FOOD PROTECTION MANAGER EXAM
2025 QUESTIONS AND ANSWERS
A food handlers duties - ANS -Prevention of food consumption
-Handle transport and serve food
-Dispose of food that poses a potential threat to human health
Creation of which of the following is managements responsibility - ANS Quality assurance
Management's responsibility to ensure food safety in regard to wellness - ANS Creating a
policy that prohibits employees who are sick from working
Why do managers sign inspections - ANS To ensure it has occurred
Local health codes - ANS -personal hygiene
-sales of unit food items
-food worker training
best way to prevent poor food safety - ANS employee training
Direct cause of customer loyalty - ANS high food safety standards
1
Page
most common control points - ANS -cross-contamination
@COPYRIGHT FYNDLAY 2025/2026
, -time temp
-personal hygiene
which agency publishes food code - ANS FDA
Not a haccp step from the exam - ANS create a cost analysis
Hepatitis A can be controlled most effectively if - ANS all food personnel practice personal
hygiene such as thoroughly hand washing
What contamination swells cans - ANS botulism
organism that live in or on another organism with harmful side effects without benefits -
ANS Parasite
which one is most likely to promote bacterial contamination - ANS touching raw chicken and
then cooked chicken without changing gloves
Easiest way to recognize foods contaminated with spoilage - ANS Changes in color or smell
what is prevented by cooking to safe temperatures - ANS E coli
what doesn't cause illness - ANS acidophius milk
most important reasons for using only reliable water sources is to reduce - ANS the number
of parasites such as cyclospora cayetanensis that can infest foods
2
Page
under cooked chicken - ANS salmonella
@COPYRIGHT FYNDLAY 2025/2026
, greatest harm bacteria - ANS pathogenic
Biological contaminates - ANS pathogens such as:
-viruses
-parasites
-pathogenic bateria
-spoilage
what is the largest factor in protecting food from biological contamination? - ANS educating
and training people
Physical contamintation - ANS Not organisms and not considered chemical:
-paint
-packing materials
-pest droppings
-food waste
-jewelry
-fingernails
-hair
-bandages
-glass
-metal
-wood
chemical contamination - ANS -pesticides
3
Page
-cleaning liquids
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, -grooming products
-soaps
-bleach
-rat-baits
-perfume
-hair spray
-toxic materials
-seafood toxins
-mushroom/plant toxins
-molds
-allergens
Spread of bacteria from meat to vegetables - ANS cross contamination
contamination of food by other living organisms - ANS biological contamination
Black specs on oatmeal - ANS animal droppings more than dust
time and temperature control for food safety TCS Abuse is - ANS raw or cooked food is in the
temp danger zone of 40 to 140F
-not cooked to minimum internal range
-not help at proper temp
-not cooled or reheated properly
6 conditions that cause disease-causing bacteria to multiply to harmful levels - ANS -food
source (high protein, moist, slightly acidic)
4
-acidity
Page
@COPYRIGHT FYNDLAY 2025/2026
2025 QUESTIONS AND ANSWERS
A food handlers duties - ANS -Prevention of food consumption
-Handle transport and serve food
-Dispose of food that poses a potential threat to human health
Creation of which of the following is managements responsibility - ANS Quality assurance
Management's responsibility to ensure food safety in regard to wellness - ANS Creating a
policy that prohibits employees who are sick from working
Why do managers sign inspections - ANS To ensure it has occurred
Local health codes - ANS -personal hygiene
-sales of unit food items
-food worker training
best way to prevent poor food safety - ANS employee training
Direct cause of customer loyalty - ANS high food safety standards
1
Page
most common control points - ANS -cross-contamination
@COPYRIGHT FYNDLAY 2025/2026
, -time temp
-personal hygiene
which agency publishes food code - ANS FDA
Not a haccp step from the exam - ANS create a cost analysis
Hepatitis A can be controlled most effectively if - ANS all food personnel practice personal
hygiene such as thoroughly hand washing
What contamination swells cans - ANS botulism
organism that live in or on another organism with harmful side effects without benefits -
ANS Parasite
which one is most likely to promote bacterial contamination - ANS touching raw chicken and
then cooked chicken without changing gloves
Easiest way to recognize foods contaminated with spoilage - ANS Changes in color or smell
what is prevented by cooking to safe temperatures - ANS E coli
what doesn't cause illness - ANS acidophius milk
most important reasons for using only reliable water sources is to reduce - ANS the number
of parasites such as cyclospora cayetanensis that can infest foods
2
Page
under cooked chicken - ANS salmonella
@COPYRIGHT FYNDLAY 2025/2026
, greatest harm bacteria - ANS pathogenic
Biological contaminates - ANS pathogens such as:
-viruses
-parasites
-pathogenic bateria
-spoilage
what is the largest factor in protecting food from biological contamination? - ANS educating
and training people
Physical contamintation - ANS Not organisms and not considered chemical:
-paint
-packing materials
-pest droppings
-food waste
-jewelry
-fingernails
-hair
-bandages
-glass
-metal
-wood
chemical contamination - ANS -pesticides
3
Page
-cleaning liquids
@COPYRIGHT FYNDLAY 2025/2026
, -grooming products
-soaps
-bleach
-rat-baits
-perfume
-hair spray
-toxic materials
-seafood toxins
-mushroom/plant toxins
-molds
-allergens
Spread of bacteria from meat to vegetables - ANS cross contamination
contamination of food by other living organisms - ANS biological contamination
Black specs on oatmeal - ANS animal droppings more than dust
time and temperature control for food safety TCS Abuse is - ANS raw or cooked food is in the
temp danger zone of 40 to 140F
-not cooked to minimum internal range
-not help at proper temp
-not cooled or reheated properly
6 conditions that cause disease-causing bacteria to multiply to harmful levels - ANS -food
source (high protein, moist, slightly acidic)
4
-acidity
Page
@COPYRIGHT FYNDLAY 2025/2026
