FOOD PROTECTION MANAGER FINAL
PRACTICE TEST WITH ANSWERS
● food code. Answer: set of recommendations and guidelines that
provide a model for state and local legislation
● food establishments must demonstrate. Answer: that they took
reasonable care
● active management control. Answer: responsibility for developing and
implementing food safety management systems to prevent, eliminate, or
reduce the occurrence of food born illness risk factors
● three types of hazards to food. Answer: biological, physical, and
chemical
● examples of biological hazards. Answer: bacteria that can cause food
born illness
viruses
parasites-tapeworms,roundworms , and protozoa
fungi such as molds and yeast
,naturally occurring poisons, such as those found in some plants, fish and
mushrooms
mycotoxins poison produced by some molds
● chemical hazards. Answer: cleaning and sanitizing products
machine oils that are not food safe
pesticides
excessive food additives
dissolved metals from inappropriate use of metal containers
● bacteria. Answer: simple microscopic life forms that are responsible
for many foodborne illnesses
● pests have ____living inside their bodies. Answer: pathogenic bacteria
● before cleaning. Answer: store food safely to avoid contamination
● factors to consider when choosing detergents. Answer: -types of
surface
-ph of water supply
-requirements and recomendations
-watertemp
-energy applied
, -length and frequency of treatment
● types of chemical sanitizing compounds. Answer: chlorine, iodine,
quaternary ammonium
● iodine. Answer: iodophors
● chlorine. Answer: hypochlorites
● quats. Answer: quaternary ammonium compounds
● chlorine based sanitizers are effective against most ___in
___and_____. Answer: microorganisms,hard and soft water
● chlorine sanitizers can. Answer: corrode some metals at high
temperatures
● iodine based sanitizers. Answer: work rapidly
● iodine based sanitizers may. Answer: stain silver and copper
● quats-based sanitizers. Answer: do not work well in hard water and are
not effective against some bacteria
PRACTICE TEST WITH ANSWERS
● food code. Answer: set of recommendations and guidelines that
provide a model for state and local legislation
● food establishments must demonstrate. Answer: that they took
reasonable care
● active management control. Answer: responsibility for developing and
implementing food safety management systems to prevent, eliminate, or
reduce the occurrence of food born illness risk factors
● three types of hazards to food. Answer: biological, physical, and
chemical
● examples of biological hazards. Answer: bacteria that can cause food
born illness
viruses
parasites-tapeworms,roundworms , and protozoa
fungi such as molds and yeast
,naturally occurring poisons, such as those found in some plants, fish and
mushrooms
mycotoxins poison produced by some molds
● chemical hazards. Answer: cleaning and sanitizing products
machine oils that are not food safe
pesticides
excessive food additives
dissolved metals from inappropriate use of metal containers
● bacteria. Answer: simple microscopic life forms that are responsible
for many foodborne illnesses
● pests have ____living inside their bodies. Answer: pathogenic bacteria
● before cleaning. Answer: store food safely to avoid contamination
● factors to consider when choosing detergents. Answer: -types of
surface
-ph of water supply
-requirements and recomendations
-watertemp
-energy applied
, -length and frequency of treatment
● types of chemical sanitizing compounds. Answer: chlorine, iodine,
quaternary ammonium
● iodine. Answer: iodophors
● chlorine. Answer: hypochlorites
● quats. Answer: quaternary ammonium compounds
● chlorine based sanitizers are effective against most ___in
___and_____. Answer: microorganisms,hard and soft water
● chlorine sanitizers can. Answer: corrode some metals at high
temperatures
● iodine based sanitizers. Answer: work rapidly
● iodine based sanitizers may. Answer: stain silver and copper
● quats-based sanitizers. Answer: do not work well in hard water and are
not effective against some bacteria
