Food Protection Manager Certification
Receiving: practice questions
Our Food Protection Manager bank has 10 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
How long must shellstock identification tags be kept?
- 90 days after the last shellfish from the container is sold or served
- 1 year
- 30 days
- 7 days
Show the answer
A. 90 days after the last shellfish from the container is sold or served — Tags allow tracing in case of an outbreak.
Question 2
Why must food come from approved sources?
- Approved sources are inspected and meet food safety laws
- They have better packaging
- They are cheaper
- They offer better prices and better packaging for restaurants
Show the answer
A. Approved sources are inspected and meet food safety laws — Home-canned or home-prepared food may not be served.
Question 3
What temperature should hot TCS food be when received?
- 100 °F or higher
- 120 °F (49 °C) or higher
- Any temperature
- 135 °F (57 °C) or higher
Show the answer
D. 135 °F (57 °C) or higher — Use a calibrated thermometer to check.
Question 4
Which delivery should be rejected?
- Canned goods with swollen ends or deep dents on the seams
- Frozen meat that is frozen solid
- Milk received at 41 °F in intact cartons
- Dry goods in intact packaging that are past their best-by date
Show the answer
A. Canned goods with swollen ends or deep dents on the seams — Swelling can indicate Clostridium botulinum.