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Food Protection Manager Study Test Multiple Choice Exam
Questions and Verified Answers 2025
- 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: 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.: 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: 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): 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: 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,
B. prevent cross-contamination. C. avoid time-temperature abuse. D. ensure food quality.: C. avoid time-temperature abuse.
- 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.: 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.: A. must be protected by food guards.
- 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.: C. protect food from customer contamination.
- A consumer advisory is required when serving A. cooked-to-order hamburgers. B. stuffed shrimp. C. lamb chops. D. reheated beef stew.: B. stuffed shrimp.
- 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.: D. does not contain color additives.
- An example of a corrective action is A. reusing utensils for each new task.
A. expiration date. B. common name. C. usage instructions. D. SDS information.: B. common name.
- Using hard water when preparing a sanitizing solution will cause the sanitizer to be A. dangerous. B. more effective. C. less effective. D. useless.: C. less effective.
- Sanitizer concentration is measured using a test kit and expressed in A. parts per million (ppm). B. acidity or alkalinity (pH). C. drops per liter. D. milliliters per second.: A. parts per million (ppm).
- A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly A. soak the pan in warm water, wash it in a detergent solution, rinse, and air-dry. B. scrape the pan, wash it in a detergent-sanitizer solution, rinse, and air-dry. C. scrape the pan wash it in a detergent solution, rinse, sanitize, and air dry. D. soak the pan in warm water, wash it in a detergent solution, immerse it in a chlorine bleach solution, rinse, and air dry.: C. scrape the pan wash it in a detergent solution,
rinse, sanitize, and air dry.
- Which action should a food handler take if a sanitizing solution has weak- ened after 2 hours? A. Add boiling water. B. Add more sanitizer C. Increase the contact time. D. Replace the entire solution.: 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
B. rinse the utensils in hot water. C. clean and sanitize all work surfaces and utensils. D. spray the work surface with sanitizer.: C. clean and sanitize all work surfaces and utensils.
- Spraying pesticide should be performed by a A. licensed plumber B. trained maintenance worker. C. cleaning crew. D. certified pest-control operator.: D. certified pest-control operator.
- The physical link that allows backflow between drinkable water and non- drinkable water is called a(n) A. air gap.
B. t-valve. C. vacuum breaker. D. cross-connection.: D. cross-connection.
- To prevent pests from entering an operation, all doors, windows, and skylights should be A. tinted to reflect UV lights. B. tight-fitting and free of breaks. C. framed in hardwood casing. D. lit by mercury vapor lighting.: B. tight-fitting and free of breaks.
- Which risk may result from having a cross-connection? A. Sprinkler systems may be disabled B. Beverage dispensers may be damaged by corrosive minerals C. Grease traps may become blocked D. The drinkable water supply may become contaminated: D. The drinkable water supply may become contaminated
- Stationary kitchen equipment with legs should be mounted at least how far off of the floor? A. 2 inches (5.08 cm) B. 4 inches (10.16 cm) C. 6 inches (15.24 cm) D. 12 inches (30.48 cm): C. 6 inches (15.24 cm)
- What is the purpose of an air gap?
A. porous. B. non-absorbent. C. light color. D. NSF-certified.: B. non-absorbent.
- Food prep equipment and utensils must be designed and constructed to be A. permanent. B. porous. C. absorbent. D. durable.: D. durable.
- A backflow-prevention device on a carbonated beverage dispenser is used to prevent A. lines from getting clogged. B. flavor syrups from mixing together. C. carbonated water from flowing into copper lines. D. grease condensation from forming in the lines.: C. carbonated water from flowing into copper lines.
- Backup of sewage in the prep area or a serious pest infestation are hazard that A. require the implementation of a HACCP plan. B. are grounds for immediate closure of an operation. C. must be corrected within 90 days of an inspection. D. are legally required to be reported in at least one local newspaper.: B. are grounds for immediate closure of an operation.
- What is a common symptom of the Hepatitis A virus?
A. Coughing B. Sneezing C. Headache D. Jaundice: D. Jaundice
- During correct hand washing, soap must come in contact with hands for a minimum of how many seconds? A. 10 B. 18
C. Pork chop were thawed in a microwave and then refrigerated until they were ready to use. D. Hamburger patties were thawed by being placed directly onto a charbroil grill.: D. Hamburger patties were thawed by being placed directly onto a charbroil grill.
- Live display tanks for molluscan shellfish require a A. variance from the regulatory authority and a HACCP plan. B. water filtration feature and a self-cleaning tank system. C. cooling device to keep the water temperature below 41 degrees F (5 C). D. liquid waste drain line equipped with an air gap to defeat backflow.: A. variance from the regulatory authority and a HACCP plan.
- Clean utensils should be stored handle-up in order to
A. minimize mold growth. B. prevent contamination. C. be easily accessible. D. limit breakage.: C. be easily accessible.
- What is a cross connection? A. The open space between the floor drain and the drainpipe of a sink B. The spread of allergens from one food item to another C. A pressure gauge on a high temperature dishwashing machine D. A link from a drinkable water system to a non-drinkable water system: D. A link from a drinkable water system to a non-drinkable water system
- An operation was closed because of an extended electricity failure. When can it begin service again? A. If TCS foods are able to be served within their use-by dates B. When management believes that there is no health risk C. When electrical service is restored to the facility D. After approval is obtained from the regulatory authority: D. After approval is obtained from the regulatory authority
- When considering employee training, managers must A. train food handlers on food safety only one time throughout their employ- ment. B. leave it to the food handlers to correct improper food-safety behavior. C. model correct food-safety behavior for food handlers at all times. D. only change the food-safety policies of the operation every 3 years.: C. model
B. Contact the local regulatory authority and stop food prep immediately. C. Clean and sanitize workspaces continually and instruct all prep area staff to wear gloves. D. Inform the event planner and allow that person to decide what action to take.: B. Contact the local regulatory authority and stop food prep immediately.
- As part of an operation's food defense program, management should A. accept deliveries from unapproved suppliers. B. allow staff to store personal items in the prep area. C. restrict access by unauthorized personnel. D. report suspicious activity to the CDC.: C. restrict access by unauthorized personnel.
- An operation must be closed immediately in the event of a A. person entering the kitchen unauthorized. B. health inspection. C. foodborne illness complaint. D. rodent infestation.: D. rodent infestation.
- Loss of refrigeration is considered a(n) A. critical operational failure B. routine inspection violation. C. 24 - hour correctible incident. D. imminent health hazard.: D. imminent health hazard.
- If the kitchen in an operation has a sewage backup. The manager should
A. cease operation, clean the kitchen, and reopen. B. cease operation, correct the backup, and notify the regulatory authority. C. clean the kitchen and all restrooms and put out wet floor signs. D. contact a plumber and continue operation.: B. cease operation, correct the backup, and notify the regulatory authority.
- A food defense plan is a written document that records procedures to A. prevent a foodborne illness outbreak. B. destroy biological and physical contaminants. C. minimize the number of individuals infected by illnesses. D. control or minimize the risk of intentional contamination: D. control or mini- mize the risk of intentional contamination
