2024 FOOD PROTECTION MANAGER 2 REAL FINAL EXAM LATEST VERSION WITH QUESTIONS AND CORRECT ANSWERS //GRADED A+//
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Course
2024 FOOD PROTECTION MANAGER 2
Institution
2024 FOOD PROTECTION MANAGER 2
2024 FOOD PROTECTION MANAGER 2
REAL FINAL EXAM LATEST VERSION 2024
2025 WITH QUESTIONS AND CORRECT
ANSWERS //GRADED A+//
When should thermometers be re-calibrated?
A. When recently dropped
B. When used for extreme temperatures
C. When they haven't been used for long periods of time
D...
2024 FOOD PROTECTION MANAGER 2
REAL FINAL EXAM LATEST VERSION 2024-
2025 WITH QUESTIONS AND CORRECT
ANSWERS //GRADED A+//
When should thermometers be re-calibrated?
A. When recently dropped
B. When used for extreme temperatures
C. When they haven't been used for long periods of time
D. All of these - ANSWER-D. All of these
What type of hazard are we avoiding by using different cutting boards when
cutting raw chicken and chopping raw vegetables? - ANSWER-Cross
Contamination
Finding ice crystals on a delivery of frozen foods is a sign of what?
A. Time and temperature abuse
B. Pest activity
C. Proper cold storage
D. Proper cooling - ANSWER-A. Time and temperature abuse
,Upon delivery, it is important to make sure cold, non-frozen foods such as raw
meats are received at (blank) or colder. - ANSWER-41 degrees or colder
Upon delivery, it is important to make sure hot foods such as soups or stews are
received at (blank) or hotter. - ANSWER-135 degrees or hotter
Which of the following is NOT a proper method for thawing frozen foods?
A. Leaving it out on the kitchen counter
B. Under cold, running water
C. Placing it directly from the freezer to the refrigerator
D. As part of the normal cooking process - ANSWER-A. Leaving it out on the
kitchen counter
What is the minimum cooking temperature for ground beef? - ANSWER-155
degrees
When taking the temperature of a steak, where should you insert the thermometer?
- ANSWER-In the thickest part
What is the minimum cooking temperature for pork? - ANSWER-145 degrees
Failing to cook chicken to an internal temperature of 165 degrees is what type of
hazard? - ANSWER-Biological hazard
Which of these examples is improper when serving food?
A. Using tongs to serve Ready-To-Eat foods
B. Holding the dishes from the bottom
, C. Using the same utensil for different kinds of food
D. Holding utensils by the handle - ANSWER-C. Using the same utensil for
different kinds of food
Employees with a headache and a cough who come to work should be restricted to
what type of duties?
A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes - ANSWER-C. Stock Food
Getting a foodborne illness by ingesting infected particles of feces or vomit is
commonly associated with which of these viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella - ANSWER-C. Norovirus
What must a food handler do when he or she is feeling sick? - ANSWER-Notify
the manager/supervisor
Which of the following is a common symptom of foodborne illness?
A. Vomiting
B. Diarrhea
C. Fever
D. All of these - ANSWER-D. All of these
What should you do at work if you have a headache, cough, and a runny nose?
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