FOOD PROTECTION MANAGER CERTIFICATION

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FOOD PROTECTION MANAGER CERTIFICATION

EXAMINATION

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -90 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Frozen chicken breasts must be rejected during receiving when the chicken is

• missing an FDA inspection stamp.
• grade B or below.
• covered in ice crystals.
• stored on top of raw fish.

Answer:

• covered in ice crystals.

Question 2: During correct hand washing, soap must come in contact with hands for a minimum of how many seconds?

• 10
• 18
• 20
• 26

Answer:

• 20

Question 3: Which action should a food handler take if a sanitizing solution has weakened after

• hours?
• Add boiling water.
• Add more sanitizer
• Increase the contact time.
• Replace the entire solution.

Answer:

• Replace the entire solution.

Question 4: Food displayed on a salad bar

• must be protected by food guards.
• should be placed on ice.
• should be maintained at 45 degrees F (7

C)

• must include nutritional information.

Answer:

• must be protected by food guards.

Question 5: Where can cleaning chemicals or other toxic materials be stored?

• With tablecloths and napkins
• On the top shelf in the dry storage area
• In a cabinet with packaged condiments
• Below food equipment or food contact surfaces

Answer:

• Below food equipment or food contact surfaces

Question 6: 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

• diagnosis of norovirus.
• diagnosis of typhoid fever but provides a medical note.
• visibly covered wound.
• case of jaundice for more than 7 days.

Answer:

• visibly covered wound.

Question 7: To which minimum internal temperature should chopped or minced fish be cooked?

• 125 degree F. (52

C)

• 135 degree F. (57

C)

• 145 degree F. (63

C)

• 155 degree F. (68 C)

Answer:

• 155 degree F. (68 C)

Question 8: Food has been honestly presented if it

• has been farmed locally in organic soil
• has been grown without the use of pesticides.
• contains only the freshest ingredients.
• does not contain color additives.

Answer:

• does not contain color additives.

Question 9: To keep the water supply safe, a backflow prevention device is required when a(n)

• hose is attached to a faucet.
• air gap is above the flood rim.
• sink is used for hand washing.
• 3-compartment sink is being installed.

Answer:

• hose is attached to a faucet.

Question 10: Food prep equipment and utensils must be designed and constructed to be

• permanent.
• porous.
• absorbent.
• durable.

Answer:

• durable.

Question 11: A consumer advisory is required when serving

• cooked-to-order hamburgers.
• stuffed shrimp.
• lamb chops.
• reheated beef stew.

Answer:

• stuffed shrimp.

Question 12: What symptom requires a food handler to be restricted from food handling duties but still come to work?

• Jaundice
• Sore throat