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 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 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 C 4. Hepatitis A is a bacteria and not a virus. a. True b. False B 5. Scombrotoxin is associated with a. Pork b. Wild Game c. Fungi d. Fish 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 C 7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in copper. a. True b. False A 8. Which is not an example of a physical contaminant? a. Hair b. Metal c. Mold d. Scabs B 9. When looking at the unfortunate reality of intentional contaminations you should consider suppliers but not employees. a. True b. False 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 D 11. Shigella is a bacteria found in the ___________ of people with shigellosis. a. Mouth b. Feces c. Shins d. Breath 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 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 B 14. PHF stands for a. Personal Hygiene Foundation b. Probably Healthy Foods c. Problematic Heating Function d. Potentially Hazardous Foods 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 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 C 17. ROP stands for a. Reduced Oxygen Packaging b. Ready to Open Product c. Report Operating Problems d. Reversible Oscillating Penlights A 18. "Slacking" is a food preparation term used in reference with which process? a. Cooking b. Cooling c. Freezing d. Thawing A 19. For reheating and hot holding food, it should be heated to 165°F and then held at ____________ temperature. a. 165°F b. 141°F c. 135°F d. 125°F A 20. Backflow with water is concerned with a. Drinking out of the same glass as someone else b. Reverse flow of dirty water into potable water system because of no air gap in line c. Reverse hand slap after washing hands d. Delivering a snappy zinger and accidentally spitting on someone B 21. Cleaning and sanitizing mean the same thing and are interchangeable. a. True b. False B 22. A "Quat" is a. An exercise for the legs b. A small fruit of the citrus family c. Quarantined and Analyzed Protein d. Quaternary ammonium compound D 23. A "Quat" is used in which process a. Cooking b. Cleaning c. Sanitizing d. Cooling C 24. CIP is a term that would be used when cleaning and sanitizing which of the following: a. Cutting boards b. Knives c. Table mounted Slicer e. All of the above E 25. Mice are falsely characterized. They are not dirty or carry disease. They only tend to scare people. a. True b. False B 26. An example of a CCP would be ensuring a chicken breast is cooked to 165°F for at least 15 seconds. a. True c. False A 27. An acute illness refers to a small, but persistent condition such as halitosis. a. True b. False B 28. Which of the following would be included in a good food safety management system? a. Company policies b. Company procedures c. Company practices d. All of the above D 29. An aerobe is a. Organic oxygen b. An warm-up program c. An organism that depends on oxygen to live d. An organism the requires the absence of oxygen to live C 30. Most bacteria prefer a pH of a. 20 to 30 seconds b. 41°F to 135°F c. Between 4.5 and 7 d. Non-sanitized surfaces C 31. If the symptom includes vomiting and diarrhea, it can only be a virus and not bacterial. a. True b. False B 32. Which is another term for Norovirus? a. Shiga toxin-producing E. coli 017:57 b. Listeria monocytogenes c. Viral gastroenteritis d. Hepatitis A C 33. Which of the following is included in the list of poisonous or potentially poisonous plants? a. Rhubarb leaves b. Daffodil bulbs c. Fava Beans d. All of the above D