CERTIFIED FOOD PROTECTION MANAGER NEWEST 2024-2025 ACTUAL EXAM COMPLETE 300 QUESTIONS
AND CORRECT DETAILED ANSWERS
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)
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.
Biological Food Hazard - (answer) Tiny organisms that can make people sick, includeing illness-causing
bacteria, viruses, & parasites.
Safety Data Sheet (SDS) - (answer) Form explaining the risks of a chemical & how to use it correctly.
Personal Protective Equipment (PPE) - (answer) Gloves, Facemasks, etc. that protect employees from
hazards.
Preventing Chemical Hazards from metals - (answer) Use food-safe metals (stainless), No
Copper/Alloys/Galvanized w/acids, lead/mercury, Cast Iron as a cooking surface only.
Preventing Source Contamination - (answer) Only purchase food from approved suppliers.
, CERTIFIED FOOD PROTECTION MANAGER NEWEST 2024-2025 ACTUAL EXAM COMPLETE 300 QUESTIONS
AND CORRECT DETAILED ANSWERS
Pathogens - (answer) Microorganisms that cause disease (Germs). (Most common cause of food-borne
illness)
Fecal-oral Route - (answer) Path for spreading illness from an infected persons feces to another persons
mouth. (Most common)
Highly Susceptible Populations (HSP) - (answer) Youth, Elderly, immunocompromised
Food Allergies - (answer) Affect a percentage of the population, even when other food hazards are not
present.
8 Major Food Allergens - (answer) Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soy
Cross-Contact (Contamination) - (answer) When allergens pass from one food to another by direct
contact or by surface/utensils that were not cleaned after use.
Preventing Cross-Contact - (answer) Wash hands & reglove, use separate ware items or freshly
cleaned/sanitized, Awareness of contact surfaces, & allergy.
Food worker health and hygiene - (answer) Sick food workers contribute to 65% of foodborne illness
outbreaks.
Reportable Symptoms (Notify Managers) - (answer) Vomiting/Diarrhea, Jaundice, Sore throat w/fever,
Lesions w/pus
Vomiting/Diarrhea Symptom - (answer) Exclude for 24hours from symptoms or Doctors note
Jaundice - (answer) Report to regulatory authority & exclude until approval is obtained.
Sore throat w/fever - (answer) Exclude if serving HSP/Restrict to non-food duties until doctors note
advises no strep throat.
AND CORRECT DETAILED ANSWERS
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)
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.
Biological Food Hazard - (answer) Tiny organisms that can make people sick, includeing illness-causing
bacteria, viruses, & parasites.
Safety Data Sheet (SDS) - (answer) Form explaining the risks of a chemical & how to use it correctly.
Personal Protective Equipment (PPE) - (answer) Gloves, Facemasks, etc. that protect employees from
hazards.
Preventing Chemical Hazards from metals - (answer) Use food-safe metals (stainless), No
Copper/Alloys/Galvanized w/acids, lead/mercury, Cast Iron as a cooking surface only.
Preventing Source Contamination - (answer) Only purchase food from approved suppliers.
, CERTIFIED FOOD PROTECTION MANAGER NEWEST 2024-2025 ACTUAL EXAM COMPLETE 300 QUESTIONS
AND CORRECT DETAILED ANSWERS
Pathogens - (answer) Microorganisms that cause disease (Germs). (Most common cause of food-borne
illness)
Fecal-oral Route - (answer) Path for spreading illness from an infected persons feces to another persons
mouth. (Most common)
Highly Susceptible Populations (HSP) - (answer) Youth, Elderly, immunocompromised
Food Allergies - (answer) Affect a percentage of the population, even when other food hazards are not
present.
8 Major Food Allergens - (answer) Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soy
Cross-Contact (Contamination) - (answer) When allergens pass from one food to another by direct
contact or by surface/utensils that were not cleaned after use.
Preventing Cross-Contact - (answer) Wash hands & reglove, use separate ware items or freshly
cleaned/sanitized, Awareness of contact surfaces, & allergy.
Food worker health and hygiene - (answer) Sick food workers contribute to 65% of foodborne illness
outbreaks.
Reportable Symptoms (Notify Managers) - (answer) Vomiting/Diarrhea, Jaundice, Sore throat w/fever,
Lesions w/pus
Vomiting/Diarrhea Symptom - (answer) Exclude for 24hours from symptoms or Doctors note
Jaundice - (answer) Report to regulatory authority & exclude until approval is obtained.
Sore throat w/fever - (answer) Exclude if serving HSP/Restrict to non-food duties until doctors note
advises no strep throat.
