Food Protection Manager Certification Examination

Food Protection Manager Certification Examination Which food should be cooked to an internal temperature of at least 155°F (68°C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties ️ D. Stuffed peppers What is the first step in cooling a large pan of rice? A. Allow the pan to sit on the counter for an hour. B. Cover the rice tightly with foil. C. Place the pan of rice in the walk-in freezer. D. Transfer the rice into shallow pans ️ A cook wants to serve grilled salmon with Hollandaise sauce at a nursing home. What type of eggs should be used in the sauce? A. Shell B. Grade A C. Pasteurized ️ D. Fortified What is the minimum internal temperature for cooking chopped or minced fish? A. 125°F (52°C) B. 135°F (57°C) C. 145°F (63°C) D. 155°F (68°C) ️ Which practice is an effective way to prevent cross-contamination? A. Cooking food to the appropriate internal temperature B. Keeping the kitchen floor and walls clean at all times C. Exterminating pests that enter the facility D. Cleaning and sanitizing cutting boards between preparing cooked and raw meat ️ A customer orders grilled top sirloin and grilled halibut, while informing the server of a fish allergy. The chef uses the same tongs for both the halibut and steak after grilling. What mistake did the chef make? A. Cross contact ️ B. Cross grilling C. Cross connection D. Cross allergen switching A food handler can work with vulnerable populations without prior approval from the local regulatory authority if they have: A. A diagnosis of norovirus. B. A diagnosis of typhoid fever (with a medical note). C. A visibly covered wound. ️ D. Jaundice lasting more than 7 days. Reusable containers provided by a food operation for take-home food must be: A. Provided and maintained by the customer. B. Cleaned and sanitized by the customer before refilling. C. Returned to the operation with the customer's name. D. Cleaned and sanitized by the operation before being refilled. ️ The manager assigns a cook to monitor temperatures on the steam table to: A. Prevent the food from drying out. B. Avoid cross-contamination. C. Prevent time-temperature abuse. ️ D. Ensure the quality of the food. 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. Requesting a server to dispense food. C. Sampling the food. D. Using their bare hands to serve food. ️ Food displayed on a salad bar: A. Must be protected by food guards. ️ B. Should be placed on ice. C. Should be kept at 45°F (7°C). D. Must include nutritional information. The purpose of sneeze guards in self-service areas is to: A. Maintain the temperature of the food. B. Retain moisture on the food’s surface. C. Protect food from contamination by customers. ️ D. Keep insects away from the food. A consumer advisory is required when serving A. cooked-to-order hamburgers. B. stuffed shrimp. C. lamb chops. D. reheated beef stew. ️B. stuffed shrimp. Food has been honestly presented if it A. has been farmed locally in organic soil B. has been grown without the use of pesticides. C. contains only the freshest ingredients. D. does not contain color additives. ️D. does not contain color additives. An example of a corrective action is A. reusing utensils for each new task. B. serving food on a buffet that is below 165 degrees F (74 C) C. using the same equipment for raw food and ready-to-eat food. D. Reheating food on a buffet that is below 135 degrees F (57 C) ️D. Reheating food on a buffet that is below 135 degrees F (57 C) When using a single tank dishwasher, the utensil surface temperature must reach at least A. 160 degrees F (71 C) B. 170 degrees F (77 C) C. 180 degrees F (82 C) D. 190 degrees F (88 C) ️C. 180 degrees F (82 C) If chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemical's A. expiration date. B. common name. C. usage instructions. D. SDS information. ️B. common name. Using hard water when preparing a sanitizing solution will cause the sanitizer to be A. dangerous. B. more effective. C. less effective. D. useless. ️C. less effective. Sanitizer concentration is measured using a test kit and expressed in A. parts per million (ppm). B. acidity or alkalinity (pH). C. drops per liter. D. milliliters per second. ️A. parts per million (ppm). A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly A. soak the pan in warm water, wash it in a detergent solution, rinse, and air-dry. B. scrape the pan, wash it in a detergent-sanitizer solution, rinse, and air-dry. C. scrape the pan wash it in a detergent solution, rinse, sanitize, and air dry. D. soak the pan in warm water, wash it in a detergent solution, immerse it in a chlorine bleach solution, rinse, and air dry. ️C. scrape the pan wash it in a detergent solution, rinse, sanitize, and air dry. Which action should a food handler take if a sanitizing solution has weakened after 2 hours? A. Add boiling water. B. Add more sanitizer C. Increase the contact time. D. Replace the entire solution. ️D. Replace the entire solution.