FOOD PROTECTION MANAGER
EXAM LATEST UPDATE
QUESTIONS AND ANSWERS
Which of the following statements about the FDA is incorrect?
A. It writes Food Code
B. It insects all food except eggs, poultry, and meat
C. Requires a person in charge to become a certified food protection manager
D. Does not require a person in charge to be on-site at all times during operating hour -
ANSWER --D. Does not require a person in charge to be on-site at all times during
operating hours
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which
virus?
A. E. Coli
B. Yeast
C. Hepatitis A
D. Mold - ANSWER --C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). - ANSWER --20 Minutes
A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from
eating the same thing at the same location? - ANSWER --2
,Which of the following is an example of a high risk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these - ANSWER --D. All of these
All foods served in the food establishment must be from approved sources such as what?
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these - ANSWER --C. A licensed food distributor
What is the range of temperature for the Danger Zone? - ANSWER --41 - 135 degrees F
Which bacteria is associated with contaminated lunch meats and grows at temperatures below
41 degrees? - ANSWER --Listeria
Which parasite is associated with foodborne illness caused by undercooked pork? -
ANSWER --Trichinella
Which bacteria is associated with foodborne illness caused by undercooked ground beef? -
ANSWER --Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? - ANSWER --To reduce and
prevent growth of bacteria.
, Toxins produced by pathogens can be easily eliminated by which activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these - ANSWER --
Employees with a headache and a cough who come to work should be restricted to what type
of duties?
A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes - ANSWER --C. Stock Food
Which of these is NOT considered a potential physical hazard?
A. Fake nails
B. Plastic pieces from packaging
C. Cherry Pits
D. Pesticides - ANSWER --D. Pesticides
Pieces of glass and strands of hair are examples of what type of hazard? - ANSWER --
Physical Hazard
Which of the following is an example of a potential cross contamination?
A. Cutting raw chicken and slicing melons on the same cutting board.
B. Filleting fish then cutting a chocolate cake using the same knife.
EXAM LATEST UPDATE
QUESTIONS AND ANSWERS
Which of the following statements about the FDA is incorrect?
A. It writes Food Code
B. It insects all food except eggs, poultry, and meat
C. Requires a person in charge to become a certified food protection manager
D. Does not require a person in charge to be on-site at all times during operating hour -
ANSWER --D. Does not require a person in charge to be on-site at all times during
operating hours
A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which
virus?
A. E. Coli
B. Yeast
C. Hepatitis A
D. Mold - ANSWER --C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). - ANSWER --20 Minutes
A foodborne outbreak is when you have at least (Blank) people showing similar symptoms from
eating the same thing at the same location? - ANSWER --2
,Which of the following is an example of a high risk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these - ANSWER --D. All of these
All foods served in the food establishment must be from approved sources such as what?
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these - ANSWER --C. A licensed food distributor
What is the range of temperature for the Danger Zone? - ANSWER --41 - 135 degrees F
Which bacteria is associated with contaminated lunch meats and grows at temperatures below
41 degrees? - ANSWER --Listeria
Which parasite is associated with foodborne illness caused by undercooked pork? -
ANSWER --Trichinella
Which bacteria is associated with foodborne illness caused by undercooked ground beef? -
ANSWER --Shiga toxin producing E. Coli.
What is the main goal for controlling time and temperature? - ANSWER --To reduce and
prevent growth of bacteria.
, Toxins produced by pathogens can be easily eliminated by which activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these - ANSWER --
Employees with a headache and a cough who come to work should be restricted to what type
of duties?
A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes - ANSWER --C. Stock Food
Which of these is NOT considered a potential physical hazard?
A. Fake nails
B. Plastic pieces from packaging
C. Cherry Pits
D. Pesticides - ANSWER --D. Pesticides
Pieces of glass and strands of hair are examples of what type of hazard? - ANSWER --
Physical Hazard
Which of the following is an example of a potential cross contamination?
A. Cutting raw chicken and slicing melons on the same cutting board.
B. Filleting fish then cutting a chocolate cake using the same knife.
