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