FOOD PROTECTION MANAGER ALL QUESTIONS
AND ANSWERS SURE A+
✔✔"First in, First out" (FIFO) refers to the safe food handling practice of
A. using products that were just received first
B. using older products. that were received first
C. using products that are closest to you
D. using products that are expired - ✔✔B. using older products that were received first
✔✔All of the following are true for canned goods EXCEPT:
A. must be checked for valid expiration date
B. must be checked for leaks, dents, rust, missing labels
C. must be purchased at the lowest price possible
D. must be stored according to FIFO - ✔✔C. must be purchased at the lowest price
possible
✔✔All food delivery vehicles should
A. have proper signage on the doors
B. have a siren
C. be only late model cars
D. have clean and sanitary conditions - ✔✔D. have clean and sanitary conditions
✔✔A food establishment that packages MAP (Modified Atmosphere Packaging) food
should
A. only package milk
B. have a HACCP plan
C. have a canning license
D. be approved by USDA - ✔✔B. have a HACCP plan
✔✔Which of the following statements about CIP (Clean In Place) is FALSE
A. many of them hold and dispense PHF/TCS foods like yogurt machines
B. when in constant use, they must be cleaned and sanitized everyday
, C. when in constant use, they must be cleaned and sanitized every 4 hours
D. cleaning and sanitizing solutions should be able to circulate throughout - ✔✔C. when
in constant use, they must be cleaned and sanitized every 4 hours
✔✔Which of the following statements regarding dumpsters and recyclables is FALSE?
A. they should be located on even surfaces and non-absorbent materials
B. they should be located as far away from the building as local regulations permit
C. they should be clean and tightly covered
D. they can overflow as long as they are regularly cleaned - ✔✔D. they can overflow as
long as they are regularly cleaned
✔✔Before manually washing dishes in the 3 compartment sink, the first thing that needs
to be done is to
A. add clean water to the first compartment
B. clean and sanitize all 3 compartments of the sink
C. add detergent to the first compartment
D. add sanitizer to the third compartment - ✔✔B. clean all 3 compartments of the sink
✔✔Smoking and eating is not permitted in the food prep area
A. unless the food handler washes their hands before and after
B. unless the other kitchen staff are fine with it
C. because other kitchen staff may not like it
D. because of possible contamination by the food handler through salvia transfer -
✔✔D. because of possible contamination by the food handler through salvia transfer
✔✔The best way to train employees and kitchen staff is through - ✔✔live demonstration
✔✔A variance from the health department is required if the food establishment serves
A. frozen foods that need proper thawing
B. live shellfish such as lobsters and crabs
C. canned foods
D. foods that have ingredients that are known allergens - ✔✔B. live shellfish such as
lobsters and crabs
✔✔Which food should not be served to high risk groups?
A. pasteurized juices
B. sliced melons
C. bananas
D. alfalfa sprouts - ✔✔D. alfalfa sprouts
✔✔Which of the following CANNOT be used as a potable water source?
A. an outdoor well water as long as it is tested regularly
B. water trucks
C. water delivered through the city water system
AND ANSWERS SURE A+
✔✔"First in, First out" (FIFO) refers to the safe food handling practice of
A. using products that were just received first
B. using older products. that were received first
C. using products that are closest to you
D. using products that are expired - ✔✔B. using older products that were received first
✔✔All of the following are true for canned goods EXCEPT:
A. must be checked for valid expiration date
B. must be checked for leaks, dents, rust, missing labels
C. must be purchased at the lowest price possible
D. must be stored according to FIFO - ✔✔C. must be purchased at the lowest price
possible
✔✔All food delivery vehicles should
A. have proper signage on the doors
B. have a siren
C. be only late model cars
D. have clean and sanitary conditions - ✔✔D. have clean and sanitary conditions
✔✔A food establishment that packages MAP (Modified Atmosphere Packaging) food
should
A. only package milk
B. have a HACCP plan
C. have a canning license
D. be approved by USDA - ✔✔B. have a HACCP plan
✔✔Which of the following statements about CIP (Clean In Place) is FALSE
A. many of them hold and dispense PHF/TCS foods like yogurt machines
B. when in constant use, they must be cleaned and sanitized everyday
, C. when in constant use, they must be cleaned and sanitized every 4 hours
D. cleaning and sanitizing solutions should be able to circulate throughout - ✔✔C. when
in constant use, they must be cleaned and sanitized every 4 hours
✔✔Which of the following statements regarding dumpsters and recyclables is FALSE?
A. they should be located on even surfaces and non-absorbent materials
B. they should be located as far away from the building as local regulations permit
C. they should be clean and tightly covered
D. they can overflow as long as they are regularly cleaned - ✔✔D. they can overflow as
long as they are regularly cleaned
✔✔Before manually washing dishes in the 3 compartment sink, the first thing that needs
to be done is to
A. add clean water to the first compartment
B. clean and sanitize all 3 compartments of the sink
C. add detergent to the first compartment
D. add sanitizer to the third compartment - ✔✔B. clean all 3 compartments of the sink
✔✔Smoking and eating is not permitted in the food prep area
A. unless the food handler washes their hands before and after
B. unless the other kitchen staff are fine with it
C. because other kitchen staff may not like it
D. because of possible contamination by the food handler through salvia transfer -
✔✔D. because of possible contamination by the food handler through salvia transfer
✔✔The best way to train employees and kitchen staff is through - ✔✔live demonstration
✔✔A variance from the health department is required if the food establishment serves
A. frozen foods that need proper thawing
B. live shellfish such as lobsters and crabs
C. canned foods
D. foods that have ingredients that are known allergens - ✔✔B. live shellfish such as
lobsters and crabs
✔✔Which food should not be served to high risk groups?
A. pasteurized juices
B. sliced melons
C. bananas
D. alfalfa sprouts - ✔✔D. alfalfa sprouts
✔✔Which of the following CANNOT be used as a potable water source?
A. an outdoor well water as long as it is tested regularly
B. water trucks
C. water delivered through the city water system
