FOOD PROTECTION MANAGER CERTIFICATION EXAM QUESTIONS AND CORRECT
ANSWERS|WELL STRUCTURED| 100% PASSED 2025/2026
QUESTIONS ANSWERS
Which food must be cooked to a minimum internal temperature of
155 degrees F. (68 C) for 15 seconds?
A. Pork roast C. Ground beef patties
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers
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.
D. put the rice into shallow pans.
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.
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?
C. Pasteurized
A. Shell
B. Grade A
C. Pasteurized
D. Fortified
To which minimum internal temperature should chopped or
minced fish be cooked?
A. 125 degree F. (52 C) D. 155 degree F. (68 C)
B. 135 degree F. (57 C)
C. 145 degree F. (63 C)
D. 155 degree F. (68 C)
Which practice is an effective method of preventing cross-conta-
mination.
A. Cooking food items to the correct internal cooking temperature
D. Cleaning and sanitizing cutting boards between prepping
B. Keeping the kitchen floor and walls clean and sanitary at all
cooked and raw meat
times
C. Exterminating pest that have entered the facility
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
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching
A food handler is permitted to work with highly susceptible pop-
ulations without prior approval from the local regulatory authority
when the food handler has a
A. diagnosis of norovirus. C. visibly covered wound.
B. diagnosis of typhoid fever but provides a medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days.
Reusable containers provided by an operation for take-home food
must be
D. cleaned and sanitized by the operation before being refilled.
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.
The manager assigns a cook to monitor and record temperatures
on the steam table in order to
A. keep the food from drying out. C. avoid time-temperature abuse.
B. prevent cross-contamination.
C. avoid time-temperature abuse.
D. ensure food quality.
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. D. using their bare hands to dispense food.
B. asking a server to dispense food.
C. sampling the food.
D. using their bare hands to dispense food.
Food displayed on a salad bar
A. must be protected by food guards.
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.
The purpose of sneeze guards in self-service areas is to
A. maintain food temperature.
C. protect food from customer contamination.
B. retain food surface moisture.
C. protect food from customer contamination.
D. keep insects out of food.
A consumer advisory is required when serving
A. cooked-to-order hamburgers.
B. stuffed shrimp.
B. stuffed shrimp.
C. lamb chops.
D. reheated beef stew.
Food has been honestly presented if it
A. has been farmed locally in organic soil
D. does not contain color additives.
B. has been grown without the use of pesticides.
C. contains only the freshest ingredients.
D. does not contain color additives.
An example of a corrective action is
A. reusing utensils for each new task.
B. serving food on a buffet that is below 165 degrees F (74 C) D. Reheating food on a buffet that is below 135 degrees F (57 C)
C. using the same equipment for raw food and ready-to-eat food.
D. Reheating food on a buffet that is below 135 degrees F (57 C)
When using a single tank dishwasher, the utensil surface temper-
ature must reach at least
A. 160 degrees F (71 C) C. 180 degrees F (82 C)
B. 170 degrees F (77 C)
C. 180 degrees F (82 C)
D. 190 degrees F (88 C)
If chemicals are transferred to secondary containers, the sec-
ondary containers must be labeled with the chemical's
B. common name.
A. expiration date.
B. common name.
ANSWERS|WELL STRUCTURED| 100% PASSED 2025/2026
QUESTIONS ANSWERS
Which food must be cooked to a minimum internal temperature of
155 degrees F. (68 C) for 15 seconds?
A. Pork roast C. Ground beef patties
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers
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.
D. put the rice into shallow pans.
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.
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?
C. Pasteurized
A. Shell
B. Grade A
C. Pasteurized
D. Fortified
To which minimum internal temperature should chopped or
minced fish be cooked?
A. 125 degree F. (52 C) D. 155 degree F. (68 C)
B. 135 degree F. (57 C)
C. 145 degree F. (63 C)
D. 155 degree F. (68 C)
Which practice is an effective method of preventing cross-conta-
mination.
A. Cooking food items to the correct internal cooking temperature
D. Cleaning and sanitizing cutting boards between prepping
B. Keeping the kitchen floor and walls clean and sanitary at all
cooked and raw meat
times
C. Exterminating pest that have entered the facility
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
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching
A food handler is permitted to work with highly susceptible pop-
ulations without prior approval from the local regulatory authority
when the food handler has a
A. diagnosis of norovirus. C. visibly covered wound.
B. diagnosis of typhoid fever but provides a medical note.
C. visibly covered wound.
D. case of jaundice for more than 7 days.
Reusable containers provided by an operation for take-home food
must be
D. cleaned and sanitized by the operation before being refilled.
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.
The manager assigns a cook to monitor and record temperatures
on the steam table in order to
A. keep the food from drying out. C. avoid time-temperature abuse.
B. prevent cross-contamination.
C. avoid time-temperature abuse.
D. ensure food quality.
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. D. using their bare hands to dispense food.
B. asking a server to dispense food.
C. sampling the food.
D. using their bare hands to dispense food.
Food displayed on a salad bar
A. must be protected by food guards.
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.
The purpose of sneeze guards in self-service areas is to
A. maintain food temperature.
C. protect food from customer contamination.
B. retain food surface moisture.
C. protect food from customer contamination.
D. keep insects out of food.
A consumer advisory is required when serving
A. cooked-to-order hamburgers.
B. stuffed shrimp.
B. stuffed shrimp.
C. lamb chops.
D. reheated beef stew.
Food has been honestly presented if it
A. has been farmed locally in organic soil
D. does not contain color additives.
B. has been grown without the use of pesticides.
C. contains only the freshest ingredients.
D. does not contain color additives.
An example of a corrective action is
A. reusing utensils for each new task.
B. serving food on a buffet that is below 165 degrees F (74 C) D. Reheating food on a buffet that is below 135 degrees F (57 C)
C. using the same equipment for raw food and ready-to-eat food.
D. Reheating food on a buffet that is below 135 degrees F (57 C)
When using a single tank dishwasher, the utensil surface temper-
ature must reach at least
A. 160 degrees F (71 C) C. 180 degrees F (82 C)
B. 170 degrees F (77 C)
C. 180 degrees F (82 C)
D. 190 degrees F (88 C)
If chemicals are transferred to secondary containers, the sec-
ondary containers must be labeled with the chemical's
B. common name.
A. expiration date.
B. common name.
