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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM WITH SOLUTIONS
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM WITH SOLUTIONS
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NEHA CERTIFIED PROFESSIONAL FOODMANAGER EXAM WITH SOLUTIONS
1. 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 Correct Ans-D
2. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath Correct Ans-B
3. 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 Correct Ans-B
,4. Washing hands before returning to work after smoking is not essential because the smoke
has a natural antibacterial in it.
a. True
b. False Correct Ans-B
5. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods Correct Ans-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 Correct Ans-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 Correct Ans-C
17. ROP stands for
a. Reduced Oxygen Packaging
b. Ready to Open Product
c. Report Operating Problems
d. Reversible Oscillating Penlights Correct Ans-A
18. "Slacking" is a food preparation term used in reference with which process?
a. Cooking
b. Cooling
c. Freezing
d. Thawing Correct Ans-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 Correct Ans-A
1. A bacterial spore is:
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