FOOD PROTECTION MANAGER EXAM WITH
QUESTIONS AND ANSWERS (VERIFIED AND WELL
DETAILED ANSWERS) LATEST UPDATE 2026
A foodborne outbreak is when you have at least (Blank) people
showing similar symptoms from eating the same thing at the
same location? - ANSWER 2
Which of the following is an example of a high risk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these - ANSWER D. All of these
All foods served in the food establishment must be from
approved sources such as what?
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these - ANSWER C. A licensed food distributor
,Which of the following statements about the FDA is incorrect?
A. It writes Food Code
B. It insects all food except eggs, poultry, and meat
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 - ANSWER D. Does not require a
person in charge to be on-site at all times during operating
hours
A serious foodborne illness that is commonly transmitted by
fecal-oral routes is caused by which virus?
A. E. Coli
B. Yeast
C. Hepatitis A
D. Mold - ANSWER C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). -
ANSWER 20 Minutes
What is the range of temperature for the Danger Zone? -
,ANSWER 41 - 135 degrees F
Which bacteria is associated with contaminated lunch meats and
grows at temperatures below 41 degrees? - CORRECT
ANSWER Listeria
Which parasite is associated with foodborne illness caused by
undercooked pork? - ANSWER Trichinella
Which bacteria is associated with foodborne illness caused by
undercooked ground beef? - ANSWER Shiga toxin producing
E. Coli.
What is the main goal for controlling time and temperature? -
ANSWER To reduce and prevent growth of bacteria.
Toxins produced by pathogens can be easily eliminated
by which activity? A. Cooking
B. Cooling
C. Reheating
D. None of these - ANSWER
, Employees with a headache and a cough who come to work
should be restricted to what type of duties?
A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes - ANSWER C. Stock Food
Getting a foodborne illness by ingesting infected particles of
feces or vomit is commonly associated with which of these
viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella - ANSWER C. Norovirus
What must a food handler do when he or she is feeling sick? -
ANSWER Notify the manager/supervisor
Which of the following is a common symptom of foodborne
illness?
A. Vomiting
QUESTIONS AND ANSWERS (VERIFIED AND WELL
DETAILED ANSWERS) LATEST UPDATE 2026
A foodborne outbreak is when you have at least (Blank) people
showing similar symptoms from eating the same thing at the
same location? - ANSWER 2
Which of the following is an example of a high risk population?
A. Young People
B. The Elderly
C. Sick People
D. All of these - ANSWER D. All of these
All foods served in the food establishment must be from
approved sources such as what?
A. My home
B. An unlicensed street vendor
C. A licensed food distributor
C. None of these - ANSWER C. A licensed food distributor
,Which of the following statements about the FDA is incorrect?
A. It writes Food Code
B. It insects all food except eggs, poultry, and meat
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 - ANSWER D. Does not require a
person in charge to be on-site at all times during operating
hours
A serious foodborne illness that is commonly transmitted by
fecal-oral routes is caused by which virus?
A. E. Coli
B. Yeast
C. Hepatitis A
D. Mold - ANSWER C. Hepatitis A
Under ideal conditions, bacteria can multiply every (blank). -
ANSWER 20 Minutes
What is the range of temperature for the Danger Zone? -
,ANSWER 41 - 135 degrees F
Which bacteria is associated with contaminated lunch meats and
grows at temperatures below 41 degrees? - CORRECT
ANSWER Listeria
Which parasite is associated with foodborne illness caused by
undercooked pork? - ANSWER Trichinella
Which bacteria is associated with foodborne illness caused by
undercooked ground beef? - ANSWER Shiga toxin producing
E. Coli.
What is the main goal for controlling time and temperature? -
ANSWER To reduce and prevent growth of bacteria.
Toxins produced by pathogens can be easily eliminated
by which activity? A. Cooking
B. Cooling
C. Reheating
D. None of these - ANSWER
, Employees with a headache and a cough who come to work
should be restricted to what type of duties?
A. Prep Food
B. Serve Food
C. Stock Food
D. Wash Dishes - ANSWER C. Stock Food
Getting a foodborne illness by ingesting infected particles of
feces or vomit is commonly associated with which of these
viruses?
A. HIV
B. Malaria
C. Norovirus
D. Trichinella - ANSWER C. Norovirus
What must a food handler do when he or she is feeling sick? -
ANSWER Notify the manager/supervisor
Which of the following is a common symptom of foodborne
illness?
A. Vomiting
