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Personnel: Employee Health & Hygiene — Food Protection Manager Practice Test

Personnel: Employee Health & HygieneQuestion 1 of 30

43 questions in this topic · 30 drawn at random this round

How can a food employee excluded/restricted for sore throat with fever be reinstated?

FDA Food Code 2022

This manager-level bank is based on the FDA Food Code 2022 — a public-domain federal model code that states adopt. It goes beyond the Food Handler basics into active managerial control, HACCP, purchasing & receiving, facilities & utilities, pest management, and regulatory inspections.

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This Food Protection Manager Personnel: Employee Health & Hygiene practice set has 43 practice questions based on the official exam materials, each with an instant explanation. You need 75% on the real Food Protection Manager knowledge test to pass.

Sample questions

Three questions from the Personnel: Employee Health & Hygiene bank with the correct answer and an explanation. The practice quiz above draws 30 questions at random from the same bank.

  1. During all hours that a restaurant is open, who must be present at the establishment according to the Food Code?

    • A person in charge (PIC) — Correct answer
    • A licensed food inspector
    • The owner only on weekends
    • No one is required to be present

    Explanation: The permit holder must either be the person in charge (PIC) or designate a PIC who is present at the food establishment during all hours of operation. Continuous on-site PIC presence ensures someone is always accountable for food safety.

    Handbook: Personnel: Employee Health & Hygiene — Person in Charge

  2. How can a person in charge demonstrate the required knowledge of foodborne-disease prevention during an inspection?

    • By having no priority-item violations, being a CFPM, or answering the inspector's questions correctly — Correct answer
    • By showing a high school diploma
    • By having worked in food service for five years
    • By posting the menu in three languages

    Explanation: The PIC demonstrates knowledge by having no priority-item (critical) violations during the inspection, by being a Certified Food Protection Manager, or by correctly answering the inspector's questions about the Food Code and HACCP principles.

    Handbook: Personnel: Employee Health & Hygiene — Demonstration of Knowledge

  3. Except at minimal-risk establishments, what credential must the person in charge hold under the Food Code?

    • Certified Food Protection Manager from an accredited program — Correct answer
    • A state business license
    • A current CPR certification
    • A culinary arts degree

    Explanation: The PIC must be a Certified Food Protection Manager who has passed a test that is part of an accredited program. Minimal-risk establishments are the only exception to this requirement.

    Handbook: Personnel: Employee Health & Hygiene — Certified Food Protection Manager