Food Protection Manager Certification Examination –
Questions With Solutions (Expert Verified)
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 Right Ans - 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. Right Ans - 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 Right Ans - 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) Right Ans - 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 Right Ans - 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 Right Ans - 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. Right Ans - 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. Right Ans -
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. Right Ans - 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. Right Ans - D. using their bare
hands to dispense food.
Food displayed on a salad bar
A. must be protected by food guards.
B. should be placed on ice.
C. should be maintained at 45 degrees F (7 C)
D. must include nutritional information. Right Ans - A. must be protected
by food guards.
The purpose of sneeze guards in self-service areas is to
A. maintain food temperature.
B. retain food surface moisture.
C. protect food from customer contamination.
D. keep insects out of food. Right Ans - C. protect food from customer
contamination.
A consumer advisory is required when serving
A. cooked-to-order hamburgers.
B. stuffed shrimp.
C. lamb chops.
D. reheated beef stew. Right Ans - B. stuffed shrimp.
Food has been honestly presented if it
Questions With Solutions (Expert Verified)
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 Right Ans - 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. Right Ans - 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 Right Ans - 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) Right Ans - 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 Right Ans - 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 Right Ans - 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. Right Ans - 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. Right Ans -
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. Right Ans - 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. Right Ans - D. using their bare
hands to dispense food.
Food displayed on a salad bar
A. must be protected by food guards.
B. should be placed on ice.
C. should be maintained at 45 degrees F (7 C)
D. must include nutritional information. Right Ans - A. must be protected
by food guards.
The purpose of sneeze guards in self-service areas is to
A. maintain food temperature.
B. retain food surface moisture.
C. protect food from customer contamination.
D. keep insects out of food. Right Ans - C. protect food from customer
contamination.
A consumer advisory is required when serving
A. cooked-to-order hamburgers.
B. stuffed shrimp.
C. lamb chops.
D. reheated beef stew. Right Ans - B. stuffed shrimp.
Food has been honestly presented if it
