Food Protection Manager Certification Examination

A food handler has been vomiting. The food handler should not return to work until symptom free for at least how many hours? A. 24 B. 48 C. 72 D. 96

A. 24

Cold-held fresh beef must be received at a temperature no higher than A. 41 degrees F (5 C) B. 45 degrees F (7 C) C. 50 degrees F (10 C) D. 55 degrees F (13 C)

A. 41 degrees F (5 C)

Chicken salad was prepped and stored on June 1st. The discard date on the label should be June A. 7th B. 8th C. 9th D. 10th

A. 7th

A prep cook is weighing and portioning sliced roast beef and placing it in separate pans for storage. The label on each pan must show which information? A. Discard date for the roast beef B. Operation name C. Name of the prep cook D. Weight of the portions

A. Discard date for the roast beef

What information should be included when training staff about reporting an illness? A. The importance of reporting an illness B. Loss of sales due to reporting an illness C. Shift coverage when reporting an illness D. Risk of losing a job when reporting an illness

A. The importance of reporting an illness

What must a food handler do with an uneaten basket of dinner rolls that was returned to the kitchen? A. Throw the rolls away. B. Donate the rolls to a local shelter. C. Repurpose the rolls as croutons. D. Use the rolls for bread pudding.

A. Throw the rolls away.

What must a food handler do with an uneaten basket of dinner rolls that was returned to the prep table? A. Throw the rolls out. B. Donate the rolls to the local shelter. C. Repurpose the rolls in salad croutons. D. Use the rolls for bread pudding.

A. Throw the rolls out.

A thermometer for measuring food temperatures should be accurate to + or - 2 degrees F. (+ or - 1 C.) easy to read, and A. calibrated B. mercury-filled C. equipped with a glass stem D. scaled from 41 degrees F. to 135 degrees F.

A. calibrated

The first sink in a three-compartment sink is used for A. cleaning. B. rinsing. C. sanitizing. D. sterilizing.

A. cleaning.

Game animals received for sale in an operation should be A. commercially raised for food. B. free from parasites such as fleas and ticks. C. legally hunted while in season. D. purchased before being field-dressed.

A. commercially raised for food.

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

A. cross contact

To keep the water supply safe, a backflow prevention device is required when a(n) A. hose is attached to a faucet. B. air gap is above the flood rim. C. sink is used for hand washing. D. 3-compartment sink is being installed.

A. hose is attached to a faucet.

Food displayed on a salad bar A. must be protected by food guards. B. should be placed on ice. C. should be maintained at 45 degrees F (7 C) D. must include nutritional information.

A. must be protected by food guards.

Sanitizer concentration is measured using a test kit and expressed in A. parts per million (ppm). B. acidity or alkalinity (pH). C. drops per liter. D. milliliters per second.

A. parts per million (ppm).

A cloth that is used for wiping counters and equipment should be stored between uses in A. sanitizer solution. B. degreasing solution. C. clean rinse water. D. warm soapy water.

A. sanitizer solution.

Ready-to-eat food that may have been contaminated by a food handler who has been restricted or excluded should be A. thrown out immediately. B. served to customers. C. stored for seven days. D. tested for bacteria.

A. thrown out immediately.

Live display tanks for molluscan shellfish require a A. variance from the regulatory authority and a HACCP plan. B. water filtration feature and a self-cleaning tank system. C. cooling device to keep the water temperature below 41 degrees F (5 C). D. liquid waste drain line equipped with an air gap to defeat backflow.

A. variance from the regulatory authority and a HACCP plan.

An operation must have specific procedures for employees to follow that list actions to perform when cleaning up A. vomit and diarrhea. B. rodent and pest waste. C. employee restrooms and break rooms. D. food spills involving TCS food.

A. vomit and diarrhea.

Food handlers may wear fingernail polish or artificial nails if they A. wear intact gloves. B. wash hands frequently. C. clean and trim nails daily. D. work with ready-to-eat food.

A. wear intact gloves.

If using time as a public health control, egg salad that has been left at room temperature should be thrown out after how many hours have passed? A. 2 B. 4 C. 6 D. 8

B. 4

What is the purpose of an air gap? A. Flood prevention B. Backflow prevention C. Humidity control D. Temperature control

B. Backflow prevention

A manager, prepping for a large catered event, notices a sewage backup in the prep area. What should the manager do? A. Place a towel in the floor drain to prevent additional backup, then clean and sanitize the area. B. Contact the local regulatory authority and stop food prep immediately. C. Clean and sanitize workspaces continually and instruct all prep area staff to wear gloves. D. Inform the event planner and allow that person to decide what action to take.

B. Contact the local regulatory authority and stop food prep immediately.

Which food could be transported in a zinc container? A. Citrus fruit salad B. Enriched flour C. Vinaigrette salad dressing D. Tomato soup

B. Enriched flour

Which area of the body requires extra attention during handwashing? A. Elbows B. Fingernails C. Wrists D. Arms

B. Fingernails

Which type of thermometer checks the surface temperature of food? A. Thermocouple B. Infrared C. Bi-metallic stemmed D. Time-temperature indicator

B. Infrared

A seafood operation is located in a riverfront community known for its oysters. Each morning, the owner / operator harvests fresh oysters to shuck raw or cooked for the customers. Is this practice legal? A. No, because fresh molluscan shellfish such as oysters and clams must be inspected by the USDA. B. No, because molluscan shellfish must be purchased from an approved supplier. C. Yes, as long as the molluscan shellfish are stored at 41 degrees F (5 C) or lower before shucking or cooking. D. Yes, as long as the operation is licensed by the local health department.

B. No, because molluscan shellfish must be purchased from an approved supplier.

For correct hand hygiene, which is acceptable for a food handler? A. A small, un bandaged cut B. Short fingernails C. Wearing a bracelet D. Wearing a ring with small stones

B. Short fingernails

What symptom requires a food handler to be restricted from food handling duties but still come to work? A. Jaundice B. Sore throat C. Vomiting D. Diarrhea

B. Sore throat

Backup of sewage in the prep area or a serious pest infestation are hazard that A. require the implementation of a HACCP plan. B. are grounds for immediate closure of an operation. C. must be corrected within 90 days of an inspection. D. are legally required to be reported in at least one local newspaper.

B. are grounds for immediate closure of an operation.

If the kitchen in an operation has a sewage backup. The manager should A. cease operation, clean the kitchen, and reopen. B. cease operation, correct the backup, and notify the regulatory authority. C. clean the kitchen and all restrooms and put out wet floor signs. D. contact a plumber and continue operation.

B. cease operation, correct the backup, and notify the regulatory authority.

If chemicals are transferred to secondary containers, the secondary containers must be labeled with the chemical's A. expiration date. B. common name. C. usage instructions. D. SDS information.

B. common name.

Cooked vegetables should be A. held at room temperature. B. held at 135 degrees K. (57 C) or higher. C. cooked to 125 degrees F. (52 C) or higher if they are to be held for later service. D. blanched in boiling water before serving.

B. held at 135 degrees K. (57 C) or higher.

The label for granola with nuts, packaged at an operation for retail sale, should include A. regulatory authority contact information. B. major allergen information. C. a recipe number for reference. D. the logo of the operation

B. major allergen information.

An employee may return to work after being diagnosed with an illness caused by Salmonella Typhi only after the A. employee has been away from work for at least 3 days following exposure. B. manager receives approval from the regulatory authority. C. correct antibiotics have been taken foe 10 days. D. symptoms of the illness have been gone for 24 hours.

B. manager receives approval from the regulatory authority.

Garbage containers for out door use must be smooth, durable, and A. porous. B. non-absorbent. C. light color. D. NSF-certified.

B. non-absorbent.

An acceptable way to dry hands after handwashing is to use a(n) A. cloth kitchen towel. B. single-use paper towel. C. exposed part of a uniform. D. clean, dry apron.

B. single-use paper towel.

An operation is forced to close due to a natural disaster. The authorization to reopen must be issued by the A. U.S. Department of Health Services. B. state or local regulatory authority C. FDA. D. USDA.

B. state or local regulatory authority

If a food handler has been diagnosed with an illness caused by norovirus, the manager should require the food handler to A. wash hands and wear gloves while working. B. stay home until free of symptoms. C. remove all jewelry before working with food. D. work only with ready-to-eat food.

B. stay home until free of symptoms.

A consumer advisory is required when serving A. cooked-to-order hamburgers. B. stuffed shrimp. C. lamb chops. D. reheated beef stew.

B. stuffed shrimp.

To prevent pests from entering an operation, all doors, windows, and skylights should be A. tinted to reflect UV lights. B. tight-fitting and free of breaks. C. framed in hardwood casing. D. lit by mercury vapor lighting.

B. tight-fitting and free of breaks.

When using a single tank dishwasher, the utensil surface temperature must reach at least A. 160 degrees F (71 C) B. 170 degrees F (77 C) C. 180 degrees F (82 C) D. 190 degrees F (88 C)

C. 180 degrees F (82 C)

During correct hand washing, soap must come in contact with hands for a minimum of how many seconds? A. 10 B. 18 C. 20 D. 26

C. 20

Stationary kitchen equipment with legs should be mounted at least how far off of the floor? A. 2 inches (5.08 cm) B. 4 inches (10.16 cm) C. 6 inches (15.24 cm) D. 12 inches (30.48 cm)

C. 6 inches (15.24 cm)

Shellstock identification tags accompanying shellfish deliveries must be kept for how many days after their use? A. 30 B. 45 C. 90 D. 180

C. 90

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

C. Ground beef patties

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

C. Pasteurized

Which canned food should be accepted upon delivery? A. Corn received a day after its use-by date B. Tomato juice with a rusty, slightly swollen end C. Pork and beans with a tear in a corner of the label D. Poultry stock that is dented on the seam

C. Pork and beans with a tear in a corner of the label

What action should a manager take when a food handler has a sore throat and fever? A. Restrict the employee from working around others B. Exclude the employee from working with TCS food C. Restrict the employee from working with or around food D. Exclude the employee from the dining area

C. Restrict the employee from working with or around food

What item would be classified as a physical contamination when found in food? A. Mold B. Bleach C. Shell fragment D. Insect spray

C. Shell fragment

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.

C. avoid time-temperature abuse.

Clean utensils should be stored handle-up in order to A. minimize mold growth. B. prevent contamination. C. be easily accessible. D. limit breakage.

C. be easily accessible.

A backflow-prevention device on a carbonated beverage dispenser is used to prevent A. lines from getting clogged. B. flavor syrups from mixing together. C. carbonated water from flowing into copper lines. D. grease condensation from forming in the lines.

C. carbonated water from flowing into copper lines.

After preparing raw poultry, the food handler should A. wipe the work surface with a damp cloth. B. rinse the utensils in hot water. C. clean and sanitize all work surfaces and utensils. D. spray the work surface with sanitizer.

C. clean and sanitize all work surfaces and utensils.

Food served on a salad bar must be labeled with the food's A. artificial flavors. B. nutrient content. C. common name. D. preservatives.

C. common name.

Frozen chicken breasts must be rejected during receiving when the chicken is A. missing an FDA inspection stamp. B. grade B or below. C. covered in ice crystals. C. stored on top of raw fish.

C. covered in ice crystals.

Using hard water when preparing a sanitizing solution will cause the sanitizer to be A. dangerous. B. more effective. C. less effective. D. useless.

C. less effective.

When considering employee training, managers must A. train food handlers on food safety only one time throughout their employment. B. leave it to the food handlers to correct improper food-safety behavior. C. model correct food-safety behavior for food handlers at all times. D. only change the food-safety policies of the operation every 3 years.

C. model correct food-safety behavior for food handlers at all times.

The purpose of sneeze guards in self-service areas is to A. maintain food temperature. B. retain food surface moisture. C. protect food from customer contamination. D. keep insects out of food.

C. protect food from customer contamination.

As part of an operation's food defense program, management should A. accept deliveries from unapproved suppliers. B. allow staff to store personal items in the prep area. C. restrict access by unauthorized personnel. D. report suspicious activity to the CDC.

C. restrict access by unauthorized personnel.

Food handlers must drink from closed top beverage containers with a straw in order to prevent A. hands from becoming soiled with the beverage B. beverages from spilling into prepared food. C. saliva from contaminating hands and food. D. safety hazards from liquids spilling on the floor.

C. saliva from contaminating hands and food.

A pan is being washed in a three-compartment sink. Some food bits are stuck to the pan. To clean the pan correctly A. soak the pan in warm water, wash it in a detergent solution, rinse, and air-dry. B. scrape the pan, wash it in a detergent-sanitizer solution, rinse, and air-dry. C. scrape the pan wash it in a detergent solution, rinse, sanitize, and air dry. D. soak the pan in warm water, wash it in a detergent solution, immerse it in a chlorine bleach solution, rinse, and air dry.

C. scrape the pan wash it in a detergent solution, rinse, sanitize, and air dry.

When holding food without temperature control, the food must be marked to indicate the A. ingredients and recipe of the food. B. manner in which it must be displayed for guests. C. time it must be thrown out. D. time it was prepared.

C. time it must be thrown out.

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.

C. visibly covered wound.

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)

D. 155 degree F. (68 C)

What is a cross connection? A. The open space between the floor drain and the drainpipe of a sink B. The spread of allergens from one food item to another C. A pressure gauge on a high temperature dishwashing machine D. A link from a drinkable water system to a non-drinkable water system

D. A link from a drinkable water system to a non-drinkable water system

An operation was closed because of an extended electricity failure. When can it begin service again? A. If TCS foods are able to be served within their use-by dates B. When management believes that there is no health risk C. When electrical service is restored to the facility D. After approval is obtained from the regulatory authority

D. After approval is obtained from the regulatory authority

Which food was cooled correctly? A. Baked ham that did not cool to 70 degrees within 2 hours, was reheated to 155 degrees F. for 15 seconds within 2 hours, and then was cooled properly. B. Cooked rice that cooled from 135 degrees to 70 degrees F. within 4 hours and from 70 degrees F. to 41 degrees in an additional 2 hours. C. Roast poultry that cooled from 135 degrees F. to 41 degrees within 6 hours. D. Beef stew that cooled from 135 degrees F. to 70 degrees within 2 hours and from 70 degrees to 41 degrees F. in an additional 4 hours.

D. Beef stew that cooled from 135 degrees F. to 70 degrees within 2 hours and from 70 degrees to 41 degrees F. in an additional 4 hours.

Where can cleaning chemicals or other toxic materials be stored? A. With tablecloths and napkins B. On the top shelf in the dry storage area C. In a cabinet with packaged condiments D. Below food equipment or food contact surfaces

D. Below food equipment or food contact surfaces

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

D. Cleaning and sanitizing cutting boards between prepping cooked and raw meat

Which frozen food was thawed correctly? A. Shrimp was left in a bag on the counter to thaw for 2 hours. B. Poultry breasts were thawed in a sink filled with lukewarm water. C. Pork chop were thawed in a microwave and then refrigerated until they were ready to use. D. Hamburger patties were thawed by being placed directly onto a charbroil grill.

D. Hamburger patties were thawed by being placed directly onto a charbroil grill.

What is a common symptom of the Hepatitis A virus? A. Coughing B. Sneezing C. Headache D. Jaundice

D. Jaundice

An example of a corrective action is A. reusing utensils for each new task. B. serving food on a buffet that is below 165 degrees F (74 C) C. using the same equipment for raw food and ready-to-eat food. D. Reheating food on a buffet that is below 135 degrees F (57 C)

D. Reheating food on a buffet that is below 135 degrees F (57 C)

Which action should a food handler take if a sanitizing solution has weakened after 2 hours? A. Add boiling water. B. Add more sanitizer C. Increase the contact time. D. Replace the entire solution.

D. Replace the entire solution.

What must a manager do when a food handler has been diagnosed with a disease caused by enterohemorrhagic and shiga-toxin producing E. coli? A. Allow the employee to work, but call the employee's doctor to verify the diagnosis. B. Allow the employee to work, but restrict the employee from working with or around food. C. Send the employee home and ask that he or she return to work the next day if symptom free. D. Send the employee home and notify the local regulatory authority of the diagnosis.

D. Send the employee home and notify the local regulatory authority of the diagnosis.

A delivery of chopped lettuce, shell eggs, poultry, and cottage cheese arrives in a refrigerated truck. Which item can be safely received at 45 degrees F. (7C)? A. Poultry B. Chopped lettuce C. Cottage Cheese D. Shell eggs

D. Shell eggs

Which risk may result from having a cross-connection? A. Sprinkler systems may be disabled B. Beverage dispensers may be damaged by corrosive minerals C. Grease traps may become blocked D. The drinkable water supply may become contaminated

D. The drinkable water supply may become contaminated

Damaged, spoiled, or recalled food must be stored in A. the employee locker room. B. the curbed mop sink area. C. a walk-in cooler. D. an area that is separate from food and equipment.

D. an area that is separate from food and equipment.

Spraying pesticide should be performed by a A. licensed plumber B. trained maintenance worker. C. cleaning crew. D. certified pest-control operator.

D. certified pest-control operator.

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.

D. cleaned and sanitized by the operation before being refilled.

A food defense plan is a written document that records procedures to A. prevent a foodborne illness outbreak. B. destroy biological and physical contaminants. C. minimize the number of individuals infected by illnesses. D. control or minimize the risk of intentional contamination

D. control or minimize the risk of intentional contamination

The physical link that allows backflow between drinkable water and non-drinkable water is called a(n) A. air gap. B. t-valve. C. vacuum breaker. D. cross-connection.

D. cross-connection.

Food has been honestly presented if it A. has been farmed locally in organic soil B. has been grown without the use of pesticides. C. contains only the freshest ingredients. D. does not contain color additives.

D. does not contain color additives.

Food prep equipment and utensils must be designed and constructed to be A. permanent. B. porous. C. absorbent. D. durable.

D. durable.

Shellstock tags should remain attached to the container in which they are received until the container is A. stored. B. opened. C. received. D. empty.

D. empty.

Food handlers who have Jaundice must be A. restricted from working with high risk populations. B. restricted from working with or around food. C. excluded from washing the floors. D. excluded from the operation entirely.

D. excluded from the operation entirely.

To minimize cross-contamination, disposable gloves must be used A. in place of hand washing. B. when removing garbage from the operation. C. all day or until they tear. D. for one task and then discarded.

D. for one task and then discarded.

Loss of refrigeration is considered a(n) A. critical operational failure B. routine inspection violation. C. 24-hour correctible incident. D. imminent health hazard.

D. imminent health hazard.

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.

D. put the rice into shallow pans.

An operation must be closed immediately in the event of a A. person entering the kitchen unauthorized. B. health inspection. C. foodborne illness complaint. D. rodent infestation.

D. rodent infestation.

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.

D. using their bare hands to dispense food.