Food protection manager Test Bank
Questions with 100% Correct
Answers
What is the purpose of an air curtain? - Answer-It creates a barrier to pests around
doors when they are opened.
Which of the following is a Foodborne Illness Outbreak - Answer-Two different people
have the yellowtail tuna at a restaurant and both experience nausea, abdominal pain
and vomiting
Which of the following would not be an example of a corrective action? - Answer-
Covering a cut with a bandage and finger cot
Which of the following practices would prevent cross-contamination? - Answer-
Designating color-coded cutting boards for beef, poultry, and produce.
Because a water main in the street has broken, your establishment suddenly has no
running water - Answer-Purchase ice and use bottled water
Checking the internal temperature of a pork roast may be an example of which HACCP
principle? - Answer-Monitoring
Cold storage unit air-temperature measuring devices should be located? - Answer-In
the warmest part of the refrigeration unit.
HACCP focuses on - Answer-Identifying and preventing, eliminating, or reducing
hazards throughout the flow of food.
Which of the following is not a common characteristic of potentially hazardous food? -
Answer-They are dry
When measuring the internal temperature of foods, why do we need to measure in two
different locations. - Answer-Temperatures may vary within any cooked food
,Hot-holding storage unit air-temperature measuring devices should be located? -
Answer-In the coldest part of the hot-holding unit.
For a stationary rack, single temperature machine, what is the minimum temperature of
the final rinse? - Answer-165°F (74°C)
A pot of soup has just finished cooking and it needs to be cooled. All of the following are
appropriate methods to cool the pot of soup, except - Answer-A refrigerator.
What is potable water? - Answer-Water that is safe to drink.
Fresh poultry that has just been delivered should - Answer-spring back when touched.
Which of the following is an example of an action that could reduce the risk of physical
contamination? - Answer-Using shields/covers on fluorescent light bulbs in food
prep/food service areas.
which of the following items is a food that has been associated with the Salmonella
Typhi pathogen? - Answer-Beverages
Which is not a proper step in the ice-point method of calibrating a bi-metallic stemmed
thermometer? - Answer-remove the probe from the ice water.
Which of the following is not an appropriate method of minimizing pests in an outdoor
dining area? - Answer-Installing a bug "zapper" in the serving area.
What is the longest cold food without temperature control can be held before it must be
sold, served or thrown out, if it never exceeds 70°F (21°C)? - Answer-6 hours
The effectiveness of your chemical sanitizer can be affected by which of the following? -
Answer-Concentration, temperature, water hardness, water pH and contact time
Which item would we not want to serve at the Nursing Home's annual picnic? - Answer-
Rare cheeseburgers
All of the following are methods to deny pests food and shelter, except - Answer-storing
aerosol cans in a cool place
Which is not a correct way of determining an operation's food safety training needs? -
Answer-Calling the restaurant next door
Cold-holding equipment must be able to keep food at - Answer-41° F (5° C) or lower.
A backup of raw sewage or a pest infestation may result in - Answer-Closure of the
operation by the regulatory authority.
, What is cross contamination? - Answer-The transfer of microorganisms from one food
or surface to another.
Some specialized food processes require contacting the regulatory authority and
obtaining a variance. Which of these does not require a variance? - Answer-Purchasing
Molluscan shellfish for your display tank from a reputable supplier
Which of these environmental factors would assist in promoting the growth of bacterial
pathogens? - Answer-Food in hot holding between 70°F (21°C) and 125°F (52°C)
Which of the steps listed might be useful for aiding to prevent Norovirus from causing
foodborne illness? - Answer-Excluding food handlers with diarrhea from the operation
Which person or organization is responsible for maintaining food safety in an operation?
- Answer-Manager/Person in Charge
Which of the following could result in chemical contamination? - Answer-A foodservice
worker sprays insecticide around the food preparation area.
What should be the minimum internal temperature of hot roast beef sandwiches that are
delivered to an outdoor event? - Answer-135°F (57°C) for 15 seconds
What should a manager do after an inspection? - Answer-Review action items and
develop plan for correction
All newly hired food handling staff should receive training on - Answer-Food Safety
principles
Which statement best describes a CCP (critical control point)? - Answer-A step in the
process at which you can prevent, eliminate, or reduce the risk of food hazards.
The FDA has an acronym called ALERT to be used as a Food Defense Tool. What
does the "T" in ALERT stand for? - Answer-Threat
What should a food handler do after bussing/clearing a table of used dinnerware and
utensils? - Answer-Wash hands before handling foods or clean dishes and utensils
To which of these foods are parasites commonly linked? - Answer-Seafood
You have only one cutting board and you use it to slice up some chicken breasts. What
would you do to the cutting board if the next thing on your list was to cut up lettuce for a
salad? - Answer-Scrub the knife and cutting board in hot water with detergent, rinse
thoroughly and then sanitize and air-dry
Questions with 100% Correct
Answers
What is the purpose of an air curtain? - Answer-It creates a barrier to pests around
doors when they are opened.
Which of the following is a Foodborne Illness Outbreak - Answer-Two different people
have the yellowtail tuna at a restaurant and both experience nausea, abdominal pain
and vomiting
Which of the following would not be an example of a corrective action? - Answer-
Covering a cut with a bandage and finger cot
Which of the following practices would prevent cross-contamination? - Answer-
Designating color-coded cutting boards for beef, poultry, and produce.
Because a water main in the street has broken, your establishment suddenly has no
running water - Answer-Purchase ice and use bottled water
Checking the internal temperature of a pork roast may be an example of which HACCP
principle? - Answer-Monitoring
Cold storage unit air-temperature measuring devices should be located? - Answer-In
the warmest part of the refrigeration unit.
HACCP focuses on - Answer-Identifying and preventing, eliminating, or reducing
hazards throughout the flow of food.
Which of the following is not a common characteristic of potentially hazardous food? -
Answer-They are dry
When measuring the internal temperature of foods, why do we need to measure in two
different locations. - Answer-Temperatures may vary within any cooked food
,Hot-holding storage unit air-temperature measuring devices should be located? -
Answer-In the coldest part of the hot-holding unit.
For a stationary rack, single temperature machine, what is the minimum temperature of
the final rinse? - Answer-165°F (74°C)
A pot of soup has just finished cooking and it needs to be cooled. All of the following are
appropriate methods to cool the pot of soup, except - Answer-A refrigerator.
What is potable water? - Answer-Water that is safe to drink.
Fresh poultry that has just been delivered should - Answer-spring back when touched.
Which of the following is an example of an action that could reduce the risk of physical
contamination? - Answer-Using shields/covers on fluorescent light bulbs in food
prep/food service areas.
which of the following items is a food that has been associated with the Salmonella
Typhi pathogen? - Answer-Beverages
Which is not a proper step in the ice-point method of calibrating a bi-metallic stemmed
thermometer? - Answer-remove the probe from the ice water.
Which of the following is not an appropriate method of minimizing pests in an outdoor
dining area? - Answer-Installing a bug "zapper" in the serving area.
What is the longest cold food without temperature control can be held before it must be
sold, served or thrown out, if it never exceeds 70°F (21°C)? - Answer-6 hours
The effectiveness of your chemical sanitizer can be affected by which of the following? -
Answer-Concentration, temperature, water hardness, water pH and contact time
Which item would we not want to serve at the Nursing Home's annual picnic? - Answer-
Rare cheeseburgers
All of the following are methods to deny pests food and shelter, except - Answer-storing
aerosol cans in a cool place
Which is not a correct way of determining an operation's food safety training needs? -
Answer-Calling the restaurant next door
Cold-holding equipment must be able to keep food at - Answer-41° F (5° C) or lower.
A backup of raw sewage or a pest infestation may result in - Answer-Closure of the
operation by the regulatory authority.
, What is cross contamination? - Answer-The transfer of microorganisms from one food
or surface to another.
Some specialized food processes require contacting the regulatory authority and
obtaining a variance. Which of these does not require a variance? - Answer-Purchasing
Molluscan shellfish for your display tank from a reputable supplier
Which of these environmental factors would assist in promoting the growth of bacterial
pathogens? - Answer-Food in hot holding between 70°F (21°C) and 125°F (52°C)
Which of the steps listed might be useful for aiding to prevent Norovirus from causing
foodborne illness? - Answer-Excluding food handlers with diarrhea from the operation
Which person or organization is responsible for maintaining food safety in an operation?
- Answer-Manager/Person in Charge
Which of the following could result in chemical contamination? - Answer-A foodservice
worker sprays insecticide around the food preparation area.
What should be the minimum internal temperature of hot roast beef sandwiches that are
delivered to an outdoor event? - Answer-135°F (57°C) for 15 seconds
What should a manager do after an inspection? - Answer-Review action items and
develop plan for correction
All newly hired food handling staff should receive training on - Answer-Food Safety
principles
Which statement best describes a CCP (critical control point)? - Answer-A step in the
process at which you can prevent, eliminate, or reduce the risk of food hazards.
The FDA has an acronym called ALERT to be used as a Food Defense Tool. What
does the "T" in ALERT stand for? - Answer-Threat
What should a food handler do after bussing/clearing a table of used dinnerware and
utensils? - Answer-Wash hands before handling foods or clean dishes and utensils
To which of these foods are parasites commonly linked? - Answer-Seafood
You have only one cutting board and you use it to slice up some chicken breasts. What
would you do to the cutting board if the next thing on your list was to cut up lettuce for a
salad? - Answer-Scrub the knife and cutting board in hot water with detergent, rinse
thoroughly and then sanitize and air-dry
