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Food Protection Manager & Food Handler Practice Test

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

183 questions · 7 topics · free, no sign-up

Mixed practice test

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

Timed mock exam

50 questions in 60 minutes, drawn from every topic. No answers shown until the end, then a score, your weakest topics and a review of what you missed.

Practise by topic

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
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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
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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
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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)

Which of the following is one of the six highly infectious pathogens (the 'Big 6') that the FDA Food Code singles out for employee health reporting?

  1. Listeria monocytogenes
  2. Clostridium botulinum
  3. Bacillus cereus
  4. Norovirus
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D. Norovirus

The Big 6 are Norovirus, hepatitis A virus, Shigella, Shiga toxin-producing E. coli, Salmonella Typhi and nontyphoidal Salmonella. Listeria is a serious pathogen, but it is controlled mainly through date marking and cold holding rather than through the employee illness rules.

Reference: FDA Food Code 2022, 2-201.11

During handwashing, hands and exposed arms should be scrubbed with soap for at least how long?

  1. 3 to 5 seconds
  2. 10 to 15 seconds
  3. 30 to 45 seconds
  4. 1 to 2 minutes
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B. 10 to 15 seconds

Vigorous scrubbing for 10 to 15 seconds loosens soil and microbes so they can be rinsed away. A few seconds is not enough friction, and the 20-second figure refers to the whole procedure.

Reference: FDA Food Code 2022, 2-301.12

Exams this helps with

ExamWho runs itWhere
Food protection manager readyServSafe, NRFSPUnited States
Food handler card readyState and county agenciesUnited States (varies by state)

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