FOOD PROTECTION MANAGER EXAM QUESTIONS WITH ACTUAL CORRECT ANSWERS CURRENTLY TESTING
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FOOD PROTECTION MANAGER
Institution
FOOD PROTECTION MANAGER
FOOD PROTECTION MANAGER EXAM QUESTIONS WITH ACTUAL
CORRECT ANSWERS CURRENTLY TESTINGFOOD PROTECTION MANAGER EXAM QUESTIONS WITH ACTUAL
CORRECT ANSWERS CURRENTLY TESTINGFOOD PROTECTION MANAGER EXAM QUESTIONS WITH ACTUAL
CORRECT ANSWERS CURRENTLY TESTINGFOOD PROTECTION MANAGER EXAM QUESTIONS WI...
FOOD PROTECTION MANAGER EXAM QUESTIONS WITH ACTUAL
CORRECT ANSWERS CURRENTLY TESTING
which of the following items is a food that has been associated with the Salmonella Typhi pathogen? -
ANSWER-Beverages
Which is not a proper step in the ice-point method of calibrating a bi-metallic stemmed thermometer? -
ANSWER-remove the probe from the ice water.
Which of the following is not an appropriate method of minimizing pests in an outdoor dining area? -
ANSWER-Installing a bug "zapper" in the serving area.
What is the longest cold food without temperature control can be held before it must be sold, served or
thrown out, if it never exceeds 70°F (21°C)? - ANSWER-6 hours
The effectiveness of your chemical sanitizer can be affected by which of the following? - ANSWER-
Concentration, temperature, water hardness, water pH and contact time
Which item would we not want to serve at the Nursing Home's annual picnic? - ANSWER-Rare
cheeseburgers
All of the following are methods to deny pests food and shelter, except - ANSWER-storing aerosol cans
in a cool place
Which is not a correct way of determining an operation's food safety training needs? - ANSWER-Calling
the restaurant next door
Cold-holding equipment must be able to keep food at - ANSWER-41° F (5° C) or lower.
,A backup of raw sewage or a pest infestation may result in - ANSWER-Closure of the operation by the
regulatory authority.
What is cross contamination? - ANSWER-The transfer of microorganisms from one food or surface to
another.
Some specialized food processes require contacting the regulatory authority and obtaining a variance.
Which of these does not require a variance? - ANSWER-Purchasing Molluscan shellfish for your display
tank from a reputable supplier
Which of these environmental factors would assist in promoting the growth of bacterial pathogens? -
ANSWER-Food in hot holding between 70°F (21°C) and 125°F (52°C)
Which of the steps listed might be useful for aiding to prevent Norovirus from causing foodborne
illness? - ANSWER-Excluding food handlers with diarrhea from the operation
Which person or organization is responsible for maintaining food safety in an operation? - ANSWER-
Manager/Person in Charge
Which of the following could result in chemical contamination? - ANSWER-A foodservice worker sprays
insecticide around the food preparation area.
What should be the minimum internal temperature of hot roast beef sandwiches that are delivered to
an outdoor event? - ANSWER-135°F (57°C) for 15 seconds
What should a manager do after an inspection? - ANSWER-Review action items and develop plan for
correction
All newly hired food handling staff should receive training on - ANSWER-Food Safety principles
Which statement best describes a CCP (critical control point)? - ANSWER-A step in the process at which
you can prevent, eliminate, or reduce the risk of food hazards.
,The FDA has an acronym called ALERT to be used as a Food Defense Tool. What does the "T" in ALERT
stand for? - ANSWER-Threat
What should a food handler do after bussing/clearing a table of used dinnerware and utensils? -
ANSWER-Wash hands before handling foods or clean dishes and utensils
To which of these foods are parasites commonly linked? - ANSWER-Seafood
You have only one cutting board and you use it to slice up some chicken breasts. What would you do to
the cutting board if the next thing on your list was to cut up lettuce for a salad? - ANSWER-Scrub the
knife and cutting board in hot water with detergent, rinse thoroughly and then sanitize and air-dry
To prevent cross contamination when preparing vegetables that will be served raw, as in a salad, -
ANSWER-Make certain that the vegetables do not come into contact with raw meat, poultry, or eggs.
Which of the following is not a step in proper hand washing? - ANSWER-Drying hands and arms with a
common cloth towel.
Which of the hazards listed here would be an example of physical contamination? - ANSWER-Specks of
dirt in a pan of tomato sauce
At what temperature should food be hot-held for service? - ANSWER-135° F (57° C) or higher
If you are using a three-compartment sink for cleaning and sanitizing, the first sink is used for - ANSWER-
Washing
What should food handlers do to prevent food allergens from being transferred to food? - ANSWER-
Clean and sanitize food contact surfaces and utensils
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor
the security of products, keep information related to food security on file, and know - ANSWER-Who to
contact about suspicious activity.
, After guests have finished their meal and left the table, what should be done with preset, unwrapped
utensils that appear to be unused? - ANSWER-Utensils must be removed with dirty dishes and utensils
and cleaned and sanitized
In which training method does a trainer ask a series of questions to draw on the knowledge and
experience of the learners - ANSWER-Guided discussion
What is the earliest a food handler diagnosed with Jaundice can ever return to work? - ANSWER-Seven
days after contracting the disease
What are the roles of federal, state, and local agencies regarding the regulation of food safety in
operations? - ANSWER-Create food safety laws from the Model Food Code
While commonly linked with contaminated ground beef, what pathogen has also been linked with
contaminated produce? - ANSWER-Escherichia coli
If fish, such as tuna, has been time temperature abused, it - ANSWER-May cause scombroid poisoning
Which action might surely lead to pest infestation? - ANSWER-Ensuring spills around garbage containers
are quickly covered with paper towels
Which of the following foods can be safely re-served from one customer to other customers? - ANSWER-
A sealed bottle of hot sauce
If hot, potentially hazardous food has been held below 135° F (57° C) for over four hours, it should be -
ANSWER-discarded.
Which of the following is an example of an air gap? - ANSWER-Air space between the drainpipe of a sink
and the floor drain.
What should the Food Protection Manager tell a food handler if they come to work with diarrhea? -
ANSWER-They should go home until they have gone 24 hrs. without symptoms
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