Food Protection Manager questions and answers
graded A+
1. A foodborne outbreak is when you have at least
(Blank) 2 people showing similar symptoms from
eating the same thing at the same location?
2. Which of the following is an example of a D. All of these
highrisk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these
3. All foods served in the food establishment
C. A licensed food
must be from approved sources such as
what? distrib- utor
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these
4. Which of the following statements about the D. Does not require a
FDA is incorrect? per- son in charge to
A. It writes Food Code be on-site at all times
B. It insects all food except eggs, poultry, and during operat- ing
meat hours
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
5. A serious foodborne illness that is commonly transmit- C. Hepatitis
A
ted by fecal-oral routes is caused by which virus?
A. E. Coli
1/
30
,Food Protection Manager questions and answers
graded A+
B. Yeast
2/
30
, Food Protection
Manager
C. Hepatitis A
D. Mold
6. Under ideal conditions, bacteria can multiply 20 Minutes
every (blank).
7. What is the range of temperature for the Danger Zone? 41 - 135
degrees F
8. Which bacteria is associated with contaminated Listeria
lunch meats and grows at temperatures below
41 degrees?
Trichinella
9. Which parasite is associated with foodborne
illness caused by undercooked pork?
Shiga toxin producing E.
10. Which bacteria is associated with foodborne
illness caused by undercooked ground Coli.
beef?
11. What is the main goal for controlling time and temper- To reduce
and prevent
ature? growth of bacteria.
12. Toxins produced by pathogens can be easily
eliminat- ed by which activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these
13. Employees with a headache and a cough who come to C. Stock
Food
work should be restricted to what type of duties?
A. Prep Food
3/
30
graded A+
1. A foodborne outbreak is when you have at least
(Blank) 2 people showing similar symptoms from
eating the same thing at the same location?
2. Which of the following is an example of a D. All of these
highrisk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these
3. All foods served in the food establishment
C. A licensed food
must be from approved sources such as
what? distrib- utor
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these
4. Which of the following statements about the D. Does not require a
FDA is incorrect? per- son in charge to
A. It writes Food Code be on-site at all times
B. It insects all food except eggs, poultry, and during operat- ing
meat hours
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
5. A serious foodborne illness that is commonly transmit- C. Hepatitis
A
ted by fecal-oral routes is caused by which virus?
A. E. Coli
1/
30
,Food Protection Manager questions and answers
graded A+
B. Yeast
2/
30
, Food Protection
Manager
C. Hepatitis A
D. Mold
6. Under ideal conditions, bacteria can multiply 20 Minutes
every (blank).
7. What is the range of temperature for the Danger Zone? 41 - 135
degrees F
8. Which bacteria is associated with contaminated Listeria
lunch meats and grows at temperatures below
41 degrees?
Trichinella
9. Which parasite is associated with foodborne
illness caused by undercooked pork?
Shiga toxin producing E.
10. Which bacteria is associated with foodborne
illness caused by undercooked ground Coli.
beef?
11. What is the main goal for controlling time and temper- To reduce
and prevent
ature? growth of bacteria.
12. Toxins produced by pathogens can be easily
eliminat- ed by which activity?
A. Cooking
B. Cooling
C. Reheating
D. None of these
13. Employees with a headache and a cough who come to C. Stock
Food
work should be restricted to what type of duties?
A. Prep Food
3/
30
