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Certified Food Protection Manager Exam|| NEWEST
2025/2026 COMPLETE QUESTIONS AND CORRECT
ANSWERS WITH EXPLANATIONS |VERIFIED EXAM!!
(VERIFIED ANSWERS) |ALREADY GRADED
A+||NEWEST VERSION!!!
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
b. Stored together with pesticides
c. In designated areas away from food
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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
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
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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
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
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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
In the event of a food recall, all of the following are
important regarding the food item except
a. It must be labeled "Do not eat, do not throw away"
b. It should be removed and separated from other foods
c. It must be discarded
d. It should be matched with information on the recall
notice - ANSWER-c. It must be discarded
A food handler with a minor cut is permitted to work when
a. The wound is cleaned and covered with a bandaid
b. The wound is cleaned and the food handler wears a
glove
c. The wound is cleaned, covered with an impermeable
bandaid or finger cot, and the food handler wears gloves
Certified Food Protection Manager Exam|| NEWEST
2025/2026 COMPLETE QUESTIONS AND CORRECT
ANSWERS WITH EXPLANATIONS |VERIFIED EXAM!!
(VERIFIED ANSWERS) |ALREADY GRADED
A+||NEWEST VERSION!!!
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
b. Stored together with pesticides
c. In designated areas away from food
,2|Page
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
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
,3|Page
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
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
, 4|Page
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
In the event of a food recall, all of the following are
important regarding the food item except
a. It must be labeled "Do not eat, do not throw away"
b. It should be removed and separated from other foods
c. It must be discarded
d. It should be matched with information on the recall
notice - ANSWER-c. It must be discarded
A food handler with a minor cut is permitted to work when
a. The wound is cleaned and covered with a bandaid
b. The wound is cleaned and the food handler wears a
glove
c. The wound is cleaned, covered with an impermeable
bandaid or finger cot, and the food handler wears gloves
