Food Protection Manager Certification Exam Questions and Answers Updated

Food Protection Manager Certification Exam Questions and Answers Updated Which action should a food handler take if a sanitizing solution has weakened after 2 hours? A. Add boiling water. B. Add more sanitizer C. Increase the contact time. D. Replace the entire solution. - ANS-D. Replace the entire solution. Where can cleaning chemicals or other toxic materials be stored? A. With tablecloths and napkins B. On the top shelf in the dry storage area C. In a cabinet with packaged condiments D. Below food equipment or food contact surfaces - ANS-D. Below food equipment or food contact surfaces A cloth that is used for wiping counters and equipment should be stored between uses in A. sanitizer solution. B. degreasing solution. C. clean rinse water. D. warm soapy water. - ANS-A. sanitizer solution. The first sink in a three-compartment sink is used for A. cleaning. B. rinsing. C. sanitizing. D. sterilizing. - ANS-A. cleaning. Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers - ANS-C. Ground beef patties The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. - ANS-D. put the rice into shallow pans. A cook working for the local nursing home, wants to serve grilled salmon with Hollandaise sauce to the residents. What type of eggs must they use in the sauce? A. Shell B. Grade A C. Pasteurized D. Fortified - ANS-C. Pasteurized To which minimum internal temperature should chopped or minced fish be cooked? A. 125 degree F. (52 C) B. 135 degree F. (57 C) C. 145 degree F. (63 C) D. 155 degree F. (68 C) - ANS-D. 155 degree F. (68 C) Which practice is an effective method of preventing crosscontamination.