NEHA certified professional food manager Exam Questions and Answers 100% Accurate

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 Acidity Time Temperature Oxygen Moisture) At what temperature do food poisioning bacteria most rapidly multiply? (Temperature Danger Zone) - ANSWER-Between 41-135 degrees Which bacteria cause a highly deadly foodborne illness? - ANSWER-Clostridium botulinum Which of these is a main vehicle for virus transfer? - ANSWER-Clothing and equipment Hand-contact surfaces Food-contact surfaces Which of these is NOT true with respect to mold? - ANSWER-Cooking always destroys mold Which of these two statements are true concerning shellfish food poisoning? - ANSWER-The toxins have no odor and no taste Illness sometimes results in death All of the following are common causes of chemical contamination except for - ANSWER-Improperly canned food What type of container should NOT be used to store acidic foods? - ANSWER-Metallic In which two ways can a food handler chemically contaminate food? - ANSWER-Not washing hands properly Not washing foods properly What two warning signs should you look for to identify contamination at delivery? - ANSWER-Food not properly protected Damaged packaging