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Exam (elaborations)

Food Protection Manager Certification Examination Questions with correct Answers.

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  • Food Manager
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  • Food Manager

Food Protection Manager Certification Examination Questions with correct Answers.Food Protection Manager Certification Examination Questions with correct Answers.Food Protection Manager Certification Examination Questions with correct Answers.Food Protection Manager Certification Examination Questi...

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  • September 5, 2024
  • 24
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Food Manager
  • Food Manager
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Wisdoms
Food Protection Manager Certification
Examination Questions with correct
Answers




Which Ifood Imust Ibe Icooked Ito Ia Iminimum Iinternal Itemperature Iof I155 Idegrees IF. I(68 IC) Ifor I15
Iseconds?




A. IPork Iroast

B. IFish Ifillets

C. IGround Ibeef Ipatties

D. IStuffed Ipeppers I- Icorrect IAnswers I✔✔ I-C. IGround Ibeef Ipatties

The Ifirst Istep Iin Icooling Ia Ideep Ipan Iof Irice Iis Ito....



A. Ilet Ithe Ipan Isit Ion Ithe Icounter Ifor Ian Ihour Ito Icool.

B. Icover Ithe Irice Itightly Iwith Ifoil.

C. Iplace Ithe Ipan Iof Irice Iin Ithe Iwalk-in Ifreezer.

D. Iput Ithe Irice Iinto Ishallow Ipans. I- Icorrect IAnswers I✔✔ I-D. Iput Ithe Irice Iinto Ishallow Ipans.

A Icook Iworking Ifor Ithe Ilocal Inursing Ihome, Iwants Ito Iserve Igrilled Isalmon Iwith IHollandaise Isauce Ito
Ithe Iresidents. IWhat Itype Iof Ieggs Imust Ithey Iuse Iin Ithe Isauce?




A. IShell

B. IGrade IA

,C. IPasteurized

D. IFortified I- Icorrect IAnswers I✔✔ I-C. IPasteurized

To Iwhich Iminimum Iinternal Itemperature Ishould Ichopped Ior Iminced Ifish Ibe Icooked?



A. I125 Idegree IF. I(52 IC)

B. I135 Idegree IF. I(57 IC)

C. I145 Idegree IF. I(63 IC)

D. I155 Idegree IF. I(68 IC) I- Icorrect IAnswers I✔✔ I-D. I155 Idegree IF. I(68 IC)

Which Ipractice Iis Ian Ieffective Imethod Iof Ipreventing Icross-contamination.



A. ICooking Ifood Iitems Ito Ithe Icorrect Iinternal Icooking Itemperature

B. IKeeping Ithe Ikitchen Ifloor Iand Iwalls Iclean Iand Isanitary Iat Iall Itimes

C. IExterminating Ipest Ithat Ihave Ientered Ithe Ifacility

D. ICleaning Iand Isanitizing Icutting Iboards Ibetween Iprepping Icooked Iand Iraw Imeat I- Icorrect IAnswers
I✔✔ I-D. ICleaning Iand Isanitizing Icutting Iboards Ibetween Iprepping Icooked Iand Iraw Imeat


A Icouple Iorders Igrilled Itop Isirloin Iand Igrilled Ihalibut. IThe Icustomer Itells Ithe Iserver Ithat Ihe Iis
Iallergic Ito Ifish. IThe Iserver Itells Ithe IChef. IAfter Iplacing Ithe Isirloin Ion Ithe Igrill, Ithe IChef Iplaces Ithe
Ihalibut Iin Ia Isaute Ipan. IAfter I10 Iminutes, Ithe IChef Iuses Ithe Isame Ipair Iof Itongs Ito Iturn Ithe Ihalibut
Iand Ithen Ithe Isteak. IThe IChef Icommitted




A. Icross Icontact

B. Icross Igrilling

C. Icross Iconnection

D. Icross Iallergen Iswitching I- Icorrect IAnswers I✔✔ I-A. Icross Icontact

A Ifood Ihandler Iis Ipermitted Ito Iwork Iwith Ihighly Isusceptible Ipopulations Iwithout Iprior Iapproval Ifrom
Ithe Ilocal Iregulatory Iauthority Iwhen Ithe Ifood Ihandler Ihas Ia

, A. Idiagnosis Iof Inorovirus.

B. Idiagnosis Iof Ityphoid Ifever Ibut Iprovides Ia Imedical Inote.

C. Ivisibly Icovered Iwound.

D. Icase Iof Ijaundice Ifor Imore Ithan I7 Idays. I- Icorrect IAnswers I✔✔ I-C. Ivisibly Icovered Iwound.

Reusable Icontainers Iprovided Iby Ian Ioperation Ifor Itake-home Ifood Imust Ibe



A. Iprovided Iand Imaintained Iby Ithe Icustomer.

B. Icleaned Iand Isanitized Iby Ithe Icustomer Ibefore Ibeing Irefilled.

C. Ireturned Ito Ithe Ioperation Ilabeled Iwith Ithe Icustomer's Iname.

D. Icleaned Iand Isanitized Iby Ithe Ioperation Ibefore Ibeing Irefilled. I- Icorrect IAnswers I✔✔ I-D. Icleaned
Iand Isanitized Iby Ithe Ioperation Ibefore Ibeing Irefilled.


The Imanager Iassigns Ia Icook Ito Imonitor Iand Irecord Itemperatures Ion Ithe Isteam Itable Iin Iorder Ito



A. Ikeep Ithe Ifood Ifrom Idrying Iout.

B. Iprevent Icross-contamination.

C. Iavoid Itime-temperature Iabuse.

D. Iensure Ifood Iquality. I- Icorrect IAnswers I✔✔ I-C. Iavoid Itime-temperature Iabuse.

In Ia Iself-service Iarea, Iutensils Ishould Ibe Iprovided Ifor Ieach Iitem Ito Iprevent Icustomers Ifrom



A. Itaking Imore Ithan Ione Iserving Iat Ia Itime.

B. Iasking Ia Iserver Ito Idispense Ifood.

C. Isampling Ithe Ifood.

D. Iusing Itheir Ibare Ihands Ito Idispense Ifood. I- Icorrect IAnswers I✔✔ I-D. Iusing Itheir Ibare Ihands Ito
Idispense Ifood.


Food Idisplayed Ion Ia Isalad Ibar

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