Food Protection Manager Certification
Scenarios: practice questions
Our Food Protection Manager bank has 63 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.
Question 1
A customer with a shellfish allergy orders fish. The kitchen fries fish and shrimp in the same oil. What is the risk?
- The fish may be undercooked by the shared fryer oil
- Allergen cross-contact through shared fryer oil
- The fish will be overcooked
- The oil will burn
Show the answer
B. Allergen cross-contact through shared fryer oil — Tell the customer and use separate equipment or oil.
Question 2
What is the safest way to cool a whole roast quickly?
- Cut it into smaller portions and spread them out
- Wrap it tightly in foil and refrigerate it whole
- Leave it in the oven to rest
- Leave it whole on the counter
Show the answer
A. Cut it into smaller portions and spread them out — Smaller pieces cool faster.
Question 3
A server puts ice in a glass using the glass as a scoop. What is wrong?
- The glass can chill too quickly and crack the ice
- The ice will melt
- Glasses are clean
- The glass can break and contaminate the ice
Show the answer
D. The glass can break and contaminate the ice — Use a dedicated ice scoop.
Question 4
A dishwasher stacks wet clean dishes in a stack. What is the problem?
- It saves time safely
- It wastes water
- Stacking dishes while they are wet makes them stronger and reduces chipping
- Wet stacking (nesting) can trap moisture and allow bacterial growth
Show the answer
D. Wet stacking (nesting) can trap moisture and allow bacterial growth — Air-dry before stacking.
Question 5
A worker uses the same tongs for raw chicken and cooked chicken on the grill. What should be done?
- Rinse the tongs in hot water between raw and cooked
- Wipe the tongs on an apron
- Use separate tongs for raw and cooked food
- Rinse in water between uses
Show the answer
C. Use separate tongs for raw and cooked food — Cross-contamination can occur.