food manager EXAM A+ GRADE ASSURED COMPLETE SOLUTIONS AND VERIFIED ANSWERS

EXAM

Exam Solution
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food protection manager exam with answers 2026 A+
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GRADE ASSURED COMPLETE SOLUTIONS AND VERIFIE
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D ANSWERS (C210F)
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QUESTION 1 zm




which of the following occurs with the use of adequate lighting in a food establishmen
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ANSWER

it makes cleaning and sanitizing easier
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QUESTION 2 zm




what is the proper minimum clearance between the floor and floor-
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ANSWER

6 inches
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QUESTION 3 zm




what minimum temperature is required for rapidly reheating previously cooked foods
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ANSWER

165 F zm




QUESTION 4 zm




when using hot water to manually sanitize objects, the objects must be immersed in
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ANSWER

,30 sec in water that is at least 171 F
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QUESTION 5 zm




a hose may be attached to a faucet in a food establishment only if the hose
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ANSWER

is equipped with a backflow prevention device
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QUESTION 6 zm




an employee would not be allowed to work in a food preparation area with
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ANSWER

diarrhea



QUESTION 7 zm




which of the following employees would be allowed to work in a food service busines
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ANSWER

food preparer with a cut, covered by a band aid and a disposable glove
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QUESTION 8 zm




which of the following is unacceptable for food workers "fingernails?
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ANSWER

uncovered artificial fingernails zm zm




QUESTION 9 zm




meat cooked in a microwave oven must be
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ANSWER

rotated or stirred during cooking
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QUESTION 10 zm




the temperature danger zone is correctly described as the temperature range
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ANSWER

, where harmful bacteria grow rapidly
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QUESTION 11 zm




a food manager sees a chef in a prep kitchen testing mashed potatos with his finger.
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what should the manager do?
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ANSWER

throw the potatoes out immediately.
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QUESTION 12 zm




what is the acceptable method of manual ware washing/dishwashing?
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ANSWER

pre-wash, wash, rinse, sanitize, and air dry
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QUESTION 13 zm




what is the proper way to store cleaned and sanitized glasses and cups?
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ANSWER

bottom up in a clean, dry location
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QUESTION 14 zm




what should the water temperature when thrawing food under running water?
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ANSWER

70F



QUESTION 15 zm




all of the following are time/temperature control for safely (TCS) food except
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ANSWER

whole wheat bread
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QUESTION 16 zm




an integrated pest management system (IPM) balances
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ANSWER