FOOD PROTECTION MANAGER
CERTIFICATION EXAMINATION
QUESTIONS AND ANSWERS
Which afood amust abe acooked ato aa aminimum ainternal atemperature aof a155 adegrees aF. a(68
aC) afor a15 aseconds?
A. aPork aroast
B. aFish afillets
C. aGround abeef apatties
D. aStuffed apeppers a- aans--C. aGround abeef apatties
The afirst astep ain acooling aa adeep apan aof arice ais ato....
A. alet athe apan asit aon athe acounter afor aan ahour ato acool.
B. acover athe arice atightly awith afoil.
C. aplace athe apan aof arice ain athe awalk-in afreezer.
D. aput athe arice ainto ashallow apans. a- aans--D. aput athe arice ainto ashallow apans.
A acook aworking afor athe alocal anursing ahome, awants ato aserve agrilled asalmon awith
aHollandaise asauce ato athe aresidents. aWhat atype aof aeggs amust athey ause ain athe asauce?
A. aShell
B. aGrade aA
C. aPasteurized
D. aFortified a- aans--C. aPasteurized
To awhich aminimum ainternal atemperature ashould achopped aor aminced afish abe acooked?
A. a125 adegree aF. a(52 aC)
B. a135 adegree aF. a(57 aC)
C. a145 adegree aF. a(63 aC)
D. a155 adegree aF. a(68 aC) a- aans--D. a155 adegree aF. a(68 aC)
Which apractice ais aan aeffective amethod aof apreventing across-contamination.
A. aCooking afood aitems ato athe acorrect ainternal acooking atemperature
B. aKeeping athe akitchen afloor aand awalls aclean aand asanitary aat aall atimes
C. aExterminating apest athat ahave aentered athe afacility
,D. aCleaning aand asanitizing acutting aboards abetween aprepping acooked aand araw ameat a-
aans--D. aCleaning aand asanitizing acutting aboards abetween aprepping acooked aand araw
ameat
A acouple aorders agrilled atop asirloin aand agrilled ahalibut. aThe acustomer atells athe aserver athat
ahe ais aallergic ato afish. aThe aserver atells athe aChef. aAfter aplacing athe asirloin aon athe agrill, athe
aChef aplaces athe ahalibut ain aa asaute apan. aAfter a10 aminutes, athe aChef auses athe asame apair
aof atongs ato aturn athe ahalibut aand athen athe asteak. aThe aChef acommitted
A. across acontact
B. across agrilling
C. across aconnection
D. across aallergen aswitching a- aans--A. across acontact
A afood ahandler ais apermitted ato awork awith ahighly asusceptible apopulations awithout aprior
aapproval afrom athe alocal aregulatory aauthority awhen athe afood ahandler ahas aa
A. adiagnosis aof anorovirus.
B. adiagnosis aof atyphoid afever abut aprovides aa amedical anote.
C. avisibly acovered awound.
D. acase aof ajaundice afor amore athan a7 adays. a- aans--C. avisibly acovered awound.
Reusable acontainers aprovided aby aan aoperation afor atake-home afood amust abe
A. aprovided aand amaintained aby athe acustomer.
B. acleaned aand asanitized aby athe acustomer abefore abeing arefilled.
C. areturned ato athe aoperation alabeled awith athe acustomer's aname.
D. acleaned aand asanitized aby athe aoperation abefore abeing arefilled. a- aans--D. acleaned aand
asanitized aby athe aoperation abefore abeing arefilled.
The amanager aassigns aa acook ato amonitor aand arecord atemperatures aon athe asteam atable
ain aorder ato
A. akeep athe afood afrom adrying aout.
B. aprevent across-contamination.
C. aavoid atime-temperature aabuse.
D. aensure afood aquality. a- aans--C. aavoid atime-temperature aabuse.
In aa aself-service aarea, autensils ashould abe aprovided afor aeach aitem ato aprevent acustomers
afrom
A. ataking amore athan aone aserving aat aa atime.
B. aasking aa aserver ato adispense afood.
C. asampling athe afood.
D. ausing atheir abare ahands ato adispense afood. a- aans--D. ausing atheir abare ahands ato
adispense afood.
, Food adisplayed aon aa asalad abar
A. amust abe aprotected aby afood aguards.
B. ashould abe aplaced aon aice.
C. ashould abe amaintained aat a45 adegrees aF a(7 aC)
D. amust ainclude anutritional ainformation. a- aans--A. amust abe aprotected aby afood aguards.
The apurpose aof asneeze aguards ain aself-service aareas ais ato
A. amaintain afood atemperature.
B. aretain afood asurface amoisture.
C. aprotect afood afrom acustomer acontamination.
D. akeep ainsects aout aof afood. a- aans--C. aprotect afood afrom acustomer acontamination.
A aconsumer aadvisory ais arequired awhen aserving
A. acooked-to-order ahamburgers.
B. astuffed ashrimp.
C. alamb achops.
D. areheated abeef astew. a- aans--B. astuffed ashrimp.
Food ahas abeen ahonestly apresented aif ait
A. ahas abeen afarmed alocally ain aorganic asoil
B. ahas abeen agrown awithout athe ause aof apesticides.
C. acontains aonly athe afreshest aingredients.
D. adoes anot acontain acolor aadditives. a- aans--D. adoes anot acontain acolor aadditives.
An aexample aof aa acorrective aaction ais
A. areusing autensils afor aeach anew atask.
B. aserving afood aon aa abuffet athat ais abelow a165 adegrees aF a(74 aC)
C. ausing athe asame aequipment afor araw afood aand aready-to-eat afood.
D. aReheating afood aon aa abuffet athat ais abelow a135 adegrees aF a(57 aC) a- aans--D. aReheating
afood aon aa abuffet athat ais abelow a135 adegrees aF a(57 aC)
When ausing aa asingle atank adishwasher, athe autensil asurface atemperature amust areach aat
aleast
A. a160 adegrees aF a(71 aC)
B. a170 adegrees aF a(77 aC)
C. a180 adegrees aF a(82 aC)
D. a190 adegrees aF a(88 aC) a- aans--C. a180 adegrees aF a(82 aC)
CERTIFICATION EXAMINATION
QUESTIONS AND ANSWERS
Which afood amust abe acooked ato aa aminimum ainternal atemperature aof a155 adegrees aF. a(68
aC) afor a15 aseconds?
A. aPork aroast
B. aFish afillets
C. aGround abeef apatties
D. aStuffed apeppers a- aans--C. aGround abeef apatties
The afirst astep ain acooling aa adeep apan aof arice ais ato....
A. alet athe apan asit aon athe acounter afor aan ahour ato acool.
B. acover athe arice atightly awith afoil.
C. aplace athe apan aof arice ain athe awalk-in afreezer.
D. aput athe arice ainto ashallow apans. a- aans--D. aput athe arice ainto ashallow apans.
A acook aworking afor athe alocal anursing ahome, awants ato aserve agrilled asalmon awith
aHollandaise asauce ato athe aresidents. aWhat atype aof aeggs amust athey ause ain athe asauce?
A. aShell
B. aGrade aA
C. aPasteurized
D. aFortified a- aans--C. aPasteurized
To awhich aminimum ainternal atemperature ashould achopped aor aminced afish abe acooked?
A. a125 adegree aF. a(52 aC)
B. a135 adegree aF. a(57 aC)
C. a145 adegree aF. a(63 aC)
D. a155 adegree aF. a(68 aC) a- aans--D. a155 adegree aF. a(68 aC)
Which apractice ais aan aeffective amethod aof apreventing across-contamination.
A. aCooking afood aitems ato athe acorrect ainternal acooking atemperature
B. aKeeping athe akitchen afloor aand awalls aclean aand asanitary aat aall atimes
C. aExterminating apest athat ahave aentered athe afacility
,D. aCleaning aand asanitizing acutting aboards abetween aprepping acooked aand araw ameat a-
aans--D. aCleaning aand asanitizing acutting aboards abetween aprepping acooked aand araw
ameat
A acouple aorders agrilled atop asirloin aand agrilled ahalibut. aThe acustomer atells athe aserver athat
ahe ais aallergic ato afish. aThe aserver atells athe aChef. aAfter aplacing athe asirloin aon athe agrill, athe
aChef aplaces athe ahalibut ain aa asaute apan. aAfter a10 aminutes, athe aChef auses athe asame apair
aof atongs ato aturn athe ahalibut aand athen athe asteak. aThe aChef acommitted
A. across acontact
B. across agrilling
C. across aconnection
D. across aallergen aswitching a- aans--A. across acontact
A afood ahandler ais apermitted ato awork awith ahighly asusceptible apopulations awithout aprior
aapproval afrom athe alocal aregulatory aauthority awhen athe afood ahandler ahas aa
A. adiagnosis aof anorovirus.
B. adiagnosis aof atyphoid afever abut aprovides aa amedical anote.
C. avisibly acovered awound.
D. acase aof ajaundice afor amore athan a7 adays. a- aans--C. avisibly acovered awound.
Reusable acontainers aprovided aby aan aoperation afor atake-home afood amust abe
A. aprovided aand amaintained aby athe acustomer.
B. acleaned aand asanitized aby athe acustomer abefore abeing arefilled.
C. areturned ato athe aoperation alabeled awith athe acustomer's aname.
D. acleaned aand asanitized aby athe aoperation abefore abeing arefilled. a- aans--D. acleaned aand
asanitized aby athe aoperation abefore abeing arefilled.
The amanager aassigns aa acook ato amonitor aand arecord atemperatures aon athe asteam atable
ain aorder ato
A. akeep athe afood afrom adrying aout.
B. aprevent across-contamination.
C. aavoid atime-temperature aabuse.
D. aensure afood aquality. a- aans--C. aavoid atime-temperature aabuse.
In aa aself-service aarea, autensils ashould abe aprovided afor aeach aitem ato aprevent acustomers
afrom
A. ataking amore athan aone aserving aat aa atime.
B. aasking aa aserver ato adispense afood.
C. asampling athe afood.
D. ausing atheir abare ahands ato adispense afood. a- aans--D. ausing atheir abare ahands ato
adispense afood.
, Food adisplayed aon aa asalad abar
A. amust abe aprotected aby afood aguards.
B. ashould abe aplaced aon aice.
C. ashould abe amaintained aat a45 adegrees aF a(7 aC)
D. amust ainclude anutritional ainformation. a- aans--A. amust abe aprotected aby afood aguards.
The apurpose aof asneeze aguards ain aself-service aareas ais ato
A. amaintain afood atemperature.
B. aretain afood asurface amoisture.
C. aprotect afood afrom acustomer acontamination.
D. akeep ainsects aout aof afood. a- aans--C. aprotect afood afrom acustomer acontamination.
A aconsumer aadvisory ais arequired awhen aserving
A. acooked-to-order ahamburgers.
B. astuffed ashrimp.
C. alamb achops.
D. areheated abeef astew. a- aans--B. astuffed ashrimp.
Food ahas abeen ahonestly apresented aif ait
A. ahas abeen afarmed alocally ain aorganic asoil
B. ahas abeen agrown awithout athe ause aof apesticides.
C. acontains aonly athe afreshest aingredients.
D. adoes anot acontain acolor aadditives. a- aans--D. adoes anot acontain acolor aadditives.
An aexample aof aa acorrective aaction ais
A. areusing autensils afor aeach anew atask.
B. aserving afood aon aa abuffet athat ais abelow a165 adegrees aF a(74 aC)
C. ausing athe asame aequipment afor araw afood aand aready-to-eat afood.
D. aReheating afood aon aa abuffet athat ais abelow a135 adegrees aF a(57 aC) a- aans--D. aReheating
afood aon aa abuffet athat ais abelow a135 adegrees aF a(57 aC)
When ausing aa asingle atank adishwasher, athe autensil asurface atemperature amust areach aat
aleast
A. a160 adegrees aF a(71 aC)
B. a170 adegrees aF a(77 aC)
C. a180 adegrees aF a(82 aC)
D. a190 adegrees aF a(88 aC) a- aans--C. a180 adegrees aF a(82 aC)
