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FOOD PROTECTION MANAGER
NEWEST ACTUAL EXAM
COMPLETE 98 QUESTIONS AND
CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) ✓
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
Question: 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
Question: 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:
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C. A licensed food distributor
Question: 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
Question: 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
Answer:
C. Hepatitis A
Question: Under ideal conditions, bacteria can multiply every (blank).
Answer:
20 Minutes
Question: What is the range of temperature for the Danger Zone?
Answer:
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41 - 135 degrees F
Question: Which bacteria is associated with contaminated lunch meats and
grows at temperatures below 41 degrees?
Answer:
Listeria
Question: Which parasite is associated with foodborne illness caused by
undercooked pork?
Answer:
Trichinella
Question: Which bacteria is associated with foodborne illness caused by
undercooked ground beef?
Answer:
Shiga toxin producing E. Coli.
Question: What is the main goal for controlling time and temperature?
Answer:
To reduce and prevent growth of bacteria.
Question: Toxins produced by pathogens can be easily eliminated by which
activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these
FOOD PROTECTION MANAGER
NEWEST ACTUAL EXAM
COMPLETE 98 QUESTIONS AND
CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) ✓
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
Question: 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
Question: 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:
, Page | 2
C. A licensed food distributor
Question: 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
Question: 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
Answer:
C. Hepatitis A
Question: Under ideal conditions, bacteria can multiply every (blank).
Answer:
20 Minutes
Question: What is the range of temperature for the Danger Zone?
Answer:
, Page | 3
41 - 135 degrees F
Question: Which bacteria is associated with contaminated lunch meats and
grows at temperatures below 41 degrees?
Answer:
Listeria
Question: Which parasite is associated with foodborne illness caused by
undercooked pork?
Answer:
Trichinella
Question: Which bacteria is associated with foodborne illness caused by
undercooked ground beef?
Answer:
Shiga toxin producing E. Coli.
Question: What is the main goal for controlling time and temperature?
Answer:
To reduce and prevent growth of bacteria.
Question: Toxins produced by pathogens can be easily eliminated by which
activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these
