NEHA Professional Food Manager Certification | Questions with 100 % correct Answers | Verified

What type of equipment can harbor bacteria? - Food equipment that is worn Employee practice that minimizes transmitting diseases in food preparation and handling - Washing hands frequently At minimum how long should food employees spend washing their hands? - 20 seconds To avoid food contamination, food workers' clothes - Should start clean every day What is a neutral pH value? - 7 What is the acceptable method of manual ware washing? - Pre-wash Wash Rinse Sanitize Air Dry What type of contamination might occur if lemonade is stored in galvanized containers? - Chemical contamination - citric acid will react with the metal and become toxic The purpose for using sanitizers is to: - Reduce disease-causing bacteria to safe levels What is the most hazardous result of mixing leftovers with fresh foods? - Cross-contamination You cannot cover food in storage with: - Clean clothsIf you have adequate lighting in a food establishment: - It makes cleaning and sanitizing easier Which of the following procedures is the MOST important in preventing pest infestation, in addition to proper sanitation? - Preventing pest access/entrance The MOST important activity for an effective pest control program is to - Eliminate sources of food, water, and shelter for pests While in use, wiping cloths use on food contact surfaces should be stored - In a sanitizing solution Hot, potentially hazardous food shall be held at a MINIMUM of - 135 degrees If diagnosed with Hepatitis A, the employee would be permitted to return to work after - Receiving written clearance from a doctor