NEHA CERTIFIED PROFESSIONAL FOOD MANAGER 100% CORRECT

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER 100% CORRECT 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.