FOOD PROTECTION MANAGER NEWEST ACTUAL EXAM
COMPLETE REAL EXAM QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+
What is the correct temperature reading when calibrating a
thermometer using the ice point method? - ANSWER-32 degrees
farenheit
Raw foods dripping onto ready to eat foods is an example of
what type of hazard? - ANSWER-Cross contamination
When should thermometers be re-calibrated?
A. When recently dropped
B. When used for extreme temperatures
C. When they haven't been used for long periods of time
D. All of these - ANSWER-D. All of these
Which of the following is a potentially hazardous food
(PHF/TCS)?
A. an unopened UHT coffee creamer
B. an uncut apple
C. a loaf of bread
,D. sliced melons - ANSWER-D. sliced melons
"First in, First out" (FIFO) refers to the safe food handling
practice of
A. using products that were just received first
B. using older products. that were received first
C. using products that are closest to you
D. using products that are expired - ANSWER-B. using older
products that were received first
All of the following are true for canned goods EXCEPT:
A. must be checked for valid expiration date
B. must be checked for leaks, dents, rust, missing labels
C. must be purchased at the lowest price possible
D. must be stored according to FIFO - ANSWER-C. must be
purchased at the lowest price possible
All food delivery vehicles should
A. have proper signage on the doors
B. have a siren
C. be only late model cars
D. have clean and sanitary conditions - ANSWER-D. have clean
and sanitary conditions
, A food establishment that packages MAP (Modified Atmosphere
Packaging) food should
A. only package milk
B. have a HACCP plan
C. have a canning license
D. be approved by USDA - ANSWER-B. have a HACCP plan
Which of the following statements about CIP (Clean In Place) is
FALSE
A. many of them hold and dispense PHF/TCS foods like yogurt
machines
B. when in constant use, they must be cleaned and sanitized
everyday
C. when in constant use, they must be cleaned and sanitized
every 4 hours
D. cleaning and sanitizing solutions should be able to circulate
throughout - ANSWER-C. when in constant use, they must be
cleaned and sanitized every 4 hours
Which of the following statements regarding dumpsters and
recyclables is FALSE?
A. they should be located on even surfaces and non-
absorbent materials B. they should be located as far away
from the building as local regulations permit
C. they should be clean and tightly covered
COMPLETE REAL EXAM QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+
What is the correct temperature reading when calibrating a
thermometer using the ice point method? - ANSWER-32 degrees
farenheit
Raw foods dripping onto ready to eat foods is an example of
what type of hazard? - ANSWER-Cross contamination
When should thermometers be re-calibrated?
A. When recently dropped
B. When used for extreme temperatures
C. When they haven't been used for long periods of time
D. All of these - ANSWER-D. All of these
Which of the following is a potentially hazardous food
(PHF/TCS)?
A. an unopened UHT coffee creamer
B. an uncut apple
C. a loaf of bread
,D. sliced melons - ANSWER-D. sliced melons
"First in, First out" (FIFO) refers to the safe food handling
practice of
A. using products that were just received first
B. using older products. that were received first
C. using products that are closest to you
D. using products that are expired - ANSWER-B. using older
products that were received first
All of the following are true for canned goods EXCEPT:
A. must be checked for valid expiration date
B. must be checked for leaks, dents, rust, missing labels
C. must be purchased at the lowest price possible
D. must be stored according to FIFO - ANSWER-C. must be
purchased at the lowest price possible
All food delivery vehicles should
A. have proper signage on the doors
B. have a siren
C. be only late model cars
D. have clean and sanitary conditions - ANSWER-D. have clean
and sanitary conditions
, A food establishment that packages MAP (Modified Atmosphere
Packaging) food should
A. only package milk
B. have a HACCP plan
C. have a canning license
D. be approved by USDA - ANSWER-B. have a HACCP plan
Which of the following statements about CIP (Clean In Place) is
FALSE
A. many of them hold and dispense PHF/TCS foods like yogurt
machines
B. when in constant use, they must be cleaned and sanitized
everyday
C. when in constant use, they must be cleaned and sanitized
every 4 hours
D. cleaning and sanitizing solutions should be able to circulate
throughout - ANSWER-C. when in constant use, they must be
cleaned and sanitized every 4 hours
Which of the following statements regarding dumpsters and
recyclables is FALSE?
A. they should be located on even surfaces and non-
absorbent materials B. they should be located as far away
from the building as local regulations permit
C. they should be clean and tightly covered
