Food Protection Manager Certification
Special operations: practice questions
Our Food Protection Manager bank has 6 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
Which special process requires a HACCP plan or variance under the Food Code?
- Making sandwiches
- Frying chicken
- Grilling vegetables and meats on a grill in front of customers
- Reduced-oxygen packaging (e.g. vacuum packing) of TCS food
Show the answer
D. Reduced-oxygen packaging (e.g. vacuum packing) of TCS food — C. botulinum and Listeria can grow without oxygen.
Question 2
What must temporary food events, such as fairs, have?
- Approved food sources, handwashing stations, temperature control and protection from contamination
- Nothing special
- Only a tent
- Only a cash register
Show the answer
A. Approved food sources, handwashing stations, temperature control and protection from contamination — Local health permits are usually required.
Question 3
What is required for a catering operation delivering hot food off-site?
- Keep hot food at 135 °F or above and cold food at 41 °F or below during transport
- Deliver food at room temperature
- Keep all food at 70 °F
- Any temperature is fine for deliveries that take under 2 hours in total, door to door
Show the answer
A. Keep hot food at 135 °F or above and cold food at 41 °F or below during transport — Label food with use-by times and reheating instructions.