Certified Food Protection Manager questions and
answers graded A+
5 step cleaning/sanitizing process - ANSWERS 1. Scrape/rinse off food/dirt
2. Wash surface w/detergent
3. Rinse w/clean water
4. Apply sanitizing solution
5. Air dry
7 Principles of HACCP - ANSWERS 1. Perform hazard analysis
2. Determine Critical Control Points (CCPs)
3. Set Critical Limits
4. Establish monitoring system
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping procedures
8 Major Food Allergens - ANSWERS Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soy
Active Managerial Control (AMC) - ANSWERS System to create and implement food safety
procedures.
Backflow - ANSWERS Occurs when a sudden drop in pressure in the main water line pulls
contaminated water backwards through drinking water pipes.
Backflow Prevention - ANSWERS Air gap (100% reliable)
, Approved Backflow prevention device
Bare-hand Contact - ANSWERS Act of touching food w/an uncovered hand allowing skin to
touch the food.
Bare-hand Contact Exceptions - ANSWERS Washing fruits/vegitables, not serving HSP, Approved
by RA w/written consent.
Bathroom requirements - ANSWERS Accessible during hours of operation.
Hand washing sink inside/adjacent.
Door must be tight-fitting/self closing.
Female rooms must have covered receptacles for sanitary napkins.
Biological Food Hazard - ANSWERS Tiny organisms that can make people sick, includeing illness-
causing bacteria, viruses, & parasites.
Calibrating Food Thermometer - ANSWERS Ice Point Method - Common
Boiling point Method (Must know elevation)
When: Before/after shifts, if dropped, as often as needed according to manufactures
instructions
Chemical Food Hazard - ANSWERS Any toxic or corrosive chemical that can cause illness or
injury.
Clean in Place System (CIP) - ANSWERS To clean and sanitize equipment surfaces without
disassembly.
Clean/sanitize stationary equimpent - ANSWERS 1. Turn off
answers graded A+
5 step cleaning/sanitizing process - ANSWERS 1. Scrape/rinse off food/dirt
2. Wash surface w/detergent
3. Rinse w/clean water
4. Apply sanitizing solution
5. Air dry
7 Principles of HACCP - ANSWERS 1. Perform hazard analysis
2. Determine Critical Control Points (CCPs)
3. Set Critical Limits
4. Establish monitoring system
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping procedures
8 Major Food Allergens - ANSWERS Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soy
Active Managerial Control (AMC) - ANSWERS System to create and implement food safety
procedures.
Backflow - ANSWERS Occurs when a sudden drop in pressure in the main water line pulls
contaminated water backwards through drinking water pipes.
Backflow Prevention - ANSWERS Air gap (100% reliable)
, Approved Backflow prevention device
Bare-hand Contact - ANSWERS Act of touching food w/an uncovered hand allowing skin to
touch the food.
Bare-hand Contact Exceptions - ANSWERS Washing fruits/vegitables, not serving HSP, Approved
by RA w/written consent.
Bathroom requirements - ANSWERS Accessible during hours of operation.
Hand washing sink inside/adjacent.
Door must be tight-fitting/self closing.
Female rooms must have covered receptacles for sanitary napkins.
Biological Food Hazard - ANSWERS Tiny organisms that can make people sick, includeing illness-
causing bacteria, viruses, & parasites.
Calibrating Food Thermometer - ANSWERS Ice Point Method - Common
Boiling point Method (Must know elevation)
When: Before/after shifts, if dropped, as often as needed according to manufactures
instructions
Chemical Food Hazard - ANSWERS Any toxic or corrosive chemical that can cause illness or
injury.
Clean in Place System (CIP) - ANSWERS To clean and sanitize equipment surfaces without
disassembly.
Clean/sanitize stationary equimpent - ANSWERS 1. Turn off
