NEHA certified professional food
manager Exam Questions & Answers
100% Accurate
Which of the following is a term for an occurrence of two or more cases of the same
symptoms after consumption of the same food? - ANSWER-foodborne disease
outbreak
Which two are benefits of good food safety standards? - ANSWER--reduced costs from
food waste
-reduced costs from fines
Which of the following has recently become another reason to practice good food safety
principles? - ANSWER-increase in media attention and coverage
What should you do for your staff to reinforce the importance of high food safety
standards? - ANSWER--Motivate them
-Offer resources and training
-Provide solid supervision
Which of the following best describes a food safety policy? - ANSWER-It should outline
management's responsibilities and should also be used to communicate standards to
the staff
Which 3 should be included in a food safety policy? - ANSWER--Personal hygiene,
health screening and illness -reporting procedures
-Effective temperature control and monitoring practices
-Procedures for handling foodborne disease outbreaks
Which of the following best describes the concept of management? - ANSWER--Getting
activities completed efficiently and effectively with and through other people
True or false?
, People, products and premises are all things that can be governed by food safety
standards - ANSWER-TRUE
Which is the main objective of food safety training on food premises? - ANSWER-To
improve working practices by changing staff behavior and attitude
What are the four stages of training? - ANSWER-Motivate
Teach
Supervise
Test
What are the three main types of contamination? - ANSWER-Botanical
Chemical
Biological
When may food be contaminated? - ANSWER-Before delivery
During preparation by employees with poor hygiene
After it is served to customers
Which is accurate about bacteria? - ANSWER--The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
What is true about spores produced by bacteria? - ANSWER-Spores are very difficult to
kill
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
manager Exam Questions & Answers
100% Accurate
Which of the following is a term for an occurrence of two or more cases of the same
symptoms after consumption of the same food? - ANSWER-foodborne disease
outbreak
Which two are benefits of good food safety standards? - ANSWER--reduced costs from
food waste
-reduced costs from fines
Which of the following has recently become another reason to practice good food safety
principles? - ANSWER-increase in media attention and coverage
What should you do for your staff to reinforce the importance of high food safety
standards? - ANSWER--Motivate them
-Offer resources and training
-Provide solid supervision
Which of the following best describes a food safety policy? - ANSWER-It should outline
management's responsibilities and should also be used to communicate standards to
the staff
Which 3 should be included in a food safety policy? - ANSWER--Personal hygiene,
health screening and illness -reporting procedures
-Effective temperature control and monitoring practices
-Procedures for handling foodborne disease outbreaks
Which of the following best describes the concept of management? - ANSWER--Getting
activities completed efficiently and effectively with and through other people
True or false?
, People, products and premises are all things that can be governed by food safety
standards - ANSWER-TRUE
Which is the main objective of food safety training on food premises? - ANSWER-To
improve working practices by changing staff behavior and attitude
What are the four stages of training? - ANSWER-Motivate
Teach
Supervise
Test
What are the three main types of contamination? - ANSWER-Botanical
Chemical
Biological
When may food be contaminated? - ANSWER-Before delivery
During preparation by employees with poor hygiene
After it is served to customers
Which is accurate about bacteria? - ANSWER--The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
What is true about spores produced by bacteria? - ANSWER-Spores are very difficult to
kill
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
