NEHA CERTIFIED PROFESSIONAL
FOOD MANAGER
1. A bacterial spore is:
a. Bacterial dung
b. A resistant resting phase that could on occasion resist high heat
c. There is not any such component as a bacterial spore. They are extraordinary genus.
D. All of the above - ANS-B
1. All automobiles and vehicles handing over food merchandise SHOULD be checked:
A. To make certain the food became now not exposed to infection at some point of delivery
B. To make sure the shipper is local
C. For signs of too many miles on the truck
D. To make sure the truck is refrigerated - ANS-...
2. The principle of "First In, First Out" (FIFO) refers to the exercise of:
A. Serving customers in the order wherein they arrive
B. Having the manager arrive first and leave final
C. Attending to problems as they arise
D. Using merchandise within the order in which they are obtained - ANS-...
2. Which are the 3 basic varieties of contamination?
A. Physical, non-public, atmospheric
b. Chemical, private, biological
c. Physical, chemical, organic
d. Chemical, atmospheric, private - ANS-C
3. All canned goods MUST be checked very well whilst obtained and:
A. When saved
B. At the cease of the shift
C. Just earlier than you use them
D. After the expiration date has handed - ANS-...
3. The acronym for the 6 most important variables that affect the boom of micro organism is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - ANS-C
4. Hepatitis A is a micro organism and now not a deadly disease.
A. True
b. False - ANS-B
, four. Potentially risky ingredients (PHFs), including raw meat and poultry, SHOULD be
stored:
A. Between 31°F and a hundred thirty°F
B. Between 41°F and a hundred thirty five°F
C. At forty one°F or underneath
D. At 35°F or under - ANS-...
Five. Poultry, crammed pork or beef SHOULD be reheated hastily to an inner temperature
of:
A. 130°F or better
B. 140°F or higher
C. 160°F or better
D. A hundred sixty five°F or better - ANS-...
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish - ANS-D
6. All foods MAY be thawed in every of the following methods except:
A. Under refrigeration at forty one°F or beneath
B. Under cold drinking fine water
C. As a part of the traditional cooking technique
D. On the counter at room temperature - ANS-...
6. Which of the following stages represents the ideal Temperature Danger Zone?
A. 41°F to a hundred sixty five°F
b. 35°F to 141°F
c. 41°F to one hundred thirty five°F
d. 135°F to one hundred sixty five°F - ANS-C
7. During carrier, hot food SHOULD be held at or above which of the following
temperatures?
A. A hundred twenty five°F
B. 130°F
C. 135°F
D. A hundred and forty°F - ANS-...
7. Toxic steel poisoning can occur when acidic food which includes tomatoes are cooked or
saved in copper.
A. True
b. False - ANS-A
8. What SHOULD leftovers be stored in?
A. Any pan or bucket available
FOOD MANAGER
1. A bacterial spore is:
a. Bacterial dung
b. A resistant resting phase that could on occasion resist high heat
c. There is not any such component as a bacterial spore. They are extraordinary genus.
D. All of the above - ANS-B
1. All automobiles and vehicles handing over food merchandise SHOULD be checked:
A. To make certain the food became now not exposed to infection at some point of delivery
B. To make sure the shipper is local
C. For signs of too many miles on the truck
D. To make sure the truck is refrigerated - ANS-...
2. The principle of "First In, First Out" (FIFO) refers to the exercise of:
A. Serving customers in the order wherein they arrive
B. Having the manager arrive first and leave final
C. Attending to problems as they arise
D. Using merchandise within the order in which they are obtained - ANS-...
2. Which are the 3 basic varieties of contamination?
A. Physical, non-public, atmospheric
b. Chemical, private, biological
c. Physical, chemical, organic
d. Chemical, atmospheric, private - ANS-C
3. All canned goods MUST be checked very well whilst obtained and:
A. When saved
B. At the cease of the shift
C. Just earlier than you use them
D. After the expiration date has handed - ANS-...
3. The acronym for the 6 most important variables that affect the boom of micro organism is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - ANS-C
4. Hepatitis A is a micro organism and now not a deadly disease.
A. True
b. False - ANS-B
, four. Potentially risky ingredients (PHFs), including raw meat and poultry, SHOULD be
stored:
A. Between 31°F and a hundred thirty°F
B. Between 41°F and a hundred thirty five°F
C. At forty one°F or underneath
D. At 35°F or under - ANS-...
Five. Poultry, crammed pork or beef SHOULD be reheated hastily to an inner temperature
of:
A. 130°F or better
B. 140°F or higher
C. 160°F or better
D. A hundred sixty five°F or better - ANS-...
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish - ANS-D
6. All foods MAY be thawed in every of the following methods except:
A. Under refrigeration at forty one°F or beneath
B. Under cold drinking fine water
C. As a part of the traditional cooking technique
D. On the counter at room temperature - ANS-...
6. Which of the following stages represents the ideal Temperature Danger Zone?
A. 41°F to a hundred sixty five°F
b. 35°F to 141°F
c. 41°F to one hundred thirty five°F
d. 135°F to one hundred sixty five°F - ANS-C
7. During carrier, hot food SHOULD be held at or above which of the following
temperatures?
A. A hundred twenty five°F
B. 130°F
C. 135°F
D. A hundred and forty°F - ANS-...
7. Toxic steel poisoning can occur when acidic food which includes tomatoes are cooked or
saved in copper.
A. True
b. False - ANS-A
8. What SHOULD leftovers be stored in?
A. Any pan or bucket available
