Food Manager Final Exam A+ Grade Assured Complete Solutions And Verified Answers

EXAM

Exam Solution
+t




Food Protection Manager Certification Examination 20
+t +t +t +t +t




26 A+ GRADE ASSURED COMPLETE SOLUTIONS AND VE
+t +t +t +t +t +t +t




RIFIED ANSWERS (F85A1) +t +t




QUESTION 1 +t




Which food must be cooked to a minimum internal temperature of 155 degrees F. (68
+t +t +t +t +t +t +t +t +t +t +t +t +t +t



C) for 15 seconds?
+t +t +t



A. Pork roast
+t +t



B. Fish fillets
+t +t



C. Ground beef patties
+t +t +t



D. Stuffed peppers
+t +t




ANSWER

C. Ground beef patties
+t +t +t




QUESTION 2 +t




The first step in cooling a deep pan of rice is to....
+t +t +t +t +t +t +t +t +t +t +t



A. let the pan sit on the counter for an hour to cool.
+t +t +t +t +t +t +t +t +t +t +t +t



B. cover the rice tightly with foil.
+t +t +t +t +t +t



C. place the pan of rice in the walk-in freezer.
+t +t +t +t +t +t +t +t +t



D. put the rice into shallow pans.
+t +t +t +t +t +t




ANSWER

D. put the rice into shallow pans.
+t +t +t +t +t +t




QUESTION 3 +t




A cook working for the local nursing home, wants to serve grilled salmon with Hollandai
+t +t +t +t +t +t +t +t +t +t +t +t +t +t



se sauce to the residents. What type of eggs must they use in the sauce?
+t +t +t +t +t +t +t +t +t +t +t +t +t +t



A. Shell
+t



B. Grade A
+t +t

,C. Pasteurized
+t



D. Fortified
+t




ANSWER

C. Pasteurized
+t




QUESTION 4 +t




To which minimum internal temperature should chopped or minced fish be cooked? C) C
+t +t +t +t +t +t +t +t +t +t +t +t +t



) C)
+t



A. 125 degree F. (52
+t +t +t +t



B. 135 degree F. (57
+t +t +t +t



C. 145 degree F. (63
+t +t +t +t



D. 155 degree F. (68 C)
+t +t +t +t +t




ANSWER

D. 155 degree F. (68 C)
+t +t +t +t +t




QUESTION 5 +t




Which practice is an effective method of preventing cross-contamination.
+t +t +t +t +t +t +t +t



A. Cooking food items to the correct internal cooking temperature
+t +t +t +t +t +t +t +t +t



B. Keeping the kitchen floor and walls clean and sanitary at all times
+t +t +t +t +t +t +t +t +t +t +t +t



C. Exterminating pest that have entered the facility
+t +t +t +t +t +t +t



D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat
+t +t +t +t +t +t +t +t +t +t +t




ANSWER

D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat
+t +t +t +t +t +t +t +t +t +t +t




QUESTION 6 +t




A food handler is permitted to work with highly susceptible populations without prior a
+t +t +t +t +t +t +t +t +t +t +t +t +t



pproval from the local regulatory authority when the food handler has a
+t +t +t +t +t +t +t +t +t +t +t



A. diagnosis of norovirus.
+t +t +t



B. diagnosis of typhoid fever but provides a medical note.
+t +t +t +t +t +t +t +t +t



C. visibly covered wound.
+t +t +t



D. case of jaundice for more than 7 days.
+t +t +t +t +t +t +t +t




ANSWER

C. visibly covered wound.
+t +t +t




QUESTION 7 +t

, Reusable containers provided by an operation for take-home food must be
+t +t +t +t +t +t +t +t +t +t



A. provided and maintained by the customer.
+t +t +t +t +t +t



B. cleaned and sanitized by the customer before being refilled.
+t +t +t +t +t +t +t +t +t



C. returned to the operation labeled with the customer's name.
+t +t +t +t +t +t +t +t +t



D. cleaned and sanitized by the operation before being refilled.
+t +t +t +t +t +t +t +t +t




ANSWER

D. cleaned and sanitized by the operation before being refilled.
+t +t +t +t +t +t +t +t +t




QUESTION 8 +t




The manager assigns a cook to monitor and record temperatures on the steam table in o
+t +t +t +t +t +t +t +t +t +t +t +t +t +t +t



rder to +t



A. keep the food from drying out.
+t +t +t +t +t +t



B. prevent cross-contamination.
+t +t



C. avoid time-temperature abuse.
+t +t +t



D. ensure food quality.
+t +t +t




ANSWER

C. avoid time-temperature abuse.
+t +t +t




QUESTION 9 +t




In a self-
+t +t



service area, utensils should be provided for each item to prevent customers from
+t +t +t +t +t +t +t +t +t +t +t +t



A. taking more than one serving at a time.
+t +t +t +t +t +t +t +t



B. asking a server to dispense food.
+t +t +t +t +t +t



C. sampling the food.
+t +t +t



D. using their bare hands to dispense food.
+t +t +t +t +t +t +t




ANSWER

D. using their bare hands to dispense food.
+t +t +t +t +t +t +t




QUESTION 10 +t




Food displayed on a salad bar C)
+t +t +t +t +t +t



A. must be protected by food guards.
+t +t +t +t +t +t



B. should be placed on ice.
+t +t +t +t +t



C. should be maintained at 45 degrees F (7
+t +t +t +t +t +t +t +t



D. must include nutritional information.
+t +t +t +t




ANSWER

A. must be protected by food guards.
+t +t +t +t +t +t