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CERTIFIED FOOD PROTECTION MANAGER EXAM LATEST 2025 ACTUAL EXAM
WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS (100%
VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR VERIFIED||
||BRANDNEW!!!||
Bacteria that cause food intoxication
a. Are easier to kill
b. Come from toxic products
c. Can be killed by heat only
d. Produce toxins that can be dangerous - ANSWER-d. Produce
toxins that can be dangerous
Giardiasis can be prevented by
a. Not cooking with too many additives
b. Purchasing pork from an approved supplier
c. Using an approved water supply
d. Using Grade A pasteurized milk - ANSWER-c. Using an
approved water supply
Cleaning supplies and tools should be
a. Stored together in the dry storage area
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b. Stored together with pesticides
c. In designated areas away from food
d. Replaced every 6 months - ANSWER-c. In designated areas
away from food
To properly cool an 11-pound roast beef:
a. Loosely cover and place on the top shelf of the refrigerator
b. Leave out at room temperature until it is properly cooled
c. Place the roast beef under cold running water
d. Cut into smaller pieces to increase the surface area for faster
cooling - ANSWER-d. Cut into smaller pieces to increase the
surface area for faster cooling
An indication of cockroach infestation is the presence of
a. A musty, pungent, oily odor
b. Droppings similar to black pepper or coffee grinds
c. Brown egg casings
d. All of the above - ANSWER-d. All of the above
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Which of the following is most important in reducing or killing
microorganisms to safe levels?
a. Cooking PHF/TCS foods to their minimum internal cooking
temperatures
b. Storing onions in the refrigerator
c. Cleaning and sanitizing food prep areas when switching
between ready-to-eat foods
d. Using sanitizing solution on food prep tables in between tasks -
ANSWER-a. Cooking PHF/TCS foods to their minimum internal
cooking temperatures
Bacteria grow well in PHF/TCS foods with the following
conditions:
a. Slightly alkaline, moist with no protein
b. Slightly alkaline, dry with protein
c. Very acidic, dry with no protein
d. Slightly acidic, moist with protein - ANSWER-d. Slightly acidic,
moist with protein
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Which of the following statements regarding food allergies is
false?
a. Food handlers should be able to identify menu items that
contain allergens
b. At least one person in charge must be able to answer specific
questions about allergens
c. Food allergies usually do not lead to serious reactions
d. Customer incidents of food allergy should be monitored by a
manager - ANSWER-c. Food allergies usually do not lead to
serious reactions
Which food is safe to eat if cooked to a minimum internal
temperature of 135ºF for 15 seconds?
a. Roast chicken
b. Cooked vegetables
c. Fish
d. Stuffed pasta shells - ANSWER-b. Cooked vegetables
CERTIFIED FOOD PROTECTION MANAGER EXAM LATEST 2025 ACTUAL EXAM
WITH COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS (100%
VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR VERIFIED||
||BRANDNEW!!!||
Bacteria that cause food intoxication
a. Are easier to kill
b. Come from toxic products
c. Can be killed by heat only
d. Produce toxins that can be dangerous - ANSWER-d. Produce
toxins that can be dangerous
Giardiasis can be prevented by
a. Not cooking with too many additives
b. Purchasing pork from an approved supplier
c. Using an approved water supply
d. Using Grade A pasteurized milk - ANSWER-c. Using an
approved water supply
Cleaning supplies and tools should be
a. Stored together in the dry storage area
,2|Page
b. Stored together with pesticides
c. In designated areas away from food
d. Replaced every 6 months - ANSWER-c. In designated areas
away from food
To properly cool an 11-pound roast beef:
a. Loosely cover and place on the top shelf of the refrigerator
b. Leave out at room temperature until it is properly cooled
c. Place the roast beef under cold running water
d. Cut into smaller pieces to increase the surface area for faster
cooling - ANSWER-d. Cut into smaller pieces to increase the
surface area for faster cooling
An indication of cockroach infestation is the presence of
a. A musty, pungent, oily odor
b. Droppings similar to black pepper or coffee grinds
c. Brown egg casings
d. All of the above - ANSWER-d. All of the above
,3|Page
Which of the following is most important in reducing or killing
microorganisms to safe levels?
a. Cooking PHF/TCS foods to their minimum internal cooking
temperatures
b. Storing onions in the refrigerator
c. Cleaning and sanitizing food prep areas when switching
between ready-to-eat foods
d. Using sanitizing solution on food prep tables in between tasks -
ANSWER-a. Cooking PHF/TCS foods to their minimum internal
cooking temperatures
Bacteria grow well in PHF/TCS foods with the following
conditions:
a. Slightly alkaline, moist with no protein
b. Slightly alkaline, dry with protein
c. Very acidic, dry with no protein
d. Slightly acidic, moist with protein - ANSWER-d. Slightly acidic,
moist with protein
, 4|Page
Which of the following statements regarding food allergies is
false?
a. Food handlers should be able to identify menu items that
contain allergens
b. At least one person in charge must be able to answer specific
questions about allergens
c. Food allergies usually do not lead to serious reactions
d. Customer incidents of food allergy should be monitored by a
manager - ANSWER-c. Food allergies usually do not lead to
serious reactions
Which food is safe to eat if cooked to a minimum internal
temperature of 135ºF for 15 seconds?
a. Roast chicken
b. Cooked vegetables
c. Fish
d. Stuffed pasta shells - ANSWER-b. Cooked vegetables
