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Exams · Certifications · Licensing

Food Protection Manager Certification

Preparation: practice questions

Our Food Protection Manager bank has 10 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

What should be done with leftover TCS food from a self-service area at the end of service?

  1. Discard it unless it was held at proper temperatures and is still safe according to procedures
  2. Mix it into new batches
  3. Give it to the next shift
  4. Serve it tomorrow without checks
Show the answer

A. Discard it unless it was held at proper temperatures and is still safe according to procedures — Customer-exposed food is risky.

Question 2

Why should pooled eggs (cracked and combined) be handled carefully?

  1. They can spread Salmonella; cook promptly or store at 41 °F or below
  2. They can be served raw to anyone, as long as they're kept cold before use
  3. They never contain bacteria
  4. They are safer than whole eggs
Show the answer

A. They can spread Salmonella; cook promptly or store at 41 °F or below — Use pasteurized eggs for highly susceptible populations.

Question 3

What should be done with ice used to chill food in a display?

  1. Use it in drinks if it's still clear and unmelted
  2. Serve it with dessert
  3. Freeze and reuse it
  4. Discard it; never use it in drinks or as food
Show the answer

D. Discard it; never use it in drinks or as food — It may be contaminated.

Question 4

How should batters and breading be handled?

  1. Reuse leftover batter tomorrow
  2. Keep at room temperature all day
  3. Store above ready-to-eat food
  4. Prepare in small batches and store at 41 °F or below if TCS; discard leftovers after use
Show the answer

D. Prepare in small batches and store at 41 °F or below if TCS; discard leftovers after use — Raw egg batter is TCS.

Question 5

How should produce be washed?

  1. Under running water before cutting or cooking
  2. Not at all
  3. In standing water in the dish sink
  4. In a sink of standing water with a little detergent
Show the answer

A. Under running water before cutting or cooking — Use a clean prep sink.

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