Food Protection Manager Certification Newest 2024 Complete Exam
Actual Questions with 100% Correct Verified Answers/ Graded A+
1. Which food must be cooked to a minimum internal C. Ground beef
temperature of 155 degrees F. (68 C) for 15 seconds? patties
A. Pork roast
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers
2. The first step in cooling a deep pan of rice is to.... D. put the rice into
shallow pans.
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.
3. A cook working for the local nursing home, wants to C. Pasteurized
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
4. To which minimum internal temperature should D. 155 degree F.
chopped or minced fish be cooked? (68 C)
A. 125 degree F. (52 C)
B. 135 degree F. (57 C)
C. 145 degree F. (63 C)
D. 155 degree F. (68 C)
5. Which practice is an effective method of preventing D. Cleaning and
cross-contamination. sanitizing cutting
boards between
A. Cooking food items to the correct internal cooking prepping cooked
temperature and raw meat
B. Keeping the kitchen floor and walls clean and san-
itary at all times
C. Exterminating pest that have entered the facility
D. Cleaning and sanitizing cutting boards between
prepping cooked and raw meat
6. A couple orders grilled top sirloin and grilled halibut. A. cross contact
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
7. A food handler is permitted to work with highly sus- C. visibly covered
ceptible populations without prior approval from the wound.
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.
8. Reusable containers provided by an operation for D. cleaned and
take-home food must be sanitized by the
operation before
A. provided and maintained by the customer. being refilled.
B. cleaned and sanitized by the customer before being
refilled.
C. returned to the operation labeled with the cus-
tomer's name.
D. cleaned and sanitized by the operation before being
refilled.
9. The manager assigns a cook to monitor and record C. avoid time-tem-
temperatures on the steam table in order to perature abuse.
A. keep the food from drying out.
B. prevent cross-contamination.
C. avoid time-temperature abuse.
D. ensure food quality.
10. In a self-service area, utensils should be provided for D. using their bare
each item to prevent customers from hands to dispense
food.
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.
11. Food displayed on a salad bar A. must be protect-
ed by food guards.
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.
12. The purpose of sneeze guards in self-service areas is C. protect food
to from customer
contamination.
A. maintain food temperature.
B. retain food surface moisture.
C. protect food from customer contamination.
D. keep insects out of food.
13. A consumer advisory is required when serving B. stuffed shrimp.
A. cooked-to-order hamburgers.
B. stuffed shrimp.
C. lamb chops.
D. reheated beef stew.
14. Food has been honestly presented if it
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