Page 1 of 35
NEHA certified professional food manager
EXAM ACTUAL EXAM ALL QUESTIONS AND
CORRECT ANSWERS LATEST UPDATE THIS
YEAR
NEHA certified professional food manager
Which of the following has recently become another reason to practice good food safety
principles?
increase in media attention and coverage
What should you do for your staff to reinforce the importance of high food safety standards?
-Motivate them
-Offer resources and training
-Provide solid supervision
Which of the following best describes a food safety policy?
It should outline management's responsibilities and should also be used to communicate
standards to the staff
Which 3 should be included in a food safety policy?
1
, Page 2 of 35
-Personal hygiene, health screening and illness -reporting procedures
-Effective temperature control and monitoring practices
-Procedures for handling foodborne disease outbreaks
Which of the following is a term for an occurrence of two or more cases of the same
symptoms after consumption of the same food?
foodborne disease outbreak
Which two are benefits of good food safety standards?
-reduced costs from food waste
-reduced costs from fines
Which of the following best describes the concept of management?
-Getting activities completed efficiently and effectively with and through other people
True or false?
People, products and premises are all things that can be governed by food safety standards
TRUE
Which is the main objective of food safety training on food premises?
To improve working practices by changing staff behavior and attitude
What are the four stages of training?
2
, Page 3 of 35
Motivate
Teach
Supervise
Test
What are the three main types of contamination?
Botanical
Chemical
Biological
When may food be contaminated?
Before delivery
During preparation by employees with poor hygiene
After it is served to customers
Which is accurate about bacteria?
-The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
What is true about spores produced by bacteria?
Spores are very difficult to kill
3
, Page 4 of 35
The acronym FAT TOM helps us to remember the variables that affect bacterial growth. What
do the two T's stand for?
Time
Temperature
______________
(Food
Acidity
Time
Temperature
Oxygen
Moisture)
At what temperature do food poisioning bacteria most rapidly multiply? (Temperature
Danger Zone)
Between 41-135 degrees
Which bacteria cause a highly deadly foodborne illness?
Clostridium botulinum
Which of these is a main vehicle for virus transfer?
4
NEHA certified professional food manager
EXAM ACTUAL EXAM ALL QUESTIONS AND
CORRECT ANSWERS LATEST UPDATE THIS
YEAR
NEHA certified professional food manager
Which of the following has recently become another reason to practice good food safety
principles?
increase in media attention and coverage
What should you do for your staff to reinforce the importance of high food safety standards?
-Motivate them
-Offer resources and training
-Provide solid supervision
Which of the following best describes a food safety policy?
It should outline management's responsibilities and should also be used to communicate
standards to the staff
Which 3 should be included in a food safety policy?
1
, Page 2 of 35
-Personal hygiene, health screening and illness -reporting procedures
-Effective temperature control and monitoring practices
-Procedures for handling foodborne disease outbreaks
Which of the following is a term for an occurrence of two or more cases of the same
symptoms after consumption of the same food?
foodborne disease outbreak
Which two are benefits of good food safety standards?
-reduced costs from food waste
-reduced costs from fines
Which of the following best describes the concept of management?
-Getting activities completed efficiently and effectively with and through other people
True or false?
People, products and premises are all things that can be governed by food safety standards
TRUE
Which is the main objective of food safety training on food premises?
To improve working practices by changing staff behavior and attitude
What are the four stages of training?
2
, Page 3 of 35
Motivate
Teach
Supervise
Test
What are the three main types of contamination?
Botanical
Chemical
Biological
When may food be contaminated?
Before delivery
During preparation by employees with poor hygiene
After it is served to customers
Which is accurate about bacteria?
-The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
What is true about spores produced by bacteria?
Spores are very difficult to kill
3
, Page 4 of 35
The acronym FAT TOM helps us to remember the variables that affect bacterial growth. What
do the two T's stand for?
Time
Temperature
______________
(Food
Acidity
Time
Temperature
Oxygen
Moisture)
At what temperature do food poisioning bacteria most rapidly multiply? (Temperature
Danger Zone)
Between 41-135 degrees
Which bacteria cause a highly deadly foodborne illness?
Clostridium botulinum
Which of these is a main vehicle for virus transfer?
4
