NEHA certified professional food
manager Exam Questions and
Answers All Correct
What are two food service controls that can be used to minimize the risk of
contamination? - Answer- -Serve food quickly after cooking, cooling, or reheating
-Separate raw food and ready-to-eat food
What are two steps employees can take to protect against food service contamination?
- Answer- -Practice good hygiene
-Minimize handling of food
Which of these is the most important concern with respect to the design of food
premises? - Answer- A continuous workflow from delivery to service
Each of these is an example of suitable facilities for hand washing except - Answer-
several choices of soap at each sink
ARE SUITABLE:
-Separate sinks for food handlers dealing with raw food
-Separate facilities for hand washing and for food washing
-Handwashing sinks close to the entrance of the food preparation area
Where are handwashing stations NOT required? - Answer- Break rooms
ARE REQUIRED
Restrooms
Dish-washing areas
Food preparation areas
According to the FDA Food Code, carpeting may be used in which of the following -
Answer- Dining room
Which of these is an acceptable way to use non-drinking (non-potable) water? -
Answer- Air-conditioning
, What is the best way to prevent backflow from a cross-connection? - Answer- Air gaps
All kitchen equipment must be - Answer- Sanitized daily
Equipment not designed for food contact but used in food preparation areas should be -
Answer- Smooth
Waterproof
Easy to clean and maintain
Which material may be used for serving food only if the utensil is a part of the
uninterrupted process of cooking through service? - Answer- Cast iron
Which best describes the result of choosing the right thermometer to use? - Answer-
Ensures that food is safe
What is the purpose of cleaning - Answer- To remove food residue, dirt and grease from
surfaces
What is the term for the process of reducing microorganisms to a safe level? - Answer-
Sanitizing
Which of the following statements is true about cleaning and sanitizing? - Answer- All
equipment and surfaces need to be cleaned
When surfaces are in contact with time/temperature control for safety (potentially
hazardous) foods, what is the maximum amount of time allowed between sanitzations?
- Answer- 4 hours
Each of the following statements is true regarding dishwashing machines except: -
Answer- The machine should be cleaned at least once a week
ARE TRUE:
-The correct water temperature should be monitored and maintained
-Items placed in the dishwasher should be rinsed first
-The manufacturer's operating instructions should be followed
For hot water sanitization, items should be immersed in water for 30 seconds at what
temperature? - Answer- 171 degrees
Which two of the following statements are true of CIP equipment? - Answer- -It should
have sufficient access points to allow inspection
-It should be self-draining
What is the order of a typical CIP sequence? - Answer- Pre-rinse
Wash with detergent
manager Exam Questions and
Answers All Correct
What are two food service controls that can be used to minimize the risk of
contamination? - Answer- -Serve food quickly after cooking, cooling, or reheating
-Separate raw food and ready-to-eat food
What are two steps employees can take to protect against food service contamination?
- Answer- -Practice good hygiene
-Minimize handling of food
Which of these is the most important concern with respect to the design of food
premises? - Answer- A continuous workflow from delivery to service
Each of these is an example of suitable facilities for hand washing except - Answer-
several choices of soap at each sink
ARE SUITABLE:
-Separate sinks for food handlers dealing with raw food
-Separate facilities for hand washing and for food washing
-Handwashing sinks close to the entrance of the food preparation area
Where are handwashing stations NOT required? - Answer- Break rooms
ARE REQUIRED
Restrooms
Dish-washing areas
Food preparation areas
According to the FDA Food Code, carpeting may be used in which of the following -
Answer- Dining room
Which of these is an acceptable way to use non-drinking (non-potable) water? -
Answer- Air-conditioning
, What is the best way to prevent backflow from a cross-connection? - Answer- Air gaps
All kitchen equipment must be - Answer- Sanitized daily
Equipment not designed for food contact but used in food preparation areas should be -
Answer- Smooth
Waterproof
Easy to clean and maintain
Which material may be used for serving food only if the utensil is a part of the
uninterrupted process of cooking through service? - Answer- Cast iron
Which best describes the result of choosing the right thermometer to use? - Answer-
Ensures that food is safe
What is the purpose of cleaning - Answer- To remove food residue, dirt and grease from
surfaces
What is the term for the process of reducing microorganisms to a safe level? - Answer-
Sanitizing
Which of the following statements is true about cleaning and sanitizing? - Answer- All
equipment and surfaces need to be cleaned
When surfaces are in contact with time/temperature control for safety (potentially
hazardous) foods, what is the maximum amount of time allowed between sanitzations?
- Answer- 4 hours
Each of the following statements is true regarding dishwashing machines except: -
Answer- The machine should be cleaned at least once a week
ARE TRUE:
-The correct water temperature should be monitored and maintained
-Items placed in the dishwasher should be rinsed first
-The manufacturer's operating instructions should be followed
For hot water sanitization, items should be immersed in water for 30 seconds at what
temperature? - Answer- 171 degrees
Which two of the following statements are true of CIP equipment? - Answer- -It should
have sufficient access points to allow inspection
-It should be self-draining
What is the order of a typical CIP sequence? - Answer- Pre-rinse
Wash with detergent
