Certified Professional Food Manager Study Guide
INTRODUCTION No matter which ANSI/CFP (ServSafe®, National Registry of Food Service Professionals (NRFSP ®), SafeMark®/Food Manager or National Environmental Health Association.
Practice FMC Exam Please register in advance by calling 800-723-3873 or faxing the registration form from this site to: 215-634-6184. Food Manager Certification - Examination Practice Questions 1. Foodborne infections occur when people eat: (choose the BEST answer)? Poisons produced by microorganisms Live, pathogenic microorganisms Strong chemicals Food with a pH of 8.5 2. Listeriosis is: A virus A parasite An infection An intoxication 3. What is the best method for calibrating a bi-metallic stemmed thermometer?
Adjust the calibration nut so that the dial reads 0 degrees F A good thermometer is calibrated by the manufacturer and never needs to be re-calibrated Place the stem in an ice-water slush, then turn nut so that the dial reads 33 degrees F Run it under very hot water, then read the dial to be sure it has moved 4. The minimum concentration of iodine sanitizer at room temperature is: 150 ppm 50 ppm 12.5 ppm 100 ppm 5. Raw meats and poultry should be stored: On the bottom refrigerator shelf to avoid cross contamination In plastic wrap so that they don't touch other foods At a temperature of 45 degrees or lower to preserve freshness Within 3 hours of receiving, to minimize contamination 6.
What is a cross-connection? When water pressure drops, causing a problem Hot and cold water pipes that have been mislabeled A way through which contaminants from drains, sewers or waste pipes can enter a potable water supply An air gap that is 3 times the diameter of the faucet 7. From a sanitation perspective, which are considered the most dangerous to a foodservice establishment? Bees Mice Fruit flies Ants 8. Which would be most dangerous? Ground beef stored above ready-to-eat foods in the refrigerator A hair in a cup of soup An ant in boiling hot soup A baked potato that has mold on it 9. Hand sanitizers: Can be used as a replacement for hand washing Only work on clean hands Can also be used to clean dishware Neutralize all food contaminants under the fingernails 10.
What is a sign that a shipment of fish is of UNACCEPTABLE quality? The fish is packed in crushed, self-draining ice The eyes are sunken and cloudy No fishy odor is detected Fingerprint does not stay visible on the flesh 11. What is the minimum cooking temperature for ground turkey? 130 degrees F 145 degrees F 155 degrees F 165 degrees F 12. The BEST reason to air dry dishes and utensils is: To avoid contaminating them with unsanitary towels To give the sanitizer time to break down biofilms To keep employees from touching them The air acts as an additional sanitizer 13. HACCP stands for: Hazardous Actions Critical Concepts Plan Hazard Analysis Critical Control Point Hazard Actions Cautious Controls Point Hazard Analysis Control Center Plan 14. If a customer spills hot food on the floor, the first thing to do is: Bring the customer a replacement meal Clean it up Get signs to place around the area to prevent accidents Have a co-worker stand by the spill to warn people 15.
Which of the following is a virus? Salmonella Listeria monocytogenes Hepatitis A Ciguatera 16. Most potentially hazardous foods have a pH level between: 3.1 - 7 4.6 - 10 1. 3.5 10.2 - 14 17. Staphylococcus aureus is most often transmitted by: Time/temperature abused crisp bacon Undercooked rice Unwashed bundles of grapes A food handler with an uncovered sore on his hand 18.
Which of the following foods is potentially hazardous? Refrigerated catsup Commercial mayonnaise Fresh, raw seed sprouts A washed apple 19. Which of the following is NOT an approved thawing method? Under cold, running water at 70 degrees F In a refrigerator at 38 degrees F In a covered sanitary pan at 75 degrees F In a microwave, then placed immediately on a stove 20.
Bacterial spores: May survive correct minimum cooking and freezing temperatures Are always destroyed by cooking and freezing Are completely removed by thorough washing of vegetables Are of no concern to food service managers Score = Correct Answers: American Food Safety, 2734 North 5th St, Philadelphia, PA 19133 Phone: 800-723-3873 Fax: 215-634-6184 Copyright©, 1999 American Food Safety Institute. All rights reserved. This document is free of charge and presents the manner of questions that may be found on some nationally-recognized food manager certification exams.
AFSI makes no warranties of any kind whatsoever and accepts no liabilities for errors or omissions whatsoever. For information food manager certification training courses, please call AFSI at (800) 723-3873. Nationally-recognized exams are 80 questions, multiple choice and require a score of 70 or 75% correct answers to pass.
Updated to the 2017 FDA Food Code NEHA's Professional Food Manager, Sixth Edition supplies culinary and hospitality professionals and students with the knowledge they need to pass the Conference for Food Protection/ANSI-approved exam. This textbook provides the food protection manager with everything they need to ensure the continued successful execution of food safety best practices in the workplace.
Certified Professional Food Manager Exam
The Sixth Edition is updated to the 2017 FDA Food Code and can help those who want to become certified. NEHA’s Food Safety Training program maintains a network of hundreds of Registered Food Safety Instructors spread throughout the globe that provide training and assist us in protecting public health. NEHA Instructors work in health departments, schools, college, universities, military installations, restaurants, hotels, as independent consultants, and in other sectors related to food safety. NEHA certified trainers must pass a CFP-ANSI exam or possess a REHS/RS or CP-FS credential.
Prometric Certified Professional Food Manager
Ready to be Certified? For more information please contact Trisha Bramwell, 303.802.2166 To take the Professional Food Manager exam in your area, please find a.