NEHA certified professional food manager Exam Questions and Answers
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NEHA certified professional food manager
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NEHA Certified Professional Food Manager
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?
foodborne disease outbreak
Which two are benefits of good food safety standards?
-reduced costs ...
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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?
foodborne disease outbreak
Which two are benefits of good food safety standards?
-reduced costs from food waste
-reduced costs from fines
Which of the following has recently become another reason to practice good food
safety principles?
increase in media attention and coverage
What should you do for your staff to reinforce the importance of high food safety
standards?
-Motivate them
-Offer resources and training
-Provide solid supervision
Which of the following best describes a food safety policy?
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?
-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?
-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
TRUE
Which is the main objective of food safety training on food premises?
To improve working practices by changing staff behavior and attitude
What are the four stages of training?
Motivate
Teach
Supervise
Test
What are the three main types of contamination?
Botanical
Chemical
Biological
When may food be contaminated?
Before delivery
During preparation by employees with poor hygiene
After it is served to customers
, Which is accurate about bacteria?
-The majority of bacteria are harmless
-Food poisoning bacteria are the most significant biological contaminant
What is true about spores produced by bacteria?
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?
Time
Temperature
______________
(Food
Acidity
Time
Temperature
Oxygen
Moisture)
At what temperature do food poisioning bacteria most rapidly multiply?
(Temperature Danger Zone)
Between 41-135 degrees
Which bacteria cause a highly deadly foodborne illness?
Clostridium botulinum
Which of these is a main vehicle for virus transfer?
Clothing and equipment
Hand-contact surfaces
Food-contact surfaces
Which of these is NOT true with respect to mold?
Cooking always destroys mold
Which of these two statements are true concerning shellfish food poisoning?
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
Improperly canned food
What type of container should NOT be used to store acidic foods?
Metallic
In which two ways can a food handler chemically contaminate food?
Not washing hands properly
Not washing foods properly
What two warning signs should you look for to identify contamination at
delivery?
Food not properly protected
Damaged packaging
Each of the following factors makes food preparation potentially hazardous
except:
Cleaning the food preparation are too often
What is the main reason for having a good food safety program?
To prevent food contamination
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