FOOD PROTECTION MANAGER CERTIFICATION EXAMINATION 2024| QUESTIONS WITH CORRECT ANSWERS GRADED A+
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 bee...
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, the Chef uses the same pair of
tongs to turn the halibut and then the steak. The Chef committed
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching - A. cross contact
A food handler is permitted to work with highly susceptible populations without prior
approval from the local regulatory authority when the food handler has a
A. diagnosis of norovirus.
B. diagnosis of typhoid fever but provides a medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days. - C. visibly covered wound.
Reusable containers provided by an operation for take-home food must be
A. provided and maintained by the customer.
B. cleaned and sanitized by the customer before being refilled.
C. returned to the operation labeled with the customer's name.
D. cleaned and sanitized by the operation before being refilled. - D. cleaned and
sanitized by the operation before being refilled.
The manager assigns a cook to monitor and record temperatures on the steam table in
order to
A. keep the food from drying out.
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. akeep ainsects aout aof afood. a- a aC. aprotect afood afrom acustomer acontamination.
A aconsumer aadvisory ais arequired awhen aserving
A. acooked-to-order ahamburgers.
B. astuffed ashrimp.
C. alamb achops.
D. areheated abeef astew. a- a aB. astuffed ashrimp.
Food ahas abeen ahonestly apresented aif ait
A. ahas abeen afarmed alocally ain aorganic asoil
B. ahas abeen agrown awithout athe ause aof apesticides.
C. acontains aonly athe afreshest aingredients.
D. adoes anot acontain acolor aadditives. a- a aD. adoes anot acontain acolor aadditives.
An aexample aof aa acorrective aaction ais
A. areusing autensils afor aeach anew atask.
B. aserving afood aon aa abuffet athat ais abelow a165 adegrees aF a(74 aC)
C. ausing athe asame aequipment afor araw afood aand aready-to-eat afood.
D. aReheating afood aon aa abuffet athat ais abelow a135 adegrees aF a(57 aC) a- a aD. aReheating
afood aon aa abuffet athat ais abelow a135 adegrees aF a(57 aC)
When ausing aa asingle atank adishwasher, athe autensil asurface atemperature amust areach aat
aleast
A. a160 adegrees aF a(71 aC)
B. a170 adegrees aF a(77 aC)
C. a180 adegrees aF a(82 aC)
D. a190 adegrees aF a(88 aC) a- a aC. a180 adegrees aF a(82 aC)
If achemicals aare atransferred ato asecondary acontainers, athe asecondary acontainers amust
abe alabeled awith athe achemical's
A. aexpiration adate.
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