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Food Protection Manager Certification Examination Questions and Answers | Latest Update $13.49   Add to cart

Exam (elaborations)

Food Protection Manager Certification Examination Questions and Answers | Latest Update

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  • Course
  • Food Manager Certification
  • Institution
  • Food Manager Certification

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 ...

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  • September 26, 2024
  • 41
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Food Manager Certification
  • Food Manager Certification
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Latestupdate
2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!

Food Protection Manager Certification
Examination Questions and Answers |
Latest Update
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.


1 | P a g e | G r a d e A + | 2 0 0 2 5

,2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!


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.

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,2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!


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




1 | P a g e | G r a d e A + | 2 0 0 2 5

, 2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!
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


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