Food Protection Manager Exam Questions
and Answers All Correct
A variance from the health department is required if the food establishment serves
A. frozen foods that need proper thawing
B. live shellfish such as lobsters and crabs
C. canned foods
D. foods that have ingredients that are known allergens - Answer-B. live shellfish such
as lobsters and crabs
Which food should not be served to high risk groups?
A. pasteurized juices
B. sliced melons
C. bananas
D. alfalfa sprouts - Answer-D. alfalfa sprouts
Which of the following CANNOT be used as a potable water source?
A. an outdoor well water as long as it is tested regularly
B. water trucks
C. water delivered through the city water system
D. water from a nearby stream - Answer-D. water from a nearby stream
All foods that will be cooked and served at your restaurant must come from
A. donated sources
B. an unlicensed street vendor
C. your home
D. approved and reputable sources - Answer-D. approved and reputable sources
Pesticide and other poisonous materials must be
A. storied in food prep area
B. stored next to cleaning supplies
C. stored in dry areas
D. clearly labeled and locked separately - Answer-D. Clearly labeled and locked
separately
When cleaning and sanitizing electrical appliances, what should be done first? -
Answer-Unplug/disconnect the power
What chemicals. is not an approved agent:
, A. chlorine
B. delimer
C. iodine
D. quaternary ammonium - Answer-B. delimer
Chemical sanitizing solutions
A. should have its concentration checked with a test kit
B. should be dumped in the toilet
C. should only be used when hot water is not available
D. do not need to be properly labelled - Answer-A. should have its concentration
checked with a test kit
Where should wiping clothes used for wiping counters and walls be stored? - Answer-In
a sanitizing solution
Machine dishwashing requires all of the following EXCEPT
A. proper training
B. routine checking for clogged spray nozzles or mineral deposit build up
C. sanitizing temperatures of at least 180 degrees
D. dishes to be hand washed prior to loading - Answer-D. dishes to be hand washed
prior to loading
A foodborne outbreak is when you have at least (Blank) people showing similar
symptoms from eating the same thing at the same location? - 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 - 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 - 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 -
Answer-D. Does not require a person in charge to be on-site at all times during
operating hours
and Answers All Correct
A variance from the health department is required if the food establishment serves
A. frozen foods that need proper thawing
B. live shellfish such as lobsters and crabs
C. canned foods
D. foods that have ingredients that are known allergens - Answer-B. live shellfish such
as lobsters and crabs
Which food should not be served to high risk groups?
A. pasteurized juices
B. sliced melons
C. bananas
D. alfalfa sprouts - Answer-D. alfalfa sprouts
Which of the following CANNOT be used as a potable water source?
A. an outdoor well water as long as it is tested regularly
B. water trucks
C. water delivered through the city water system
D. water from a nearby stream - Answer-D. water from a nearby stream
All foods that will be cooked and served at your restaurant must come from
A. donated sources
B. an unlicensed street vendor
C. your home
D. approved and reputable sources - Answer-D. approved and reputable sources
Pesticide and other poisonous materials must be
A. storied in food prep area
B. stored next to cleaning supplies
C. stored in dry areas
D. clearly labeled and locked separately - Answer-D. Clearly labeled and locked
separately
When cleaning and sanitizing electrical appliances, what should be done first? -
Answer-Unplug/disconnect the power
What chemicals. is not an approved agent:
, A. chlorine
B. delimer
C. iodine
D. quaternary ammonium - Answer-B. delimer
Chemical sanitizing solutions
A. should have its concentration checked with a test kit
B. should be dumped in the toilet
C. should only be used when hot water is not available
D. do not need to be properly labelled - Answer-A. should have its concentration
checked with a test kit
Where should wiping clothes used for wiping counters and walls be stored? - Answer-In
a sanitizing solution
Machine dishwashing requires all of the following EXCEPT
A. proper training
B. routine checking for clogged spray nozzles or mineral deposit build up
C. sanitizing temperatures of at least 180 degrees
D. dishes to be hand washed prior to loading - Answer-D. dishes to be hand washed
prior to loading
A foodborne outbreak is when you have at least (Blank) people showing similar
symptoms from eating the same thing at the same location? - 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 - 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 - 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 -
Answer-D. Does not require a person in charge to be on-site at all times during
operating hours
