FOOD PROTECTION MANAGER EXAMS 2026
SCRIPT QUESTIONS AND ANSWERS SURE A+
✔✔msds - ✔✔material safety data sheets
✔✔sanitizing can be achieved by - ✔✔use of heat or chemicals
✔✔manual warewashing items must be - ✔✔immersed in water at 171degF or hotter for
at least 30 sec
✔✔thermal and chemical sanitizers - ✔✔must be applied after cleaning and rinsing and
must be left in contact with the surface long enough to work properly- at their specified
contact/exposure time
✔✔food contact surfaces that must be sanitized - ✔✔prep boards, cutting boards, multi
use utensils, tables and work surfaces, food processing machinery, spatulas, mixers,
mincers, knives, tongs, containers, etc
✔✔hand contact surfaces that must be sanitized periodically - ✔✔handles, faucets,
soap and paper towel dispensers, switches, wiping cloths, brushes scrubbers and
mops, trash containers and their lids
✔✔master cleaning scedule - ✔✔-item to be cleaned
-frequency
-method-chemical-protective measures
-employee
✔✔poultry
stuffed poultry
fish
meat or pasta
stuffing containing fish meat or poultry
, wild game birds - ✔✔165/ 15 sec
✔✔roast (rare) - ✔✔130/ 112min
✔✔ground beef and pork - ✔✔sec
✔✔fish and meat not listed - ✔✔145/15sec
✔✔unpasteurized shell eggs prepared for immediate service - ✔✔155/ 5sec
✔✔unpasteurized shell eggs cooked for late service - ✔✔155/5sec
✔✔exotic species of game animal
comminuted fish and meat
injected meat
mechanically tenderized meat - ✔✔155/15sec
✔✔microwave food - ✔✔165/ min temp reached and allowed to stand 2 min for temp
equalization
✔✔steaks - ✔✔145/ none external surface must have cooked color change
✔✔methods of cooling - ✔✔divide hot food
shallow pans
smaller containers
ice bath
stirring or rotating
ice as ingredient
✔✔do not use______ for cooling - ✔✔cold table, refridgerated case, or chilled vending
macine because temp is not reduced quickly enough
✔✔cooling must take place - ✔✔135 to 70 within 2 hrs
135 to 41 within 6 hrs
✔✔reheating of TCS foods must - ✔✔not take place more than once and must be done
immediately after removing from refridgeration
must be rapid and thorough
✔✔tcs foods must be - ✔✔reheated to a temp of 165 for 15 sec within 2 hrs
✔✔commercially processed food - ✔✔may be reheated to 135
SCRIPT QUESTIONS AND ANSWERS SURE A+
✔✔msds - ✔✔material safety data sheets
✔✔sanitizing can be achieved by - ✔✔use of heat or chemicals
✔✔manual warewashing items must be - ✔✔immersed in water at 171degF or hotter for
at least 30 sec
✔✔thermal and chemical sanitizers - ✔✔must be applied after cleaning and rinsing and
must be left in contact with the surface long enough to work properly- at their specified
contact/exposure time
✔✔food contact surfaces that must be sanitized - ✔✔prep boards, cutting boards, multi
use utensils, tables and work surfaces, food processing machinery, spatulas, mixers,
mincers, knives, tongs, containers, etc
✔✔hand contact surfaces that must be sanitized periodically - ✔✔handles, faucets,
soap and paper towel dispensers, switches, wiping cloths, brushes scrubbers and
mops, trash containers and their lids
✔✔master cleaning scedule - ✔✔-item to be cleaned
-frequency
-method-chemical-protective measures
-employee
✔✔poultry
stuffed poultry
fish
meat or pasta
stuffing containing fish meat or poultry
, wild game birds - ✔✔165/ 15 sec
✔✔roast (rare) - ✔✔130/ 112min
✔✔ground beef and pork - ✔✔sec
✔✔fish and meat not listed - ✔✔145/15sec
✔✔unpasteurized shell eggs prepared for immediate service - ✔✔155/ 5sec
✔✔unpasteurized shell eggs cooked for late service - ✔✔155/5sec
✔✔exotic species of game animal
comminuted fish and meat
injected meat
mechanically tenderized meat - ✔✔155/15sec
✔✔microwave food - ✔✔165/ min temp reached and allowed to stand 2 min for temp
equalization
✔✔steaks - ✔✔145/ none external surface must have cooked color change
✔✔methods of cooling - ✔✔divide hot food
shallow pans
smaller containers
ice bath
stirring or rotating
ice as ingredient
✔✔do not use______ for cooling - ✔✔cold table, refridgerated case, or chilled vending
macine because temp is not reduced quickly enough
✔✔cooling must take place - ✔✔135 to 70 within 2 hrs
135 to 41 within 6 hrs
✔✔reheating of TCS foods must - ✔✔not take place more than once and must be done
immediately after removing from refridgeration
must be rapid and thorough
✔✔tcs foods must be - ✔✔reheated to a temp of 165 for 15 sec within 2 hrs
✔✔commercially processed food - ✔✔may be reheated to 135
