Exam (elaborations)
Food Protection Manager Certification Exam 2024/2025
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Food Protection Manager Certification Exam 2024/2025
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Food Protection Manager CertificationExam 2024/2025
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 - Precise Answer ✔✔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. - Precise Answer ✔✔D. put the rice
into shallow pans.
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 - Precise Answer ✔✔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) - Precise Answer ✔✔D. 155 degree F. (68 C)
Which practice is an effective method of preventing cross-
contamination.
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 - Precise Answer ✔✔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 - Precise Answer ✔✔A. cross contact
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. - Precise Answer ✔✔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. - Precise
Answer ✔✔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
A. keep the food from drying out.
B. prevent cross-contamination.
C. avoid time-temperature abuse.
D. ensure food quality. - Precise Answer ✔✔C. avoid time-temperature
abuse.
In a self-service area, utensils should be provided for each item to
prevent customers from
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. - Precise Answer ✔✔D.
using their bare hands to dispense food.
Food displayed on a salad bar
A. must be protected by food guards.
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