NEHA certified professional food manager Exam
Questions and Answers
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? - -foodborne disease outbreak
Which two are benefits of good food safety standards? - --reduced costs from food
waste
-reduced costs from fines
Which of the following has recently become another reason to practice good food safety
principles? - -increase in media attention and coverage
What should you do for your staff to reinforce the importance of high food safety
standards? - --Motivate them
-Offer resources and training
-Provide solid supervision
Which of the following best describes a food safety policy? - -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? - --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? - --Getting
activities completed efficiently and effectively with and through other people
True or false?
, NEHA certified professional food manager Exam
Questions and Answers
People, products and premises are all things that can be governed by food safety standards
- -TRUE
Which is the main objective of food safety training on food premises? - -To improve
working practices by changing staff behavior and attitude
What are the four stages of training? - -Motivate
Teach
Supervise
Test
What are the three main types of contamination? - -Botanical
Chemical
Biological
When may food be contaminated? - -Before delivery
During preparation by employees with poor hygiene
After it is served to customers
Which is accurate about bacteria? - --The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
What is true about spores produced by bacteria? - -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? - -Time
Temperature
Questions and Answers
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? - -foodborne disease outbreak
Which two are benefits of good food safety standards? - --reduced costs from food
waste
-reduced costs from fines
Which of the following has recently become another reason to practice good food safety
principles? - -increase in media attention and coverage
What should you do for your staff to reinforce the importance of high food safety
standards? - --Motivate them
-Offer resources and training
-Provide solid supervision
Which of the following best describes a food safety policy? - -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? - --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? - --Getting
activities completed efficiently and effectively with and through other people
True or false?
, NEHA certified professional food manager Exam
Questions and Answers
People, products and premises are all things that can be governed by food safety standards
- -TRUE
Which is the main objective of food safety training on food premises? - -To improve
working practices by changing staff behavior and attitude
What are the four stages of training? - -Motivate
Teach
Supervise
Test
What are the three main types of contamination? - -Botanical
Chemical
Biological
When may food be contaminated? - -Before delivery
During preparation by employees with poor hygiene
After it is served to customers
Which is accurate about bacteria? - --The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
What is true about spores produced by bacteria? - -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? - -Time
Temperature
