Food Protection Manager Certification
Practice Exam (2026 Standards]
Question 1
A food handler has been diagnosed with hepatitis A. The manager must notify the regulatory authority
within how many hours?
A) 12 hours
B) 24 hours
C) 48 hours
D) 72 hours
ANSWER: B) 24 hours
Rationale: Regulatory authorities require notification within 24 hours for diagnosed cases of hepatitis A,
Salmonella Typhi, Shigella, or E. coli O157:H7. Option A (12 hrs) is too short, C (48 hrs) is too long for
active infection, and D (72 hrs) would delay necessary outbreak prevention.
Question 2
What is the minimum internal cooking temperature for raw chicken breast?
A) 145°F (63°C) for 15 seconds
B) 155°F (68°C) for 15 seconds
C) 165°F (74°C) for 15 seconds
D) 180°F (82°C) for 1 second
ANSWER: C) 165°F (74°C) for 15 seconds
Rationale: Poultry (chicken, turkey, duck) must reach 165°F to kill Salmonella and Campylobacter.
Option A is for whole fish/steaks, B is for ground meats, D is excessive and would dry out the meat.
Question 3
Which temperature range is known as the "Temperature Danger Zone"?
A) 32°F to 100°F (0°C to 38°C)
B) 41°F to 135°F (5°C to 57°C)
C) 45°F to 140°F (7°C to 60°C)
D) 50°F to 150°F (10°C to 66°C)
ANSWER: B) 41°F to 135°F (5°C to 57°C)
Rationale: Pathogens grow rapidly between 41°F and 135°F. Option A includes freezing temps, C is
outdated (old standard was 45-140), D misses key lower limit where growth starts.
Question 4
A handwashing sink must be stocked with all of the following EXCEPT:
A) Hot and cold running water
B) Soap
,C) Nail brush
D) Single-use towels or air dryer
ANSWER: C) Nail brush
Rationale: Nail brushes are not required by code but may be used. Required items: water, soap, and
drying method. Option A, B, D are mandatory for compliance.
Question 5
What is the maximum time ready-to-eat TCS food can be stored at 41°F (5°C) without a date mark?
A) 12 hours
B) 24 hours
C) 48 hours
D) 72 hours
ANSWER: B) 24 hours
Rationale: If prepared on-site and held more than 24 hours, it must be date-marked. Under 24 hours, no
mark is needed. Options C and D exceed the exemption window.
Question 6
Which is a physical hazard in food?
A) Norovirus
B) Glass shard
C) Pesticide residue
D) Mold
ANSWER: B) Glass shard
Rationale: Physical hazards are hard or sharp foreign objects. Option A is biological, C is chemical, D is
biological.
Question 7
To cool hot chili from 135°F to 70°F (57°C to 21°C), you have how many hours?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
ANSWER: A) 2 hours
Rationale: Total cooling: 135°F to 70°F in 2 hours, then 70°F to 41°F in 4 more hours (6 total). Option B (4
hrs) is total for second stage, C and D exceed safe limits.
Question 8
Which food is most likely to cause an allergic reaction?
A) Rice
B) Peanuts
C) Lettuce
D) Beef
,ANSWER: B) Peanuts
Rationale: Major allergens include peanuts, tree nuts, milk, eggs, wheat, soy, fish, shellfish. Rice, lettuce,
and beef are not common allergens.
Question 9
A food handler with a sore throat and fever should be:
A) Allowed to work with non-TCS food
B) Allowed to work if wearing gloves
C) Excluded from work
D) Given medication and allowed to work
ANSWER: C) Excluded from work
Rationale: Symptoms of sore throat with fever require exclusion until a written release from a doctor.
Options A and B still risk contamination, D is unsafe.
Question 10
What is the correct sanitizer concentration for chlorine at 75°F (24°C) water?
A) 25-49 ppm
B) 50-99 ppm
C) 100-200 ppm
D) 200-400 ppm
ANSWER: B) 50-99 ppm
Rationale: Chlorine between 50-99 ppm is effective and safe. Option A is too weak, C is for very cold
water (55°F), D is dangerously high.
Question 11
Which organism is most associated with undercooked ground beef?
A) Listeria monocytogenes
B) Clostridium botulinum
C) E. coli O157:H7
D) Hepatitis A
ANSWER: C) E. coli O157:H7
Rationale: E. coli lives in cattle intestines; grinding spreads it through meat. Option A is in deli meats, B
in improperly canned foods, D in shellfish/fecally contaminated water.
Question 12
What is the first step in cleaning and sanitizing a food-contact surface?
A) Apply sanitizer
B) Scrape or remove food debris
C) Rinse with hot water
D) Wash with detergent
ANSWER: B) Scrape or remove food debris
Rationale: Cleaning steps: scrape, wash, rinse, sanitize, air dry. Option A is last, C is step 3, D is step 2.
, Question 13
A food delivery of milk should be rejected if:
A) The date is today's date
B) The carton is slightly damp
C) The temperature is 45°F (7°C)
D) The seal is intact
ANSWER: C) The temperature is 45°F (7°C)
Rationale: Milk must be at 41°F or below. Option A is fine, B could be condensation, D is good.
Question 14
Which is a TCS (Time/Temperature Control for Safety) food?
A) Whole apples
B) Dried beans
C) Cooked rice
D) Unopened vinegar
ANSWER: C) Cooked rice
Rationale: Cooked rice has moisture, neutral pH, and supports pathogen growth. Options A, B, D are
low-risk (low moisture or acidic).
Question 15
Cross-contamination occurs when:
A) Food is cooked to the wrong temp
B) Raw meat juices drip onto ready-to-eat salad
C) Food is cooled too slowly
D) A food handler sneezes into food
ANSWER: B) Raw meat juices drip onto ready-to-eat salad
Rationale: Cross-contamination = transfer of pathogens from raw to ready-to-eat. Option A is improper
cooking, C is improper cooling, D is direct contamination.
Question 16
What temperature must a high-temperature dishwasher reach for sanitizing?
A) 160°F (71°C)
B) 170°F (77°C)
C) 180°F (82°C)
D) 190°F (88°C)
ANSWER: C) 180°F (82°C)
Rationale: Final rinse at 180°F for stationary rack, 165°F for single-tank conveyor. Option A is wash temp,
B is too low, D is excessive.
Question 17
Vacuum packaging meat at a restaurant requires:
A) A variance from regulatory authority
B) No special approval
Practice Exam (2026 Standards]
Question 1
A food handler has been diagnosed with hepatitis A. The manager must notify the regulatory authority
within how many hours?
A) 12 hours
B) 24 hours
C) 48 hours
D) 72 hours
ANSWER: B) 24 hours
Rationale: Regulatory authorities require notification within 24 hours for diagnosed cases of hepatitis A,
Salmonella Typhi, Shigella, or E. coli O157:H7. Option A (12 hrs) is too short, C (48 hrs) is too long for
active infection, and D (72 hrs) would delay necessary outbreak prevention.
Question 2
What is the minimum internal cooking temperature for raw chicken breast?
A) 145°F (63°C) for 15 seconds
B) 155°F (68°C) for 15 seconds
C) 165°F (74°C) for 15 seconds
D) 180°F (82°C) for 1 second
ANSWER: C) 165°F (74°C) for 15 seconds
Rationale: Poultry (chicken, turkey, duck) must reach 165°F to kill Salmonella and Campylobacter.
Option A is for whole fish/steaks, B is for ground meats, D is excessive and would dry out the meat.
Question 3
Which temperature range is known as the "Temperature Danger Zone"?
A) 32°F to 100°F (0°C to 38°C)
B) 41°F to 135°F (5°C to 57°C)
C) 45°F to 140°F (7°C to 60°C)
D) 50°F to 150°F (10°C to 66°C)
ANSWER: B) 41°F to 135°F (5°C to 57°C)
Rationale: Pathogens grow rapidly between 41°F and 135°F. Option A includes freezing temps, C is
outdated (old standard was 45-140), D misses key lower limit where growth starts.
Question 4
A handwashing sink must be stocked with all of the following EXCEPT:
A) Hot and cold running water
B) Soap
,C) Nail brush
D) Single-use towels or air dryer
ANSWER: C) Nail brush
Rationale: Nail brushes are not required by code but may be used. Required items: water, soap, and
drying method. Option A, B, D are mandatory for compliance.
Question 5
What is the maximum time ready-to-eat TCS food can be stored at 41°F (5°C) without a date mark?
A) 12 hours
B) 24 hours
C) 48 hours
D) 72 hours
ANSWER: B) 24 hours
Rationale: If prepared on-site and held more than 24 hours, it must be date-marked. Under 24 hours, no
mark is needed. Options C and D exceed the exemption window.
Question 6
Which is a physical hazard in food?
A) Norovirus
B) Glass shard
C) Pesticide residue
D) Mold
ANSWER: B) Glass shard
Rationale: Physical hazards are hard or sharp foreign objects. Option A is biological, C is chemical, D is
biological.
Question 7
To cool hot chili from 135°F to 70°F (57°C to 21°C), you have how many hours?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
ANSWER: A) 2 hours
Rationale: Total cooling: 135°F to 70°F in 2 hours, then 70°F to 41°F in 4 more hours (6 total). Option B (4
hrs) is total for second stage, C and D exceed safe limits.
Question 8
Which food is most likely to cause an allergic reaction?
A) Rice
B) Peanuts
C) Lettuce
D) Beef
,ANSWER: B) Peanuts
Rationale: Major allergens include peanuts, tree nuts, milk, eggs, wheat, soy, fish, shellfish. Rice, lettuce,
and beef are not common allergens.
Question 9
A food handler with a sore throat and fever should be:
A) Allowed to work with non-TCS food
B) Allowed to work if wearing gloves
C) Excluded from work
D) Given medication and allowed to work
ANSWER: C) Excluded from work
Rationale: Symptoms of sore throat with fever require exclusion until a written release from a doctor.
Options A and B still risk contamination, D is unsafe.
Question 10
What is the correct sanitizer concentration for chlorine at 75°F (24°C) water?
A) 25-49 ppm
B) 50-99 ppm
C) 100-200 ppm
D) 200-400 ppm
ANSWER: B) 50-99 ppm
Rationale: Chlorine between 50-99 ppm is effective and safe. Option A is too weak, C is for very cold
water (55°F), D is dangerously high.
Question 11
Which organism is most associated with undercooked ground beef?
A) Listeria monocytogenes
B) Clostridium botulinum
C) E. coli O157:H7
D) Hepatitis A
ANSWER: C) E. coli O157:H7
Rationale: E. coli lives in cattle intestines; grinding spreads it through meat. Option A is in deli meats, B
in improperly canned foods, D in shellfish/fecally contaminated water.
Question 12
What is the first step in cleaning and sanitizing a food-contact surface?
A) Apply sanitizer
B) Scrape or remove food debris
C) Rinse with hot water
D) Wash with detergent
ANSWER: B) Scrape or remove food debris
Rationale: Cleaning steps: scrape, wash, rinse, sanitize, air dry. Option A is last, C is step 3, D is step 2.
, Question 13
A food delivery of milk should be rejected if:
A) The date is today's date
B) The carton is slightly damp
C) The temperature is 45°F (7°C)
D) The seal is intact
ANSWER: C) The temperature is 45°F (7°C)
Rationale: Milk must be at 41°F or below. Option A is fine, B could be condensation, D is good.
Question 14
Which is a TCS (Time/Temperature Control for Safety) food?
A) Whole apples
B) Dried beans
C) Cooked rice
D) Unopened vinegar
ANSWER: C) Cooked rice
Rationale: Cooked rice has moisture, neutral pH, and supports pathogen growth. Options A, B, D are
low-risk (low moisture or acidic).
Question 15
Cross-contamination occurs when:
A) Food is cooked to the wrong temp
B) Raw meat juices drip onto ready-to-eat salad
C) Food is cooled too slowly
D) A food handler sneezes into food
ANSWER: B) Raw meat juices drip onto ready-to-eat salad
Rationale: Cross-contamination = transfer of pathogens from raw to ready-to-eat. Option A is improper
cooking, C is improper cooling, D is direct contamination.
Question 16
What temperature must a high-temperature dishwasher reach for sanitizing?
A) 160°F (71°C)
B) 170°F (77°C)
C) 180°F (82°C)
D) 190°F (88°C)
ANSWER: C) 180°F (82°C)
Rationale: Final rinse at 180°F for stationary rack, 165°F for single-tank conveyor. Option A is wash temp,
B is too low, D is excessive.
Question 17
Vacuum packaging meat at a restaurant requires:
A) A variance from regulatory authority
B) No special approval
