should you do to the cutting board and knife
before using them to prepare the salad? - CORRECT ANSWER-
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Scrub them with hot water and detergent, rinse thoroughly, and
then sanitize them.
If plant food, like rice or beans, is heat-treated, - CORRECT
ANSWER-It is considered potentially hazardous food.
In the process of developing a HACCP plan for your
establishment, you have just identified the potential hazards in
the flow of food in your establishment and determined where
food safety hazards are likely to be. What is the next step? -
CORRECT ANSWER-Determining critical control points
Food handlers should be restricted from handling food if they
have all of the following symptoms, except - CORRECT
ANSWER-Coughing.
In a heat-sanitizing dishwashing machine, what it the minimum
temperature for the final rinse? - CORRECT ANSWER-180°F
(82°C)
After it was removed from the oven, a casserole was placed on
the counter at 4:30PM. By what time must any leftovers be
served or thrown out? - CORRECT ANSWER-8:30 p.m.
FOOD PROTECTION MANAGER NEWEST 2024-2025
ACTUAL EXAM COMPLETE 300 QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+
All of the following are types of food commonly associated with
food allergies, except - CORRECT ANSWER-Melon and melon
products.
Which of the following is an example of a proper container for
garbage? - CORRECT ANSWER-Covered metal or heavy
plastic container
When labeling containers of potentially hazardous food before it
is stored, all of the following information should be included,
except - CORRECT ANSWER-the name of the person who
prepared it.
Which step in food preparation reduces the number of pathogens
to safe levels? - CORRECT ANSWER-Cooking
,2|Page
What is the maximum distance that sneeze guards can be located
from the self-service counter to protect food from
contamination? - CORRECT ANSWER-14 inches (35 cm)
Food handlers should not eat, drink, smoke, or chew gum or
tobacco while - CORRECT ANSWER-prepping food.
How are the catering personnel off site notified of use-by dates,
times and reheating instructions for foods delivered from the
operation? - CORRECT ANSWER-Food containers should be
labeled with relevant information
When handling glassware, servers should - CORRECT
ANSWER-avoid touching the rim.
What is the proper temperature of a frozen unit? - CORRECT
ANSWER-0°F (-18°C) or below.
Eggs and peanuts are dangerous for people with which condition
- CORRECT ANSWER-Food allergies
Which of the following is not an example of a critical limit? -
CORRECT ANSWER-Store uncooked chicken breasts at 41°F
(5°C).
,3|Page
All new food handlers must receive training in the critical areas
of preventing cross-contamination, controlling time and
temperature, cleaning and sanitizing, and - CORRECT
ANSWER-Personal hygiene and staff health controls
Chafing dishes and steam tables are examples of - CORRECT
ANSWER-hot-holding equipment.
Why might infants and young pre-school age children be
considered a population at higher risk for foodborne illness? -
CORRECT ANSWER-They do not yet have fully developed
immune systems
A CCP is a step where - CORRECT ANSWER-A hazard can be
controlled
Where should kitchen trash containers be cleaned? - CORRECT
ANSWER-In an area away from food-storage or food-
preparation areas.
You have one cutting board in your small kitchen. You have just
sliced some chicken breast for cooking and now need to prepare
a green salad. What should you do to the cutting board and knife
before using them to prepare the salad? - CORRECT ANSWER-
, 4|Page
Scrub them with hot water and detergent, rinse thoroughly, and
then sanitize them.
If plant food, like rice or beans, is heat-treated, - CORRECT
ANSWER-It is considered potentially hazardous food.
In the process of developing a HACCP plan for your
establishment, you have just identified the potential hazards in
the flow of food in your establishment and determined where
food safety hazards are likely to be. What is the next step? -
CORRECT ANSWER-Determining critical control points
Food handlers should be restricted from handling food if they
have all of the following symptoms, except - CORRECT
ANSWER-Coughing.
In a heat-sanitizing dishwashing machine, what it the minimum
temperature for the final rinse? - CORRECT ANSWER-180°F
(82°C)
After it was removed from the oven, a casserole was placed on
the counter at 4:30PM. By what time must any leftovers be
served or thrown out? - CORRECT ANSWER-8:30 p.m.
