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Food protection manager practice test

183 free practice questions for this exam, each with the reason for the answer and where to look it up.

Food safety manager and handler: practice test

10 questions, graded as you go, with the reason for every answer. No sign-up.

Practice tests that prepare you for this exam

Food safety manager and handler

Foodborne illness, time and temperature control, cross-contamination, personal hygiene, cleaning and sanitising, HACCP and pest control from the FDA Food Code.

183 questions for this exam

About the exam

ExamFood protection manager
Who runs itServSafe, NRFSP
WhereUnited States

Question count, time limit and pass mark differ by where you take it. Check the official candidate bulletin from the organisation that runs your exam.

Sample questions

What is the correct order of steps for cleaning and sanitizing a prep table?

  1. Scrape, wash, rinse, sanitize, air-dry
  2. Scrape, sanitize, wash, rinse, towel-dry
  3. Wash, sanitize, rinse, scrape, air-dry
  4. Rinse, wash, scrape, sanitize, towel-dry
Show the answer

A. Scrape, wash, rinse, sanitize, air-dry

Food bits are removed first, then the surface is washed with detergent, rinsed, sanitized and left to air-dry. Sanitizing before washing fails because soil and detergent residue block the sanitizer.

Reference: FDA Food Code 2022, 4-603.12 through 4-603.16 and 4-901.11

Gnaw marks on food packages, shredded paper in a corner and dark pellet-shaped droppings point to which pest?

  1. Cockroaches
  2. Rodents
  3. House flies
  4. Fruit flies
Show the answer

B. Rodents

Rats and mice gnaw to wear down their teeth, build nests from soft shredded material and leave pellet droppings. Cockroach droppings are much smaller, like pepper grains, and roaches do not gnaw or nest.

Reference: FDA Food Code 2022, 6-501.111

What is the first of the seven HACCP principles?

  1. Establish critical limits
  2. Establish monitoring procedures
  3. Conduct a hazard analysis
  4. Identify corrective actions
Show the answer

C. Conduct a hazard analysis

A HACCP plan starts with a hazard analysis, which identifies the biological, chemical and physical hazards at each step. Critical limits cannot be set until the hazards and the critical control points are known.

Reference: FDA Food Code 2022, Annex 4 (HACCP principles)

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