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360 TRAINING FOOD PROTECTIO N MANAGER
CERTIFICATION EXAM NEWEST 2025 ACTUAL
EXAM COMPLETE 200 QUESTIONS AND
CORRECT DETAILED ANSWERS (VERIFIED
ANSWERS) |ALREADY GRADED A+
When should a thermometer be calibrated? - ANSWER-After bumping it against the pan of the roast you are trying to measure
What is the maximum amount of time that should pass before the internal temperature of food held in hot-holding equipment is checked? - ANSWER-4 hours
Which of the following items can be re-served to customers? - ANSWER-Bottle of hot sauce
Which food item should be rejected at delivery? - ANSWER- Bags of gluten free flour in torn and ripped packages
Which of the following is one way to help customers with food allergies at a foodservice establishment? - ANSWER-Fully 1 / 4
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describe each menu item, including any "secret" ingredients, to customer.
What are the requirements for using glass thermometers? - ANSWER-They are enclosed in a shatterproof casing
To sanitize with water in a three-compartment sink the
requirements for time and temperature are: - ANSWER-171°F
(77°C) for 30 seconds
Of the following symptoms listed here, which would require that the food handler be excluded from the operation in its entirety - ANSWER-Jaundice
What is the right way to measure the temperature of meat, poultry, or fish when it is delivered? - ANSWER-Insert the thermometer stem or probe into the thickest part of the product.
A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? - ANSWER-Toxin
A plumbing problem has caused a backup of raw sewage in the bathroom - ANSWER-Immediately close the establishment. 2 / 4
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Which material would not make a good cutting board? - ANSWER-Soft Wood
Which is not a factor that would determine the frequency of health inspections in an operation? - ANSWER-Refrigeration unit construction
Shellstock Identification Tags - ANSWER-Must stay with the container until all the shellfish have been served and then kept in a file for 90 days
When preparing food for people with allergies, which practice can help prevent allergic reactions? - ANSWER-Telling customers all of the ingredients in a menu item
What is the right way to measure the temperature of bulk liquids, such as milk? - ANSWER-Fold the bag around the thermometer stem or probe.
The "flow of food" refers to the - ANSWER-Path that food travels through an establishment.
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Which of the following statements about clean-in-place equipment is correct? - ANSWER-A machine dispensing TCS foods should be cleaned daily unless otherwise indicated by the manufacturer
When developing a HACCP plan you conduct your Hazard Analysis and establish Critical control points and then .. - ANSWER-Establish critical limits
Food stored in the dry storage area should be: - ANSWER-
Stored 6 inches off the floor & away from wall
Which step is correct for storing food in a dry storage area? - ANSWER-Food is stored away from the wall and 15cm (6 in) off the floor
Food handlers who work in a nursing home cannot work in the operations if they have which symptom? - ANSWER-Sore throat with fever.
The FDA has created a tool that can be used to develop a food defense program. It is based on the acronym - ANSWER- A.L.E.R.T.
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