Food Protection Manager Certification
Examination with verified answers already
passed
1. Which food must be cooked to a minimum C. 145
internal temperature of 155 degrees F. (68 C) degree F.
for 15 seconds? (63 C)
D. 155
A. Pork roast degree F.
(68 C)
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers
2. 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.
3. A cook working for the local nursing home,
wants to serve grilled salmon with Hollandaise
sauce to the res- idents. What type of eggs
must they use in the sauce?
A. Shell
B. Grade A
C. Pasteurized
D. Fortified
4. To which minimum internal temperature
should chopped or minced fish be
cooked?
A. 125 degree F. (52 C)
B. 135 degree F. (57 C)
,Food Protection Manager Certification
Examination with verified answers already
passed
C. Ground beef patties
C. Pasteurized
D. put the rice into shallow pans.
D. 155 degree F. (68 C)
5.
,Food Protection Manager Certification
Examination with verified answers already
passed
Which practice is an effective method of medical
preventing cross-contamination. note.
A. Cooking food items to the correct internal
cooking temperature
B. Keeping the kitchen floor and walls clean
and sani- tary at all times
C. Exterminating pest that have entered the
facility
D. Cleaning and sanitizing cutting boards
between prepping cooked and raw meat
6. A couple orders grilled top sirloin and grilled
halibut. The customer tells the server that he is
allergic to fish. The server tells the Chef. After
placing the sirloin on the grill, the Chef
places the halibut in a saute pan. After 10
minutes, the Chef uses the same pair of tongs to
turn the halibut and then the steak. The Chef
com- mitted
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching
7. A food handler is permitted to work with
highly sus- ceptible populations without
prior approval from the local regulatory
authority when the food handler has a
A. diagnosis of norovirus.
B. diagnosis of typhoid fever but provides a
, Food Protection Manager Certification
Examination with verified answers already
passed
D. Cleaning and sanitizing cutting boards between prepping cooked and raw
meat
A. cross contact
C. visibly covered wound.
Examination with verified answers already
passed
1. Which food must be cooked to a minimum C. 145
internal temperature of 155 degrees F. (68 C) degree F.
for 15 seconds? (63 C)
D. 155
A. Pork roast degree F.
(68 C)
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers
2. 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.
3. A cook working for the local nursing home,
wants to serve grilled salmon with Hollandaise
sauce to the res- idents. What type of eggs
must they use in the sauce?
A. Shell
B. Grade A
C. Pasteurized
D. Fortified
4. To which minimum internal temperature
should chopped or minced fish be
cooked?
A. 125 degree F. (52 C)
B. 135 degree F. (57 C)
,Food Protection Manager Certification
Examination with verified answers already
passed
C. Ground beef patties
C. Pasteurized
D. put the rice into shallow pans.
D. 155 degree F. (68 C)
5.
,Food Protection Manager Certification
Examination with verified answers already
passed
Which practice is an effective method of medical
preventing cross-contamination. note.
A. Cooking food items to the correct internal
cooking temperature
B. Keeping the kitchen floor and walls clean
and sani- tary at all times
C. Exterminating pest that have entered the
facility
D. Cleaning and sanitizing cutting boards
between prepping cooked and raw meat
6. A couple orders grilled top sirloin and grilled
halibut. The customer tells the server that he is
allergic to fish. The server tells the Chef. After
placing the sirloin on the grill, the Chef
places the halibut in a saute pan. After 10
minutes, the Chef uses the same pair of tongs to
turn the halibut and then the steak. The Chef
com- mitted
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching
7. A food handler is permitted to work with
highly sus- ceptible populations without
prior approval from the local regulatory
authority when the food handler has a
A. diagnosis of norovirus.
B. diagnosis of typhoid fever but provides a
, Food Protection Manager Certification
Examination with verified answers already
passed
D. Cleaning and sanitizing cutting boards between prepping cooked and raw
meat
A. cross contact
C. visibly covered wound.
