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Food protection manager Exam Questions and Answers latest version 2024 100% Verified.
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Food protection manager Exam Questions and Answers latest version 2024 100% Verified.
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Food protection managerWhich of the following items is a food that has been associated with the Salmonella Typhi
pathogen? - ANS Beverages
Which is not a proper step in the ice-point method of calibrating a bi-metallic stemmed
thermometer? - ANS removes the probe from the ice water.
Which of the following is not an appropriate method of minimizing pests in an outdoor dining
area? - ANS Installing a bug "zapper" in the serving area.
What is the longest cold food without temperature control can be held before it must be sold,
served or thrown out, if it never exceeds 70°F (21°C)? - ANS 6 hours
The effectiveness of your chemical sanitizer can be affected by which of the following? - ANS
Concentration, temperature, water hardness, water pH and contact time
Which item would we not want to serve at the Nursing Home's annual picnic? - ANS Rare
cheeseburgers
All of the following are methods to deny pests food and shelter, except - ANS storing aerosol
cans in a cool place
Which is not a correct way of determining an operation's food safety training needs? - ANS
Calling the restaurant next door
Cold-holding equipment must be able to keep food at - ANS 41° F (5° C) or lower.
A backup of raw sewage or a pest infestation may result in - ANS Closure of the operation by
the regulatory authority.
What is cross contamination? - ANS The transfer of microorganisms from one food or surface
to another.
Some specialized food processes require contacting the regulatory authority and obtaining a
variance. Which of these does not require a variance? - ANS Purchasing Molluscan shellfish for
your display tank from a reputable supplier
,Which of these environmental factors would assist in promoting the growth of bacterial
pathogens? - ANS Food in hot holding between 70°F (21°C) and 125°F (52°C)
Which of the steps listed might be useful for aiding to prevent Norovirus from causing foodborne
illness? - ANS Excluding food handlers with diarrhea from the operation
Which person or organization is responsible for maintaining food safety in an operation? - ANS
Manager/Person in Charge
Which of the following could result in chemical contamination? - ANS A food service worker
sprays insecticide around the food preparation area.
What should be the minimum internal temperature of hot roast beef sandwiches that are
delivered to an outdoor event? - ANS 135°F (57°C) for 15 seconds
What should a manager do after an inspection? - ANS Review action items and develop plan
for correction
All newly hired food handling staff should receive training on - ANS Food Safety principles
Which statement best describes a CCP (critical control point)? - ANS A step in the process at
which you can prevent, eliminate, or reduce the risk of food hazards.
The FDA has an acronym called ALERT to be used as a Food Defense Tool. What does the "T"
in ALERT stand for? - ANS Threat
What should a food handler do after bussing/clearing a table of used dinnerware and utensils? -
ANS Wash hands before handling foods or clean dishes and utensils
To which of these foods are parasites commonly linked? - ANS Seafood
You have only one cutting board and you use it to slice up some chicken breasts. What would
you do to the cutting board if the next thing on your list was to cut up lettuce for a salad? - ANS
Scrub the knife and cutting board in hot water with detergent, rinse thoroughly and then sanitize
and air-dry
To prevent cross contamination when preparing vegetables that will be served raw, as in a
salad, - ANS Make certain that the vegetables do not come into contact with raw meat, poultry,
or eggs.
Which of the following is not a step in proper hand washing? - ANS Drying hands and arms with
a common cloth towel.
, Which of the hazards listed here would be an example of physical contamination? - ANS
Specks of dirt in a pan of tomato sauce
At what temperature should food be hot-held for service? - ANS 135° F (57° C) or higher
If you are using a three-compartment sink for cleaning and sanitizing, the first sink is used for -
ANS Washing
What should food handlers do to prevent food allergens from being transferred to food? - ANS
Clean and sanitize food contact surfaces and utensils
To prevent the deliberate contamination of food, a manager should know who is in the facility,
monitor the security of products, keep information related to food security on file, and know -
ANS Who to contact about suspicious activity.
After guests have finished their meal and left the table, what should be done with preset,
unwrapped utensils that appear to be unused? - ANS Utensils must be removed with dirty
dishes and utensils and cleaned and sanitized
In which training method does a trainer ask a series of questions to draw on the knowledge and
experience of the learners - ANS Guided discussion
What is the earliest a food handler diagnosed with Jaundice can ever return to work? - ANS
Seven days after contracting the disease
What are the roles of federal, state, and local agencies regarding the regulation of food safety in
operations? - ANS Create food safety laws from the Model Food Code
While commonly linked with contaminated ground beef, what pathogen has also been linked
with contaminated produce? - ANS Escherichia coli
If fish, such as tuna, has been time temperature abused, it - ANS May cause scombroid
poisoning
Which action might surely lead to pest infestation? - ANS Ensuring spills around garbage
containers are quickly covered with paper towels
Which of the following foods can be safely re-served from one customer to other customers? -
ANS A sealed bottle of hot sauce
If hot, potentially hazardous food has been held below 135° F (57° C) for over four hours, it
should be - ANS discarded.
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