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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER, Questions and answers, 100?curate.
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 - ✔✔-B
2. Which are the three basic types of contamination?
a. Physical, personal, atmospheric
b. Chemical, personal, biological
c. Physical, chemical, biological
d. Chemical, atmospheric, personal - ✔✔-C
3. The acronym for the 6 major variables that affect the growth of bacteria is
a. FAT CAT
b. TOM CAT
c. FAT TOM
d. CAT FAT - ✔✔-C
4. Hepatitis A is a bacteria and not a virus.
a. True
b. False - ✔✔-B
5. Scombrotoxin is associated with
a. Pork
b. Wild Game
c. Fungi
d. Fish - ✔✔-D
6. Which of the following ranges represents the correct Temperature Danger Zone?
a. 41°F to 165°F
b. 35°F to 141°F
c. 41°F to 135°F
d. 135°F to 165°F - ✔✔-C
7. Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in copper.
a. True
b. False - ✔✔-A
8. Which is not an example of a physical contaminant?
a. Hair
b. Metal
c. Mold
d. Scabs - ✔✔-B
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