FOOD PROTECTION MANAGER CERTIFICATION EXAM QUESTIONS AND CORRECT ANSWERS LATEST UPDATE 2023

FOOD PROTECTION MANAGER
CERTIFICATION EXAM
QUESTIONS AND CORRECT
ANSWERS LATEST UPDATE
2023
Which food must be cooked to a minimum internal
temperature of 155 degrees F. (68 C) for 15 seconds?
A. Pork roast
B. Fish fillets
C. Ground beef patties
D. Stuffed peppers - ANSWER-C. Ground beef patties
The first step in cooling a deep pan of rice is to....
A. let the pan sit on the counter for an hour to cool.
B. cover the rice tightly with foil.
C. place the pan of rice in the walk-in freezer.
D. put the rice into shallow pans. - ANSWER-D. put
the rice into shallow pans.
A cook working for the local nursing home, wants to
serve grilled salmon with Hollandaise sauce to the
residents. What type of eggs must they use in the
sauce?
A. Shell
B. Grade A
C. Pasteurized
D. Fortified - ANSWER-C. Pasteurized
To which minimum internal temperature should
chopped or minced fish be cooked?
A. 125 degree F. (52 C)
B. 135 degree F. (57 C)
C. 145 degree F. (63 C)
D. 155 degree F. (68 C) - ANSWER-D. 155 degree F.
(68 C)
Which practice is an effective method of preventing
cross-contamination.
A. Cooking food items to the correct internal cooking
temperature
B. Keeping the kitchen floor and walls clean and
sanitary at all times
C. Exterminating pest that have entered the facility
D. Cleaning and sanitizing cutting boards between
prepping cooked and raw meat - ANSWER-D.
Cleaning and sanitizing cutting boards between
prepping cooked and raw meat
A couple orders grilled top sirloin and grilled halibut.
The customer tells the server that he is allergic to
fish. The server tells the Chef. After placing the
sirloin on the grill, the Chef places the halibut in a
saute pan. After 10 minutes, the Chef uses the same
pair of tongs to turn the halibut and then the steak.
The Chef committed
A. cross contact
B. cross grilling
C. cross connection
D. cross allergen switching - ANSWER-A. cross
contact
A food handler is permitted to work with highly
susceptible populations without prior approval from
the local regulatory authority when the food handler
has a
A. diagnosis of norovirus.
B. diagnosis of typhoid fever but provides a medical
note.
C. visibly covered wound.
D. case of jaundice for more than 7 days. - ANSWERC. visibly covered wound.
Reusable containers provided by an operation for
take-home food must be
A. provided and maintained by the customer.
B. cleaned and sanitized by the customer before
being refilled.
C. returned to the operation labeled with the
customer's name.
D. cleaned and sanitized by the operation before
being refilled. - ANSWER-D. cleaned and sanitized by
the operation before being refilled.
The manager assigns a cook to monitor and record
temperatures on the steam table in order to
A. keep the food from drying out.
B. prevent cross-contamination.
C. avoid time-temperature abuse.
D. ensure food quality. - ANSWER-C. avoid timetemperature abuse.
In a self-service area, utensils should be provided for
each item to prevent customers from
A. taking more than one serving at a time.
B. asking a server to dispense food.
C. sampling the food.
D. using their bare hands to dispense food. -
ANSWER-D. using their bare hands to dispense food.