NEHA CERTIFIED PROFESSIONAL FOOD
MANAGER EXAM QUESTIONS AND
ANSWERS 100% PASS
1. A bacterial spore is:
a. Bacterial dung
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
2. 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
3. The acronym for the 6 major variables that affect the growth of bacteria is
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,a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - ANSWER✔✔-C
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False - ANSWER✔✔-B
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish - ANSWER✔✔-D
6. Which of the following ranges represents the correct Temperature
Danger Zone?
a. 41°F to 165°F
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,b. 35°F to 141°F
c. 41°F to 135°F
d. 135°F to 165°F - ANSWER✔✔-C
7. Toxic metal poisoning can occur when acidic food such as tomatoes are
cooked or stored in copper.
a. True
b. False - ANSWER✔✔-A
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs - ANSWER✔✔-B
9. When looking at the unfortunate reality of intentional contaminations
you should consider suppliers but not employees.
a. True
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, b. False - ANSWER✔✔-B
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
11. Shigella is a bacteria found in the ___________ of people with
shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath - ANSWER✔✔-B
12. The main purpose of protective clothing on food handlers is to
a. Protect other clothing from becoming soiled
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MANAGER EXAM QUESTIONS AND
ANSWERS 100% PASS
1. A bacterial spore is:
a. Bacterial dung
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
2. 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
3. The acronym for the 6 major variables that affect the growth of bacteria is
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 1/33
,a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - ANSWER✔✔-C
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False - ANSWER✔✔-B
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish - ANSWER✔✔-D
6. Which of the following ranges represents the correct Temperature
Danger Zone?
a. 41°F to 165°F
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/33
,b. 35°F to 141°F
c. 41°F to 135°F
d. 135°F to 165°F - ANSWER✔✔-C
7. Toxic metal poisoning can occur when acidic food such as tomatoes are
cooked or stored in copper.
a. True
b. False - ANSWER✔✔-A
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs - ANSWER✔✔-B
9. When looking at the unfortunate reality of intentional contaminations
you should consider suppliers but not employees.
a. True
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, b. False - ANSWER✔✔-B
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
11. Shigella is a bacteria found in the ___________ of people with
shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath - ANSWER✔✔-B
12. The main purpose of protective clothing on food handlers is to
a. Protect other clothing from becoming soiled
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