©THESTAR 2025 ALL RIGHTS RESERVED
FOOD PROTECTION MANAGER EXAM
QUESTIONS AND ANSWERS 100% PASS
A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from
eating the same thing at the same location? - ANS 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 - ANS 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 - ANS 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
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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 -
ANS 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 - ANS C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). - ANS 20 Minutes
What is the range of temperature for the Danger Zone? - ANS 41 - 135 degrees F
Which bacteria is associated with contaminated lunch meats and grows at temperatures below
41 degrees? - ANS Listeria
Which parasite is associated with foodborne illness caused by undercooked pork? -
ANS Trichinella
Which bacteria is associated with foodborne illness caused by undercooked ground beef? -
ANS Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? - ANS To reduce and prevent
growth of bacteria.
Toxins produced by pathogens can be easily eliminated by which activity?
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A. Cooking
B. Cooling
C. Reheating
D. None of these - ANS
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 - ANS 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 - ANS C. Norovirus
What must a food handler do when he or she is feeling sick? - ANS 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 - ANS D. All of these
FOOD PROTECTION MANAGER EXAM
QUESTIONS AND ANSWERS 100% PASS
A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from
eating the same thing at the same location? - ANS 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 - ANS 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 - ANS 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
, ©THESTAR 2025 ALL RIGHTS RESERVED
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 -
ANS 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 - ANS C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). - ANS 20 Minutes
What is the range of temperature for the Danger Zone? - ANS 41 - 135 degrees F
Which bacteria is associated with contaminated lunch meats and grows at temperatures below
41 degrees? - ANS Listeria
Which parasite is associated with foodborne illness caused by undercooked pork? -
ANS Trichinella
Which bacteria is associated with foodborne illness caused by undercooked ground beef? -
ANS Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? - ANS To reduce and prevent
growth of bacteria.
Toxins produced by pathogens can be easily eliminated by which activity?
, ©THESTAR 2025 ALL RIGHTS RESERVED
A. Cooking
B. Cooling
C. Reheating
D. None of these - ANS
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 - ANS 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 - ANS C. Norovirus
What must a food handler do when he or she is feeling sick? - ANS 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 - ANS D. All of these
