NEHA certified professional food
manager Exam Questions and Answers
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 importance of high food safety
standards? - Answer- -Motivate them
-Offer resources and training
-Provide solid supervision
Which of the following best describes a food safety policy? - Answer- It should outline
management's responsibilities and should also be used to communicate standards to
the staff
Which 3 should be included in a food safety policy? - Answer- -Personal hygiene, health
screening and illness -reporting procedures
-Effective temperature control and monitoring practices
-Procedures for handling foodborne disease outbreaks
Which of the following best describes the concept of management? - Answer- -Getting
activities completed efficiently and effectively with and through other people
True or false?
People, products and premises are all things that can be governed by food safety
standards - Answer- TRUE
Which is the main objective of food safety training on food premises? - Answer- To
improve working practices by changing staff behavior and attitude
What are the four stages of training? - Answer- Motivate
Teach
Supervise
Test
What are the three main types of contamination? - Answer- Botanical
Chemical
, Biological
When may food be contaminated? - Answer- Before delivery
During preparation by employees with poor hygiene
After it is served to customers
Which is accurate about bacteria? - Answer- -The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
What is true about spores produced by bacteria? - Answer- Spores are very difficult to
kill
The acronym FAT TOM helps us to remember the variables that affect bacterial growth.
What do the two T's stand for? - Answer- Time
Temperature
______________
(Food
Acidity
Time
Temperature
Oxygen
Moisture)
At what temperature do food poisioning bacteria most rapidly multiply? (Temperature
Danger Zone) - Answer- Between 41-135 degrees
Which bacteria cause a highly deadly foodborne illness? - Answer- Clostridium
botulinum
Which of these is a main vehicle for virus transfer? - Answer- Clothing and equipment
Hand-contact surfaces
Food-contact surfaces
Which of these is NOT true with respect to mold? - Answer- Cooking always destroys
mold
Which of these two statements are true concerning shellfish food poisoning? - Answer-
The toxins have no odor and no taste
Illness sometimes results in death
All of the following are common causes of chemical contamination except for - Answer-
Improperly canned food
What type of container should NOT be used to store acidic foods? - Answer- Metallic
manager Exam Questions and Answers
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 importance of high food safety
standards? - Answer- -Motivate them
-Offer resources and training
-Provide solid supervision
Which of the following best describes a food safety policy? - Answer- It should outline
management's responsibilities and should also be used to communicate standards to
the staff
Which 3 should be included in a food safety policy? - Answer- -Personal hygiene, health
screening and illness -reporting procedures
-Effective temperature control and monitoring practices
-Procedures for handling foodborne disease outbreaks
Which of the following best describes the concept of management? - Answer- -Getting
activities completed efficiently and effectively with and through other people
True or false?
People, products and premises are all things that can be governed by food safety
standards - Answer- TRUE
Which is the main objective of food safety training on food premises? - Answer- To
improve working practices by changing staff behavior and attitude
What are the four stages of training? - Answer- Motivate
Teach
Supervise
Test
What are the three main types of contamination? - Answer- Botanical
Chemical
, Biological
When may food be contaminated? - Answer- Before delivery
During preparation by employees with poor hygiene
After it is served to customers
Which is accurate about bacteria? - Answer- -The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
What is true about spores produced by bacteria? - Answer- Spores are very difficult to
kill
The acronym FAT TOM helps us to remember the variables that affect bacterial growth.
What do the two T's stand for? - Answer- Time
Temperature
______________
(Food
Acidity
Time
Temperature
Oxygen
Moisture)
At what temperature do food poisioning bacteria most rapidly multiply? (Temperature
Danger Zone) - Answer- Between 41-135 degrees
Which bacteria cause a highly deadly foodborne illness? - Answer- Clostridium
botulinum
Which of these is a main vehicle for virus transfer? - Answer- Clothing and equipment
Hand-contact surfaces
Food-contact surfaces
Which of these is NOT true with respect to mold? - Answer- Cooking always destroys
mold
Which of these two statements are true concerning shellfish food poisoning? - Answer-
The toxins have no odor and no taste
Illness sometimes results in death
All of the following are common causes of chemical contamination except for - Answer-
Improperly canned food
What type of container should NOT be used to store acidic foods? - Answer- Metallic
