FOOD PROTECTION MANAGER EXAM WITH COMPLETE
QUESTIONS AND CORRECT VERIFIED ANSWERS(DETAILED
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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 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 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.
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