AGPCNP EXAM PREP 2026 TEST PAPER
QUESTIONS AND ACCURATE ANSWERS
▶ What condition promotes the growth of bacteria? Answer: Food held
between 70ºF and 125ºF
▶ How many hours can cold food be held without refrigeration before it
must be sold, served, or thrown out? Answer: 6 hours
▶ What should a server do when taking a food order from customers who
have concerns about food allergies? Answer: describe each item to
customers who ask, including any "secret" ingredients
▶ The temperature of clam chowder is checked during holding. According
to the operation's policy, the chowder must be thrown out. What HACCP
principle is being practiced by throwing out the soup? Answer: corrective
action
▶ what temperature should the water be for manual dishwashing? Answer:
must be at least 110ºF
▶ A local nursing home has a yearly barbecue for its residents. Which food
item should not be served? Answer: rare hamburgers
▶ When can a food handler diagnosed with jaundice return to work?
Answer: when approved by the regulatory authority
▶ When can raw, unpackaged meat be offered for self-service? Answer: at
mongolian barbeques
▶ Lasagna was removed from hot holding for service at 11:00 am. By what
time must it be served or thrown out? Answer: 3:00 p.m.
▶ What must staff members do when transferring chemicals to a new
container? Answer: label the container
,▶ why are people who take certain medications at risk for foodborne
illness? Answer: their immune systems are compromised
▶ what is the minimum internal cooking temperature for chicken breast?
Answer: 165ºF for 15 seconds
▶ what should be done with food that has been handled by a food handler
who has been restricted or excluded from the operation due to illness?
Answer: throw it out
▶ When transporting food off site, how should information such as a use by
date and time be communicated to the off site staff? Answer: labels on food
▶ What practice should be used to prevent seafood toxins from causing a
foodborne illness? Answer: purchasing food from approved, reputable
suppliers
▶ What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later Answer: B. visually inspect all
food items
▶ Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce Answer: D. Washing produce
▶ What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands Answer: B. wear single-use gloves
▶ What symptom can indicate a customer is having an allergic reaction?
, A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood Answer: B. wheezing or shortness of breath
▶ What should be done with preset, unwrapped utensils that appear to be
unused after guests have left the table?
A. leave the utensils for the next guest
B. wipe off the utensils and reuse
C. wrap the utensils with a clean napkin
D. clean and sanitize the untensils Answer: D. clean and sanitize the
utensils
▶ In a self-service area, bulk unpackaged food does not need a label if the
product...
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content Answer: D. does
not make a claim about health or nutrient content
▶ What is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
A. 135ºF
B. 115ºF
C. 145ºF
D. 125ºF Answer: A. 135ºF
▶ What should food handlers do after leaving and returning to the prep
area?
A. wash hands
B. remove their aprons
C. put on gloves
D. apply hand antiseptic Answer: A. wash hands
QUESTIONS AND ACCURATE ANSWERS
▶ What condition promotes the growth of bacteria? Answer: Food held
between 70ºF and 125ºF
▶ How many hours can cold food be held without refrigeration before it
must be sold, served, or thrown out? Answer: 6 hours
▶ What should a server do when taking a food order from customers who
have concerns about food allergies? Answer: describe each item to
customers who ask, including any "secret" ingredients
▶ The temperature of clam chowder is checked during holding. According
to the operation's policy, the chowder must be thrown out. What HACCP
principle is being practiced by throwing out the soup? Answer: corrective
action
▶ what temperature should the water be for manual dishwashing? Answer:
must be at least 110ºF
▶ A local nursing home has a yearly barbecue for its residents. Which food
item should not be served? Answer: rare hamburgers
▶ When can a food handler diagnosed with jaundice return to work?
Answer: when approved by the regulatory authority
▶ When can raw, unpackaged meat be offered for self-service? Answer: at
mongolian barbeques
▶ Lasagna was removed from hot holding for service at 11:00 am. By what
time must it be served or thrown out? Answer: 3:00 p.m.
▶ What must staff members do when transferring chemicals to a new
container? Answer: label the container
,▶ why are people who take certain medications at risk for foodborne
illness? Answer: their immune systems are compromised
▶ what is the minimum internal cooking temperature for chicken breast?
Answer: 165ºF for 15 seconds
▶ what should be done with food that has been handled by a food handler
who has been restricted or excluded from the operation due to illness?
Answer: throw it out
▶ When transporting food off site, how should information such as a use by
date and time be communicated to the off site staff? Answer: labels on food
▶ What practice should be used to prevent seafood toxins from causing a
foodborne illness? Answer: purchasing food from approved, reputable
suppliers
▶ What should staff do when receiving a delivery of food and supplies?
A. stack the delivery neatly and inspect it within 12 hours
B. visually inspect all food items
C. inspect non-food items first
D. store it immediately and inspect it later Answer: B. visually inspect all
food items
▶ Single use gloves are not required when...
A. cleaning stationary equipment
B. handling cooked fooD
C. the food handler has a latex sensitivity
D. washing produce Answer: D. Washing produce
▶ What must food handlers do when handling ready-to-eat food?
A. use bare hands
B. wear single-use gloves
C. wear an apron
D. sanitize their hands Answer: B. wear single-use gloves
▶ What symptom can indicate a customer is having an allergic reaction?
, A. left arm pain
B. wheezing or shortness of breath
C. appetite loss
D. Coughing blood Answer: B. wheezing or shortness of breath
▶ What should be done with preset, unwrapped utensils that appear to be
unused after guests have left the table?
A. leave the utensils for the next guest
B. wipe off the utensils and reuse
C. wrap the utensils with a clean napkin
D. clean and sanitize the untensils Answer: D. clean and sanitize the
utensils
▶ In a self-service area, bulk unpackaged food does not need a label if the
product...
A. has been prepared at a vendor's processing plant
B. makes a claim about health or nutrient content
C. has been prepared at an unregulated processing plant
D. does not make a claim about health or nutrient content Answer: D. does
not make a claim about health or nutrient content
▶ What is the minimum internal temperature hot food must be held at to
prevent pathogens from growing?
A. 135ºF
B. 115ºF
C. 145ºF
D. 125ºF Answer: A. 135ºF
▶ What should food handlers do after leaving and returning to the prep
area?
A. wash hands
B. remove their aprons
C. put on gloves
D. apply hand antiseptic Answer: A. wash hands
