Food Protection Manager Final Exam
Questions With Verified Answers.
A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from eating
the same thing at the same location? - Answer 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 - Answer 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 - Answer 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 - Answer 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 - Answer C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). - Answer 20 Minutes
What is the range of temperature for the Danger Zone? - Answer 41 - 135 degrees F
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41
degrees? - Answer Listeria
Which parasite is associated with foodborne illness caused by undercooked pork? - Answer Trichinella
Which bacteria is associated with foodborne illness caused by undercooked ground beef? - Answer
Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? - Answer 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 - Answer
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 Dishes - Answer C. Stock Food
, Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with
which of these viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella - Answer C. Norovirus
What must a food handler do when he or she is feeling sick? - Answer Notify the manager/supervisor
Which of the following is a common symptom of foodborne illness?
A. Vomiting
B. Diarrhea
C. Fever
D. All of these - Answer D. All of these
What should you do at work if you have a headache, cough, and a runny nose?
A. Go to work, but should stay away from all direct food handling activities.
B. Go to work without any restrictions from direct food handling activities.
C. Not be able to work at all that day.
D. Go to work and serve food. - Answer A. Go to work, but should stay away from all direct food
handling activities.
The FDA has created a food defense program called ALERT. What part of the program includes paying
attention to who is in the food facility and also conducting background checks of employees during the
hiring process? - Answer E - Employees
Which of these is NOT a potential chemical hazard?
A. Storing chemicals separately from foods.
B. Spraying pesticides when food is being prepared.
C. Wiping down tables with sanitizers when guests are eating.
Questions With Verified Answers.
A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from eating
the same thing at the same location? - Answer 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 - Answer 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 - Answer 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 - Answer 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 - Answer C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). - Answer 20 Minutes
What is the range of temperature for the Danger Zone? - Answer 41 - 135 degrees F
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41
degrees? - Answer Listeria
Which parasite is associated with foodborne illness caused by undercooked pork? - Answer Trichinella
Which bacteria is associated with foodborne illness caused by undercooked ground beef? - Answer
Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? - Answer 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 - Answer
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 Dishes - Answer C. Stock Food
, Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly associated with
which of these viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella - Answer C. Norovirus
What must a food handler do when he or she is feeling sick? - Answer Notify the manager/supervisor
Which of the following is a common symptom of foodborne illness?
A. Vomiting
B. Diarrhea
C. Fever
D. All of these - Answer D. All of these
What should you do at work if you have a headache, cough, and a runny nose?
A. Go to work, but should stay away from all direct food handling activities.
B. Go to work without any restrictions from direct food handling activities.
C. Not be able to work at all that day.
D. Go to work and serve food. - Answer A. Go to work, but should stay away from all direct food
handling activities.
The FDA has created a food defense program called ALERT. What part of the program includes paying
attention to who is in the food facility and also conducting background checks of employees during the
hiring process? - Answer E - Employees
Which of these is NOT a potential chemical hazard?
A. Storing chemicals separately from foods.
B. Spraying pesticides when food is being prepared.
C. Wiping down tables with sanitizers when guests are eating.
