EXAM
Exam Solution uy
food protection manager exam with answers 2026 A+ G
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RADE ASSURED COMPLETE SOLUTIONS AND VERIFIED
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ANSWERS (D8063) uy
QUESTION 1 uy
which of the following occurs with the use of adequate lighting in a food establishment?
uy uy uy uy uy uy uy uy uy uy uy uy uy uy
ANSWER
it makes cleaning and sanitizing easier
uy uy uy uy uy
QUESTION 2 uy
what is the proper minimum clearance between the floor and floor-
uy uy uy uy uy uy uy uy uy uy
mounted equipment? uy
ANSWER
6 inches
uy
QUESTION 3 uy
what minimum temperature is required for rapidly reheating previously cooked foods?
uy uy uy uy uy uy uy uy uy uy
ANSWER
165 F uy
QUESTION 4 uy
when using hot water to manually sanitize objects, the objects must be immersed in wat
uy uy uy uy uy uy uy uy uy uy uy uy uy uy
er for at least
uy uy uy
ANSWER
30 sec in water that is at least 171 F
uy uy uy uy uy uy uy uy uy
,QUESTION 5 uy
a hose may be attached to a faucet in a food establishment only if the hose
uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy
ANSWER
is equipped with a backflow prevention device
uy uy uy uy uy uy
QUESTION 6 uy
an employee would not be allowed to work in a food preparation area with
uy uy uy uy uy uy uy uy uy uy uy uy uy
ANSWER
diarrhea
QUESTION 7 uy
which of the following employees would be allowed to work in a food service business?
uy uy uy uy uy uy uy uy uy uy uy uy uy uy
ANSWER
food preparer with a cut, covered by a band aid and a disposable glove
uy uy uy uy uy uy uy uy uy uy uy uy uy
QUESTION 8 uy
which of the following is unacceptable for food workers "fingernails?
uy uy uy uy uy uy uy uy uy
ANSWER
uncovered artificial fingernails uy uy
QUESTION 9 uy
meat cooked in a microwave oven must be
uy uy uy uy uy uy uy
ANSWER
rotated or stirred during cooking
uy uy uy uy
QUESTION 10 uy
the temperature danger zone is correctly described as the temperature range
uy uy uy uy uy uy uy uy uy uy
ANSWER
where harmful bacteria grow rapidly
uy uy uy uy
, QUESTION 11 uy
a food manager sees a chef in a prep kitchen testing mashed potatos with his finger. wh
uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy
at should the manager do?
uy uy uy uy
ANSWER
throw the potatoes out immediately.
uy uy uy uy
QUESTION 12 uy
what is the acceptable method of manual ware washing/dishwashing?
uy uy uy uy uy uy uy uy
ANSWER
pre-wash, wash, rinse, sanitize, and air dry
uy uy uy uy uy uy
QUESTION 13 uy
what is the proper way to store cleaned and sanitized glasses and cups?
uy uy uy uy uy uy uy uy uy uy uy uy
ANSWER
bottom up in a clean, dry location
uy uy uy uy uy uy
QUESTION 14 uy
what should the water temperature when thrawing food under running water?
uy uy uy uy uy uy uy uy uy uy
ANSWER
70F
QUESTION 15 uy
all of the following are time/temperature control for safely (TCS) food except
uy uy uy uy uy uy uy uy uy uy uy
ANSWER
whole wheat bread
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QUESTION 16 uy
an integrated pest management system (IPM) balances
uy uy uy uy uy uy
ANSWER
prevention and control uy uy
Exam Solution uy
food protection manager exam with answers 2026 A+ G
uy uy uy uy uy uy uy uy
RADE ASSURED COMPLETE SOLUTIONS AND VERIFIED
uy uy uy uy uy uy
ANSWERS (D8063) uy
QUESTION 1 uy
which of the following occurs with the use of adequate lighting in a food establishment?
uy uy uy uy uy uy uy uy uy uy uy uy uy uy
ANSWER
it makes cleaning and sanitizing easier
uy uy uy uy uy
QUESTION 2 uy
what is the proper minimum clearance between the floor and floor-
uy uy uy uy uy uy uy uy uy uy
mounted equipment? uy
ANSWER
6 inches
uy
QUESTION 3 uy
what minimum temperature is required for rapidly reheating previously cooked foods?
uy uy uy uy uy uy uy uy uy uy
ANSWER
165 F uy
QUESTION 4 uy
when using hot water to manually sanitize objects, the objects must be immersed in wat
uy uy uy uy uy uy uy uy uy uy uy uy uy uy
er for at least
uy uy uy
ANSWER
30 sec in water that is at least 171 F
uy uy uy uy uy uy uy uy uy
,QUESTION 5 uy
a hose may be attached to a faucet in a food establishment only if the hose
uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy
ANSWER
is equipped with a backflow prevention device
uy uy uy uy uy uy
QUESTION 6 uy
an employee would not be allowed to work in a food preparation area with
uy uy uy uy uy uy uy uy uy uy uy uy uy
ANSWER
diarrhea
QUESTION 7 uy
which of the following employees would be allowed to work in a food service business?
uy uy uy uy uy uy uy uy uy uy uy uy uy uy
ANSWER
food preparer with a cut, covered by a band aid and a disposable glove
uy uy uy uy uy uy uy uy uy uy uy uy uy
QUESTION 8 uy
which of the following is unacceptable for food workers "fingernails?
uy uy uy uy uy uy uy uy uy
ANSWER
uncovered artificial fingernails uy uy
QUESTION 9 uy
meat cooked in a microwave oven must be
uy uy uy uy uy uy uy
ANSWER
rotated or stirred during cooking
uy uy uy uy
QUESTION 10 uy
the temperature danger zone is correctly described as the temperature range
uy uy uy uy uy uy uy uy uy uy
ANSWER
where harmful bacteria grow rapidly
uy uy uy uy
, QUESTION 11 uy
a food manager sees a chef in a prep kitchen testing mashed potatos with his finger. wh
uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy
at should the manager do?
uy uy uy uy
ANSWER
throw the potatoes out immediately.
uy uy uy uy
QUESTION 12 uy
what is the acceptable method of manual ware washing/dishwashing?
uy uy uy uy uy uy uy uy
ANSWER
pre-wash, wash, rinse, sanitize, and air dry
uy uy uy uy uy uy
QUESTION 13 uy
what is the proper way to store cleaned and sanitized glasses and cups?
uy uy uy uy uy uy uy uy uy uy uy uy
ANSWER
bottom up in a clean, dry location
uy uy uy uy uy uy
QUESTION 14 uy
what should the water temperature when thrawing food under running water?
uy uy uy uy uy uy uy uy uy uy
ANSWER
70F
QUESTION 15 uy
all of the following are time/temperature control for safely (TCS) food except
uy uy uy uy uy uy uy uy uy uy uy
ANSWER
whole wheat bread
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QUESTION 16 uy
an integrated pest management system (IPM) balances
uy uy uy uy uy uy
ANSWER
prevention and control uy uy
