FOOD PROTECTION MANAGER EXAM 2025 ACTUAL EXAM 2 VERSIONS (VERSION A AND B) COMPLE
Food WITH
400 QUESTIONS Protection
DETAILED Manager Exam (100% CORRECT ANSWERS) / ALREADY GRAD
VERIFIED ANSWERS
A+ Study online at https://quizlet.com/_h9fzzx
1. A food handlers duties -Prevention of food consumption
-Handle transport and serve food
-Dispose of food that poses a potential threat to human health
2. Creation of which of Quality assurance
the following is man-
agements responsibili-
ty
3. Management's respon- Creating a policy that prohibits employees who are sick from working
sibility to ensure food
safety in regard to well-
ness
4. Why do managers sign To ensure it has occurred
inspections
5. Local health codes -personal hygiene
-sales of unit food items
-food worker training
6. best way to prevent employee training
poor food safety
7. Direct cause of cus- high food safety standards
tomer loyalty
8. most common control -cross-contamination
points -time temp
-personal hygiene
9. which agency publishes FDA
food code
, Food Protection Manager Exam
Study online at https://quizlet.com/_h9fzzx
10. Not a haccp step from create a cost analysis
the exam
11. Hepatitis A can be con- all food personnel practice personal hygiene such as thoroughly hand
trolled most effectively washing
if
12. What contamination botulism
swells cans
13. organism that live in Parasite
or on another organ-
ism with harmful side ef-
fects without benefits
14. which one is most like- touching raw chicken and then cooked chicken without changing gloves
ly to promote bacterial
contamination
15. Easiest way to recog- Changes in color or smell
nize foods contaminat-
ed with spoilage
16. what is prevented by E coli
cooking to safe temper-
atures
17. what doesn't cause ill- acidophius milk
ness
18. most important rea- the number of parasites such as cyclospora cayetanensis that can infest
sons for using only reli- foods
able water sources is to
reduce
, Food Protection Manager Exam
Study online at https://quizlet.com/_h9fzzx
19. under cooked chicken salmonella
20. greatest harm bacteria pathogenic
21. Biological contaminates pathogens such as:
-viruses
-parasites
-pathogenic bateria
-spoilage
22. what is the largest fac- educating and training people
tor in protecting food
from biological contam-
ination?
23. Physical contaminta- Not organisms and not considered chemical:
tion -paint
-packing materials
-pest droppings
-food waste
-jewelry
-fingernails
-hair
-bandages
-glass
-metal
-wood
24. chemical contamina- -pesticides
tion -cleaning liquids
-grooming products
-soaps
, Food Protection Manager Exam
Study online at https://quizlet.com/_h9fzzx
-bleach
-rat-baits
-perfume
-hair spray
-toxic materials
-seafood toxins
-mushroom/plant toxins
-molds
-allergens
25. Spread of bacteria from cross contamination
meat to vegetables
26. contamination of food biological contamination
by other living organ-
isms
27. Black specs on oatmeal animal droppings more than dust
28. time and temperature raw or cooked food is in the temp danger zone of 40 to 140F
control for food safety -not cooked to minimum internal range
TCS Abuse is -not help at proper temp
-not cooled or reheated properly
29. 6 conditions that cause -food source (high protein, moist, slightly acidic)
disease-causing bacte- -acidity
ria to multiply to harm- -time (needs about 10-20 mins to binary fission multiply)
ful levels -Temp (40-140F, 98.6 is ideal for bacteria high temp doesnt destroy
toxins)
-oxygen
-Moisture (need available water/AW t be above 0.85)
30.
Food WITH
400 QUESTIONS Protection
DETAILED Manager Exam (100% CORRECT ANSWERS) / ALREADY GRAD
VERIFIED ANSWERS
A+ Study online at https://quizlet.com/_h9fzzx
1. A food handlers duties -Prevention of food consumption
-Handle transport and serve food
-Dispose of food that poses a potential threat to human health
2. Creation of which of Quality assurance
the following is man-
agements responsibili-
ty
3. Management's respon- Creating a policy that prohibits employees who are sick from working
sibility to ensure food
safety in regard to well-
ness
4. Why do managers sign To ensure it has occurred
inspections
5. Local health codes -personal hygiene
-sales of unit food items
-food worker training
6. best way to prevent employee training
poor food safety
7. Direct cause of cus- high food safety standards
tomer loyalty
8. most common control -cross-contamination
points -time temp
-personal hygiene
9. which agency publishes FDA
food code
, Food Protection Manager Exam
Study online at https://quizlet.com/_h9fzzx
10. Not a haccp step from create a cost analysis
the exam
11. Hepatitis A can be con- all food personnel practice personal hygiene such as thoroughly hand
trolled most effectively washing
if
12. What contamination botulism
swells cans
13. organism that live in Parasite
or on another organ-
ism with harmful side ef-
fects without benefits
14. which one is most like- touching raw chicken and then cooked chicken without changing gloves
ly to promote bacterial
contamination
15. Easiest way to recog- Changes in color or smell
nize foods contaminat-
ed with spoilage
16. what is prevented by E coli
cooking to safe temper-
atures
17. what doesn't cause ill- acidophius milk
ness
18. most important rea- the number of parasites such as cyclospora cayetanensis that can infest
sons for using only reli- foods
able water sources is to
reduce
, Food Protection Manager Exam
Study online at https://quizlet.com/_h9fzzx
19. under cooked chicken salmonella
20. greatest harm bacteria pathogenic
21. Biological contaminates pathogens such as:
-viruses
-parasites
-pathogenic bateria
-spoilage
22. what is the largest fac- educating and training people
tor in protecting food
from biological contam-
ination?
23. Physical contaminta- Not organisms and not considered chemical:
tion -paint
-packing materials
-pest droppings
-food waste
-jewelry
-fingernails
-hair
-bandages
-glass
-metal
-wood
24. chemical contamina- -pesticides
tion -cleaning liquids
-grooming products
-soaps
, Food Protection Manager Exam
Study online at https://quizlet.com/_h9fzzx
-bleach
-rat-baits
-perfume
-hair spray
-toxic materials
-seafood toxins
-mushroom/plant toxins
-molds
-allergens
25. Spread of bacteria from cross contamination
meat to vegetables
26. contamination of food biological contamination
by other living organ-
isms
27. Black specs on oatmeal animal droppings more than dust
28. time and temperature raw or cooked food is in the temp danger zone of 40 to 140F
control for food safety -not cooked to minimum internal range
TCS Abuse is -not help at proper temp
-not cooled or reheated properly
29. 6 conditions that cause -food source (high protein, moist, slightly acidic)
disease-causing bacte- -acidity
ria to multiply to harm- -time (needs about 10-20 mins to binary fission multiply)
ful levels -Temp (40-140F, 98.6 is ideal for bacteria high temp doesnt destroy
toxins)
-oxygen
-Moisture (need available water/AW t be above 0.85)
30.
