Food Protection Manager Practice Exam │Always Food Safe

Question Title

* 1. When responding to a foodborne-illness outbreak, what should you do first?

Question Title

* 2. What is the best way of controlling flies in a food preparation area?

Question Title

* 3. A server has been assigned to clearing tables at a catered event, and you notice she has a runny nose. You are under-staffed that day. What should you do?

Question Title

* 4. Which of these is considered the most important document in a Food Management System?

Question Title

* 5. Which of the following statements about pathogenic bacteria is correct?

Question Title

* 6. Soy is often a hidden ingredient in which of the following?

Question Title

* 7. What should the temperature of the detergent solution in a three-basin sink system be?

Question Title

* 8. How often should you clean dishwashers?

Question Title

* 9. Hand sanitizers must comply with standards set by which organization?

Question Title

* 10. At what temperature should hot water reach to be used as an effective sanitizer?

Question Title

* 11. Why must you cook food to the required internal temperature?

Question Title

* 12. For ease of cleaning, floors, walls, and other surfaces should be designed so that they are which of the following?

Question Title

* 13. What does the T stand for in the FDA's ALERT tool?

Question Title

* 14. How should a food thermometer be calibrated?

Question Title

* 15. When cleaning and sanitizing items using a three-compartment sink, what is the third step?

Question Title

* 16. What is the minimum safe cooking temperature for shell eggs that will be held for service?

Question Title

* 17. The Food and Drug Administration (FDA) does which of the following?

Question Title

* 18. Which of the following is the best temperature for a freezer?

Question Title

* 19. How often should you clean and sanitize a food contact surface that is in constant use?

Question Title

* 20. Which is the most effective way to prevent backflow from a cross-connection?

Question Title

* 21. A member of a food handler's family is suffering from food poisoning. The relative does not work in the food industry. Which of the following should the food handler do first?

Question Title

* 22. Bringing raw poultry into a kitchen is a risk to food safety because:

Question Title

* 23. A chicken dish containing peanuts has been spilled over a work surface. What should a food handler do first?

Question Title

* 24. Which of the following is a potential allergenic hazard?

Question Title

* 25. The best way to reduce heat and condensation in a kitchen is by having which of the following?

Question Title

* 26. What type of food can nuts often be a hidden ingredient?

Question Title

* 27. What is the food safety danger when mixing raw foods with cooked foods?

Question Title

* 28. Which action should a food handler take immediately after cutting raw meat on a cutting board?

Question Title

* 29. Cleaning is best described as:

Question Title

* 30. Which sealed packet of cooked ham should a food handler use first?

Question Title

* 31. Which of the following is a chemical contamination of food?

Question Title

* 32. What measure can you put in place as part of a pest control policy?

Question Title

* 33. Which of these groups has a higher risk of contracting a foodborne illness?

Question Title

* 34. Which is the FIRST step when cleaning stationary electrical equipment?

Question Title

* 35. Which organization regulates and inspects meat, poultry, and eggs?

Question Title

* 36. Which of the following statements is true?

Question Title

* 37. If a customer has a SHELLFISH allergy, which food must they avoid?

Question Title

* 38. Which of the following conditions would encourage rats into a food business?

Question Title

* 39. Which of the following statements BEST describes the action of a sanitizer?

Question Title

* 40. What is the maximum temperature a refrigerator should be?

Question Title

* 41. What is the pirmary reason for installing adequate lighting in a food preparation area?

Question Title

* 42. Why are pests attracted to food premises?

Question Title

* 43. What is the primary purpose of allergy regulations?

Question Title

* 44. Why should nuts and nut products be stored in a separate area?

Question Title

* 45. When pathogenic bacteria are transferred from one surface to another, what is it called?

Question Title

* 46. Which of the following could be responsible for allergenic cross-contact?

Question Title

* 47. The acronym FIFO stands for:

Question Title

* 48. Which is NOT the correct method to monitor personal hygiene standards?

Question Title

* 49. Which of the following is NOT within a Health Inspector's power?

Question Title

* 50. What should be on a cleaning schedule?

Question Title

* 51. Which type of temperature probe should be used to check the internal temperature of food?

Question Title

* 52. Where can bacteria be found?

Question Title

* 53. Which of the following statements about personal hygiene is correct?

Question Title

* 54. What is the primary reason for keeping accurate records?

Question Title

* 55. What is the most common source(s) of contamination?

Question Title

* 56. Where are staff members permitted to eat, drink, smoke, or chewing gum?

Question Title

* 57. Dan has reported that he has been suffering from vomiting for the past 12 hours, what should you do?

Question Title

* 58. Where should you dump dirty water from a mop bucket?

Question Title

* 59. Which of the following would you consider to be the HIGHEST priority in a cleaning schedule?

Question Title

* 60. You take the temperature of a cheese sauce, record it, and then wipe the temperature probe with a clean paper towel. You then check a chicken breast. Was the process safe?

Question Title

* 61. Which are the typical symptoms of anaphylaxis?

Question Title

* 62. Which is the FINAL step in cleaning and sanitizing a prep table?

Question Title

* 63. What type of food is unsafe to sell?

Question Title

* 64. What is the primary reason for preventing access of birds into a food operation?

Question Title

* 65. Why must allergenic foods be stored separately from non-allergenic foods?

Question Title

* 66. Individuals with an egg allergy should avoid eggs from which source?

Question Title

* 67. A food handler has used a cut board to prepare raw fish. What should they do before preparing an allergen-free meal?

Question Title

* 68. Food waste containers in kitchens should be which of the following?

Question Title

* 69. Food handlers MUST change disposable globes when:

Question Title

* 70. A food handler has finished slicing raw poultry. Before chopping carrots, the food contact surface must be:

Question Title

* 71. How should chemicals be stored?

Question Title

* 72. You should NOT dump mop water in which of the following locations?

Question Title

* 73. Which statement best describes the benefits of hand antiseptics (sometimes called Hand Sanitizing Solutions)?

Question Title

* 74. What does all food contact equipment need to be?

Question Title

* 75. What is the primary reason why food handlers must wash their hands thoroughly after handling raw food?

Question Title

* 76. Why must food handlers wash their hands regularly?

Question Title

* 77. BEFORE which task must a food handler wash their hands?

Question Title

* 78. Which of the following is NOT good practice?

Question Title

* 79. At what temperature should the final rinse be in a high temperature dishwasher?

0 of 79 answered
 

T