NEHA CERTIFIED PROFESSIONAL FOOD MANAGER

B - correct answer 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 C - correct answer 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 C - correct answer 3. The acronym for the 6 m...

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER WITH SOLUTIONS 2023

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - ANSWER-foodborne disease outbreak Which two are benefits of good food safety standards? - ANSWER--reduced costs from food waste -reduced costs from fines Which of the following has recently become another reason to practice good food safety principles? - ANSWER-increase in media attention and coverage What should you do for your staff to reinforce the impo...

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 - correct 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 - correct answer C 3. The acronym for the 6 major variables that affect t...

QUESTIONS AND ANSWERS

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 - 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 - C 3. The acronym for the 6 major variables that affect the growth of bacteria is a. FAT C...

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - Answer- foodborne disease outbreak Which two are benefits of good food safety standards? - Answer- -reduced costs from food waste -reduced costs from fines

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - foodborne disease outbreak Which two are benefits of good food safety standards? - -reduced costs from food waste -reduced costs from fines Which of the following has recently become another reason to practice good food safety principles? - increase in media attention and coverage What should you do for your staff to reinforce the importance of high food safety...

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 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 - 3. The acronym for the 6 major variables that affect the growth of bacteria is a. FAT CAT ...