2025 Food Protection Manager Certification
Exam Questions and Answers
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. - ANS-D. Replace the entire
solution.
Where can cleaning chemicals or other toxic materials be stored?
A. With tablecloths and napkins
B. On the top shelf in the dry storage area
C. In a cabinet with packaged condiments
D. Below food equipment or food contact surfaces - ANS-D.
Below food equipment or food contact surfaces
A cloth that is used for wiping counters and equipment should be
stored between uses in
A. sanitizer solution.
B. degreasing solution.
C. clean rinse water.
D. warm soapy water. - ANS-A. sanitizer solution.
The first sink in a three-compartment sink is used for
A. cleaning.
B. rinsing.
C. sanitizing.
D. sterilizing. - ANS-A. cleaning.
,Which food must be cooked to a minimum internal temperature of
155 degrees F. (68 C) for 15 seconds?
A. Pork roast
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers - ANS-C. Ground beef patties
The first step in cooling a deep pan of rice is to....
A. let the pan sit on the counter for an hour to cool.
B. cover the rice tightly with foil.
C. place the pan of rice in the walk-in freezer.
D. put the rice into shallow pans. - ANS-D. put the rice into
shallow pans.
A cook working for the local nursing home, wants to serve grilled
salmon with Hollandaise sauce to the residents. What type of
eggs must they use in the sauce?
A. Shell
B. Grade A
C. Pasteurized
D. Fortified - ANS-C. Pasteurized
To which minimum internal temperature should chopped or
minced fish be cooked?
A. 125 degree F. (52 C)
B. 135 degree F. (57 C)
C. 145 degree F. (63 C)
D. 155 degree F. (68 C) - ANS-D. 155 degree F. (68 C)
Which practice is an effective method of preventing cross-
contamination.
, A. Cooking food items to the correct internal cooking temperature
B. Keeping the kitchen floor and walls clean and sanitary at all
times
C. Exterminating pest that have entered the facility
D. Cleaning and sanitizing cutting boards between prepping
cooked and raw meat - ANS-D. Cleaning and sanitizing cutting
boards between prepping cooked and raw meat
A couple orders grilled top sirloin and grilled halibut. The
customer tells the server that he is allergic to fish. The server tells
the Chef. After placing the sirloin on the grill, the Chef places the
halibut in a saute pan. After 10 minutes, the Chef uses the same
pair of tongs to turn the halibut and then the steak. The Chef
committed
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching - ANS-A. cross contact
A food handler is permitted to work with highly susceptible
populations without prior approval from the local regulatory
authority when the food handler has a
A. diagnosis of norovirus.
B. diagnosis of typhoid fever but provides a medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days. - ANS-C. visibly
covered wound.
Reusable containers provided by an operation for take-home food
must be
A. provided and maintained by the customer.
Exam Questions and Answers
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. - ANS-D. Replace the entire
solution.
Where can cleaning chemicals or other toxic materials be stored?
A. With tablecloths and napkins
B. On the top shelf in the dry storage area
C. In a cabinet with packaged condiments
D. Below food equipment or food contact surfaces - ANS-D.
Below food equipment or food contact surfaces
A cloth that is used for wiping counters and equipment should be
stored between uses in
A. sanitizer solution.
B. degreasing solution.
C. clean rinse water.
D. warm soapy water. - ANS-A. sanitizer solution.
The first sink in a three-compartment sink is used for
A. cleaning.
B. rinsing.
C. sanitizing.
D. sterilizing. - ANS-A. cleaning.
,Which food must be cooked to a minimum internal temperature of
155 degrees F. (68 C) for 15 seconds?
A. Pork roast
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers - ANS-C. Ground beef patties
The first step in cooling a deep pan of rice is to....
A. let the pan sit on the counter for an hour to cool.
B. cover the rice tightly with foil.
C. place the pan of rice in the walk-in freezer.
D. put the rice into shallow pans. - ANS-D. put the rice into
shallow pans.
A cook working for the local nursing home, wants to serve grilled
salmon with Hollandaise sauce to the residents. What type of
eggs must they use in the sauce?
A. Shell
B. Grade A
C. Pasteurized
D. Fortified - ANS-C. Pasteurized
To which minimum internal temperature should chopped or
minced fish be cooked?
A. 125 degree F. (52 C)
B. 135 degree F. (57 C)
C. 145 degree F. (63 C)
D. 155 degree F. (68 C) - ANS-D. 155 degree F. (68 C)
Which practice is an effective method of preventing cross-
contamination.
, A. Cooking food items to the correct internal cooking temperature
B. Keeping the kitchen floor and walls clean and sanitary at all
times
C. Exterminating pest that have entered the facility
D. Cleaning and sanitizing cutting boards between prepping
cooked and raw meat - ANS-D. Cleaning and sanitizing cutting
boards between prepping cooked and raw meat
A couple orders grilled top sirloin and grilled halibut. The
customer tells the server that he is allergic to fish. The server tells
the Chef. After placing the sirloin on the grill, the Chef places the
halibut in a saute pan. After 10 minutes, the Chef uses the same
pair of tongs to turn the halibut and then the steak. The Chef
committed
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching - ANS-A. cross contact
A food handler is permitted to work with highly susceptible
populations without prior approval from the local regulatory
authority when the food handler has a
A. diagnosis of norovirus.
B. diagnosis of typhoid fever but provides a medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days. - ANS-C. visibly
covered wound.
Reusable containers provided by an operation for take-home food
must be
A. provided and maintained by the customer.
