Food Protection Manager Certification Examination
Which food should be cooked to an internal temperature of at least 155°F (68°C) for 15 seconds?
A. Pork roast
B. Fish fillets
C. Ground beef patties ️
D. Stuffed peppers
What is the first step in cooling a large pan of rice...
Which food should be cooked to an internal temperature of at least 155°F (68°C) for 15 seconds?
A. Pork roast
B. Fish fillets
C. Ground beef patties ✔️
D. Stuffed peppers
What is the first step in cooling a large pan of rice?
A. Allow the pan to sit on the counter for an hour.
B. Cover the rice tightly with foil.
C. Place the pan of rice in the walk-in freezer.
D. Transfer the rice into shallow pans ✔️
A cook wants to serve grilled salmon with Hollandaise sauce at a nursing home. What type of eggs
should be used in the sauce?
A. Shell
B. Grade A
C. Pasteurized ✔️
D. Fortified
What is the minimum internal temperature for cooking chopped or minced fish?
A. 125°F (52°C)
B. 135°F (57°C)
C. 145°F (63°C)
D. 155°F (68°C) ✔️
Which practice is an effective way to prevent cross-contamination?
, A. Cooking food to the appropriate internal temperature
B. Keeping the kitchen floor and walls clean at all times
C. Exterminating pests that enter the facility
D. Cleaning and sanitizing cutting boards between preparing cooked and raw meat ✔️
A customer orders grilled top sirloin and grilled halibut, while informing the server of a fish allergy. The
chef uses the same tongs for both the halibut and steak after grilling. What mistake did the chef make?
A. Cross contact ✔️
B. Cross grilling
C. Cross connection
D. Cross allergen switching
A food handler can work with vulnerable populations without prior approval from the local regulatory
authority if they have:
A. A diagnosis of norovirus.
B. A diagnosis of typhoid fever (with a medical note).
C. A visibly covered wound. ✔️
D. Jaundice lasting more than 7 days.
Reusable containers provided by a food operation for take-home food must be:
A. Provided and maintained by the customer.
B. Cleaned and sanitized by the customer before refilling.
C. Returned to the operation with the customer's name.
D. Cleaned and sanitized by the operation before being refilled. ✔️
The manager assigns a cook to monitor temperatures on the steam table to:
A. Prevent the food from drying out.
B. Avoid cross-contamination.
C. Prevent time-temperature abuse. ✔️
, D. Ensure the quality of the food.
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. Requesting a server to dispense food.
C. Sampling the food.
D. Using their bare hands to serve food. ✔️
Food displayed on a salad bar:
A. Must be protected by food guards. ✔️
B. Should be placed on ice.
C. Should be kept at 45°F (7°C).
D. Must include nutritional information.
The purpose of sneeze guards in self-service areas is to:
A. Maintain the temperature of the food.
B. Retain moisture on the food’s surface.
C. Protect food from contamination by customers. ✔️
D. Keep insects away from the food.
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
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