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FOOD PROTECTION MANAGER NEWEST EXAM LATEST 2025/2026 ACTUAL
EXAM WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR VERIFIED||
||BRANDNEW!!!||
A customer had a reversal of hot and cold sensations after eating
seafood. What most likely caused the illness? - ANSWER-Toxin
A plumbing problem has caused a backup of raw sewage in the
bathroom - ANSWER-Immediately close the establishment.
Which material would not make a good cutting board? -
ANSWER-Soft Wood
Which is not a factor that would determine the frequency of health
inspections in an operation? - ANSWER-Refrigeration unit
construction
Shellstock Identification Tags - ANSWER-Must stay with the
container until all the shellfish have been served and then kept in
a file for 90 days
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When preparing food for people with allergies, which practice can
help prevent allergic reactions? - ANSWER-Telling customers all
of the ingredients in a menu item
What is the right way to measure the temperature of bulk liquids,
such as milk? - ANSWER-Fold the bag around the thermometer
stem or probe.
The "flow of food" refers to the - ANSWER-Path that food travels
through an establishment.
Which of the following statements about clean-in-place equipment
is correct? - ANSWER-A machine dispensing TCS foods should
be cleaned daily unless otherwise indicated by the manufacturer
When developing a HACCP plan you conduct your Hazard
Analysis and establish Critical control points and then .. -
ANSWER-Establish critical limits
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Food stored in the dry storage area should be: - ANSWER-Stored
6 inches off the floor & away from wall
Which step is correct for storing food in a dry storage area? -
ANSWER-Food is stored away from the wall and 15cm (6 in) off
the floor
Food handlers who work in a nursing home cannot work in the
operations if they have which symptom? - ANSWER-Sore throat
with fever.
The FDA has created a tool that can be used to develop a food
defense program. It is based on the acronym - ANSWER-
A.L.E.R.T.
Which of the following statements about cutting boards is
incorrect? - ANSWER-Cutting boards should be large enough to
hold both raw and ready-to-eat food.
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What is the proper method for cleaning and sanitizing stationary
equipment? - ANSWER-Wash and rinse, then wipe or spray with
a chemical-sanitizing solution.
Which of the following is not one of the seven HACPP principles?
- ANSWER-Revising recipes
The line cook prepares a new spaghetti sauce at home. It tastes
so good he decides to take it to the restaurant to serve to their
customers. This is not a good idea because: - ANSWER-Food
prepared at home cannot be served to customers in a food
service operation.
When should food handlers receive general food safety training? -
ANSWER-The first day they start work (or before,) and then
regularly thereafter
Who is the final authority in approving when a food handler
diagnosed with jaundice can return to work? - ANSWER-State or
local regulatory authority
FOOD PROTECTION MANAGER NEWEST EXAM LATEST 2025/2026 ACTUAL
EXAM WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS
(100% VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR VERIFIED||
||BRANDNEW!!!||
A customer had a reversal of hot and cold sensations after eating
seafood. What most likely caused the illness? - ANSWER-Toxin
A plumbing problem has caused a backup of raw sewage in the
bathroom - ANSWER-Immediately close the establishment.
Which material would not make a good cutting board? -
ANSWER-Soft Wood
Which is not a factor that would determine the frequency of health
inspections in an operation? - ANSWER-Refrigeration unit
construction
Shellstock Identification Tags - ANSWER-Must stay with the
container until all the shellfish have been served and then kept in
a file for 90 days
,2|Page
When preparing food for people with allergies, which practice can
help prevent allergic reactions? - ANSWER-Telling customers all
of the ingredients in a menu item
What is the right way to measure the temperature of bulk liquids,
such as milk? - ANSWER-Fold the bag around the thermometer
stem or probe.
The "flow of food" refers to the - ANSWER-Path that food travels
through an establishment.
Which of the following statements about clean-in-place equipment
is correct? - ANSWER-A machine dispensing TCS foods should
be cleaned daily unless otherwise indicated by the manufacturer
When developing a HACCP plan you conduct your Hazard
Analysis and establish Critical control points and then .. -
ANSWER-Establish critical limits
,3|Page
Food stored in the dry storage area should be: - ANSWER-Stored
6 inches off the floor & away from wall
Which step is correct for storing food in a dry storage area? -
ANSWER-Food is stored away from the wall and 15cm (6 in) off
the floor
Food handlers who work in a nursing home cannot work in the
operations if they have which symptom? - ANSWER-Sore throat
with fever.
The FDA has created a tool that can be used to develop a food
defense program. It is based on the acronym - ANSWER-
A.L.E.R.T.
Which of the following statements about cutting boards is
incorrect? - ANSWER-Cutting boards should be large enough to
hold both raw and ready-to-eat food.
, 4|Page
What is the proper method for cleaning and sanitizing stationary
equipment? - ANSWER-Wash and rinse, then wipe or spray with
a chemical-sanitizing solution.
Which of the following is not one of the seven HACPP principles?
- ANSWER-Revising recipes
The line cook prepares a new spaghetti sauce at home. It tastes
so good he decides to take it to the restaurant to serve to their
customers. This is not a good idea because: - ANSWER-Food
prepared at home cannot be served to customers in a food
service operation.
When should food handlers receive general food safety training? -
ANSWER-The first day they start work (or before,) and then
regularly thereafter
Who is the final authority in approving when a food handler
diagnosed with jaundice can return to work? - ANSWER-State or
local regulatory authority
