food manager EXAM A+ GRADE ASSURED COMPLETE SOLUTIONS AND VERIFIED ANSWERS

EXAM

Exam Solution
zm




NEHA CERTIFIED PROFESSIONAL FOOD MANAGER 202
zm zm zm zm zm




6 A+ GRADE ASSURED COMPLETE SOLUTIONS AND VE
zm zm zm zm zm zm zm




RIFIED ANSWERS (5BDDE) zm zm




QUESTION 1 zm




1. A bacterial spore is:
zm zm zm zm



a. Bacterial dung
zm zm



b. A resistant resting phase which can sometimes resist high heat
zm zm zm zm zm zm zm zm zm zm



c. There is no such thing as a bacterial spore. They are different genus.
zm zm zm zm zm zm zm zm zm zm zm zm zm



d. All of the above
zm zm zm zm




ANSWER

B



QUESTION 2 zm




2. Which are the three basic types of contamination?
zm zm zm zm zm zm zm zm



a. Physical, personal, atmospheric
zm zm zm



b. Chemical, personal, biological
zm zm zm



c. Physical, chemical, biological
zm zm zm



d. Chemical, atmospheric, personal
zm zm zm




ANSWER

C



QUESTION 3 zm




3. The acronym for the 6 major variables that affect the growth of bacteria is
zm zm zm zm zm zm zm zm zm zm zm zm zm zm



a. FAT CAT
zm zm



b. TOM CAT
zm zm



c. FAT TOM
zm zm



d. CAT FAT
zm zm




ANSWER

,C



QUESTION 4 zm




4. Hepatitis A is a bacteria and not a virus.
zm zm zm zm zm zm zm zm zm



a. True
zm



b. False
zm




ANSWER

B



QUESTION 5 zm




5. Scombrotoxin is associated with
zm zm zm zm



a. Pork
zm



b. Wild Game
zm zm



c. Fungi
zm



d. Fish
zm




ANSWER

D



QUESTION 6 zm




6. Which of the following ranges represents the correct Temperature Danger Zone?
zm zm zm zm zm zm zm zm zm zm zm



a. 41°F to 165°F
zm zm zm



b. 35°F to 141°F
zm zm zm



c. 41°F to 135°F
zm zm zm



d. 135°F to 165°F
zm zm zm




ANSWER

C



QUESTION 7 zm




7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or s
zm zm zm zm zm zm zm zm zm zm zm zm zm zm zm



tored in copper.
zm zm



a. True
zm



b. False
zm




ANSWER

A

, QUESTION 8 zm




8. Which is not an example of a physical contaminant?
zm zm zm zm zm zm zm zm zm



a. Hair
zm



b. Metal
zm



c. Mold
zm



d. Scabs
zm




ANSWER

B



QUESTION 9 zm




9. When looking at the unfortunate reality of intentional contaminations you should c
zm zm zm zm zm zm zm zm zm zm zm zm



onsider suppliers but not employees.
zm zm zm zm



a. True
zm



b. False
zm




ANSWER

B



QUESTION 10 zm




10. Eight major foods are believed to account for 90% of all food allergies. Which of t
zm zm zm zm zm zm zm zm zm zm zm zm zm zm zm zm



he following is not one of these 8 foods?
zm zm zm zm zm zm zm zm



a. Milk
zm



b. Eggs
zm



c. Wheat
zm



d. Fruit
zm




ANSWER

D



QUESTION 11 zm




11. Shigella is a bacteria found in the ___________ of people with shigellosis.
zm zm zm zm zm zm zm zm zm zm zm zm



a. Mouth
zm



b. Feces
zm



c. Shins
zm



d. Breath
zm




ANSWER

B