NEHA CERTIFIED PROFESSIONAL FOOD
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Terms in this set (90)
1. A bacterial spore is: B
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 C
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 C
major variables that affect
the growth of bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT
4. Hepatitis A is a bacteria B
and not a virus.
a. True
b. False
5. Scombrotoxin is D
associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish
6. Which of the following C
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
7. Toxic metal poisoning A
can occur when acidic
food such as tomatoes are
cooked or stored in
copper.
a. True
b. False
, 8. Which is not an example B
of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs
9. When looking at the B
unfortunate reality of
intentional contaminations
you should consider
suppliers but not
employees.
a. True
b. False
10. Eight major foods are D
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
11. Shigella is a bacteria B
found in the ___________ of
people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath
MANAGER EXAM Questions & Answers | 100%
Verified solutions | Latest!!
Save
Terms in this set (90)
1. A bacterial spore is: B
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 C
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 C
major variables that affect
the growth of bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT
4. Hepatitis A is a bacteria B
and not a virus.
a. True
b. False
5. Scombrotoxin is D
associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish
6. Which of the following C
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
7. Toxic metal poisoning A
can occur when acidic
food such as tomatoes are
cooked or stored in
copper.
a. True
b. False
, 8. Which is not an example B
of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs
9. When looking at the B
unfortunate reality of
intentional contaminations
you should consider
suppliers but not
employees.
a. True
b. False
10. Eight major foods are D
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
11. Shigella is a bacteria B
found in the ___________ of
people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath
