Podcast
Questions and Answers
Which of the following foods can be stored safely at room temperature?
Which of the following foods can be stored safely at room temperature?
After removing a glass from a sanitizing solution, a food service employee should:
After removing a glass from a sanitizing solution, a food service employee should:
Fish to be eaten raw or partially cooked must be frozen to destroy:
Fish to be eaten raw or partially cooked must be frozen to destroy:
All of the following are safe food storage practices for refrigerated foods except:
All of the following are safe food storage practices for refrigerated foods except:
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What is the primary concern of the Center for Disease Control (CDC) in regards to food safety?
What is the primary concern of the Center for Disease Control (CDC) in regards to food safety?
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What is the temperature danger zone where bacteria multiply rapidly?
What is the temperature danger zone where bacteria multiply rapidly?
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Which of the following would be the most likely source of the Norovirus?
Which of the following would be the most likely source of the Norovirus?
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Which of the following is the most common pest found in food establishments?
Which of the following is the most common pest found in food establishments?
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When must a food worker wash their hands?
When must a food worker wash their hands?
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Who can apply restricted-use pesticides?
Who can apply restricted-use pesticides?
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What is the primary function of sanitizers in food preparation areas?
What is the primary function of sanitizers in food preparation areas?
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Which of the following is an unsafe food handling practice?
Which of the following is an unsafe food handling practice?
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Which factor is most critical in preventing illness from Hepatitis A?
Which factor is most critical in preventing illness from Hepatitis A?
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What is the purpose of time/temperature control for safety (TCS)?
What is the purpose of time/temperature control for safety (TCS)?
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Which of the following is an improper way to thaw food?
Which of the following is an improper way to thaw food?
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Food service facilities may serve raw beef to customers, provided that:
Food service facilities may serve raw beef to customers, provided that:
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Trichinosis is a disease caused by:
Trichinosis is a disease caused by:
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Which food is associated with scombroid poisoning?
Which food is associated with scombroid poisoning?
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What should a food manager do when two customers become ill after eating a meal?
What should a food manager do when two customers become ill after eating a meal?
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Bacteria that cause foodborne illness grow best in:
Bacteria that cause foodborne illness grow best in:
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Where should a wet wiping cloth be stored between uses?
Where should a wet wiping cloth be stored between uses?
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How long should new employees wash their hands to ensure proper hygiene?
How long should new employees wash their hands to ensure proper hygiene?
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For how many days must shellstock tags be kept on file?
For how many days must shellstock tags be kept on file?
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Anisakiasis is a parasitic illness primarily associated with which type of food?
Anisakiasis is a parasitic illness primarily associated with which type of food?
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What should a food manager verify about delivery drivers entering food preparation areas?
What should a food manager verify about delivery drivers entering food preparation areas?
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What is the most effective food protection practice to prevent salmonellosis?
What is the most effective food protection practice to prevent salmonellosis?
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Which method is best to prevent contamination when pre-setting tableware?
Which method is best to prevent contamination when pre-setting tableware?
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In which areas of a food establishment are shielded, coated, or shatter-resistant bulbs required?
In which areas of a food establishment are shielded, coated, or shatter-resistant bulbs required?
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How should ice used for cooling food containers be managed?
How should ice used for cooling food containers be managed?
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What should a food manager do if a chef is tasting mashed potatoes with his finger?
What should a food manager do if a chef is tasting mashed potatoes with his finger?
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What is the correct order for manual warewashing?
What is the correct order for manual warewashing?
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How should cleaned and sanitized glasses and cups be stored?
How should cleaned and sanitized glasses and cups be stored?
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What should the water temperature be when thawing food under running water?
What should the water temperature be when thawing food under running water?
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Which of the following is NOT considered a time/temperature control for safety (TCS) food?
Which of the following is NOT considered a time/temperature control for safety (TCS) food?
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An integrated pest management system (IPM) primarily focuses on balancing which two aspects?
An integrated pest management system (IPM) primarily focuses on balancing which two aspects?
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What can a food facility do with food that was previously served to a customer?
What can a food facility do with food that was previously served to a customer?
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Where should chemicals be stored?
Where should chemicals be stored?
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What food is most commonly associated with trichinosis when undercooked?
What food is most commonly associated with trichinosis when undercooked?
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Which of the following is the primary cause of food contamination?
Which of the following is the primary cause of food contamination?
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What temperature should cold foods be held at on a buffet line?
What temperature should cold foods be held at on a buffet line?
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How should potato salad received at 50 F be handled?
How should potato salad received at 50 F be handled?
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What is required between the potable water supply outlet and the waste drain?
What is required between the potable water supply outlet and the waste drain?
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Which method for storing food products is acceptable?
Which method for storing food products is acceptable?
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What precaution should be taken when food service employees show signs of foodborne illness?
What precaution should be taken when food service employees show signs of foodborne illness?
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Which of these is most likely to cause foodborne illness?
Which of these is most likely to cause foodborne illness?
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Study Notes
Food Protection Manager Practice Exam
- Adequate Lighting: Makes cleaning and sanitizing easier in a food establishment. This is not about encouraging pests.
- Floor-Mounted Equipment Clearance: Proper clearance between the floor and equipment is 12 inches.
- Rapid Reheating Temperature: Previously cooked food must be reheated to at least 165°F.
- Manual Sanitization: Objects must be immersed in hot water (at least 171°F) for 30 seconds for proper sanitization.
- Hose Attachment: A hose can only be attached to a faucet if it has threaded connectors for easier joining and has a backflow prevention device. It does not need to be long enough to reach the bottom of a sink and is not limited to hose clamps.
- Employee Work Restrictions: Employees with headaches, diarrhea, or a leg cut with a tight-fitting bandage should be sent home. A sore throat, unless accompanied by fever, does not preclude work within the food prep area.
Food Safety
- Delivery Driver Compliance: Food preparation area delivery drivers must comply with the Food Code. This includes proper placement of canned foods.
- Fingernail Sanitation: Food service workers must keep their fingernails neatly trimmed and filed. Artificial fingernails must be covered. Unpolished nails are acceptable.
- Microwave Cooking Method: Meat cooked in microwave ovens require a minimum cooking temperature of 155˚F and a holding period of 1 minute after cooking before uncovered handling.
- Temperature Danger Zone: Bacteria grow rapidly in food temperatures between 40˚F and 140˚F.
- Food Manager Response to Food Handling Issues: A food manager should advise when tasting food with a hand or do not stand or intervene in a misuse of food safety practices. They are to immediately intervene on food-safety issues. Reheat food to 165°F, before serving to consumers.
- Warewashing: Hand washing must follow a pre-wash, wash, rinse and sanitize sequence with water and sanitizer, followed by air-drying. The sanitizing solution must be within the correct concentrations.
- Water Temperature for Thawing: Water temperature for thawing should be 70˚F; 41°F (cold running water) is safer for food that will not be reheated.
- Pest Management System: This system must balance prevention and control measures.
- Food Storage (Leftovers): If food intended for customer consumption is served again, it must follow guidelines of not using open (unwrapped) food items again. Re-use of food items, in-regards to customer consumption, must be individually wrapped.
- Handwashing Procedures: Emphasize the importance of hand lotion alongside hand-washing using soap and water and thorough drying.
- Chemical Storage: Chemicals should be stored seperately and away from the food preparation area to avoid accidental contamination.
- Food Temperature for Serving: Food should be cooled or heated to the correct temperature, for example, cooked meats should reach a minimum of 165˚F.
- Time for hand washing: Proper handwashing includes rubbing hands together with soap and water while washing, and drying completely. Handwashing time should be 15-20 seconds.
- Proper Food Holding: All foods must be held at the appropriate/safe temperatures for the type of food in question as defined by the Food Code.
- Shellstock Tag Retention: Records/logs must be kept on file for 90 days of the delivery/receiving of seafood/shellfish.
- Anisakiasis Association: Anisakiasis is associated primarily with fish.
- Minimum Cooling Time for Microwave Cooking: Foods should not be left for uncovered over a minute, if microwaving.
- Salmonella Prevention: Cooking foods to 165°F for 15 seconds. Proper pest control, keeping all employees' hair restricted, is also part of food safety and prevention of contamination.
- Tableware Pre-setting: Use a wrap, cover, invert or spray the tableware and sanitizer.
- Carpeting Location: Carpeting is not allowed in food preparation areas. This includes dishwashing areas and restrooms.
- Food Storage in Fridge: The FIFO (First-In, First-Out) method for food storage is needed in the refrigerator to ensure food safety. Raw foods need to be stored below cooked foods in the fridge.
- Food Storage in Freezer: Raw meat products can be stored at below -35˚F. Freezers need to be checked regularly, or there can be the risk of the food-spoilage associated with bacterial/microbial contamination.
- Preventing Salmonella: Cooking foods to 165°F (74°C) and implementing a good pest control program are effective methods for preventing foodborne illness.
- Improper Food Thawing: Thawing food under cold running water (allowing the food to thaw at a controlled rate under cold running water is the safest way to thaw foods.)
- Food Handling Practices: Avoid cooling food in the refrigerator, and do not mix food that is cooked with food that is not cooked. If using wiping cloths, these must sanitized and properly stored to avoid cross-contamination.
- Pest Control: Regular pest control efforts to prevent pests from entering the food establishment is necessary. Eliminate potential pest entry points in food preparation areas.
- Foodborne illness Prevention: Ensure food is handled safely by food staff and not exposed to a high risk of contamination (improper handwashing, improper food-temperature control measures, for example).
- Food Allergies: Milk, eggs, peanuts, soybeans, fish, and shellfish are common food allergens, and some food businesses should take steps to prevent cross-contamination.
- Food Storage: Keep all food properly stored in the correct containers and storage areas (refrigerators, freezers, and dry storage areas.)
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Test your knowledge with this Food Protection Manager Practice Exam. Covering essential topics like sanitation, food safety regulations, and employee health, this quiz will prepare you for the certification process. Perfect for anyone looking to enhance their expertise in food safety management.
