EXAM
Exam Solution
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER 202
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6 A+ GRADE ASSURED COMPLETE SOLUTIONS AND VE
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RIFIED ANSWERS (5BDDE) zm zm
QUESTION 1 zm
1. A bacterial spore is:
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a. Bacterial dung
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b. A resistant resting phase which can sometimes resist high heat
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c. There is no such thing as a bacterial spore. They are different genus.
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d. All of the above
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ANSWER
B
QUESTION 2 zm
2. Which are the three basic types of contamination?
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a. Physical, personal, atmospheric
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b. Chemical, personal, biological
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c. Physical, chemical, biological
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d. Chemical, atmospheric, personal
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ANSWER
C
QUESTION 3 zm
3. The acronym for the 6 major variables that affect the growth of bacteria is
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a. FAT CAT
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b. TOM CAT
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c. FAT TOM
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d. CAT FAT
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ANSWER
,C
QUESTION 4 zm
4. Hepatitis A is a bacteria and not a virus.
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a. True
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b. False
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ANSWER
B
QUESTION 5 zm
5. Scombrotoxin is associated with
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a. Pork
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b. Wild Game
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c. Fungi
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d. Fish
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ANSWER
D
QUESTION 6 zm
6. Which of the following ranges represents the correct Temperature Danger Zone?
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a. 41°F to 165°F
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b. 35°F to 141°F
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c. 41°F to 135°F
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d. 135°F to 165°F
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ANSWER
C
QUESTION 7 zm
7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or s
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tored in copper.
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a. True
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b. False
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ANSWER
A
, QUESTION 8 zm
8. Which is not an example of a physical contaminant?
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a. Hair
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b. Metal
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c. Mold
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d. Scabs
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ANSWER
B
QUESTION 9 zm
9. When looking at the unfortunate reality of intentional contaminations you should c
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onsider suppliers but not employees.
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a. True
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b. False
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ANSWER
B
QUESTION 10 zm
10. Eight major foods are believed to account for 90% of all food allergies. Which of t
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he following is not one of these 8 foods?
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a. Milk
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b. Eggs
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c. Wheat
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d. Fruit
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ANSWER
D
QUESTION 11 zm
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
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a. Mouth
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b. Feces
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c. Shins
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d. Breath
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ANSWER
B
Exam Solution
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER 202
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6 A+ GRADE ASSURED COMPLETE SOLUTIONS AND VE
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RIFIED ANSWERS (5BDDE) zm zm
QUESTION 1 zm
1. A bacterial spore is:
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a. Bacterial dung
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b. A resistant resting phase which can sometimes resist high heat
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c. There is no such thing as a bacterial spore. They are different genus.
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d. All of the above
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ANSWER
B
QUESTION 2 zm
2. Which are the three basic types of contamination?
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a. Physical, personal, atmospheric
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b. Chemical, personal, biological
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c. Physical, chemical, biological
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d. Chemical, atmospheric, personal
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ANSWER
C
QUESTION 3 zm
3. The acronym for the 6 major variables that affect the growth of bacteria is
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a. FAT CAT
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b. TOM CAT
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c. FAT TOM
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d. CAT FAT
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ANSWER
,C
QUESTION 4 zm
4. Hepatitis A is a bacteria and not a virus.
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a. True
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b. False
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ANSWER
B
QUESTION 5 zm
5. Scombrotoxin is associated with
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a. Pork
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b. Wild Game
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c. Fungi
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d. Fish
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ANSWER
D
QUESTION 6 zm
6. Which of the following ranges represents the correct Temperature Danger Zone?
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a. 41°F to 165°F
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b. 35°F to 141°F
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c. 41°F to 135°F
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d. 135°F to 165°F
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ANSWER
C
QUESTION 7 zm
7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or s
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tored in copper.
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a. True
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b. False
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ANSWER
A
, QUESTION 8 zm
8. Which is not an example of a physical contaminant?
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a. Hair
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b. Metal
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c. Mold
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d. Scabs
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ANSWER
B
QUESTION 9 zm
9. When looking at the unfortunate reality of intentional contaminations you should c
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onsider suppliers but not employees.
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a. True
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b. False
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ANSWER
B
QUESTION 10 zm
10. Eight major foods are believed to account for 90% of all food allergies. Which of t
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he following is not one of these 8 foods?
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a. Milk
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b. Eggs
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c. Wheat
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d. Fruit
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ANSWER
D
QUESTION 11 zm
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
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a. Mouth
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b. Feces
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c. Shins
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d. Breath
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ANSWER
B
