NEHA CERTIFIED PROFESSIONAL FOOD MANAGER REVISION EXAM
TEST 2025/2026 QUESTIONS WITH ANSWERS GRADED A+
✔✔Types of bacteria causing food-borne illness found in poultry - ✔✔Salmonella
Campylobacter
Staphylococcus
Listeria
Shigella
✔✔Types of bacteria causing food-borne illness found in other meat products -
✔✔Clostridium botulinum
Bacillus cereus
Clostridium perfringens
E. Coli
Salmonella
Listeria
✔✔Types of bacteria causing food-borne illness found in seafoods/shellfish -
✔✔Clostridium botulinum
Salmonella
Vibrio parahaemolyticus
✔✔Types of bacteria causing food-born illness found in produce - ✔✔E. Coli
Salmonella
Listeria
Bacillus cereus
✔✔Types of bacteria causing food-borne illness found in dairy - ✔✔Staphylococcus
E. Coli
Salmonella
Shigella
Listeria
✔✔What food protection practice would be MOST effective in preventing salmonellosis?
- ✔✔Cooking poultry to 165 degrees before serving
✔✔Acidic foods must NOT be stored in which containers? - ✔✔Metal - copper,
aluminum, etc
✔✔When using hot water to manually sanitize objects, the objects MUST be immersed
for at least - ✔✔30 seconds in water that is at least 171 degrees
✔✔What is the proper receiving practice for a manager? - ✔✔Receive, inspect, and
store the food as soon as possible
, ✔✔Where can information about the potential danger of chemical compounds be
found? - ✔✔Material Safety Data Sheet
✔✔After utensils are sanitized, they should be - ✔✔Air-dried
✔✔What is not required to be near the employees' hand washing sinks? - ✔✔Hand
sanitizer or hand lotion.... but what IS required is soap, hot water, and paper towels
✔✔What food is most likely to be implicated in an outbreak of botulism? - ✔✔Canned
tuna
✔✔How many cases of food-borne illness must be reported before it can be said that an
outbreak of food-borne illness has occurred? - ✔✔2 or more cases
✔✔The BEST place for measuring the temperature of a refrigerator is to place the
thermometer: - ✔✔At the warmest part of the refrigerator
✔✔Poisonous or toxic materials used in a food facility should - ✔✔Contain
manufacturer's label instructions stating that it is allowed in a food establishment
✔✔Protecting foods from pests includes - ✔✔Inspecting food deliveries
✔✔Acidic pH - ✔✔1-6
✔✔Alkaline pH - ✔✔8-14
✔✔Neutral pH - ✔✔7
✔✔A.D.A. - ✔✔Americans with Disabilities Act (1990)
✔✔Aerobe - ✔✔an organism that uses oxygen for respiration
✔✔Aflatoxin - ✔✔produced by mold & cannot be killed by cooking
✔✔Air Gap - ✔✔Space between a water outlet and the highest level of water in a sink
or tub - reliable and cheap method of backflow prevention
✔✔Anaerobe - ✔✔an organism that is able to live without oxygen
✔✔Anisakis simplex - ✔✔A parasite that lives only in its host but survives in food, such
as raw or undercooked seafood
TEST 2025/2026 QUESTIONS WITH ANSWERS GRADED A+
✔✔Types of bacteria causing food-borne illness found in poultry - ✔✔Salmonella
Campylobacter
Staphylococcus
Listeria
Shigella
✔✔Types of bacteria causing food-borne illness found in other meat products -
✔✔Clostridium botulinum
Bacillus cereus
Clostridium perfringens
E. Coli
Salmonella
Listeria
✔✔Types of bacteria causing food-borne illness found in seafoods/shellfish -
✔✔Clostridium botulinum
Salmonella
Vibrio parahaemolyticus
✔✔Types of bacteria causing food-born illness found in produce - ✔✔E. Coli
Salmonella
Listeria
Bacillus cereus
✔✔Types of bacteria causing food-borne illness found in dairy - ✔✔Staphylococcus
E. Coli
Salmonella
Shigella
Listeria
✔✔What food protection practice would be MOST effective in preventing salmonellosis?
- ✔✔Cooking poultry to 165 degrees before serving
✔✔Acidic foods must NOT be stored in which containers? - ✔✔Metal - copper,
aluminum, etc
✔✔When using hot water to manually sanitize objects, the objects MUST be immersed
for at least - ✔✔30 seconds in water that is at least 171 degrees
✔✔What is the proper receiving practice for a manager? - ✔✔Receive, inspect, and
store the food as soon as possible
, ✔✔Where can information about the potential danger of chemical compounds be
found? - ✔✔Material Safety Data Sheet
✔✔After utensils are sanitized, they should be - ✔✔Air-dried
✔✔What is not required to be near the employees' hand washing sinks? - ✔✔Hand
sanitizer or hand lotion.... but what IS required is soap, hot water, and paper towels
✔✔What food is most likely to be implicated in an outbreak of botulism? - ✔✔Canned
tuna
✔✔How many cases of food-borne illness must be reported before it can be said that an
outbreak of food-borne illness has occurred? - ✔✔2 or more cases
✔✔The BEST place for measuring the temperature of a refrigerator is to place the
thermometer: - ✔✔At the warmest part of the refrigerator
✔✔Poisonous or toxic materials used in a food facility should - ✔✔Contain
manufacturer's label instructions stating that it is allowed in a food establishment
✔✔Protecting foods from pests includes - ✔✔Inspecting food deliveries
✔✔Acidic pH - ✔✔1-6
✔✔Alkaline pH - ✔✔8-14
✔✔Neutral pH - ✔✔7
✔✔A.D.A. - ✔✔Americans with Disabilities Act (1990)
✔✔Aerobe - ✔✔an organism that uses oxygen for respiration
✔✔Aflatoxin - ✔✔produced by mold & cannot be killed by cooking
✔✔Air Gap - ✔✔Space between a water outlet and the highest level of water in a sink
or tub - reliable and cheap method of backflow prevention
✔✔Anaerobe - ✔✔an organism that is able to live without oxygen
✔✔Anisakis simplex - ✔✔A parasite that lives only in its host but survives in food, such
as raw or undercooked seafood
