Food Protection Manager Questions and Answers Rated A

Food Protection Manager Questions and Answers Rated A A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from eating the same thing at the same location? 2 Which of the following is an example of a high risk population? A. Young People B. The Elderly C. Sick People D. All of these D. All of these All foods served in the food establishment must be from approved sources such as what? A. My home B. An unlicensed street vendor C. A licensed food distributor C. None of these C. A licensed food distributor Which of the following statements about the FDA is incorrect? A. It writes Food Code B. It insects all food except eggs, poultry, and meat C. Requires a person in charge to become a certified food protection manager D. Does not require a person in charge to be on-site at all times during operating hour D. Does not require a person in charge to be on-site at all times during operating hours A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? A. E. Coli B. Yeast C. Hepatitis A D. Mold C. Hepatitis A Under ideal conditions, bacteria can multiply every (blank). 20 Minutes What is the range of temperature for the Danger Zone? 41 - 135 degrees F Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees? Listeria Which parasite is associated with foodborne illness caused by undercooked pork? Trichinella Which bacteria is associated with foodborne illness caused by undercooked ground beef? Shiga toxin producing E. Coli. What is the main goal for controlling time and temperature? To reduce and prevent growth of bacteria. Toxins produced by pathogens can be easily eliminated by which activity? A. Cooking B. Cooling C. Reheating D. None of these Employees with a headache and a cough who come to work should be restricted to what type of duties? A. Prep Food B. Serve Food C. Stock Food D. Wash