NEHA CERTIFIED PROFESSIONAL FOOD MANAGER Questions and Correct Answers/ Latest Update / Already Graded

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NEHA CERTIFIED PROFESSIONAL FOOD
MANAGER Questions and Correct
Answers/ Latest Update / Already
Graded
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


Ans: B




2. Which are the three basic types of contamination?


a. Physical, personal, atmospheric


b. Chemical, personal, biological


c. Physical, chemical, biological

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d. Chemical, atmospheric, personal


Ans: C




3. The acronym for the 6 major variables that affect the growth of

bacteria is


a. FAT CAT


b. TOM CAT


c. FAT TOM


d. CAT FAT


Ans: C




4. Hepatitis A is a bacteria and not a virus.


a. True


b. False


Ans: B

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5. Scombrotoxin is associated with


a. Pork


b. Wild Game


c. Fungi


d. Fish


Ans: D




6. Which of the following ranges represents the correct Temperature

Danger Zone?


a. 41°F to 165°F


b. 35°F to 141°F


c. 41°F to 135°F


d. 135°F to 165°F


Ans: C

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7. Toxic metal poisoning can occur when acidic food such as

tomatoes are cooked or stored in copper.


a. True


b. False


Ans: A




8. Which is not an example of a physical contaminant?


a. Hair


b. Metal


c. Mold


d. Scabs


Ans: B




9. When looking at the unfortunate reality of intentional

contaminations you should consider suppliers but not employees.


a. True