FOOD PROTECTION MANAGER
CERTIFICATION STUDY GUIDE WITH ANSWER
KEY
● Which is not a proper step in the ice-point method of calibrating a bi-
metallic stemmed thermometer? Answer: remove the probe from the ice
water.
● Which of the following is not an appropriate method of minimizing
pests in an outdoor dining area? Answer: Installing a bug "zapper" in the
serving area.
● What is the longest cold food without temperature control can be held
before it must be sold, served or thrown out, if it never exceeds 70°F
(21°C)? Answer: 6 hours
● The effectiveness of your chemical sanitizer can be affected by which
of the following? Answer: Concentration, temperature, water hardness,
water pH and contact time
● Which item would we not want to serve at the Nursing Home's annual
picnic? Answer: Rare cheeseburgers
,● All of the following are methods to deny pests food and shelter, except
Answer: storing aerosol cans in a cool place
● Which is not a correct way of determining an operation's food safety
training needs? Answer: Calling the restaurant next door
● Cold-holding equipment must be able to keep food at Answer: 41° F
(5° C) or lower.
● A backup of raw sewage or a pest infestation may result in Answer:
Closure of the operation by the regulatory authority.
● What is cross contamination? Answer: The transfer of microorganisms
from one food or surface to another.
● Some specialized food processes require contacting the regulatory
authority and obtaining a variance. Which of these does not require a
variance? Answer: Purchasing Molluscan shellfish for your display tank
from a reputable supplier
● Which of these environmental factors would assist in promoting the
growth of bacterial pathogens? Answer: Food in hot holding between
70°F (21°C) and 125°F (52°C)
,● Which of the steps listed might be useful for aiding to prevent
Norovirus from causing foodborne illness? Answer: Excluding food
handlers with diarrhea from the operation
● Which person or organization is responsible for maintaining food
safety in an operation? Answer: Manager/Person in Charge
● Which of the following could result in chemical contamination?
Answer: A foodservice worker sprays insecticide around the food
preparation area.
● What should be the minimum internal temperature of hot roast beef
sandwiches that are delivered to an outdoor event? Answer: 135°F
(57°C) for 15 seconds
● What should a manager do after an inspection? Answer: Review action
items and develop plan for correction
● All newly hired food handling staff should receive training on Answer:
Food Safety principles
● Which statement best describes a CCP (critical control point)?
Answer: A step in the process at which you can prevent, eliminate, or
reduce the risk of food hazards.
, ● The FDA has an acronym called ALERT to be used as a Food Defense
Tool. What does the "T" in ALERT stand for? Answer: Threat
● What should a food handler do after bussing/clearing a table of used
dinnerware and utensils? Answer: Wash hands before handling foods or
clean dishes and utensils
● To which of these foods are parasites commonly linked? Answer:
Seafood
● You have only one cutting board and you use it to slice up some
chicken breasts. What would you do to the cutting board if the next thing
on your list was to cut up lettuce for a salad? Answer: Scrub the knife
and cutting board in hot water with detergent, rinse thoroughly and then
sanitize and air-dry
● To prevent cross contamination when preparing vegetables that will be
served raw, as in a salad, Answer: Make certain that the vegetables do
not come into contact with raw meat, poultry, or eggs.
● Which of the following is not a step in proper hand washing? Answer:
Drying hands and arms with a common cloth towel.
● Which of the hazards listed here would be an example of physical
contamination? Answer: Specks of dirt in a pan of tomato sauce
CERTIFICATION STUDY GUIDE WITH ANSWER
KEY
● Which is not a proper step in the ice-point method of calibrating a bi-
metallic stemmed thermometer? Answer: remove the probe from the ice
water.
● Which of the following is not an appropriate method of minimizing
pests in an outdoor dining area? Answer: Installing a bug "zapper" in the
serving area.
● What is the longest cold food without temperature control can be held
before it must be sold, served or thrown out, if it never exceeds 70°F
(21°C)? Answer: 6 hours
● The effectiveness of your chemical sanitizer can be affected by which
of the following? Answer: Concentration, temperature, water hardness,
water pH and contact time
● Which item would we not want to serve at the Nursing Home's annual
picnic? Answer: Rare cheeseburgers
,● All of the following are methods to deny pests food and shelter, except
Answer: storing aerosol cans in a cool place
● Which is not a correct way of determining an operation's food safety
training needs? Answer: Calling the restaurant next door
● Cold-holding equipment must be able to keep food at Answer: 41° F
(5° C) or lower.
● A backup of raw sewage or a pest infestation may result in Answer:
Closure of the operation by the regulatory authority.
● What is cross contamination? Answer: The transfer of microorganisms
from one food or surface to another.
● Some specialized food processes require contacting the regulatory
authority and obtaining a variance. Which of these does not require a
variance? Answer: Purchasing Molluscan shellfish for your display tank
from a reputable supplier
● Which of these environmental factors would assist in promoting the
growth of bacterial pathogens? Answer: Food in hot holding between
70°F (21°C) and 125°F (52°C)
,● Which of the steps listed might be useful for aiding to prevent
Norovirus from causing foodborne illness? Answer: Excluding food
handlers with diarrhea from the operation
● Which person or organization is responsible for maintaining food
safety in an operation? Answer: Manager/Person in Charge
● Which of the following could result in chemical contamination?
Answer: A foodservice worker sprays insecticide around the food
preparation area.
● What should be the minimum internal temperature of hot roast beef
sandwiches that are delivered to an outdoor event? Answer: 135°F
(57°C) for 15 seconds
● What should a manager do after an inspection? Answer: Review action
items and develop plan for correction
● All newly hired food handling staff should receive training on Answer:
Food Safety principles
● Which statement best describes a CCP (critical control point)?
Answer: A step in the process at which you can prevent, eliminate, or
reduce the risk of food hazards.
, ● The FDA has an acronym called ALERT to be used as a Food Defense
Tool. What does the "T" in ALERT stand for? Answer: Threat
● What should a food handler do after bussing/clearing a table of used
dinnerware and utensils? Answer: Wash hands before handling foods or
clean dishes and utensils
● To which of these foods are parasites commonly linked? Answer:
Seafood
● You have only one cutting board and you use it to slice up some
chicken breasts. What would you do to the cutting board if the next thing
on your list was to cut up lettuce for a salad? Answer: Scrub the knife
and cutting board in hot water with detergent, rinse thoroughly and then
sanitize and air-dry
● To prevent cross contamination when preparing vegetables that will be
served raw, as in a salad, Answer: Make certain that the vegetables do
not come into contact with raw meat, poultry, or eggs.
● Which of the following is not a step in proper hand washing? Answer:
Drying hands and arms with a common cloth towel.
● Which of the hazards listed here would be an example of physical
contamination? Answer: Specks of dirt in a pan of tomato sauce
