NEHA certified professional food manager Exam Questions and Answers All Correct
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NEHA certified professional food manager
Institution
NEHA Certified Professional Food Manager
NEHA certified professional food manager Exam Questions and Answers All Correct
What are two food service controls that can be used to minimize the risk of contamination? - Answer- -Serve food quickly after cooking, cooling, or reheating
-Separate raw food and ready-to-eat food
What are two s...
NEHA certified professional food
manager Exam Questions and
Answers All Correct
What are two food service controls that can be used to minimize the risk of
contamination? - Answer- -Serve food quickly after cooking, cooling, or reheating
-Separate raw food and ready-to-eat food
What are two steps employees can take to protect against food service contamination?
- Answer- -Practice good hygiene
-Minimize handling of food
Which of these is the most important concern with respect to the design of food
premises? - Answer- A continuous workflow from delivery to service
Each of these is an example of suitable facilities for hand washing except - Answer-
several choices of soap at each sink
ARE SUITABLE:
-Separate sinks for food handlers dealing with raw food
-Separate facilities for hand washing and for food washing
-Handwashing sinks close to the entrance of the food preparation area
Where are handwashing stations NOT required? - Answer- Break rooms
ARE REQUIRED
Restrooms
Dish-washing areas
Food preparation areas
According to the FDA Food Code, carpeting may be used in which of the following -
Answer- Dining room
Which of these is an acceptable way to use non-drinking (non-potable) water? -
Answer- Air-conditioning
, What is the best way to prevent backflow from a cross-connection? - Answer- Air gaps
All kitchen equipment must be - Answer- Sanitized daily
Equipment not designed for food contact but used in food preparation areas should be -
Answer- Smooth
Waterproof
Easy to clean and maintain
Which material may be used for serving food only if the utensil is a part of the
uninterrupted process of cooking through service? - Answer- Cast iron
Which best describes the result of choosing the right thermometer to use? - Answer-
Ensures that food is safe
What is the purpose of cleaning - Answer- To remove food residue, dirt and grease from
surfaces
What is the term for the process of reducing microorganisms to a safe level? - Answer-
Sanitizing
Which of the following statements is true about cleaning and sanitizing? - Answer- All
equipment and surfaces need to be cleaned
When surfaces are in contact with time/temperature control for safety (potentially
hazardous) foods, what is the maximum amount of time allowed between sanitzations?
- Answer- 4 hours
Each of the following statements is true regarding dishwashing machines except: -
Answer- The machine should be cleaned at least once a week
ARE TRUE:
-The correct water temperature should be monitored and maintained
-Items placed in the dishwasher should be rinsed first
-The manufacturer's operating instructions should be followed
For hot water sanitization, items should be immersed in water for 30 seconds at what
temperature? - Answer- 171 degrees
Which two of the following statements are true of CIP equipment? - Answer- -It should
have sufficient access points to allow inspection
-It should be self-draining
What is the order of a typical CIP sequence? - Answer- Pre-rinse
Wash with detergent
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