NEHA- Food protection Exam
Questions & Answers (Grade A+)
1. How is the term "contamination" defined when used in
connection with a communicable disease?
a. Infection of an individual or animal with pathogenic organisms
b. Presence of pathogenic agents on a surface, article, or substance
c. Transfer of a vector, regardless of time or the nature of the host
d. Contact between two or more sources of infection -
correct answer ✅B
2. What is the most common contributing factor to foodborne
illness?
a. Insect and rodent infestation
b. Dirty equipment
c. incorrect labeling of containers
d. improper holding temperature -
correct answer ✅d
3. Why are some foods classified as time/temperature control for
safety?
, NEHA- Food protection Exam
Questions & Answers (Grade A+)
a. They have a pH below 4.2
b. They have a water activity below 0.85
c. They support rapid growth of pathogenic microorganism
d. They require rapid and thorough cooking -
correct answer ✅c
4. Which food does not require refrigeration at 41F?
a. Open container of garlic in oil
b. Tofu
c. Sliced/cut cantaloupe
d. UHT creamers -
correct answer ✅D
5. What is the BEST means of inhibiting the growth of
microorganisms in fresh meat?
a. Topical use of approved hypochlorite solutions
b. Exposure to ultraviolet light for 30 minutes
c. Chemical preservative
Questions & Answers (Grade A+)
1. How is the term "contamination" defined when used in
connection with a communicable disease?
a. Infection of an individual or animal with pathogenic organisms
b. Presence of pathogenic agents on a surface, article, or substance
c. Transfer of a vector, regardless of time or the nature of the host
d. Contact between two or more sources of infection -
correct answer ✅B
2. What is the most common contributing factor to foodborne
illness?
a. Insect and rodent infestation
b. Dirty equipment
c. incorrect labeling of containers
d. improper holding temperature -
correct answer ✅d
3. Why are some foods classified as time/temperature control for
safety?
, NEHA- Food protection Exam
Questions & Answers (Grade A+)
a. They have a pH below 4.2
b. They have a water activity below 0.85
c. They support rapid growth of pathogenic microorganism
d. They require rapid and thorough cooking -
correct answer ✅c
4. Which food does not require refrigeration at 41F?
a. Open container of garlic in oil
b. Tofu
c. Sliced/cut cantaloupe
d. UHT creamers -
correct answer ✅D
5. What is the BEST means of inhibiting the growth of
microorganisms in fresh meat?
a. Topical use of approved hypochlorite solutions
b. Exposure to ultraviolet light for 30 minutes
c. Chemical preservative
