Free Food Protection Manager Certification practice questions

Question 01

A prep cook finishes dicing raw chicken and now needs the same cutting board to dice onions for a salad. What must happen to the board first?

Question 02

An inspector asks the person in charge to describe the required cooking temperature for poultry and the symptoms that would exclude an employee. This is an example of the PIC's obligation to do what?

Question 03

A guest bites into a burger and finds a small piece of bone. To reduce this type of physical contamination from incoming product, the operation should primarily rely on which control?

Question 04

A dishwasher fills the first (wash) compartment of the three-compartment sink. What is the minimum detergent-water temperature for effective washing?

Question 05

Which group of pathogens does the FDA Food Code designate as the highly contagious 'Big 6' that require reporting to the regulatory authority when a food employee is diagnosed?

Question 06

A manager notices line cooks touching their faces and not washing hands between tasks. Implementing a strict handwashing policy and glove-use training addresses which FDA risk factor?

Question 07

Which sequence correctly describes proper handwashing?

Question 08

Which range is considered the temperature danger zone in which pathogens grow?

Question 09

Under the FDA Food Code, jaundice in a food employee requires exclusion. What is the additional key criterion tied to onset, and what must the manager do?

Question 10

An employee excluded for a diagnosed STEC infection asks when they can return. Which statement is correct?

Question 11

A caterer stores fresh garlic in oil at room temperature for several days. Which pathogen does this practice most dangerously favor?

Question 12

Which of the following is an acceptable way for a person in charge to demonstrate the required food safety knowledge?