1|Page
FOOD PROTECTION MANAGER TEST FINAL EXAM
2025 ACTUAL EXAM COMPLETE EXAM QUESTIONS
WITH DETAILED VERIFIED ANSWERS WITH
RATIONALES (100% CORRECT ANSWERS) /ALREADY
GRADED A+/ LATEST EXAM!!!
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 - Answer-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. - Answer-D. put the rice
into shallow pans.
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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 - Answer-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) - Answer-D. 155 degree F. (68 C)
Which practice is an effective method of preventing cross-
contamination.
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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 - Answer-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 - Answer-A. cross contact
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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. - Answer-C.
visibly covered wound.
Reusable containers provided by an operation for take-
home food must be
A. provided and maintained by the customer.
B. cleaned and sanitized by the customer before being
refilled.
C. returned to the operation labeled with the customer's
name.
D. cleaned and sanitized by the operation before being
refilled. - Answer-D. cleaned and sanitized by the
operation before being refilled.
FOOD PROTECTION MANAGER TEST FINAL EXAM
2025 ACTUAL EXAM COMPLETE EXAM QUESTIONS
WITH DETAILED VERIFIED ANSWERS WITH
RATIONALES (100% CORRECT ANSWERS) /ALREADY
GRADED A+/ LATEST EXAM!!!
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 - Answer-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. - Answer-D. put the rice
into shallow pans.
,2|Page
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 - Answer-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) - Answer-D. 155 degree F. (68 C)
Which practice is an effective method of preventing cross-
contamination.
,3|Page
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 - Answer-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 - Answer-A. cross contact
, 4|Page
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. - Answer-C.
visibly covered wound.
Reusable containers provided by an operation for take-
home food must be
A. provided and maintained by the customer.
B. cleaned and sanitized by the customer before being
refilled.
C. returned to the operation labeled with the customer's
name.
D. cleaned and sanitized by the operation before being
refilled. - Answer-D. cleaned and sanitized by the
operation before being refilled.
