5/18/25, 7:39 PM 2025 FOOD PROTECTION MANAGER EXAM | ALL QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFI…
2025 FOOD PROTECTION MANAGER EXAM | ALL
QUESTIONS AND CORRECT ANSWERS | ALREADY
GRADED A+ | VERIFIED ANSWERS | LATEST EXAM
Terms in this set (80)
Which of the following c. It makes cleaning and sanitizing easier
occurs with the use of
adequate lighting in a
food establishment?
a. It encourages pest to enter
b. It is more difficult to identify
hazards
c. It makes cleaning and
sanitizing easier
d. It makes cleaning and
sanitizing more
complicated
What is the proper b. 6 inches
minimum clearance
between the floor and
floor-mounted equipment?
a. 4 inches
b. 6 inches
c. 8 inches
d. 12 inches
What minimum temperature c. 165 F
is required for rapidly
reheating previously
cooked foods?
a. 140 F
b. 155 F
c. 165 F
d. 180 F
1/23
,5/18/25, 7:39 PM 2025 FOOD PROTECTION MANAGER EXAM | ALL QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFI…
When using hot water to d. 30 seconds in water that is at least 171 F
manually sanitize objects,
the objects must be
immersed in water for at least
a. 15 seconds in water that is at
least 135 F
b. 15 seconds in water that is at
least 150 F
c. 20 seconds in water that is at
least 150 F
d. 30 seconds in water that is at
least 171 F
A hose may be attached to a d. is equipped with a backflow prevention device
faucet in a food
establishment only if the
hose
a. has treated connector
instead of clamps
b. has threaded connectors
on both ends to simplify
joining
c. is long enough to reach
the bottom of a sink
d. is equipped with a
backflow prevention device
An employee would not be b. diarrhea
allowed to work in a food
prepartion area with
a. a headache
b. diarrhea
c. a sore throat but no fever
d. a leg cut with a tight-fitting
bandage
Which of the following c. food preparer with a cut, covered by a bandaid and a
employees would be disposable glove
allowed to work in a
food service business?
a. waitress with an open cut
b. busboy wearing a bandaid
on his thumb
c. food preparer with a cut,
2/23
, 5/18/25, 7:39 PM 2025 FOOD PROTECTION MANAGER EXAM | ALL QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFI…
covered by a bandaid and
a disposable glove
d. dishwasher with a boil on his
neck
Which of the following is b. uncovered artificial fingernails
unacceptable for food
workers' fingernails?
a. Nails neatly trimmed and
filed
b. uncovered artificial
fingernails
c. unpolished nails
d. gloves covering artificial
fingernails
Meat cooked in a microwave d. rotated or stirred during cooking
oven must be
a. kept uncovered during
cooking
b. allowed to stand
uncovered for 1 minute
after cooking
c. heated to a temperature of at
least 155 F
d. rotated or stirred during
cooking
The temperature danger b. where harmful bacteria grow rapidly
zone is correctly described
as the temperature range
a. between 40F and 150F
b. where harmful bacteria grow
rapidly
c. in which harmful bacteria
will be killed
d. in which food should be
stored
3/23
2025 FOOD PROTECTION MANAGER EXAM | ALL
QUESTIONS AND CORRECT ANSWERS | ALREADY
GRADED A+ | VERIFIED ANSWERS | LATEST EXAM
Terms in this set (80)
Which of the following c. It makes cleaning and sanitizing easier
occurs with the use of
adequate lighting in a
food establishment?
a. It encourages pest to enter
b. It is more difficult to identify
hazards
c. It makes cleaning and
sanitizing easier
d. It makes cleaning and
sanitizing more
complicated
What is the proper b. 6 inches
minimum clearance
between the floor and
floor-mounted equipment?
a. 4 inches
b. 6 inches
c. 8 inches
d. 12 inches
What minimum temperature c. 165 F
is required for rapidly
reheating previously
cooked foods?
a. 140 F
b. 155 F
c. 165 F
d. 180 F
1/23
,5/18/25, 7:39 PM 2025 FOOD PROTECTION MANAGER EXAM | ALL QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFI…
When using hot water to d. 30 seconds in water that is at least 171 F
manually sanitize objects,
the objects must be
immersed in water for at least
a. 15 seconds in water that is at
least 135 F
b. 15 seconds in water that is at
least 150 F
c. 20 seconds in water that is at
least 150 F
d. 30 seconds in water that is at
least 171 F
A hose may be attached to a d. is equipped with a backflow prevention device
faucet in a food
establishment only if the
hose
a. has treated connector
instead of clamps
b. has threaded connectors
on both ends to simplify
joining
c. is long enough to reach
the bottom of a sink
d. is equipped with a
backflow prevention device
An employee would not be b. diarrhea
allowed to work in a food
prepartion area with
a. a headache
b. diarrhea
c. a sore throat but no fever
d. a leg cut with a tight-fitting
bandage
Which of the following c. food preparer with a cut, covered by a bandaid and a
employees would be disposable glove
allowed to work in a
food service business?
a. waitress with an open cut
b. busboy wearing a bandaid
on his thumb
c. food preparer with a cut,
2/23
, 5/18/25, 7:39 PM 2025 FOOD PROTECTION MANAGER EXAM | ALL QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ | VERIFI…
covered by a bandaid and
a disposable glove
d. dishwasher with a boil on his
neck
Which of the following is b. uncovered artificial fingernails
unacceptable for food
workers' fingernails?
a. Nails neatly trimmed and
filed
b. uncovered artificial
fingernails
c. unpolished nails
d. gloves covering artificial
fingernails
Meat cooked in a microwave d. rotated or stirred during cooking
oven must be
a. kept uncovered during
cooking
b. allowed to stand
uncovered for 1 minute
after cooking
c. heated to a temperature of at
least 155 F
d. rotated or stirred during
cooking
The temperature danger b. where harmful bacteria grow rapidly
zone is correctly described
as the temperature range
a. between 40F and 150F
b. where harmful bacteria grow
rapidly
c. in which harmful bacteria
will be killed
d. in which food should be
stored
3/23
