NEHA CERTIFIED PROFESSIONAL FOOD MANAGER
(A+ GRADED)
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 answers 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 answers C
3. The acronym for the 6 major variables that affect the growth of bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT correct answers C
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False correct answers B
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish correct 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 correct answers C
7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in
copper.
a. True
b. False correct answers A
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
, c. Mold
d. Scabs correct answers B
9. When looking at the unfortunate reality of intentional contaminations you should consider
suppliers but not employees.
a. True
b. False correct 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 correct answers D
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath correct 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 correct 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 correct answers B
14. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods correct answers D
15. Which of the following is an example of possible cross-contamination?
a. Raw chicken dripping onto raw beef
b. Using a cutting board to trim pork and then chop lettuce without cleaning and sanitizing in
between
c. Uncooked shrimp being de-veined above potato salad
d. All of the above correct answers D
16. FIFO stands for
(A+ GRADED)
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 answers 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 answers C
3. The acronym for the 6 major variables that affect the growth of bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT correct answers C
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False correct answers B
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish correct 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 correct answers C
7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in
copper.
a. True
b. False correct answers A
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
, c. Mold
d. Scabs correct answers B
9. When looking at the unfortunate reality of intentional contaminations you should consider
suppliers but not employees.
a. True
b. False correct 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 correct answers D
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath correct 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 correct 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 correct answers B
14. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods correct answers D
15. Which of the following is an example of possible cross-contamination?
a. Raw chicken dripping onto raw beef
b. Using a cutting board to trim pork and then chop lettuce without cleaning and sanitizing in
between
c. Uncooked shrimp being de-veined above potato salad
d. All of the above correct answers D
16. FIFO stands for
