Food Protection Manager Exam
Questions and Answers 100% Pass
A food handlers duties - ✔✔-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 - ✔✔Quality
assurance
Management's responsibility to ensure food safety in regard to wellness - ✔✔Creating a
policy that prohibits employees who are sick from working
Why do managers sign inspections - ✔✔To ensure it has occurred
Local health codes - ✔✔-personal hygiene
-sales of unit food items
-food worker training
best way to prevent poor food safety - ✔✔employee training
Direct cause of customer loyalty - ✔✔high food safety standards
most common control points - ✔✔-cross-contamination
-time temp
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 1
,-personal hygiene
which agency publishes food code - ✔✔FDA
Not a haccp step from the exam - ✔✔create a cost analysis
Hepatitis A can be controlled most effectively if - ✔✔all food personnel practice
personal hygiene such as thoroughly hand washing
What contamination swells cans - ✔✔botulism
organism that live in or on another organism with harmful side effects without benefits
- ✔✔Parasite
which one is most likely to promote bacterial contamination - ✔✔touching raw chicken
and then cooked chicken without changing gloves
Easiest way to recognize foods contaminated with spoilage - ✔✔Changes in color or
smell
what is prevented by cooking to safe temperatures - ✔✔E coli
what doesn't cause illness - ✔✔acidophius milk
most important reasons for using only reliable water sources is to reduce - ✔✔the
number of parasites such as cyclospora cayetanensis that can infest foods
under cooked chicken - ✔✔salmonella
greatest harm bacteria - ✔✔pathogenic
Biological contaminates - ✔✔pathogens such as:
-viruses
-parasites
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 2
,-pathogenic bateria
-spoilage
what is the largest factor in protecting food from biological contamination? -
✔✔educating and training people
Physical contamintation - ✔✔Not organisms and not considered chemical:
-paint
-packing materials
-pest droppings
-food waste
-jewelry
-fingernails
-hair
-bandages
-glass
-metal
-wood
chemical contamination - ✔✔-pesticides
-cleaning liquids
-grooming products
-soaps
-bleach
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 3
, -rat-baits
-perfume
-hair spray
-toxic materials
-seafood toxins
-mushroom/plant toxins
-molds
-allergens
Spread of bacteria from meat to vegetables - ✔✔cross contamination
contamination of food by other living organisms - ✔✔biological contamination
Black specs on oatmeal - ✔✔animal droppings more than dust
time and temperature control for food safety TCS Abuse is - ✔✔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 - ✔✔-food
source (high protein, moist, slightly acidic)
-acidity
-time (needs about 10-20 mins to binary fission multiply)
-Temp (40-140F, 98.6 is ideal for bacteria high temp doesnt destroy toxins)
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 4
Questions and Answers 100% Pass
A food handlers duties - ✔✔-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 - ✔✔Quality
assurance
Management's responsibility to ensure food safety in regard to wellness - ✔✔Creating a
policy that prohibits employees who are sick from working
Why do managers sign inspections - ✔✔To ensure it has occurred
Local health codes - ✔✔-personal hygiene
-sales of unit food items
-food worker training
best way to prevent poor food safety - ✔✔employee training
Direct cause of customer loyalty - ✔✔high food safety standards
most common control points - ✔✔-cross-contamination
-time temp
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 1
,-personal hygiene
which agency publishes food code - ✔✔FDA
Not a haccp step from the exam - ✔✔create a cost analysis
Hepatitis A can be controlled most effectively if - ✔✔all food personnel practice
personal hygiene such as thoroughly hand washing
What contamination swells cans - ✔✔botulism
organism that live in or on another organism with harmful side effects without benefits
- ✔✔Parasite
which one is most likely to promote bacterial contamination - ✔✔touching raw chicken
and then cooked chicken without changing gloves
Easiest way to recognize foods contaminated with spoilage - ✔✔Changes in color or
smell
what is prevented by cooking to safe temperatures - ✔✔E coli
what doesn't cause illness - ✔✔acidophius milk
most important reasons for using only reliable water sources is to reduce - ✔✔the
number of parasites such as cyclospora cayetanensis that can infest foods
under cooked chicken - ✔✔salmonella
greatest harm bacteria - ✔✔pathogenic
Biological contaminates - ✔✔pathogens such as:
-viruses
-parasites
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 2
,-pathogenic bateria
-spoilage
what is the largest factor in protecting food from biological contamination? -
✔✔educating and training people
Physical contamintation - ✔✔Not organisms and not considered chemical:
-paint
-packing materials
-pest droppings
-food waste
-jewelry
-fingernails
-hair
-bandages
-glass
-metal
-wood
chemical contamination - ✔✔-pesticides
-cleaning liquids
-grooming products
-soaps
-bleach
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 3
, -rat-baits
-perfume
-hair spray
-toxic materials
-seafood toxins
-mushroom/plant toxins
-molds
-allergens
Spread of bacteria from meat to vegetables - ✔✔cross contamination
contamination of food by other living organisms - ✔✔biological contamination
Black specs on oatmeal - ✔✔animal droppings more than dust
time and temperature control for food safety TCS Abuse is - ✔✔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 - ✔✔-food
source (high protein, moist, slightly acidic)
-acidity
-time (needs about 10-20 mins to binary fission multiply)
-Temp (40-140F, 98.6 is ideal for bacteria high temp doesnt destroy toxins)
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 4
