NEHA Professional Food Manager
Certification UPDATED ACTUAL Exam
Questions and CORECT Answers
What type of equipment can harbor bacteria? - CORRECT ANSWER - Food equipment
that is worn
Employee practice that minimizes transmitting diseases in food preparation and handling -
CORRECT ANSWER - Washing hands frequently
At minimum how long should food employees spend washing their hands? - CORRECT
ANSWER - 20 seconds
To avoid food contamination, food workers' clothes - CORRECT ANSWER - Should start
clean every day
What is a neutral pH value? - CORRECT ANSWER -7
What is the acceptable method of manual ware washing? - CORRECT ANSWER - Pre-
wash
Wash
Rinse
Sanitize
Air Dry
What type of contamination might occur if lemonade is stored in galvanized containers? -
CORRECT ANSWER - Chemical contamination - citric acid will react with the metal and
become toxic
, The purpose for using sanitizers is to: - CORRECT ANSWER - Reduce disease-causing
bacteria to safe levels
What is the most hazardous result of mixing leftovers with fresh foods? - CORRECT
ANSWER - Cross-contamination
You cannot cover food in storage with: - CORRECT ANSWER - Clean cloths
If you have adequate lighting in a food establishment: - CORRECT ANSWER - It makes
cleaning and sanitizing easier
Which of the following procedures is the MOST important in preventing pest infestation, in
addition to proper sanitation? - CORRECT ANSWER - Preventing pest access/entrance
The MOST important activity for an effective pest control program is to - CORRECT
ANSWER - Eliminate sources of food, water, and shelter for pests
While in use, wiping cloths use on food contact surfaces should be stored - CORRECT
ANSWER - In a sanitizing solution
Hot, potentially hazardous food shall be held at a MINIMUM of - CORRECT ANSWER -
135 degrees
If diagnosed with Hepatitis A, the employee would be permitted to return to work after -
CORRECT ANSWER - Receiving written clearance from a doctor
Which is an acceptable method for storing food products? - CORRECT ANSWER -
Storing cooked products above raw products in the refrigerator
Which is most likely to cause foodborne illness - CORRECT ANSWER - Cooks who do
not wash their hands after going to the toilet
Certification UPDATED ACTUAL Exam
Questions and CORECT Answers
What type of equipment can harbor bacteria? - CORRECT ANSWER - Food equipment
that is worn
Employee practice that minimizes transmitting diseases in food preparation and handling -
CORRECT ANSWER - Washing hands frequently
At minimum how long should food employees spend washing their hands? - CORRECT
ANSWER - 20 seconds
To avoid food contamination, food workers' clothes - CORRECT ANSWER - Should start
clean every day
What is a neutral pH value? - CORRECT ANSWER -7
What is the acceptable method of manual ware washing? - CORRECT ANSWER - Pre-
wash
Wash
Rinse
Sanitize
Air Dry
What type of contamination might occur if lemonade is stored in galvanized containers? -
CORRECT ANSWER - Chemical contamination - citric acid will react with the metal and
become toxic
, The purpose for using sanitizers is to: - CORRECT ANSWER - Reduce disease-causing
bacteria to safe levels
What is the most hazardous result of mixing leftovers with fresh foods? - CORRECT
ANSWER - Cross-contamination
You cannot cover food in storage with: - CORRECT ANSWER - Clean cloths
If you have adequate lighting in a food establishment: - CORRECT ANSWER - It makes
cleaning and sanitizing easier
Which of the following procedures is the MOST important in preventing pest infestation, in
addition to proper sanitation? - CORRECT ANSWER - Preventing pest access/entrance
The MOST important activity for an effective pest control program is to - CORRECT
ANSWER - Eliminate sources of food, water, and shelter for pests
While in use, wiping cloths use on food contact surfaces should be stored - CORRECT
ANSWER - In a sanitizing solution
Hot, potentially hazardous food shall be held at a MINIMUM of - CORRECT ANSWER -
135 degrees
If diagnosed with Hepatitis A, the employee would be permitted to return to work after -
CORRECT ANSWER - Receiving written clearance from a doctor
Which is an acceptable method for storing food products? - CORRECT ANSWER -
Storing cooked products above raw products in the refrigerator
Which is most likely to cause foodborne illness - CORRECT ANSWER - Cooks who do
not wash their hands after going to the toilet
