FOOD PROTECTION MANAGER EXAM ACTUAL
EXAM | QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED ANSWERS |
LATEST VERSION
Which food should not be served to high risk groups?
A. pasteurized juices
B. sliced melons
C. bananas
D. alfalfa sprouts ------CORRECT ANSWER---------------D. alfalfa sprouts
Which of the following CANNOT be used as a potable water source?
A. an outdoor well water as long as it is tested regularly
B. water trucks
C. water delivered through the city water system
D. water from a nearby stream ------CORRECT ANSWER---------------D.
water from a nearby stream
All foods that will be cooked and served at your restaurant must come from
A. donated sources
B. an unlicensed street vendor
C. your home
D. approved and reputable sources ------CORRECT ANSWER---------------
D. approved and reputable sources
Pesticide and other poisonous materials must be
A. storied in food prep area
B. stored next to cleaning supplies
C. stored in dry areas
D. clearly labeled and locked separately ------CORRECT ANSWER-----------
----D. Clearly labeled and locked separately
,When cleaning and sanitizing electrical appliances, what should be done
first? ------CORRECT ANSWER---------------Unplug/disconnect the power
What chemicals. is not an approved agent:
A. chlorine
B. delimer
C. iodine
D. quaternary ammonium ------CORRECT ANSWER---------------B. delimer
Chemical sanitizing solutions
A. should have its concentration checked with a test kit
B. should be dumped in the toilet
C. should only be used when hot water is not available
D. do not need to be properly labelled ------CORRECT ANSWER--------------
-A. should have its concentration checked with a test kit
Which of these is not considered a major food allergen?
A. Beef
B. Eggs
C. Shellfish
D. Wheat ------CORRECT ANSWER---------------A. Beef
When must you wash your hands?
A. After touching your cell phone
B. After using the restroom
C. After eating
D. All of these ------CORRECT ANSWER---------------D. All of these
,Which of these is required at a hand washing station?
A. Soap
B. Cold water only
C. Cloth towel for drying
D. Sanitizer ------CORRECT ANSWER---------------A. Soap
For food service employees, what is the TOTAL minimum time requirement
for washing hands? ------CORRECT ANSWER---------------20 seconds
Which of these is NOT acceptable means to dry hands?
A. Paper Towel
B. Cloth Towel
C. Air Dry
D. Hot Air Blower ------CORRECT ANSWER---------------B. Cloth Towel
Where is handwashing permitted?
A. In any available sink or faucet available
B. Only in designated hand washing stations
C. In the dishwashing sink
D. All of these ------CORRECT ANSWER---------------B. Only in designated
hand washing stations
Which of the following is a requirement at a handwashing station?
A. Soap
B. Signage about handwashing requirement
C. A means to dry hands such as a paper towel or air blower
D. All of these ------CORRECT ANSWER---------------D. All of these
When must you watch your hands?
, A. Before you start working with food
B. After using the restroom
C. After taking out the garbage
D. All of these ------CORRECT ANSWER---------------D. All of these
After washing your hands in the restroom, what must you do after entering
the food prep area?
A. Put on clean gloves
B. Sanitize your hands with hand sanitizers
C. Wash your hands again before working with food
D. None of these ------CORRECT ANSWER---------------C. Wash your
hands again before working with food
When are you required to change gloves?
A. Between tasks
B. When the glove tears
C. After 4 hours
D. All of these ------CORRECT ANSWER---------------D. All of these
Which of the following behaviors should employees refrain from doing
when preparing food?
A. Eat and Drink
B. Smoke
C. Use their cellphone
D. All of these ------CORRECT ANSWER---------------D. All of these
What should employees do to show good personal hygiene?
A. Shower before coming to work
B. Look presentable with clean clothes and shoes
C. Wear hair restraints to prevent hair from getting into food
D. All of these ------CORRECT ANSWER---------------D. All of these
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