360 TRAINING FOOD PROTECTION MANAGER
CERTIFICATION EXAM LATEST 2025/2026 ACTUAL
EXAM| COMPLETE 100 QUESTIONS AND VERIFIED
ANSWERS (100% CORRECT ANSWERS) GRADED A+
Which population is considered highly susceptible? - ANSWER - Toddlers
A food worker has finished cleaning and sanitizing his work area and is
ready to prepare food. Where should he store the cleaning and sanitizing
chemicals? - ANSWER - In the utility closet away from food
A food worker needs to measure the temperature of cold-held potato salad.
Where should she check the temperature? - ANSWER - In multiple places
throughout the salad
Which symptom must you report to your manager? - ANSWER - Diarrhea
A worker handles a customer's credit card before being assigned to
prepare hamburgers in the kitchen. What is she required to do before
preparing the hamburgers? - ANSWER - Wash her hands
What is the maximum cold-holding temperature allowed for pasta salad -
ANSWER - 41°F (5°C)
pg. 1
, A food worker has safely cooled a large pot of coup to 70°F (21°C) within
two hours. What temperature must the soup reach in the next four hours to
be cooled properly? - ANSWER - 41°F (5°C)
What is the maximum amount of time that a food worker may wear the
same pair of single-use gloves while working on one task? - ANSWER - 4
hours
What is the minimum internal cooking temperature for stuffed pasta? -
ANSWER - 165°F (74°C)
When must a knife be cleaned and sanitized? - ANSWER - After 4 hours of
constant use
Which food safety practice will help prevent biological hazards? - ANSWER
- Storing chemicals away from food
What is the minimum hot-holding temperature requirement for a green
bean casserole? - ANSWER - 135°F (57°C)
What equipment should you use to reheat food? - ANSWER - A stove
Several soups are hot held on a buffet line. What are food workers required
to do to keep the soup safe? - ANSWER - Take the soup temperatures
frequently
Where can a food worker wash his hands? - ANSWER - A handwashing
sink
pg. 2
CERTIFICATION EXAM LATEST 2025/2026 ACTUAL
EXAM| COMPLETE 100 QUESTIONS AND VERIFIED
ANSWERS (100% CORRECT ANSWERS) GRADED A+
Which population is considered highly susceptible? - ANSWER - Toddlers
A food worker has finished cleaning and sanitizing his work area and is
ready to prepare food. Where should he store the cleaning and sanitizing
chemicals? - ANSWER - In the utility closet away from food
A food worker needs to measure the temperature of cold-held potato salad.
Where should she check the temperature? - ANSWER - In multiple places
throughout the salad
Which symptom must you report to your manager? - ANSWER - Diarrhea
A worker handles a customer's credit card before being assigned to
prepare hamburgers in the kitchen. What is she required to do before
preparing the hamburgers? - ANSWER - Wash her hands
What is the maximum cold-holding temperature allowed for pasta salad -
ANSWER - 41°F (5°C)
pg. 1
, A food worker has safely cooled a large pot of coup to 70°F (21°C) within
two hours. What temperature must the soup reach in the next four hours to
be cooled properly? - ANSWER - 41°F (5°C)
What is the maximum amount of time that a food worker may wear the
same pair of single-use gloves while working on one task? - ANSWER - 4
hours
What is the minimum internal cooking temperature for stuffed pasta? -
ANSWER - 165°F (74°C)
When must a knife be cleaned and sanitized? - ANSWER - After 4 hours of
constant use
Which food safety practice will help prevent biological hazards? - ANSWER
- Storing chemicals away from food
What is the minimum hot-holding temperature requirement for a green
bean casserole? - ANSWER - 135°F (57°C)
What equipment should you use to reheat food? - ANSWER - A stove
Several soups are hot held on a buffet line. What are food workers required
to do to keep the soup safe? - ANSWER - Take the soup temperatures
frequently
Where can a food worker wash his hands? - ANSWER - A handwashing
sink
pg. 2
