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Certified Food Protection Manager Quiz Flashcards | StudBud
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Certified Food Protection Manager Quiz
Certified Food Protection Manager Quiz
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A #foodsafety quiz
Flashcards
65 cards
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Practice quiz
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Questions
65
Answers
1
What is the minimum light intensity allowed for food preparation areas?
108 lux (10 foot candles)
215 lux (20 foot candles)
420 lux (40 foot candles)
540 lux (50 foot candles)
2
Which of the following is included in the list of poisonous or potentially poisonous plants?
All of these
Daffodil bulbs
Rhubarb leaves
Fava beans
3
What is the minimum internal temperature for cooking eggs to order?
140°F
145°F
135°F
155°F
4
What fish family includes tuna & mackerel & can produce histamine toxins when temp. abused?
scombrid
piranha
sushi
puffer fish
5
Which of these is NOT a type of inspection you may get from your health inspector?
traditional
HACCP based
risk based
quality based
6
Which of these statements is NOT true with respect to mold?
molds can spoil foods
molds can cause allergic reactions and respiratory problems
mold can grow at refrigeration temperatures below 41°F
Cooking always destroys molds
7
What is the easiest way to prevent backflow?
Air gap
Clean drains
Cross-connection
Vacuum breaker
8
Ensuring a chicken breast is cooked to kill Campylobacter is an example of what?
corrective action
critical limit
monitoring
critical control point
9
People who have a disease but do not show symptoms are called:
PCOs
hygienists
highly susceptible populations
carriers
10
Which of these is NOT a common sanitizer in food establishments?
Isopropyl Alcohol
Chlorine
Iodine
Quaternary Ammonium Compound
11
Out of the following, which food would most likely contain Salmonella?
fresh vegetables
foods with high pH
citrus fruit
poultry
12
What is the most common cause of foodborne illness in the U.S.?
allergens
parasites
fungi
bacteria
13
What are the 3 methods of cross-contamination?
direct, indirect, inverse
direct, indirect, drip
direct, inverse, diverse
direct, drip, inverse
14
What pathogen, also called viral gastroenteritis, is found in feces & contaminated water?
norovirus
Hepatitis A
Salmonella
E. coli
15
Ground beef should be cooked to a minimum internal temperature of:
165°F
135°F
155°F
145°F
16
CIP is a term that would be used when cleaning and sanitizing which of the following:
all of the above
knives
cutting boards
table mounted slicer
17
Toxic metal poisoning occurs when...?
acidic foods are stored/cooked in aluminum or copper ware
acidic foods are stored/cooked in stainless steel ware
carbonated water flows through stainless-steel supply line
alkaline foods are stored/cooked in aluminum or copper ware
18
Upon delivery, the meats are at 39°F & the lettuce is 49°F. What should the food handler do?
Accept the entire shipment
Reject the entire shipment
Accept the lettuce and reject the meat
Accept the meat and reject the lettuce
19
What occurs when a person becomes ill by bacteria releasing an exotoxin into food?
toxic metal poisoning
intoxication
botulism
infection
20
What is Scombrotoxin associated with?
Fungi
Wild Game
Pork
Fish
21
What agency is responsible for inspecting products derived from domesticated animals?
HHS
USDA
FDA
CDC
22
Which of these pests in NOT one of the main illness causing pests of concern in restaurants?
flies
rodents
bed bugs
cockroaches
23
What is Hepatitis A?
bacteria
virus
parasite
fungi
24
What is the minimum time & temperature needed to effectively sanitize by heat?
165°F for 15 seconds
165°F for 30 seconds
171°F for 30 seconds
171°F for 15 seconds
25
What is the most likely hazard with ROP?
Staphylococcus aureus
Bacillus cereus
Clostridium botulinum
Shigella
26
A food handler must be excluded from any food facility for having:
HIV
cut on the hand
jaundice
sore throat with fever
27
A TCS food must be reheated to _____ for _____ within _____.
135°F / 20 sec / two hours
145°F / 15 sec / one hour
165°F / 15 sec / two hours
155°F / 20 sec / one hour
28
What are the conditions that support the rapid growth of microorganisms, abbreviated FAT TOM?
food, abuse, temperature, time, oxygen, and, moisture
food, acidity, temperature, time, oxygen and meat
food, acidity, temperature, time, oxygen and moisture
food, abuse, temperature, time, oxygen and meat
29
Which floor covering is NOT permitted in restrooms, walk-ins, & other areas of high moisture?
carpet
poured monolithic floor
quarry tile
vinyl composite tile
30
What is in raw meat, poultry, & fish, is not spore-forming, & can be controlled by cooking?
E. coli
Shigella
Salmonella
Staphylococcus aureus
31
Which organism produces aflatoxin?
bacteria
yeast
virus
mold
32
How often do gloves need to be changed when cutting raw chicken during an eight-hour shift?
every time a new chicken is started
gloves do not need to be changed while on the same task
every 4 hours
every 2 hours
33
A bacterial spore is:
a specific genus of bacteria known for its coccal shape
a resting phase of bacteria that is resitstant to high heat
bacterial dung
a quickly multiplying stage of bacterial binary fission
34
Which step uses methods, procedures, and tests to determine compliance with the HACCP plan?
documentation
auditing
monitoring
verification
35
“Slacking” is a food preparation term used in reference with which process?
thawing
freezing
cooking
cooling
36
For reheating & hot holding food, it should be heated to 165°F & then held at or above ______.
165°F
145°F
135°F
125°F
37
When should food handlers wear their aprons?
in the food preparation area
when taking out trash
when entering the dining room of the restaurant
when visiting the restroom
38
What is a food allergy?
an avoidance of a certain color of food
a curable condition that is easily treated over the counter
a reaction to a food that a person does not like
the body's immune response to a food it mistakes as harmful
39
What is the first step in warewashing?
rinsing
washing
sanitizing
scraping
40
Which of the following is the best raw food choice for a children’s snack?
milk
orange juice
raisins
cake batter
41
What is the term for a food that contains a chemically contaminated ingredient?
pathogenic
unsanitary
adulterated
mislabeled
42
What is one of the most important things to do when protecting food?
Prevent cross-contamination
Prevent loss of moisture
Prevent even heat distribution
Prevent air exposure
43
What are the 3 main types of contamination that may cause food to be unsafe for consumption?
biological, chemical, acidic
physical, social, chemical
physical, biological, electrical
biological, chemical, physical
44
The primary goal of IPM is:
To make sure your customers do not know you have pests
To teach your employees how to use pesticides correctly
To learn how to correctly identify signs of pest infestation
To keep pests out of your facility to begin with
45
After utensils are manually cleaned and sanitized, the next step in the process is to:
Dry the utensils with a single-use towel
Bring the utensils to the food preparation area
Let the utensils air dry
Store the utensils in a clean, safe place
46
What HACCP term is a step where control is necessary to prevent/eliminate a food safety hazard?
priority foundation item
CCP (Critical Control Point)
risk factor
priority item
47
What is the process of cleansing with soap & water to remove contaminants?
handwashing
sanitizing
rinsing
decontamination
48
What bacteria can be found on the skin & in mucus membranes of 50% of people?
E. coli
Staphylococcus aureus
Norovirus
Clostridium botulinum
49
How long should hands and arms be scrubbed during hand washing?
20 seconds
10 to 15 seconds
20 to 25 seconds
30 seconds
50
A hand washing sink can be used for:
rinsing fruits and vegetables
all of the above
washing hands only
thawing food under running water
51
Snapper and Grouper found in the Bahamas and other Caribbean regions have been known to produce which toxin?
Ciguatoxin
Shellfish toxin
Tetrodoxin
Scombrotoxin
52
What is the process of reducing microorganisms to a safe level?
rinsing
disinfecting
cleaning
sanitizing
53
How should chemicals be stored?
Color coded by category
In their original containers
On the bottom shelf in dry storage areas
Outside of the premises
54
Which of these statements are true concerning shellfish food poisoning?
toxins accumulate in the shellfish during storage
shellfish food poisoning is not fatal
the toxins can be destroyed by freezing and cooking
the toxins have no odor and no taste
55
What is the difference in symptoms between an infection and an intoxication?
There is a longer onset time for an intoxication
An infection causes more gastrointestinal issues
There is a longer onset time for an infection
An intoxication causes more neurological issues
56
Which of the following food items must be stored at 41°F or below?
apple pie
dry pasta
cut melon
raw potatoes
57
The temperature danger zone for food is considered:
41°F to 135°F
41°F to 70°F
70°F to 135°F
41°F to 130°F
58
The principle of “first in, first out” (FIFO) refers to the practice of:
Using products in the order in which they are received
Serving customers in the order in which they arrive
Labeling food in the order in which it arrives
Attending to sanitation problems as they arise
59
What should the manager do when an employee shows up with a sore throat and a fever?
Contact the employee’s physician
Notify the regulatory authority
Exclude the employee from the facility
Restrict the employee from working with food
60
What is the main objective of food safety training on food premises?
to teach employees the importance of handwashing
to improve working practices by changing behavior & attitude
to keep the premises clean and pest-free
to make sure the premises are ready for a health inspection
61
How often is the Food Code issued by the FDA?
every time there is a foodborne illness outbreak
every 2 years
when research shows that a change would provide safer food
every 4 years
62
What is the most effective way to communicate your policies?
recite them to your customers
tell your employees daily
post them on the internet
write them down and share them with employees
63
What is the ideal pH for food bacteria?
above 4.6
above 7
4.6 to 7
below 4.6
64
What is it called when a person contracts botulism by consuming improperly canned tomatoes?
toxic neurosis
viral gastroenteritis
foodborne illness
foodborne illness outbreak
65
What is used to inform staff of the safe use & hazards associated with chemicals at work?
GRP (Good Retail Practices)
SOP (Standard Operating Procedures)
GRAS (Generally Recognized as Safe)
MSD sheets (Material Safety Data Sheets)
