1|Page
NEHA CERTIFIED PROFESSIONAL FOOD MANAGER
EXAM 2025| BRAND NEW ACTUAL EXAM WITH 100%
VERIFIED QUESTIONS AND CORRECT SOLUTIONS|
GUARANTEED VALUE PACK| ACE YOUR GRADES.
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
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - (answer)C
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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
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
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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
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
NEHA CERTIFIED PROFESSIONAL FOOD MANAGER
EXAM 2025| BRAND NEW ACTUAL EXAM WITH 100%
VERIFIED QUESTIONS AND CORRECT SOLUTIONS|
GUARANTEED VALUE PACK| ACE YOUR GRADES.
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
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - (answer)C
,2|Page
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
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
, 3|Page
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
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
