Neha Certified Professional Food Manager Test 1-3 Questions With Answers 2024

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER TEST 1-3 QUESTIONS WITH ANSWERS 2024 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 D6. Which of the following ranges represents the correct Temperature Danger Zone? a. 41F to 165F b. 35F to 141F c. 41F to 135F d. 135F to 165F 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.