Food Protection Manager Certification
Examination. Newest Edition 2025-
2026. Questions & Correct Answers.
Graded A
A backflow-prevention device on a carbonated beverage dispenser is used
to prevent
A. lines from getting clogged.
B. flavor syrups from mixing together.
C. carbonated water from flowing into copper lines.
D. grease condensation from forming in the lines. - ANSC. carbonated
water from flowing into copper lines.
A cloth that is used for wiping counters and equipment should be stored
between uses in
A. sanitizer solution.
B. degreasing solution.
C. clean rinse water.
D. warm soapy water. - ANSA. sanitizer solution.
A consumer advisory is required when serving
,A. cooked-to-order hamburgers.
B. stuffed shrimp.
C. lamb chops.
D. reheated beef stew. - ANSB. stuffed shrimp.
A cook working for the local nursing home, wants to serve grilled salmon
with Hollandaise sauce to the residents. What type of eggs must they use
in the sauce?
A. Shell
B. Grade A
C. Pasteurized
D. Fortified - ANSC. Pasteurized
A couple orders grilled top sirloin and grilled halibut. The customer tells the
server that he is allergic to fish. The server tells the Chef. After placing the
sirloin on the grill, the Chef places the halibut in a saute pan. After 10
minutes, the Chef uses the same pair of tongs to turn the halibut and then
the steak. The Chef committed
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching - ANSA. cross contact
, A delivery of chopped lettuce, shell eggs, poultry, and cottage cheese
arrives in a refrigerated truck. Which item can be safely received at 45
degrees F. (7C)?
A. Poultry
B. Chopped lettuce
C. Cottage Cheese
D. Shell eggs - ANSD. Shell eggs
A food defense plan is a written document that records procedures to
A. prevent a foodborne illness outbreak.
B. destroy biological and physical contaminants.
C. minimize the number of individuals infected by illnesses.
D. control or minimize the risk of intentional contamination - ANSD. control
or minimize the risk of intentional contamination
A food handler has been vomiting. The food handler should not return to
work until symptom free for at least how many hours?
A. 24
B. 48
C. 72
D. 96 - ANSA. 24
Examination. Newest Edition 2025-
2026. Questions & Correct Answers.
Graded A
A backflow-prevention device on a carbonated beverage dispenser is used
to prevent
A. lines from getting clogged.
B. flavor syrups from mixing together.
C. carbonated water from flowing into copper lines.
D. grease condensation from forming in the lines. - ANSC. carbonated
water from flowing into copper lines.
A cloth that is used for wiping counters and equipment should be stored
between uses in
A. sanitizer solution.
B. degreasing solution.
C. clean rinse water.
D. warm soapy water. - ANSA. sanitizer solution.
A consumer advisory is required when serving
,A. cooked-to-order hamburgers.
B. stuffed shrimp.
C. lamb chops.
D. reheated beef stew. - ANSB. stuffed shrimp.
A cook working for the local nursing home, wants to serve grilled salmon
with Hollandaise sauce to the residents. What type of eggs must they use
in the sauce?
A. Shell
B. Grade A
C. Pasteurized
D. Fortified - ANSC. Pasteurized
A couple orders grilled top sirloin and grilled halibut. The customer tells the
server that he is allergic to fish. The server tells the Chef. After placing the
sirloin on the grill, the Chef places the halibut in a saute pan. After 10
minutes, the Chef uses the same pair of tongs to turn the halibut and then
the steak. The Chef committed
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching - ANSA. cross contact
, A delivery of chopped lettuce, shell eggs, poultry, and cottage cheese
arrives in a refrigerated truck. Which item can be safely received at 45
degrees F. (7C)?
A. Poultry
B. Chopped lettuce
C. Cottage Cheese
D. Shell eggs - ANSD. Shell eggs
A food defense plan is a written document that records procedures to
A. prevent a foodborne illness outbreak.
B. destroy biological and physical contaminants.
C. minimize the number of individuals infected by illnesses.
D. control or minimize the risk of intentional contamination - ANSD. control
or minimize the risk of intentional contamination
A food handler has been vomiting. The food handler should not return to
work until symptom free for at least how many hours?
A. 24
B. 48
C. 72
D. 96 - ANSA. 24
