Food Protection Manager Certification
Cleaning and sanitizing: practice questions
Our Food Protection Manager bank has 15 questions on this topic. Here are 3 of them with answers; the full mock exam draws from every topic, like the real one.
Question 1
How should wiping cloths be stored between uses?
- On the cutting board
- In the dish sink
- In a sanitizer solution of the correct concentration
- In an apron pocket so they are always within easy reach
Show the answer
C. In a sanitizer solution of the correct concentration — Change the solution regularly.
Question 2
What should you do with a dish that has a chip or crack?
- Use it only for staff
- Glue it
- Throw it away
- Keep using it
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C. Throw it away — Cracks hold bacteria and can break into food.
Question 3
What is the minimum water temperature for washing in a three-compartment sink?
- 135 °F (57 °C)
- 110 °F (43 °C)
- 171 °F
- 90 °F
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B. 110 °F (43 °C) — Or as specified by the detergent manufacturer.