NEHA Study Guide Exam Questions with 100% Correct Answers Updated
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Course
NEHA
Institution
NEHA
NEHA Study Guide Exam Questions with 100% Correct Answers Updated
Who should be the only person to apply pesticides? - Answer- PCO/ pest control operator
Where should pesticides be stored? - Answer- In a sealed cabinet away from food products, food prep areas, and cleaning supplies.
Whic...
NEHA Study Guide Exam Questions
with 100% Correct Answers Updated
2024-2025
Who should be the only person to apply pesticides? - Answer- PCO/ pest control
operator
Where should pesticides be stored? - Answer- In a sealed cabinet away from food
products, food prep areas, and cleaning supplies.
Which government agency is responsible for recommending best practices for
minimizing incidences of foodborne illness? - Answer- CDC/ Center for disease control
Which agency is responsible for inspecting and grading domestic and imported food
and food products derived from domesticated animals like cattle and chicken? - Answer-
USDA/ U.S. Department of Agriculture
Most regulations for food service operations are written at what level? - Answer- State
What is HACCP? - Answer- Hazard analysis critical control point
What is a critical control point? - Answer- A step in the HACCP process where control
can be applied
What is the goal of establishing critical limits? - Answer- Identify target levels and
tolerances for each CCP
What are the goals of establishing corrective actions? - Answer- Identify procedures to
be taken when a CCP is out of control
What are the three typs of inspection? - Answer- Traditional, risk-based, or HACCP-
based
In a traditional inspection, how many points are subtracted for priority foundation items?
- Answer- 4-5
Priority items are those known to cause or contribute to foodborne illness, What are
some of the priority foundation items? - Answer- Improper holding temperatures
Inadequate cooking
Contaminated equipment
Unsafe food sources
, Poor personal hygiene
What does HACCP-based inspections focus on? - Answer- Control of hazards
throughout the food flow
What is a chemical contamination? - Answer- The unwanted presence of chemicals in
food or the food environment
What is a physical contamination? - Answer- any foreign object that becomes mixed
with food and presents a hazard or nuisance to those consuming it.
What do you look for to identify contamination at delivery? - Answer- Check packages
for pest infestation, contamination, dampness, or damage.
what are the areas of vulnerability for a food safety program? - Answer- People and
buildings
What are food allergies? - Answer- bodies immune system responding to a food that it
mistakenly believes is harmful.
Which are the common allergens? - Answer- milk, eggs, fish/shellfish, tree
nuts/peanuts, wheat, soy/soybeans
8 major foods account for what % of all food allergies? - Answer- 90%
what is the most important reason for promoting good hygiene? - Answer- to reduce
contamination hazards associated with people
Where is the bacteria staphylococcal most commonly found? - Answer- On skin, nose,
and hands on people
What is the most common method of transmitting shigellosis? - Answer- cross-
contamination
As a manager it is your responsibility to inform the regulatory agency when an
employee has been diagnosed with any of the following? - Answer- Norovirus, Hepatitis
A, shigella spp., shiga toxin, salmonella typhi
As a food service employee where can you smoke? - Answer- only in designated areas
Main objective of washing hands? - Answer- inhibit the spread of bacteria
Maximum time for wearing gloves when doing the same task? - Answer- 4 hours
Which bacteria are commonly linked to cooked rice or pasta dishes? - Answer- Bacillus
cereus
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