Certified Food Protection Manager (CFPM)

What is the temperature range of the "danger zone" where bacteria grow most rapidly?

• A32°F to 100°F
• B41°F to 135°F
• C50°F to 140°F
• D45°F to 165°F

A food worker has been diagnosed with Hepatitis A. When can they return to work in a food service establishment?

• AAfter 24 hours without symptoms
• BAfter receiving clearance from a medical practitioner and regulatory authority
• CAfter taking antibiotics for 48 hours
• DAfter washing hands thoroughly

Which of the following is a physical hazard in food?

• ASalmonella bacteria
• BCleaning chemical residue
• CBroken glass fragment
• DMold toxin

What is the maximum cumulative time that ready-to-eat TCS food can be in the temperature danger zone before it must be discarded?

• A2 hours
• B4 hours
• C6 hours
• D8 hours

Which pathogen is commonly associated with raw poultry and requires thorough cooking to 165°F for 15 seconds?

• AListeria monocytogenes
• BSalmonella
• CStaphylococcus aureus
• DClostridium botulinum

A manager discovers that a refrigerator has been running at 50°F overnight. What should be done with the TCS food stored inside?

• ACook the food immediately to kill bacteria
• BMove to a working cooler and monitor temperatures
• CDiscard all TCS food unless it can be determined it was in the danger zone less than 4 ho…
• DFreeze the food immediately to stop bacterial growth

What is the minimum internal cooking temperature for ground beef?

• A135°F for 15 seconds
• B145°F for 15 seconds
• C155°F for 15 seconds
• D165°F for 15 seconds

Which of the following practices is most effective for preventing cross-contamination?

• AWearing gloves at all times
• BUsing color-coded cutting boards for different food types
• CWashing hands every hour
• DUsing the same utensils for raw and cooked foods

Which bacteria produce toxins that are heat-stable and cannot be destroyed by cooking?

• ASalmonella and E. coli
• BStaphylococcus aureus and Bacillus cereus
• CCampylobacter and Listeria
• DNorovirus and Hepatitis A

What is the primary reason for excluding food workers with jaundice from the establishment?

• AThey may have Hepatitis A which can be transmitted through food
• BIt violates the dress code policy
• CCustomers find it unappealing
• DIt indicates poor hygiene habits

What is the minimum internal cooking temperature for pork chops?

• A135°F for 15 seconds
• B145°F for 15 seconds
• C155°F for 15 seconds
• D165°F for 15 seconds

When cooling hot TCS food from 135°F to 41°F, what is the maximum time allowed?

• A2 hours
• B4 hours
• C6 hours
• D8 hours

What is the correct method for thawing frozen food under cold running water?

• AUse warm water to speed up the process
• BSubmerge in cold running water at 70°F or below, never let temperature exceed 70°F
• CLet sit in cold water without running
• DUse hot water for the first 30 minutes then switch to cold

TCS food that has been previously cooked and cooled must be reheated to what temperature within 2 hours?

• A135°F
• B145°F
• C155°F
• D165°F

Which foods are considered TCS (Time/Temperature Control for Safety) foods?

• ABaked bread, crackers, and uncooked pasta
• BRaw chicken, cut melon, and cooked rice
• CWhole uncut apples, uncooked beans, and dry spices
• DCommercially canned goods and sealed jerky

What is an acceptable method for cooling a large pot of hot soup?

• APlace the covered pot directly in the walk-in cooler
• BDivide into shallow pans (less than 4 inches deep) and use an ice paddle
• CAdd ice directly to the soup to cool it faster
• DLet it sit at room temperature until warm, then refrigerate

What is the minimum internal cooking temperature for whole muscle beef steaks?

• A130°F for 15 seconds
• B135°F for 15 seconds
• C145°F for 15 seconds
• D155°F for 15 seconds

When preparing potentially hazardous foods, how often should food thermometers be calibrated?

• AOnce per month
• BOnce per week
• CBefore each shift or when dropped
• DOnly when they appear inaccurate

A cook prepares chicken breasts in the morning for service that evening. When cooling the cooked chicken, what is the maximum time allowed to cool from 70°F to 41°F?

• A2 hours
• B4 hours
• C6 hours
• D8 hours

Which method is NOT an approved method for thawing frozen TCS food?

• AUnder cold running water at 70°F or below
• BIn the refrigerator at 41°F or below
• CAs part of the cooking process
• DOn the counter at room temperature

When cooking food in a microwave, what must be done to ensure even heating?

• ACook at maximum power for shortest time
• BStir, rotate, and let stand covered for 2 minutes after cooking
• CCover food with plastic wrap only
• DCook until surface is steaming

What is the maximum time allowed for cooling hot TCS food from 135°F to 70°F?

• A1 hour
• B2 hours
• C4 hours
• D6 hours

When must food workers wash their hands?

• AOnly at the beginning of the shift
• BOnly after using the restroom
• CBefore starting work, after using the restroom, and when changing tasks
• DOnly when hands look dirty

What is the minimum time required for proper hand washing?

• A10 seconds
• B20 seconds
• C30 seconds
• D60 seconds

When is it acceptable for food workers to handle ready-to-eat food with bare hands?

• AWhen hands have been washed
• BWhen wearing a glove on one hand
• CNever - bare hand contact with ready-to-eat food is prohibited
• DWhen hands appear clean

Which of the following symptoms requires immediate exclusion of a food worker from the establishment?

• ASore throat with fever
• BVomiting
• CCoughing
• DRunny nose

When must single-use gloves be changed?

• AOnly when they tear
• BAt the end of the shift
• CWhen changing tasks, after handling raw foods, or when contaminated
• DOnce per hour

What type of jewelry is permitted on hands and arms while preparing food?

• AWedding band and medical alert bracelet
• BAny rings that are clean
• CWatches with waterproof bands
• DAll jewelry must be removed

A food worker reports having diarrhea but feels well enough to work. What should the manager do?

• AAllow them to work with gloves
• BRestrict them to non-food contact duties only
• CExclude them from the establishment until symptom-free for 24 hours
• DHave them wash hands more frequently

What is the maximum acceptable temperature for receiving cold TCS food?

• A32°F
• B38°F
• C41°F
• D45°F

When receiving shell eggs for immediate service, what is the maximum acceptable air temperature?

• A41°F
• B45°F
• C50°F
• D55°F

What does the FIFO method of stock rotation stand for and accomplish?

• AFirst In, First Out - uses oldest products first
• BFast Inventory, Fast Output - moves products quickly
• CFood In, Food Out - tracks inventory movement
• DFinal Inspection, Final Output - ensures quality at service

What should be done if a delivery of frozen food shows signs of thawing and refreezing?

• AAccept it and use it immediately
• BRefreeze immediately upon receipt
• CReject the shipment
• DThaw completely before cooking

Where should raw meat be stored in a refrigerator in relation to other foods?

• AOn the top shelf above ready-to-eat foods
• BOn the same shelf as produce
• COn the bottom shelf below ready-to-eat foods
• DAny location is acceptable if properly wrapped