CERTIFIED FOOD PROTECTION
MANAGER FINAL EXAM
2025=2026 COMPLETE
QUESTIONS AND ANSWERS
Physical Food Hazard - ANSWER --Objects that cause cuts, choking, or other injuries.
Chemical Food Hazard - ANSWER --Any toxic or corrosive chemical that can cause illness
or injury.
food born illness - ANSWER --is an illness transmitted to people through food. may also be
referred to as a foodborne disease, foodborne infection, or food poisoning.
Active Managerial Control (AMC) - ANSWER --System to create and implement food safety
procedures.
Three-step Process in AMC - ANSWER --Create policy, Train, Follow-up
Standard Operating Procedure (SOP) - ANSWER --Policies or procedures that tell
employees how to control food safety hazards.
Regulatory Agencies - ANSWER --Conduct inspections to make sure all codes &
requirements for maintaining food service licenses are being followed.
,Food Hazard - ANSWER --Any item or substance that can make food dangerous to eat.
(Physical, Chemical, Biological)
food born outbreak - ANSWER --is used when two (2) or more people get sick from eating
the same contaminated food.
Foodborne illness is often associated - ANSWER --poor personal hygiene, not following
proper time and temperature rules, and cross contamination.
highly susceptible population (HSP) - ANSWER --individuals who are at a higher risk for
getting foodborne illnesses
Food Safety Modernization Act (FSMA) - ANSWER --goal of this law is to ensure that the
food supply is safe by shifting the focus from responding to events to preventing them from
happening.
Which of the following is NOT one of the key areas of the Food Safety Modernization Act
(FSMA)? - ANSWER --Exported food safety.The major elements of the Food Safety
Modernization Act (FSMA) can be divided into five key areas: preventive controls, inspection
and compliance, imported food safety, response, and enhanced partnerships.
Which of the following terms is used when two (2) or more people get sick from eating the
same contaminated food? - ANSWER --Foodborne outbreakThe term foodborne outbreak
is used when two (2) or more people get sick from eating the same contaminated food.
The manager arrives for his opening shift and finds that the power is out. Checking the cases
with refrigerated dairy products he finds that the thermometer is reading 47°F. He can tell that
,the closing shift was able to complete their duties so he figures the power must have gone out
in the past 4-6 hours.
Are the dairy products safe to serve to customers or should they be thrown out? -
ANSWER --thrown out. The dairy products should be thrown out since the power has
been out for an undetermined amount of time and the temperature of the refrigerated case is
above 40°F
Your employee has mixed the bleach cleaning solution in a new spray bottle and wiped down
the counter and the fountain drink station. You later find an unlabeled spray bottle with a
solution in it stored in a cabinet next to the fountain drink station supplies (e.g., lids, straws).
Question 1: What type of food safety hazard is likely present in this situation? - ANSWER -
-chemical hazard
The unlabeled spray bottle needs to be removed from the cabinet that is also storing fountain
drink station supplies. This would also be a good time to retrain the employee on the proper use
of chemicals and how to store them.
Which of these is a physical hazard?
A. Virus
B. Lubricant
C. Sanitizer
D. Metal pieces - ANSWER --metal pieces
Which of these is NOT a TCS food?
A. Baked potato
B. Steak
C. Dry spaghetti
D. Tofu - ANSWER --Dry spaghetti does not support the rapid growth of microorganisms
so it is not a TCS food.
, Between which two temperatures can bacteria multiply to dangerous numbers?
A. 0°F to 100°F
B. 25°F to 115°F
C. 32°F to 125°F
D. 41°F to 135°F - ANSWER --D. 41°F to 135°F
Which of these is a biological hazard?
A. Parasites
B. Sanitizers
C. Glass
D. Bone fragment - ANSWER --A. Parasites
What is the most effective way to slow down the growth of bacteria?
A. Storage
B. Temperature
C. Time
D. Sanitization - ANSWER --B. Temperature
When does the four-hour time window begin for TCS foods?
A. The instant the ingredients are placed on the counter for prep.
B. Once the food has started cooking.
C. The minute the food is removed from the oven or refrigerator.
D. After the first serving has been made. - ANSWER --C. The minute the food is removed
from the oven or refrigerator.
MANAGER FINAL EXAM
2025=2026 COMPLETE
QUESTIONS AND ANSWERS
Physical Food Hazard - ANSWER --Objects that cause cuts, choking, or other injuries.
Chemical Food Hazard - ANSWER --Any toxic or corrosive chemical that can cause illness
or injury.
food born illness - ANSWER --is an illness transmitted to people through food. may also be
referred to as a foodborne disease, foodborne infection, or food poisoning.
Active Managerial Control (AMC) - ANSWER --System to create and implement food safety
procedures.
Three-step Process in AMC - ANSWER --Create policy, Train, Follow-up
Standard Operating Procedure (SOP) - ANSWER --Policies or procedures that tell
employees how to control food safety hazards.
Regulatory Agencies - ANSWER --Conduct inspections to make sure all codes &
requirements for maintaining food service licenses are being followed.
,Food Hazard - ANSWER --Any item or substance that can make food dangerous to eat.
(Physical, Chemical, Biological)
food born outbreak - ANSWER --is used when two (2) or more people get sick from eating
the same contaminated food.
Foodborne illness is often associated - ANSWER --poor personal hygiene, not following
proper time and temperature rules, and cross contamination.
highly susceptible population (HSP) - ANSWER --individuals who are at a higher risk for
getting foodborne illnesses
Food Safety Modernization Act (FSMA) - ANSWER --goal of this law is to ensure that the
food supply is safe by shifting the focus from responding to events to preventing them from
happening.
Which of the following is NOT one of the key areas of the Food Safety Modernization Act
(FSMA)? - ANSWER --Exported food safety.The major elements of the Food Safety
Modernization Act (FSMA) can be divided into five key areas: preventive controls, inspection
and compliance, imported food safety, response, and enhanced partnerships.
Which of the following terms is used when two (2) or more people get sick from eating the
same contaminated food? - ANSWER --Foodborne outbreakThe term foodborne outbreak
is used when two (2) or more people get sick from eating the same contaminated food.
The manager arrives for his opening shift and finds that the power is out. Checking the cases
with refrigerated dairy products he finds that the thermometer is reading 47°F. He can tell that
,the closing shift was able to complete their duties so he figures the power must have gone out
in the past 4-6 hours.
Are the dairy products safe to serve to customers or should they be thrown out? -
ANSWER --thrown out. The dairy products should be thrown out since the power has
been out for an undetermined amount of time and the temperature of the refrigerated case is
above 40°F
Your employee has mixed the bleach cleaning solution in a new spray bottle and wiped down
the counter and the fountain drink station. You later find an unlabeled spray bottle with a
solution in it stored in a cabinet next to the fountain drink station supplies (e.g., lids, straws).
Question 1: What type of food safety hazard is likely present in this situation? - ANSWER -
-chemical hazard
The unlabeled spray bottle needs to be removed from the cabinet that is also storing fountain
drink station supplies. This would also be a good time to retrain the employee on the proper use
of chemicals and how to store them.
Which of these is a physical hazard?
A. Virus
B. Lubricant
C. Sanitizer
D. Metal pieces - ANSWER --metal pieces
Which of these is NOT a TCS food?
A. Baked potato
B. Steak
C. Dry spaghetti
D. Tofu - ANSWER --Dry spaghetti does not support the rapid growth of microorganisms
so it is not a TCS food.
, Between which two temperatures can bacteria multiply to dangerous numbers?
A. 0°F to 100°F
B. 25°F to 115°F
C. 32°F to 125°F
D. 41°F to 135°F - ANSWER --D. 41°F to 135°F
Which of these is a biological hazard?
A. Parasites
B. Sanitizers
C. Glass
D. Bone fragment - ANSWER --A. Parasites
What is the most effective way to slow down the growth of bacteria?
A. Storage
B. Temperature
C. Time
D. Sanitization - ANSWER --B. Temperature
When does the four-hour time window begin for TCS foods?
A. The instant the ingredients are placed on the counter for prep.
B. Once the food has started cooking.
C. The minute the food is removed from the oven or refrigerator.
D. After the first serving has been made. - ANSWER --C. The minute the food is removed
from the oven or refrigerator.
