Food Protection Manager Practice Test 2026: Practice test 2

1. Question 1 of 25

   What is the first HACCP principle?

   • AConduct a hazard analysis
   • BKeep records
   • CSet critical limits
   • DVerify the system
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   Answer: A. Conduct a hazard analysis

   HACCP starts with a hazard analysis, which identifies the hazards likely to occur and the measures that can control them.

2. Question 2 of 25

   What is a critical control point (CCP)?

   • AThe spot where the health inspector stands during an inspection
   • BAny shelf or place in the kitchen where raw or cooked food is stored
   • CA step where control is essential to keep a hazard at a safe level
   • DThe point of sale where the customer pays for the meal
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   Answer: C. A step where control is essential to keep a hazard at a safe level

   A CCP is a step where control is needed to keep a hazard at an acceptable level. If a later step controls the hazard, the earlier step is not a CCP.

3. Question 3 of 25

   Which of these is a critical limit?

   • ACooking pork chops to 145°F for 15 seconds
   • BCooking pork chops until they look done in the middle
   • CCooking pork chops in a clean pan
   • DCooking pork chops when the oven is free
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   Answer: A. Cooking pork chops to 145°F for 15 seconds

   A critical limit is a measurable boundary that must be met at a CCP. FDA's manual uses 145°F for 15 seconds for pork chops as an example.

4. Question 4 of 25

   A cook checks and writes down the internal temperature of every batch of chicken at the end of cooking. Which HACCP principle is this?

   • AMonitoring
   • BVerification
   • CSetting critical limits
   • DHazard analysis
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   Answer: A. Monitoring

   Monitoring means planned observations or measurements to confirm that a critical limit is being met at a CCP.

5. Question 5 of 25

   At the cooking CCP, a batch of chicken reads 150°F. What is the right corrective action?

   • AServe it with a warning to the customer
   • BKeep cooking it until it reaches 165°F
   • CServe it because it is close enough
   • DPut it in the cooler and serve it cold
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   Answer: B. Keep cooking it until it reaches 165°F

   When a critical limit is not met, the corrective action is planned in advance. For poultry, the cook keeps heating it until it reaches the required 165°F.

6. Question 6 of 25

   A manager reviews the cooling logs each week and checks that thermometers are calibrated. Which HACCP principle is this?

   • AHazard analysis
   • BVerification
   • CCorrective action
   • DIdentifying CCPs
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   Answer: B. Verification

   Verification confirms that the HACCP system works as planned, for example by reviewing records and calibrating equipment.

7. Question 7 of 25

   Who should ideally carry out HACCP verification activities?

   • AThe same cook who did the monitoring, at the end of the shift
   • BSomeone other than the person who did the monitoring
   • CNo one, because verification is optional
   • DA customer chosen at random
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   Answer: B. Someone other than the person who did the monitoring

   FDA's manual says verification should be done by someone other than the person who carried out the activity being checked.

8. Question 8 of 25

   How does the FDA process approach group foods for HACCP?

   • ABy how many times the food passes through the danger zone
   • BBy the color and texture of the food when it is served
   • CBy the country or state where the food was grown or raised
   • DBy the price of the menu item and how often it is sold
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   Answer: A. By how many times the food passes through the danger zone

   The process approach groups foods by how many times they pass through the danger zone of 41°F to 135°F, instead of studying each recipe alone.

9. Question 9 of 25

   Chili is cooked, cooled, stored, reheated and held hot for service. Which FDA food preparation process is this?

   • AProcess 3: complex food preparation
   • BIt is not covered by any process
   • CProcess 1: no cook step
   • DProcess 2: same day service
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   Answer: A. Process 3: complex food preparation

   Complex food preparation includes cooking, cooling, reheating and hot holding, so the food passes through the danger zone two or more times.

10. Question 10 of 25

    What is the main food safety focus for foods with no cook step, such as salads and sashimi?

    • APreventing contamination and controlling temperature
    • BReheating them before service
    • CCooking them to a high temperature just before service
    • DHolding them above 135°F
    Show answer

    Answer: A. Preventing contamination and controlling temperature

    With no cook step to kill pathogens, managers must prevent contamination and keep the food cold.

11. Question 11 of 25

    A facility serving a highly susceptible population wants to make fresh juice on site. What does the Food Code require?

    • AOnly that the juice is served within one week
    • BA sign that says the juice is fresh
    • CNothing, because juice is not a TCS food
    • DA HACCP plan for the juice
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    Answer: D. A HACCP plan for the juice

    Juice packaged or made on site for highly susceptible populations must be prepared under a HACCP plan to control pathogens.

12. Question 12 of 25

    Which pathogen is one of the "Big Six" that food employees must report?

    • AShigella spp.
    • BStaphylococcus aureus
    • CBacillus cereus
    • DClostridium perfringens
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    Answer: A. Shigella spp.

    The Big Six are norovirus, hepatitis A, Salmonella Typhi, nontyphoidal Salmonella, Shigella and Shiga toxin-producing E. coli.

13. Question 13 of 25

    Why does the Food Code single out the Big Six pathogens?

    • AThey only grow in frozen food that has been stored too long
    • BA few germs can make people sick, and infected people shed many
    • CThey only make farm animals sick, never the people who eat the food
    • DThey are killed by any hand sanitizer within a few seconds
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    Answer: B. A few germs can make people sick, and infected people shed many

    These pathogens have a low infectious dose and are shed in high numbers, so they can spread through food even when handwashing is practiced.

14. Question 14 of 25

    What does it mean when a food employee is restricted?

    • AThey may work, but not with exposed food, clean equipment, utensils, linens or unwrapped single-use items
    • BThey must work only in the kitchen
    • CThey can work as normal but must wear two pairs of gloves
    • DThey cannot enter the establishment at all
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    Answer: A. They may work, but not with exposed food, clean equipment, utensils, linens or unwrapped single-use items

    A restricted employee can do other tasks, such as working as a cashier or seating guests, but must stay away from exposed food and clean items.

15. Question 15 of 25

    What does it mean when a food employee is excluded?

    • AThey must wear a face mask while cooking
    • BThey may only work the cash register
    • CThey may only wash dishes
    • DThey may not work in the establishment as a food employee
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    Answer: D. They may not work in the establishment as a food employee

    Exclusion means the person may not work in the food establishment in any food employee role. They may still come in as a customer.

16. Question 16 of 25

    A cook was excluded for vomiting and diarrhea with no diagnosis. When may they usually return?

    • AAs soon as they feel a little better
    • BAfter they have been symptom-free for at least 24 hours, or with a medical note
    • CAfter 2 hours of rest
    • DOnly after 30 days
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    Answer: B. After they have been symptom-free for at least 24 hours, or with a medical note

    For vomiting or diarrhea with no diagnosis, the worker may return after being free of symptoms for at least 24 hours or with medical documentation.

17. Question 17 of 25

    A server shows yellowing of the skin and eyes (jaundice). What must the person in charge do?

    • AGive them a day off and let them return tomorrow
    • BExclude them and notify the regulatory authority
    • CMove them to the dish room
    • DLet them keep serving if they feel fine
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    Answer: B. Exclude them and notify the regulatory authority

    Jaundice can be a sign of hepatitis A. The person in charge must exclude the worker, report it to the regulatory authority, and get its approval before the worker returns.

18. Question 18 of 25

    A cook in a nursing home kitchen has a sore throat with fever. What should happen?

    • AThey keep cooking but wear gloves
    • BThey are excluded until a health practitioner clears them
    • CNothing, because sore throats are common
    • DThey are moved to plating cold food
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    Answer: B. They are excluded until a health practitioner clears them

    Nursing homes serve a highly susceptible population, so a worker with sore throat and fever is excluded until a health practitioner gives written clearance.

19. Question 19 of 25

    In a regular restaurant that does not serve a highly susceptible population, what is the usual step for a worker with sore throat and fever?

    • ALet them keep making salads
    • BRestrict them from working with exposed food
    • CSend them to work in another restaurant
    • DExclude them for 30 days
    Show answer

    Answer: B. Restrict them from working with exposed food

    Outside highly susceptible settings, a worker with sore throat and fever is restricted from food work until they have written medical clearance.

20. Question 20 of 25

    A line cook tells you a doctor has diagnosed her with shigellosis. Besides excluding her, what must the person in charge do?

    • ANotify the regulatory authority
    • BAsk her to keep working in the back
    • CPost her name on the staff board
    • DWait to see whether customers get sick
    Show answer

    Answer: A. Notify the regulatory authority

    When a food employee reports a diagnosis with a Big Six pathogen, the person in charge must report it to the regulatory authority and follow the exclusion rules.

21. Question 21 of 25

    In a facility serving a highly susceptible population, a worker lives with someone who has norovirus. The worker has no symptoms. How long should they be restricted?

    • AUntil more than 48 hours have passed since the last exposure
    • BFor 1 hour
    • CNo restriction is ever needed
    • DFor 6 months
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    Answer: A. Until more than 48 hours have passed since the last exposure

    For exposure to norovirus in a highly susceptible setting, FDA guidance restricts the worker until more than 48 hours after the last exposure.

22. Question 22 of 25

    A food employee must report a diagnosis of typhoid fever within how long in the past, unless it was treated with antibiotics?

    • AWithin the past 10 years
    • BWithin the past 3 months
    • CWithin the past 7 days
    • DTyphoid fever never needs to be reported
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    Answer: B. Within the past 3 months

    Food employees must report a past illness from Salmonella Typhi within the past 3 months if they did not receive antibiotic treatment.

23. Question 23 of 25

    A job applicant has been offered a job and reports diarrhea. What must the person in charge do?

    • ACancel the job offer permanently
    • BAsk them to bring their own gloves
    • CNot let them start as a food employee until they meet the return criteria
    • DLet them start right away
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    Answer: C. Not let them start as a food employee until they meet the return criteria

    This person is a conditional employee. The person in charge must not let them become a food employee until they meet the Food Code criteria for return.

24. Question 24 of 25

    A worker has an uncovered boil with pus on the forearm. What should the person in charge do?

    • AAsk them to wash the boil with sanitizer
    • BRestrict them until the boil is properly covered or healed
    • CLet them work as normal
    • DHave them work the grill instead
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    Answer: B. Restrict them until the boil is properly covered or healed

    Infected wounds or boils with pus must be covered with an impermeable cover. Managers restrict workers with uncovered lesions until they are covered or healed.

25. Question 25 of 25

    Under the 2026 Food Code, what does Part 2-5 cover?

    • AAn employee illness policy and procedures for vomiting and diarrheal events
    • BMenu labeling and calorie counts
    • CRules for tipping staff
    • DRules for outdoor seating
    Show answer

    Answer: A. An employee illness policy and procedures for vomiting and diarrheal events

    The 2026 Food Code renamed Part 2-5 to cover both an employee illness policy and the clean-up procedures for vomiting and diarrheal events.

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