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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM 2025
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FDA FOOD CODE COURSE NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM 2025
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NEHA CERTIFIED PROFESSIONALFOOD MANAGER EXAM 2025
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 - ANSWER-B
1. All vehicles and trucks delivering food products SHOULD be checked:
A. To be sure the food was not exposed to contamination during shipping
B. To make sure the shipper is local
C. For signs of too many miles on the truck
D. To be sure the truck is refrigerated - ANSWER-...
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 - ANSWER-D
10. Which of the following is the BEST way to prevent food contamination?
A. Covering your mouth when you sneeze
B. Frequently and effectively washing your hands
C. Smoking only in designated areas
D. Bathing every day - ANSWER-...
11. Shigella is a bacteria found in the ___________ of people with shigellosis.
a. Mouth
b. Feces
c. Shins
d. Breath - ANSWER-B
11. Which of the following is a safe food practice?
A. Thawing meat on a table overnight
B. Wrapping cooked and raw meat together to save materials
C. Cooling cooked meat rapidly for storing
D. Reheating cooked meat in a steam table - ANSWER-...
12. 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 - ANSWER-B
12. Where can food service employees smoke?
A. In food storage areas
B. In linen storage areas
C. In areas where utensils are cleaned
D. In designated areas - ANSWER-...
13. Salmonella is found MOST often in:
A. Poultry
B. Fresh vegetables
C. Citrus fruit
D. Foods with a high pH - ANSWER-...
13. Washing hands before returning to work after smoking is not essential because the
smoke has a natural antibacterial in it.
a. True
b. False - ANSWER-B
14. Ice SHOULD be served using:
A. A clean hand
B. A gloved hand
C. A water glass
D. A plastic or metal scoop - ANSWER-...
14. PHF stands for
a. Personal Hygiene Foundation
b. Probably Healthy Foods
c. Problematic Heating Function
d. Potentially Hazardous Foods - ANSWER-D
15. Which bacteria are commonly linked with cooked rice or pasta dishes?
A. Shigella spp.
B. Campylobacter jejuni
C. Listeria monocytogenes
D. Bacillus cereus - ANSWER-...
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 - ANSWER-D
16. Each of the following factors EXCEPT which affects the growth rate of bacteria?
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