Food Protection Manager || with Complete Solutions.
A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from
eating the same thing at the same location? correct answers 2
Which of the following is an example of a high risk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these correct answers D. All of these
All foods served in the food establishment must be from approved sources such as what?
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these correct answers C. A licensed food distributor
Which of the following statements about the FDA is incorrect?
A. It writes Food Code
B. It insects all food except eggs, poultry, and meat
C. Requires a person in charge to become a certified food protection manager
D. Does not require a person in charge to be on-site at all times during operating hour correct
answers D. Does not require a person in charge to be on-site at all times during operating hours
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which
virus?
A. E. Coli
B. Yeast
C. Hepatitis A
D. Mold correct answers C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). correct answers 20 Minutes
What is the range of temperature for the Danger Zone? correct answers 41 - 135 degrees F
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41
degrees? correct answers Listeria
Which parasite is associated with foodborne illness caused by undercooked pork? correct
answers Trichinella
Which bacteria is associated with foodborne illness caused by undercooked ground beef? correct
answers Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? correct answers To reduce and
prevent growth of bacteria.
, Toxins produced by pathogens can be easily eliminated by which activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these correct answers
Employees with a headache and a cough who come to work should be restricted to what type of
duties?
A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes correct answers C. Stock Food
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
associated with which of these viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella correct answers C. Norovirus
What must a food handler do when he or she is feeling sick? correct answers Notify the
manager/supervisor
Which of the following is a common symptom of foodborne illness?
A. Vomiting
B. Diarrhea
C. Fever
D. All of these correct answers D. All of these
What should you do at work if you have a headache, cough, and a runny nose?
A. Go to work, but should stay away from all direct food handling activities.
B. Go to work without any restrictions from direct food handling activities.
C. Not be able to work at all that day.
D. Go to work and serve food. correct answers A. Go to work, but should stay away from all
direct food handling activities.
The FDA has created a food defense program called ALERT. What part of the program includes
paying attention to who is in the food facility and also conducting background checks of
employees during the hiring process? correct answers E - Employees
Which of these is NOT a potential chemical hazard?
A. Storing chemicals separately from foods.
B. Spraying pesticides when food is being prepared.
C. Wiping down tables with sanitizers when guests are eating.
A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from
eating the same thing at the same location? correct answers 2
Which of the following is an example of a high risk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these correct answers D. All of these
All foods served in the food establishment must be from approved sources such as what?
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these correct answers C. A licensed food distributor
Which of the following statements about the FDA is incorrect?
A. It writes Food Code
B. It insects all food except eggs, poultry, and meat
C. Requires a person in charge to become a certified food protection manager
D. Does not require a person in charge to be on-site at all times during operating hour correct
answers D. Does not require a person in charge to be on-site at all times during operating hours
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which
virus?
A. E. Coli
B. Yeast
C. Hepatitis A
D. Mold correct answers C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). correct answers 20 Minutes
What is the range of temperature for the Danger Zone? correct answers 41 - 135 degrees F
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41
degrees? correct answers Listeria
Which parasite is associated with foodborne illness caused by undercooked pork? correct
answers Trichinella
Which bacteria is associated with foodborne illness caused by undercooked ground beef? correct
answers Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? correct answers To reduce and
prevent growth of bacteria.
, Toxins produced by pathogens can be easily eliminated by which activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these correct answers
Employees with a headache and a cough who come to work should be restricted to what type of
duties?
A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes correct answers C. Stock Food
Getting a foodborne illness by ingesting infected particles of feces or vomit is commonly
associated with which of these viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella correct answers C. Norovirus
What must a food handler do when he or she is feeling sick? correct answers Notify the
manager/supervisor
Which of the following is a common symptom of foodborne illness?
A. Vomiting
B. Diarrhea
C. Fever
D. All of these correct answers D. All of these
What should you do at work if you have a headache, cough, and a runny nose?
A. Go to work, but should stay away from all direct food handling activities.
B. Go to work without any restrictions from direct food handling activities.
C. Not be able to work at all that day.
D. Go to work and serve food. correct answers A. Go to work, but should stay away from all
direct food handling activities.
The FDA has created a food defense program called ALERT. What part of the program includes
paying attention to who is in the food facility and also conducting background checks of
employees during the hiring process? correct answers E - Employees
Which of these is NOT a potential chemical hazard?
A. Storing chemicals separately from foods.
B. Spraying pesticides when food is being prepared.
C. Wiping down tables with sanitizers when guests are eating.
