Food Protection Manager Certification
Microbiology: practice questions
Our Food Protection Manager bank has 8 questions on this topic. Here are 4 of them with answers; the full mock exam draws from every topic, like the real one.
Question 1
What does FAT TOM stand for?
- Fat, alcohol, toxins, oils and milk
- Food, acidity, temperature, time, oxygen and moisture: the conditions bacteria need to grow
- A cooking method
- Freezing and thawing times
Show the answer
B. Food, acidity, temperature, time, oxygen and moisture: the conditions bacteria need to grow — Controlling these slows bacterial growth.
Question 2
Food with a water activity above what value can support bacterial growth and may be TCS?
- 0.10
- 0.50
- 0.85
- 1.50
Show the answer
C. 0.85 — Dried foods have low water activity.
Question 3
Can viruses grow in food?
- Yes, quickly, especially at room temperature
- Yes, very quickly
- Only in warm food
- No, but food can carry them to people
Show the answer
D. No, but food can carry them to people — Good hygiene prevents viral contamination.
Question 4
At which pH range do most foodborne bacteria grow best?
- Neutral to slightly acidic (about 4.6 to 7.5)
- Below 2.0
- Highly acidic (about 1.0 to 3.5), like lemon juice
- Exactly 3.0
Show the answer
A. Neutral to slightly acidic (about 4.6 to 7.5) — Foods with pH 4.6 or below are usually not TCS.