Food Protection Manager Certification
Exam Questions and Answers
1.Which food must be cooked to a minimum internal
temperature of 155 degrees F. (68 C) for 15 seconds?
A. Pork roast
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers
Answer C. Ground beef patties
2.The first step in cooling a deep pan of rice is to....
A. let the pan sit on the counter for an hour to cool.
B. cover the rice tightly with foil.
C. place the pan of rice in the walk-in freezer.
D. put the rice into shallow pans.
Answer D. put the rice into shallow pans.
3.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
Answer C. Pasteurized
4.To which minimum internal temperature should chopped or
minced fish be cooked?
A. 125 degree F. (52 C)
B. 135 degree F. (57 C)
C. 145 degree F. (63 C)
D. 155 degree F. (68 C)
Answer D. 155 degree F. (68 C)
5.Which practice is an effective method of preventing cross-
contamination.
A. Cooking food items to the correct internal cooking temperature
B. Keeping the kitchen floor and walls clean and sanitary at all
times
C. Exterminating pest that have entered the facility
D. Cleaning and sanitizing cutting boards between prepping
cooked and raw meat
Answer D. Cleaning and sanitizing cutting boards between prepping
cooked and raw meat
,6.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
Answer A. cross contact
7.A food handler is permitted to work with highly susceptible
populations without prior approval from the local regulatory
authority when the food handler has a
A. diagnosis of norovirus.
B. diagnosis of typhoid fever but provides a medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days.
Answer C. visibly covered wound.
8.Reusable containers provided by an operation for take-home
food must be
, A. provided and maintained by the customer.
B. cleaned and sanitized by the customer before being refilled.
C. returned to the operation labeled with the customer's name.
D. cleaned and sanitized by the operation before being refilled.
Answer D. cleaned and sanitized by the operation before being refilled.
9.The manager assigns a cook to monitor and record
temperatures on the steam table in order to
A. keep the food from drying out.
B. prevent cross-contamination.
C. avoid time-temperature abuse.
D. ensure food quality.
Answer C. avoid time-temperature abuse.
10.In a self-service area, utensils should be provided for each
item to prevent customers from
A. taking more than one serving at a time.
B. asking a server to dispense food.
C. sampling the food.
D. using their bare hands to dispense food.
Answer D. using their bare hands to dispense food.
11.Food displayed on a salad bar
A. must be protected by food guards.
Exam Questions and Answers
1.Which food must be cooked to a minimum internal
temperature of 155 degrees F. (68 C) for 15 seconds?
A. Pork roast
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers
Answer C. Ground beef patties
2.The first step in cooling a deep pan of rice is to....
A. let the pan sit on the counter for an hour to cool.
B. cover the rice tightly with foil.
C. place the pan of rice in the walk-in freezer.
D. put the rice into shallow pans.
Answer D. put the rice into shallow pans.
3.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
Answer C. Pasteurized
4.To which minimum internal temperature should chopped or
minced fish be cooked?
A. 125 degree F. (52 C)
B. 135 degree F. (57 C)
C. 145 degree F. (63 C)
D. 155 degree F. (68 C)
Answer D. 155 degree F. (68 C)
5.Which practice is an effective method of preventing cross-
contamination.
A. Cooking food items to the correct internal cooking temperature
B. Keeping the kitchen floor and walls clean and sanitary at all
times
C. Exterminating pest that have entered the facility
D. Cleaning and sanitizing cutting boards between prepping
cooked and raw meat
Answer D. Cleaning and sanitizing cutting boards between prepping
cooked and raw meat
,6.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
Answer A. cross contact
7.A food handler is permitted to work with highly susceptible
populations without prior approval from the local regulatory
authority when the food handler has a
A. diagnosis of norovirus.
B. diagnosis of typhoid fever but provides a medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days.
Answer C. visibly covered wound.
8.Reusable containers provided by an operation for take-home
food must be
, A. provided and maintained by the customer.
B. cleaned and sanitized by the customer before being refilled.
C. returned to the operation labeled with the customer's name.
D. cleaned and sanitized by the operation before being refilled.
Answer D. cleaned and sanitized by the operation before being refilled.
9.The manager assigns a cook to monitor and record
temperatures on the steam table in order to
A. keep the food from drying out.
B. prevent cross-contamination.
C. avoid time-temperature abuse.
D. ensure food quality.
Answer C. avoid time-temperature abuse.
10.In a self-service area, utensils should be provided for each
item to prevent customers from
A. taking more than one serving at a time.
B. asking a server to dispense food.
C. sampling the food.
D. using their bare hands to dispense food.
Answer D. using their bare hands to dispense food.
11.Food displayed on a salad bar
A. must be protected by food guards.
