Page 1 of 79
NEHA certified professional food manager (2 VERSIONS)
2026-2027 COMPLETE QUESTIONS AND VERIFIED
SOLUTIONS LATEST UPDATE THIS YEAR
NEHA certified professional food manager
QUESTION: 1. The acronym for the 6 major variables that affect the growth of bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - ANSWER-C
QUESTION: 2. Hepatitis A is a bacteria and not a virus.
a. True
b. False - ANSWER-B
Q; 3. A bacterial spore is:
a. Bacterial dung
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b. A resistant resting phase which can sometimes resist high heat
c. There is no such thing as a bacterial spore. They are different genus.
d. All of the above - ANSWER-B
QUESTION: 4. Which are the three basic types of
contamination?
a. Physical, personal, atmospheric
b. Chemical, personal, biological
c. Physical, chemical, biological
d. Chemical, atmospheric, personal - ANSWER-C
QUESTION: 5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
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d. Fish - ANSWER-D
QUESTION: 6. Which of the following ranges represents the correct Temperature Danger Zone?
a. 41°F to 165°F
b. 35°F to 141°F
c. 41°F to 135°F
d. 135°F to 165°F - ANSWER-C
QUESTION: 7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked
or stored in copper.
a. True
b. False - ANSWER-A
QUESTION: 8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
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c. Mold
d. Scabs - ANSWER-B
QUESTION: 9. When looking at the unfortunate reality of intentional contaminations you should
consider suppliers but not employees.
a. True
b. False - ANSWER-B
QUESTION: 10. Eight major foods are believed to account for 90% of all food allergies. Which of
the following is not one of these 8 foods?
a. Milk
b. Eggs
c. Wheat
d. Fruit - ANSWER-D
QUESTION: 11. Shigella is a bacteria found in the ___________ of people with shigellosis.
NEHA certified professional food manager (2 VERSIONS)
2026-2027 COMPLETE QUESTIONS AND VERIFIED
SOLUTIONS LATEST UPDATE THIS YEAR
NEHA certified professional food manager
QUESTION: 1. The acronym for the 6 major variables that affect the growth of bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - ANSWER-C
QUESTION: 2. Hepatitis A is a bacteria and not a virus.
a. True
b. False - ANSWER-B
Q; 3. A bacterial spore is:
a. Bacterial dung
,Page 2 of 79
b. A resistant resting phase which can sometimes resist high heat
c. There is no such thing as a bacterial spore. They are different genus.
d. All of the above - ANSWER-B
QUESTION: 4. Which are the three basic types of
contamination?
a. Physical, personal, atmospheric
b. Chemical, personal, biological
c. Physical, chemical, biological
d. Chemical, atmospheric, personal - ANSWER-C
QUESTION: 5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
,Page 3 of 79
d. Fish - ANSWER-D
QUESTION: 6. Which of the following ranges represents the correct Temperature Danger Zone?
a. 41°F to 165°F
b. 35°F to 141°F
c. 41°F to 135°F
d. 135°F to 165°F - ANSWER-C
QUESTION: 7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked
or stored in copper.
a. True
b. False - ANSWER-A
QUESTION: 8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
, Page 4 of 79
c. Mold
d. Scabs - ANSWER-B
QUESTION: 9. When looking at the unfortunate reality of intentional contaminations you should
consider suppliers but not employees.
a. True
b. False - ANSWER-B
QUESTION: 10. Eight major foods are believed to account for 90% of all food allergies. Which of
the following is not one of these 8 foods?
a. Milk
b. Eggs
c. Wheat
d. Fruit - ANSWER-D
QUESTION: 11. Shigella is a bacteria found in the ___________ of people with shigellosis.
