Mock paper #5

Certified Food Protection Manager (ANAB-CFP accredited)

A full paper drawn to the blueprint. Answers and worked explanations are at the back of this file.

Questions: 80
Time: 120minutes
Mark: 85%our target
Paper: #5of 5

Single-user licence. You may print this file and write on it. You may not redistribute, resell or post it. © Sitonce 2026.

Before you start

Sit this the way you will sit the real one. A mock done in pieces over three evenings measures your notes, not your recall.

Questions

80

Minutes

120

Per question

90s

Started at

Set a timer for 120 minutes and do not stop it. Running over is the commonest way a prepared candidate fails, and the only place you can find that out safely is here.
Mark one answer for each question on the answer sheet.
Answer every question. There is no penalty for a wrong answer. A blank is a guaranteed zero and a guess is not.
Flag anything you are unsure of as you go. When you mark the paper, a question you flagged and got right is worth as much of your attention as one you got wrong - you do not yet know it, you guessed it.
When the timer runs out, turn to the Answers section at the back of this file. Mark the paper against the quick-reference key first, fill in the score table, and only then read the worked explanations.

What this paper covers

Area	Questions	Share
Preventing Contamination and Cross-Contamination	15	19%
Ensuring Personal Hygiene and Employee Health	14	18%
Actively Managing Controls in a Food Establishment	13	16%
Ensuring Product Time and Temperature	11	14%
Monitoring the Flow of Foods	10	13%
Conducting Cleaning and Sanitizing	9	11%
Managing the Physical Facility Design and Maintenance	5	6%
Preventing and Controlling Pests	3	4%
Total	80	100%

Pass mark vs pass rate

This exam is scored on a scale, not on a raw count, so nobody outside the exam board knows exactly how many correct answers pass. 68 is our readiness target and it sits deliberately above where we think the line is. Clearing it is a good sign. It is not a guarantee.

Answer sheet - paper #5

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Paper #5

80 questions. 120 minutes.

1

Which temperature measuring device may NOT be used in a food establishment?

AAn infrared device, which may not be used anywhere in a food establishment because it reads only surface temperatures
BA device with a glass sensor or stem that is not enclosed in a shatterproof coating
CA thermocouple with a small-diameter probe, which reads too quickly to give a stable result in a thin food such as a patty
DA dually scaled device showing both Celsius and Fahrenheit, which the Code requires to be scaled in a single unit to avoid misreading

2

A cook portions cooked chicken from a hot pan into containers for cooling. What should be monitored?

AOnly the final temperature after six hours, the intermediate stage being a guideline rather than an enforceable requirement
BThat the portions reach 5°C (41°F) within 2 hours, which is the whole of the cooling period for food coming off a cook step
CThat the chicken is reheated to 74°C (165°F) immediately before portioning, so that it enters cooling from a known temperature
DThat the two-stage cooling schedule is met, and that ready-to-eat cooked chicken is not contacted with bare hands during portioning

3

Which statement about temperature measuring devices in a food establishment is correct?

AFood temperature measuring devices must be provided and READILY ACCESSIBLE for ensuring the attainment and maintenance of the required food temperatures
BOne device is sufficient for the whole establishment, provided it is accurate and is carried by the person in charge on each shift that the premises trades
CDevices must be issued individually to each food employee and marked with that employee's name for accountability at inspection
DDevices must be stored inside refrigerated units when not in use, so that they remain within their intended range of use

Worked explanations

The paper carries one for every question, at the back. These are the three above.

Q1 B Ch. 4: Ensuring Product Time and Temperature

Answer: B - A device with a glass sensor or stem that is not enclosed in a shatterproof coating

Because Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems encased in a shatterproof coating, such as candy thermometers, may be used. Food Code 4-201.12

The hazard is physical rather than microbiological. A glass thermometer breaking in a stockpot contaminates the whole batch with fragments nobody can remove. Food Code 3-307.11

Where the other options lead

A.Banned infrared. Infrared has legitimate uses for surface screening. It is not prohibited, it is simply not an internal temperature device.
C.Rejected the thermocouple. A small-diameter probe designed for thin masses is expressly required to be available for foods such as patties and fillets.
D.Rejected dual scaling. The Code writes accuracy tolerances for dually scaled devices, so it plainly contemplates them.

Q2 D Ch. 5: Monitoring the Flow of Foods

Answer: D - That the two-stage cooling schedule is met, and that ready-to-eat cooked chicken is not contacted with bare hands during portioning

Because Cooked TCS food must be cooled within 2 hours from 57°C (135°F) to 21°C (70°F) and within a total of 6 hours to 5°C (41°F) or less, and separating food into smaller portions is one of the named cooling methods. Food Code 3-501.14

Cooked chicken is ready-to-eat, so portioning it requires a suitable utensil rather than bare hands. Two provisions apply to the same act, which is what makes this a monitoring point rather than a single check. Food Code 3-301.11

Where the other options lead

A.Read the first stage as guidance. Both limbs are requirements, and the first is where most of the growth risk sits.
B.Compressed the schedule. Two hours is the first stage to 70°F. The total to 41°F is six hours.
C.Reheated before cooling. The chicken is already hot from cooking. Reheating it adds a cycle and achieves nothing.

Q3 A Ch. 4: Ensuring Product Time and Temperature

Answer: A - Food temperature measuring devices must be provided and READILY ACCESSIBLE for ensuring the attainment and maintenance of the required food temperatures

Because Food temperature measuring devices must be PROVIDED AND READILY ACCESSIBLE for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. Food Code 4-302.12

Readily accessible is what makes monitoring happen. A single probe locked in an office is a device the line cook does not use, and a probe that has been in a cooler all night reads slowly when it is needed. Food Code 4-502.11

Where the other options lead

B.Centralised the device. One device held by one person is not readily accessible to the employees who must check temperatures.
C.Required personal issue. Sensible in some operations and not a Code requirement.
D.Required cold storage. Nothing requires it, and a probe must be cleaned and sanitised between uses rather than stored among food.

Worked explanations

The paper carries one for every question, at the back. These are the three above.

Q1 B Ch. 4: Ensuring Product Time and Temperature

Answer: B - A device with a glass sensor or stem that is not enclosed in a shatterproof coating

Because Food temperature measuring devices may not have sensors or stems constructed of glass, except that thermometers with glass sensors or stems encased in a shatterproof coating, such as candy thermometers, may be used. Food Code 4-201.12

The hazard is physical rather than microbiological. A glass thermometer breaking in a stockpot contaminates the whole batch with fragments nobody can remove. Food Code 3-307.11

Where the other options lead

A.Banned infrared. Infrared has legitimate uses for surface screening. It is not prohibited, it is simply not an internal temperature device.
C.Rejected the thermocouple. A small-diameter probe designed for thin masses is expressly required to be available for foods such as patties and fillets.
D.Rejected dual scaling. The Code writes accuracy tolerances for dually scaled devices, so it plainly contemplates them.

Q2 D Ch. 5: Monitoring the Flow of Foods

Answer: D - That the two-stage cooling schedule is met, and that ready-to-eat cooked chicken is not contacted with bare hands during portioning

Because Cooked TCS food must be cooled within 2 hours from 57°C (135°F) to 21°C (70°F) and within a total of 6 hours to 5°C (41°F) or less, and separating food into smaller portions is one of the named cooling methods. Food Code 3-501.14

Cooked chicken is ready-to-eat, so portioning it requires a suitable utensil rather than bare hands. Two provisions apply to the same act, which is what makes this a monitoring point rather than a single check. Food Code 3-301.11

Where the other options lead

A.Read the first stage as guidance. Both limbs are requirements, and the first is where most of the growth risk sits.
B.Compressed the schedule. Two hours is the first stage to 70°F. The total to 41°F is six hours.
C.Reheated before cooling. The chicken is already hot from cooking. Reheating it adds a cycle and achieves nothing.

Q3 A Ch. 4: Ensuring Product Time and Temperature

Answer: A - Food temperature measuring devices must be provided and READILY ACCESSIBLE for ensuring the attainment and maintenance of the required food temperatures

Because Food temperature measuring devices must be PROVIDED AND READILY ACCESSIBLE for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. Food Code 4-302.12

Readily accessible is what makes monitoring happen. A single probe locked in an office is a device the line cook does not use, and a probe that has been in a cooler all night reads slowly when it is needed. Food Code 4-502.11

Where the other options lead

B.Centralised the device. One device held by one person is not readily accessible to the employees who must check temperatures.
C.Required personal issue. Sensible in some operations and not a Code requirement.
D.Required cold storage. Nothing requires it, and a probe must be cleaned and sanitised between uses rather than stored among food.

The rest of this mock paper comes with the course

Food Manager: the whole syllabus taught, the questions that test it, 5 timed mocks, and all 6 PDFs to print.