NEHA CERTIFIED PROFESSIONAL FOOD
MANAGER
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 the growth of bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - CORRECT ANSWER-C
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False - CORRECT ANSWER-B
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish - CORRECT ANSWER-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 ANSWER-C
7. Toxic metal poisoning can occur when acidic food such as tomatoes are
cooked or stored in copper.
a. True
b. False - CORRECT ANSWER-A
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs - CORRECT ANSWER-B
9. When looking at the unfortunate reality of intentional contaminations you
should consider suppliers but not employees.
a. True
b. False - CORRECT ANSWER-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 ANSWER-D
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath - CORRECT ANSWER-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 ANSWER-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 ANSWER-B
14. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods - CORRECT ANSWER-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 ANSWER-D
16. FIFO stands for
a. Food infected with foreign object
b. Fixed inventory, fixed operating
c. First in, first out
d. Something from Jack and the bean stalk - CORRECT ANSWER-C
17. ROP stands for
a. Reduced Oxygen Packaging
b. Ready to Open Product
c. Report Operating Problems
d. Reversible Oscillating Penlights - CORRECT ANSWER-A
18. "Slacking" is a food preparation term used in reference with which process?
a. Cooking
b. Cooling
c. Freezing
d. Thawing - CORRECT ANSWER-A
MANAGER
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 the growth of bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - CORRECT ANSWER-C
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False - CORRECT ANSWER-B
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish - CORRECT ANSWER-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 ANSWER-C
7. Toxic metal poisoning can occur when acidic food such as tomatoes are
cooked or stored in copper.
a. True
b. False - CORRECT ANSWER-A
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs - CORRECT ANSWER-B
9. When looking at the unfortunate reality of intentional contaminations you
should consider suppliers but not employees.
a. True
b. False - CORRECT ANSWER-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 ANSWER-D
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath - CORRECT ANSWER-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 ANSWER-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 ANSWER-B
14. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods - CORRECT ANSWER-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 ANSWER-D
16. FIFO stands for
a. Food infected with foreign object
b. Fixed inventory, fixed operating
c. First in, first out
d. Something from Jack and the bean stalk - CORRECT ANSWER-C
17. ROP stands for
a. Reduced Oxygen Packaging
b. Ready to Open Product
c. Report Operating Problems
d. Reversible Oscillating Penlights - CORRECT ANSWER-A
18. "Slacking" is a food preparation term used in reference with which process?
a. Cooking
b. Cooling
c. Freezing
d. Thawing - CORRECT ANSWER-A
