FOOD PROTECTION MANAGER ACTUAL
QUESTIONS AND ANSWERS SURE A+
✔✔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.
D. Storing chemicals in the dry food storage areas. - ✔✔A. Storing chemicals separately
from foods.
✔✔Which of these is NOT considered a potential physical hazard?
A. Fake nails
B. Plastic pieces from packaging
C. Cherry Pits
D. Pesticides - ✔✔D. Pesticides
✔✔Pieces of glass and strands of hair are examples of what type of hazard? -
✔✔Physical Hazard
✔✔Which of the following is an example of a potential cross contamination?
A. Cutting raw chicken and slicing melons on the same cutting board.
B. Filleting fish then cutting a chocolate cake using the same knife.
C. Storing raw foods and ready-to-eat foods on the same shelf in the fridge.
D. All of these - ✔✔D. All of these
✔✔Which of these is an example of PHF/TCS foods (potentially hazardous food/time
controlled for safety)?
A. Pizza
B. Hamburger
C. Tacos
D. All of these - ✔✔D. All of these
, ✔✔Which of these is NOT a PHF/TCS food?
A. Fried Chicken
B. Uncooked Rice
C. Sliced melons
D. Steak - ✔✔B. Uncooked Rice
✔✔Which of these is an example of Ready-To-Eat Foods?
A. Banana
B. Apple
C. Muffin
D. All of these - ✔✔D. All of these
✔✔Which thermometer is the most widely used to take the internal temperature of
food? - ✔✔Bimetallic Thermometer
✔✔Which of the following is NOT one of the Big 6?
A. Salmonella Typhi
B. Shigella
C. Shiga toxin E. Coli
D. Clostridium Botulinum - ✔✔D. Clostridium Botulinum
✔✔What is the correct temperature reading when calibrating a thermometer using the
ice point method? - ✔✔32 degrees farenheit
✔✔Raw foods dripping onto ready to eat foods is an example of what type of hazard? -
✔✔Cross contamination
✔✔When should thermometers be re-calibrated?
A. When recently dropped
B. When used for extreme temperatures
C. When they haven't been used for long periods of time
D. All of these - ✔✔D. All of these
✔✔What type of hazard are we avoiding by using different cutting boards when cutting
raw chicken and chopping raw vegetables? - ✔✔Cross Contamination
✔✔Finding ice crystals on a delivery of frozen foods is a sign of what?
A. Time and temperature abuse
B. Pest activity
C. Proper cold storage
D. Proper cooling - ✔✔A. Time and temperature abuse
QUESTIONS AND ANSWERS SURE A+
✔✔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.
D. Storing chemicals in the dry food storage areas. - ✔✔A. Storing chemicals separately
from foods.
✔✔Which of these is NOT considered a potential physical hazard?
A. Fake nails
B. Plastic pieces from packaging
C. Cherry Pits
D. Pesticides - ✔✔D. Pesticides
✔✔Pieces of glass and strands of hair are examples of what type of hazard? -
✔✔Physical Hazard
✔✔Which of the following is an example of a potential cross contamination?
A. Cutting raw chicken and slicing melons on the same cutting board.
B. Filleting fish then cutting a chocolate cake using the same knife.
C. Storing raw foods and ready-to-eat foods on the same shelf in the fridge.
D. All of these - ✔✔D. All of these
✔✔Which of these is an example of PHF/TCS foods (potentially hazardous food/time
controlled for safety)?
A. Pizza
B. Hamburger
C. Tacos
D. All of these - ✔✔D. All of these
, ✔✔Which of these is NOT a PHF/TCS food?
A. Fried Chicken
B. Uncooked Rice
C. Sliced melons
D. Steak - ✔✔B. Uncooked Rice
✔✔Which of these is an example of Ready-To-Eat Foods?
A. Banana
B. Apple
C. Muffin
D. All of these - ✔✔D. All of these
✔✔Which thermometer is the most widely used to take the internal temperature of
food? - ✔✔Bimetallic Thermometer
✔✔Which of the following is NOT one of the Big 6?
A. Salmonella Typhi
B. Shigella
C. Shiga toxin E. Coli
D. Clostridium Botulinum - ✔✔D. Clostridium Botulinum
✔✔What is the correct temperature reading when calibrating a thermometer using the
ice point method? - ✔✔32 degrees farenheit
✔✔Raw foods dripping onto ready to eat foods is an example of what type of hazard? -
✔✔Cross contamination
✔✔When should thermometers be re-calibrated?
A. When recently dropped
B. When used for extreme temperatures
C. When they haven't been used for long periods of time
D. All of these - ✔✔D. All of these
✔✔What type of hazard are we avoiding by using different cutting boards when cutting
raw chicken and chopping raw vegetables? - ✔✔Cross Contamination
✔✔Finding ice crystals on a delivery of frozen foods is a sign of what?
A. Time and temperature abuse
B. Pest activity
C. Proper cold storage
D. Proper cooling - ✔✔A. Time and temperature abuse
