Food Protection Manager Certification
Exam Questions And Answers
\.active management control - Answer- responsibility for developing and implementing food
safety management systems to prevent, eliminate, or reduce the occurrence of food born illness
risk factors
\.ambient temperature - Answer- ordinary room temperature
\.anisakis - Answer- parasite- undercooked seafood
\.bacillus cereus- bac intox - Answer- cereals, soil and dust
\.bacteria - Answer- simple microscopic life forms that are responsible for many foodborne
illnesses
\.bacteria in spore in spore form - Answer- do not multiply but will resume when they
emerge from their protective coating
\.bacteria known as aerobes - Answer- need oxygen to reproduce
\.bacteria prefer food - Answer- that is high in protein and slightly acidic
\.bacteria reproduce by - Answer- binary fission
,\.bacteria that form spores - Answer- can survive cooking, dehydration, and sanitizing
\.bacterial foodbourne intoxication - Answer- is caused by toxins produced by certain
pathogenic bacteria
\.bateria known as anaerobes - Answer- can only survive without the presence of oxygen
\.before cleaning - Answer- store food safely to avoid contamination
\.binary fission - Answer- process by which bacteria multiply by splitting in two
\.biological contamination - Answer- is the most common cause of problems in food
esatablishments
\.biological contamination can make - Answer- you ill by
foodborn infection
foodborn intoxication
toxin-medicated infection
\.campylobacter-bacterial infection - Answer- raw poultry and meat, untreated milk
\.chemical hazards - Answer- cleaning and sanitizing products
machine oils that are not food safe
pesticides
excessive food additives
dissolved metals from inappropriate use of metal containers
, \.chlorine - Answer- hypochlorites
\.chlorine based sanitizers are effective against most ___in ___and_____ - Answer-
microorganisms,hard and soft water
\.chlorine sanitizers can - Answer- corrode some metals at high temperatures
\.ciguatoxin - Answer- toxins-warm-water fish
\.clostridium botulinum(botulism)bac intox - Answer- inproperly processed canned food,
vacuumed paced foods, continuous stockpots, temp-abused potatoes, honey
\.clostridium perfringens - Answer- bac toxin medicated infection
animal and human excreta, soil, dust, insects, and raw meat
\.commercially processed food - Answer- may be reheated to 135
\.conditions that encourage fast growth of disease causing bacteria and fungi - Answer- F
food
A acid
T temp
T time
O oxygen need
M moisture
Exam Questions And Answers
\.active management control - Answer- responsibility for developing and implementing food
safety management systems to prevent, eliminate, or reduce the occurrence of food born illness
risk factors
\.ambient temperature - Answer- ordinary room temperature
\.anisakis - Answer- parasite- undercooked seafood
\.bacillus cereus- bac intox - Answer- cereals, soil and dust
\.bacteria - Answer- simple microscopic life forms that are responsible for many foodborne
illnesses
\.bacteria in spore in spore form - Answer- do not multiply but will resume when they
emerge from their protective coating
\.bacteria known as aerobes - Answer- need oxygen to reproduce
\.bacteria prefer food - Answer- that is high in protein and slightly acidic
\.bacteria reproduce by - Answer- binary fission
,\.bacteria that form spores - Answer- can survive cooking, dehydration, and sanitizing
\.bacterial foodbourne intoxication - Answer- is caused by toxins produced by certain
pathogenic bacteria
\.bateria known as anaerobes - Answer- can only survive without the presence of oxygen
\.before cleaning - Answer- store food safely to avoid contamination
\.binary fission - Answer- process by which bacteria multiply by splitting in two
\.biological contamination - Answer- is the most common cause of problems in food
esatablishments
\.biological contamination can make - Answer- you ill by
foodborn infection
foodborn intoxication
toxin-medicated infection
\.campylobacter-bacterial infection - Answer- raw poultry and meat, untreated milk
\.chemical hazards - Answer- cleaning and sanitizing products
machine oils that are not food safe
pesticides
excessive food additives
dissolved metals from inappropriate use of metal containers
, \.chlorine - Answer- hypochlorites
\.chlorine based sanitizers are effective against most ___in ___and_____ - Answer-
microorganisms,hard and soft water
\.chlorine sanitizers can - Answer- corrode some metals at high temperatures
\.ciguatoxin - Answer- toxins-warm-water fish
\.clostridium botulinum(botulism)bac intox - Answer- inproperly processed canned food,
vacuumed paced foods, continuous stockpots, temp-abused potatoes, honey
\.clostridium perfringens - Answer- bac toxin medicated infection
animal and human excreta, soil, dust, insects, and raw meat
\.commercially processed food - Answer- may be reheated to 135
\.conditions that encourage fast growth of disease causing bacteria and fungi - Answer- F
food
A acid
T temp
T time
O oxygen need
M moisture
