NEHA CERTIFIED PROFESSIONAL FOOD
MANAGER EXAM WITH CORRECT
QUESTIONS AND CORRECTRY ANALYZED
ANSWERS (ACTUAL EXAM) ALREADY
GRADED A+ LATEST 2025 – 2026
1.Campylobacter jejuni - ANSWERS-A Curvy, microaerophlic, gram negative, rod
shaped bacteria are known to cause watery diarrhea-which may be bloody,
fever and mostly associated with raw chicken
2.Anisakis - ANSWERS-a human parasitic infection of the gastrointestinal tract
caused by the consumption of raw or undercooked seafood containing larvae of
the nematode Anisakis simplex.
3.Clostridium perfringens - ANSWERS-Spore forming, anerobic bacteria most
often cause a bacterial toxin- medicated infection, produce an enterotoxin and
do not usually result in death
,4. Hepatitis A is a bacteria and not a virus.
a. True
b. False - ANSWERS-B
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish - ANSWERS-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 - ANSWERS-C
7. Toxic metal poisoning can occur when acidic food such as tomatoes are
cooked or stored in copper.
a. True
b. False - ANSWERS-A
,8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs - ANSWERS-B
9. When looking at the unfortunate reality of intentional contaminations you
should consider suppliers but not employees.
a. True
b. False - ANSWERS-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 - ANSWERS-D
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
, c. Shins
d. Breath - ANSWERS-B
12. The main purpose of protective clothing on food handlers is to
a. Protect other clothing from becoming soiled
b. Protect food from contamination
c. Maintain a professional appearance
d. There is no such thing as protective clothing - ANSWERS-B
13. Washing hands before returning to work after smoking is not essential
because the smoke has a natural antibacterial in it.
a. True
b. False - ANSWERS-B
14. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods - ANSWERS-D
15. Which of the following is an example of possible cross-contamination?
a. Raw chicken dripping onto raw beef
MANAGER EXAM WITH CORRECT
QUESTIONS AND CORRECTRY ANALYZED
ANSWERS (ACTUAL EXAM) ALREADY
GRADED A+ LATEST 2025 – 2026
1.Campylobacter jejuni - ANSWERS-A Curvy, microaerophlic, gram negative, rod
shaped bacteria are known to cause watery diarrhea-which may be bloody,
fever and mostly associated with raw chicken
2.Anisakis - ANSWERS-a human parasitic infection of the gastrointestinal tract
caused by the consumption of raw or undercooked seafood containing larvae of
the nematode Anisakis simplex.
3.Clostridium perfringens - ANSWERS-Spore forming, anerobic bacteria most
often cause a bacterial toxin- medicated infection, produce an enterotoxin and
do not usually result in death
,4. Hepatitis A is a bacteria and not a virus.
a. True
b. False - ANSWERS-B
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish - ANSWERS-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 - ANSWERS-C
7. Toxic metal poisoning can occur when acidic food such as tomatoes are
cooked or stored in copper.
a. True
b. False - ANSWERS-A
,8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs - ANSWERS-B
9. When looking at the unfortunate reality of intentional contaminations you
should consider suppliers but not employees.
a. True
b. False - ANSWERS-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 - ANSWERS-D
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
, c. Shins
d. Breath - ANSWERS-B
12. The main purpose of protective clothing on food handlers is to
a. Protect other clothing from becoming soiled
b. Protect food from contamination
c. Maintain a professional appearance
d. There is no such thing as protective clothing - ANSWERS-B
13. Washing hands before returning to work after smoking is not essential
because the smoke has a natural antibacterial in it.
a. True
b. False - ANSWERS-B
14. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods - ANSWERS-D
15. Which of the following is an example of possible cross-contamination?
a. Raw chicken dripping onto raw beef
