Food Protection Manager Certification Examination
questions and answers
/. 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
/.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.
/.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
/.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)
/.Which practice is an effective method of preventing cross-contamination.
A. Cooking food items to the correct internal cooking temperature
B. Keeping the kitchen floor and walls clean and sanitary at all times
C. Exterminating pest that have entered the facility
D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat
-
/.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 committed
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching
/.A food handler is permitted to work with highly susceptible 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 medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days.
/.Reusable containers provided by an operation for take-home food must be
A. provided and maintained by the customer.
B. cleaned and sanitized by the customer before being refilled.
C. returned to the operation labeled with the customer's name.
D. cleaned and sanitized by the operation before being refilled
/.The manager assigns a cook to monitor and record temperatures on the steam table in
order to
A. keep the food from drying out.
B. prevent cross-contamination.
C. avoid time-temperature abuse.
D. ensure food quality.
/.In a self-service area, utensils should be provided for each item to prevent customers
from
A. taking more than one serving at a time.
B. asking a server to dispense food.
C. sampling the food.
D. using their bare hands to dispense food.
/.Food displayed on a salad bar
A. must be protected by food guards.
B. should be placed on ice.
C. should be maintained at 45 degrees F (7 C)
D. must include nutritional information.
, /.The purpose of sneeze guards in self-service areas is to
A. maintain food temperature.
B. retain food surface moisture.
C. protect food from customer contamination.
D. keep insects out of food.
/.A consumer advisory is required when serving
A. cooked-to-order hamburgers.
B. stuffed shrimp.
C. lamb chops.
D. reheated beef stew.
/.Food has been honestly presented if it
A. has been farmed locally in organic soil
B. has been grown without the use of pesticides.
C. contains only the freshest ingredients.
D. does not contain color additives.
/.An example of a corrective action is
A. reusing utensils for each new task.
B. serving food on a buffet that is below 165 degrees F (74 C)
C. using the same equipment for raw food and ready-to-eat food.
D. Reheating food on a buffet that is below 135 degrees F (57 C)
/.When using a single tank dishwasher, the utensil surface temperature must reach at
least
A. 160 degrees F (71 C)
B. 170 degrees F (77 C)
C. 180 degrees F (82 C)
D. 190 degrees F (88 C)
/.If chemicals are transferred to secondary containers, the secondary containers must
be labeled with the chemical's
A. expiration date.
B. common name.
C. usage instructions.
D. SDS information.
/.Using hard water when preparing a sanitizing solution will cause the sanitizer to be
questions and answers
/. 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
/.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.
/.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
/.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)
/.Which practice is an effective method of preventing cross-contamination.
A. Cooking food items to the correct internal cooking temperature
B. Keeping the kitchen floor and walls clean and sanitary at all times
C. Exterminating pest that have entered the facility
D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat
-
/.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 committed
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching
/.A food handler is permitted to work with highly susceptible 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 medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days.
/.Reusable containers provided by an operation for take-home food must be
A. provided and maintained by the customer.
B. cleaned and sanitized by the customer before being refilled.
C. returned to the operation labeled with the customer's name.
D. cleaned and sanitized by the operation before being refilled
/.The manager assigns a cook to monitor and record temperatures on the steam table in
order to
A. keep the food from drying out.
B. prevent cross-contamination.
C. avoid time-temperature abuse.
D. ensure food quality.
/.In a self-service area, utensils should be provided for each item to prevent customers
from
A. taking more than one serving at a time.
B. asking a server to dispense food.
C. sampling the food.
D. using their bare hands to dispense food.
/.Food displayed on a salad bar
A. must be protected by food guards.
B. should be placed on ice.
C. should be maintained at 45 degrees F (7 C)
D. must include nutritional information.
, /.The purpose of sneeze guards in self-service areas is to
A. maintain food temperature.
B. retain food surface moisture.
C. protect food from customer contamination.
D. keep insects out of food.
/.A consumer advisory is required when serving
A. cooked-to-order hamburgers.
B. stuffed shrimp.
C. lamb chops.
D. reheated beef stew.
/.Food has been honestly presented if it
A. has been farmed locally in organic soil
B. has been grown without the use of pesticides.
C. contains only the freshest ingredients.
D. does not contain color additives.
/.An example of a corrective action is
A. reusing utensils for each new task.
B. serving food on a buffet that is below 165 degrees F (74 C)
C. using the same equipment for raw food and ready-to-eat food.
D. Reheating food on a buffet that is below 135 degrees F (57 C)
/.When using a single tank dishwasher, the utensil surface temperature must reach at
least
A. 160 degrees F (71 C)
B. 170 degrees F (77 C)
C. 180 degrees F (82 C)
D. 190 degrees F (88 C)
/.If chemicals are transferred to secondary containers, the secondary containers must
be labeled with the chemical's
A. expiration date.
B. common name.
C. usage instructions.
D. SDS information.
/.Using hard water when preparing a sanitizing solution will cause the sanitizer to be
