Food Protection Manager Practice Exam

Food service workers must wash their hands vigorously for at least 15-20 seconds to kill harmful bacteria.

Shellstock tags must be kept on file for 90 days to track the source of shellfish in case of illness outbreaks.

Anisakiasis is a parasitic infection caused by consuming raw or undercooked fish.

Food delivery drivers must comply with the Food Code regulations when entering food preparation areas to prevent contamination.

A food service worker with a cut on their hand should not work in food preparation to avoid contaminating food.

Cooking food to 165°F for 15 seconds is the most effective way to prevent salmonellosis, a bacterial illness.

Wrapping, covering, or inverting tableware is the best way to prevent contamination during pre-setting.

Carpeting is only allowed in non-food areas, such as restrooms, dining areas, and lobbies, to prevent contamination.

Mashed potatoes are a time/temperature control for safety food, which means they must be kept at specific temperatures to prevent bacterial growth. The manager should throw away the potatoes immediately to prevent foodborne illness.

The correct order is pre-wash, wash, rinse, sanitize, and air dry. This ensures that all food residues are removed, the dishes are thoroughly cleaned, and then sanitized to kill any remaining bacteria. Finally, air drying prevents water spots.

Storing glasses and cups bottom up in a clean, dry location prevents dust, dirt, and bacteria from contaminating the drinking surface.

Thawing food under running water should be done at a temperature below 41°F (5°C) to prevent the growth of bacteria.

Whole wheat bread is not a time/temperature control for safety (TCS) food. TCS foods are perishable foods that require specific temperatures to prevent spoilage and bacterial growth.

An integrated pest management system (IPM) balances prevention and control measures, including sanitation to eliminate pests and control to prevent future infestations.

Serving leftover food, even if unopened and individually wrapped, is not allowed. This includes crackers and jelly.

Employees need to emphasize clean, short nails when washing hands because bacteria can hide under long nails or dirt under nails.

A parasitic roundworm that can infect humans, usually by eating undercooked pork.

E. coli is a type of bacteria commonly found in the intestines of mammals. It can cause food poisoning if it contaminates food.

The person in charge is responsible for ensuring food safety practices are followed by employees, including preventing those with foodborne illness symptoms from working.

Poor personal hygiene is a major cause of food contamination. This includes things like not washing hands properly, not wearing gloves when handling food, and not covering coughs and sneezes.

Food packaging materials should be stored in their original overwrap or cartons to prevent contamination. Storing them loosely or unwrapped can expose them to dirt and bacteria.

Potato salad received at a temperature of 50 F should be rejected because it is not safe to eat. Cold foods should be stored at 41 F or below.

Cutting blocks and boards must be discarded or repaired if they are not easily cleanable. This means they should be smooth and free of cracks, grooves, or scratches where bacteria can hide.

Potable water requires a minimum air gap of 1 inch between the supply outlet and the waste drain. This prevents backflow of contaminated water into the potable water supply.

This method ensures older stock is used first to minimize waste and prevent spoilage. Remember, the older food goes out first.

Holding plates by the bottom edge prevents contamination and accidental drops, while carrying glasses securely minimizes spills. Strong flatware ensures easy use and safety.

TCS stands for Time/Temperature Control for Safety. It's a crucial strategy to stop harmful bacteria from growing in food.

Thawing food at room temperature allows bacteria to multiply rapidly. Thawing under cold running water or in the refrigerator is safe.

Food service facilities must clearly inform customers about potential health risks associated with raw beef. A consumer advisory ensures informed choices.

Most foodborne bacteria flourish in protein-rich environments like meat, poultry, and dairy products. These foods require careful handling and cooking.

Trichinosis, a foodborne illness, is caused by a parasite found in undercooked pork. Thorough cooking eliminates the parasite risk.

Regular visual checks of equipment and utensils ensure cleanliness and prevent contamination. This is crucial for food safety.

Food workers must wash their hands after handling raw foods and before touching foods ready for consumption to prevent cross-contamination. This ensures that harmful bacteria from raw foods don't end up on ready-to-eat items.

Sanitizers are chemicals used to kill most bacteria on food contact surfaces. They are not meant for cleaning, but rather for disinfecting.

The proper cooling of food is crucial for preventing foodborne illness. This step helps to slow the growth of bacteria.

Proper handwashing practices, like washing hands after handling raw food, is a vital factor in preventing the spread of the Hepatitis A virus.

A pest control operator is the only person authorized to apply all restricted-use pesticides, such as sprays, gases, and powders. They have the knowledge and certification to do so safely and effectively.

Foods that are safe to store at room temperature are those that are not perishable and are less likely to grow bacteria. Raw whole carrots can be stored at room temperature, making them a safe option.

After sanitizing a glass, rinsing it with water and then towel drying is the most hygienic way to ensure it's safe for use. This removes any residual sanitizer and ensures the glass is clean and dry.

Freezing fish at a specific temperature is a crucial step to kill parasites that can cause foodborne illness. This practice is particularly important for fish that will be consumed raw or partially cooked.

Storing raw vegetables (like lettuce) below cooked food (like baked beans) is not a safe practice because it can lead to cross-contamination. This can happen because the bacteria from cooked food can drip onto the raw vegetables.

The CDC is primarily concerned with preventing and monitoring foodborne disease outbreaks. This includes educating the public and working with food establishments to ensure safe practices.

The temperature danger zone is the range where bacteria multiply rapidly. This zone is between 41°F and 135°F. It's crucial to keep food out of this zone to prevent foodborne illness.

Norovirus is often associated with contaminated fresh vegetables. This can happen due to poor hygiene during handling or contamination of the environment in which vegetables are grown.

A sign reminding food employees to wash their hands is mandatory in food establishments. This sign serves as a constant reminder of the importance of hand hygiene to prevent foodborne illness.

Flies are the most common pest found in food establishments. They can carry bacteria and contaminants on their bodies, making them a serious threat to food safety.

The correct handwashing procedure involves washing hands with soap and running water over a handwash sink, then drying with a disposable paper towel. Using a bar cloth can spread bacteria and contaminate hands.