NEHA CERTIFIED PROFESSIONAL FOOD
MANAGER EXAM QUESTIONS AND CORRECT
ANSWERS | LATEST 2026/2027 UPDATE |
GRADED A+ | GUARANTEED PASS.
The acronym FAT TOM helps us to remember the variables that affect bacterial
growth. What do the two T's stand for? – ANSWER Time
Temperature
______________
(Food
Acidity
Time
Temperature
Oxygen
Moisture)
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
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
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
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
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 these is an example of suitable facilities for hand washing except –
ANSWER several choices of soap at each sink
Where are handwashing stations NOT required? – ANSWER Break rooms
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
MANAGER EXAM QUESTIONS AND CORRECT
ANSWERS | LATEST 2026/2027 UPDATE |
GRADED A+ | GUARANTEED PASS.
The acronym FAT TOM helps us to remember the variables that affect bacterial
growth. What do the two T's stand for? – ANSWER Time
Temperature
______________
(Food
Acidity
Time
Temperature
Oxygen
Moisture)
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
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
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
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
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 these is an example of suitable facilities for hand washing except –
ANSWER several choices of soap at each sink
Where are handwashing stations NOT required? – ANSWER Break rooms
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
