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Exam (elaborations)

Food Protection Manager Questions and Correct Answers the Latest Update

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  • Course
  • Food Handler
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  • Food Handler

A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from eating the same thing at the same location? 2 Which of the following is an example of a high risk population? A. Young People B. The Elderly C. Sick People D. All of these D. All of these All foo...

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  • November 7, 2024
  • 27
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Food Handler
  • Food Handler
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Food Protection Manager Questions
and Correct Answers the Latest
Update
A foodborne outbreak is when you have at least (Blank) people showing similar

symptoms from eating the same thing at the same location?


✓ 2



Which of the following is an example of a high risk population?

A. Young People

B. The Elderly

C. Sick People

D. All of these


✓ D. All of these



All foods served in the food establishment must be from approved sources such

as what?

A. My home

B. An unlicensed street vendor

C. A licensed food distributor

C. None of these



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✓ C. A licensed food distributor



Which of the following statements about the FDA is incorrect?

A. It writes Food Code

B. It insects all food except eggs, poultry, and meat

C. Requires a person in charge to become a certified food protection manager

D. Does not require a person in charge to be on-site at all times during

operating hour


✓ D. Does not require a person in charge to be on-site at all times during operating
hours



A serious foodborne illness that is commonly transmitted by fecal-oral routes is

caused by which virus?

A. E. Coli

B. Yeast

C. Hepatitis A

D. Mold


✓ C. Hepatitis A



Under ideal conditions, bacteria can multiply every (blank).


✓ 20 Minutes




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What is the range of temperature for the Danger Zone?


✓ 41 - 135 degrees F



Which bacteria is associated with contaminated lunch meats and grows at

temperatures below 41 degrees?


✓ Listeria



Which parasite is associated with foodborne illness caused by undercooked

pork?


✓ Trichinella



Which bacteria is associated with foodborne illness caused by undercooked

ground beef?


✓ Shiga toxin producing E. Coli.



What is the main goal for controlling time and temperature?


✓ To reduce and prevent growth of bacteria.



Toxins produced by pathogens can be easily eliminated by which activity?

A. Cooking

B. Cooling

C. Reheating

D. None of these
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