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NEHA Certified Professional Food Manager Practice Exam

Browse all practice questions for the NEHA Certified Professional Food Manager Practice Exam. Search by topic, open any question and review its full explanation, then test yourself in the practice quiz.

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Bacteria and Viruses Are the Main Cause of Foodborne IllnessWhat is the primary cause of foodborne illness?Campylobacter jejuni: The Bacteria Behind Watery Diarrhea from Raw ChickenWhich bacteria is associated with watery diarrhea and is mostly found in raw chicken?Cleaning and Sanitizing in Food Safety: Understanding the DifferencesCleaning and sanitizing are considered interchangeable terms.Discover Which Government Organization Shapes Foodservice GuidelinesWhich government organization is responsible for writing foodservice guidelines?Discover Why Metallic Containers Aren't Suitable for Acidic FoodsWhat type of container should NOT be used to store acidic foods?Exploring the Dangers of Common Poisonous PlantsWhich of the following is included in the list of poisonous or potentially poisonous plants?How to Ensure Your Chemical Sanitizer is Effectively StrongHow can an employee be certain the chemical sanitizer being used in the manual sink is of correct strength?Learn How Tracking Food Service Time Ensures Safety in Food HandlingFor proper food safety management, what should all staff be trained to do?Learn the Best Way to Cool Hot Food SafelyWhat is the proper way to cool hot food before refrigerating it?Shellfish Food Poisoning: What You Need to KnowWhich of these two statements are true concerning shellfish food poisoning?The Essential Factors for Bacterial Growth You Need to KnowWhat does the acronym for the 6 major variables that affect the growth of bacteria spell?The FDA updates the Food Code every four yearsThe Food Code is issued by the FDA every how many years?The Importance of a Food Handler’s Uniform in Ensuring SafetyWhat is the primary purpose of a food handler’s uniform?The Importance of Using Covered Food Containers for LeftoversWhat should leftovers be stored in for safety?Understand why maintaining proper food storage temperatures mattersThe maintainance of proper temperatures during food storage is crucial to prevent:Understanding Acute Illness vs. Chronic Conditions in Food Safety ManagementAn acute illness is defined as a small, persistent condition like halitosis.Understanding Aerobes and Their Importance in Food SafetyAn aerobe is defined as?Understanding Bacterial Spores and Their Importance in Food SafetyWhat is a bacterial spore?Understanding Chemical Control in Pest Management for Food SafetyThe use of rodenticides, insecticides, and fumigates are all forms of?Understanding Ciguatoxin and Its Impact on Seafood SafetyWhat type of toxin is Ciguatoxin?Understanding Clostridium Perfringens and Its Impact on Food SafetyWhat type of bacteria is Clostridium perfringens?Understanding Food Safety: Identifying Physical ContaminantsWhich of the following is not an example of a physical contaminant?Understanding Food Safety: What to Do When Meats and Lettuce Arrive at Unsafe TemperaturesIf a food handler receives a delivery and finds meats at 39°F and lettuce at 49°F, what should the handler do?Understanding How Cleanliness is Essential in a KitchenWhich practice is key to preventing foodborne illness in a kitchen environment?Understanding Minimum Chlorine Concentration for Effective SanitizationWhat is the minimum concentration of a chlorine sanitizing solution based on a pH of 8 or less and a temperature of 75°F or more?Understanding Norovirus and Its Role in Food SafetyWhich is another term for Norovirus?Understanding Safe Cooking Temperatures for PoultryWhich of the following represents a safe temperature for cooking poultry to reduce foodborne illness?Understanding Safe Hot Food Holding TemperaturesDuring service, hot food should be held at or above which temperature?Understanding Safe Hot Holding Temperatures for FoodWhich of the following temperatures is considered safe for hot holding food?Understanding Safe Practices for Cleaning Cloths in Food HandlingWhat characterization can be assigned to cleaning cloths used on food contact surfaces?Understanding Scombrotoxin and Its Impact on Seafood SafetyWhat is Scombrotoxin?Understanding Slacking in Food Preparation Processes"Slacking" is a food preparation term used in reference to which process?Understanding Symptoms of Foodborne IllnessWhich of the following is NOT a common symptom of foodborne illness?Understanding the Bacteria Behind Deadly Foodborne IllnessesWhich bacteria cause a highly deadly foodborne illness?Understanding the Causes of Vomiting and Diarrhea: Bacterial vs. ViralIf the symptom includes vomiting and diarrhea, it can only be a virus and not bacterial. Is this statement true or false?Understanding the CIP Cleaning Method for Food Preparation EquipmentThe term CIP would be associated with cleaning and sanitizing which equipment?Understanding the Clean-in-Place Sequence for Food SafetyWhat is the order of a typical CIP sequence?Understanding the Core Purpose of a HACCP PlanWhat is the primary purpose of a Hazard Analysis Critical Control Point (HACCP) plan?Understanding the Difference Between Chemical and Physical Contamination in Food SafetyA chemical contamination is a form of physical contamination. Is this statement true or false?Understanding the Essential Guidelines for Reheating Potentially Hazardous FoodsA PHF / TCS MUST be reheated to _____ for _____ within _____.Understanding the Essentials of a Food Safety PolicyWhich of the following best describes a food safety policy?Understanding the Factors Influencing Bacterial Growth RatesEach of the following factors EXCEPT which affects the growth rate of bacteria?Understanding the FDA Food Code on Carpeting in Dining AreasAccording to the FDA Food Code, carpeting may be used in which of the following areas?Understanding the First In, First Out Principle in Food ManagementWhat does the "First In, First Out" (FIFO) principle refer to?Understanding the First Step in Building Your HACCP PlanWhat is the first step in developing a HACCP Plan?Understanding the Importance of Air Drying Utensils in Food SafetyAfter manually cleaning and sanitizing utensils, what should be the next step?Understanding the Importance of Cleaning Food Contact SurfacesHow often must food contact surfaces be cleaned and sanitized to prevent cross-contamination?Understanding the Importance of Cooking Chicken to 165°F for Food SafetyAn example of a Critical Control Point (CCP) is ensuring chicken is cooked to 165°F for at least 15 seconds.Understanding the Importance of Documented Procedures in Food Safety Management SystemsWhich of the following statements regarding Food Safety Management Systems is true?Understanding the Importance of Drinking Water RegulationsWhat is the primary concern of the regulations governing drinking water?Understanding the Importance of Food Disposal in Managing Hot Food SafetyWhat is a key component of managing hot food safety?Understanding the Importance of Food Labeling for SafetyIn the context of food safety management, why is labeling important?Understanding the Importance of Handwashing Sinks in Food SafetyA handwashing sink must be used for which of the following?Understanding the Importance of Holding Hot Food at Safe TemperaturesWhen hot food is not served immediately, what action must be taken?Understanding the Importance of Material Safety Data Sheets in Food Service OperationsWhat are Material Safety Data Sheets (MSDSs) used for?Understanding the Importance of Monitoring Hot Food Holding TimesWhy is it crucial to monitor the time for holding hot food?Understanding the Importance of Proper Chemical Labeling for Food SafetyWhich of the following statements about chemicals is correct regarding food safety?Understanding the Importance of Sanitizing in Food SafetyWhat is the main purpose of sanitizing?Understanding the Importance of Stock Rotation and Food SafetyWhich of the following is true regarding food safety and stock rotation?Understanding the Importance of Storing Chemicals SafelyWhere should chemicals be stored for safety?Understanding the Importance of Tracking Hot Food Storage TimesWhat should be written on the product or container when removing hot food from storage?Understanding the Key Goal of Integrated Pest ManagementWhat is the primary goal of Integrated Pest Management (IPM)?Understanding the Key to Keeping Hot Food SafeWhich method is primarily used to control the safety of holding hot food?Understanding the Maximum Acceptable Receiving Temperature for Potentially Hazardous FoodsWhat is the maximum acceptable receiving temperature of a potentially hazardous food (PHF) / time/temperature control for safety (TCS) item?Understanding the Minimum Temperature for Sanitizing Dishes and UtensilsWhat is the minimum temperature required for immersing dishes and utensils in a sanitizing solution?Understanding the Risks and Prevention of Backflow in Potable Water SystemsBackflow with water is concerned with?Understanding the Risks of Bacillus Cereus in Cooked Rice and Pasta DishesWhich bacteria are commonly linked with cooked rice or pasta dishes?Understanding the Risks of Cross-Contamination in Food ServiceWhat is one of the main risks associated with cross-contamination in food service?Understanding the Risks: Salmonella and Poultry SafetyWhich of the following is a common cause of foodborne illness related to poultry?Understanding the Role of Quats in Food SafetyIn which process is a "Quat" primarily used?Understanding the Role of Sanitation in Food Safety ManagementFood irradiation is not a replacement for _____ in GMP.Understanding the Role of the FDA in Food Safety RegulationsWhat organization sets the standards for food safety regulations in the United States?Understanding the Signs of a Cockroach InfestationSigns of a possible cockroach infestation include:Understanding the Three Basic Types of Contamination in Food SafetyWhat are the three basic types of contamination?Understanding the Time Limits for Cooling Foods SafelyWhat is the maximum time allowed to cool foods from 135°F to 70°F?Understanding Utensil Care After Cleaning and SanitizingWhat is the appropriate way to handle utensils after cleaning and sanitizing?Understanding When Handwashing Sinks Can Be Interchangeable with Prep SinksHandwashing sinks may be interchangeable with prep sinks if what conditions are met?Understanding When Products Can Be Detained Without ExaminationWhen may a product be detained without examination?Understanding When to Clean and Sanitize Your Food Contact SurfacesWhen should food contact surfaces be cleaned and sanitized during food preparation?Understanding Why Jaundice Excludes a Food HandlerA food handler MUST be excluded from a food facility for having:What Does PHF Mean in Food Safety?PHF stands for?What Does ROP Mean in Food Safety?ROP stands for?What Sets Listeria Apart from Other Bacteria?What makes Listeria unique from other bacteria?What You Need to Know About Preventing Cross-ContaminationWhich of the following is essential for preventing cross-contamination?What You Need to Know About Sanitizing Food-Contact SurfacesWhich of the following is NOT used for chemically sanitizing food-contact surfaces?What You Need to Know About the Seven Principles of HACCPHow many principles are there in a hazard analysis and critical control point plan?What's the Safe Internal Temperature for Cooking Poultry?What is considered a safe internal temperature for cooking poultry?When should you check canned goods for quality and safety?When should all canned goods be checked thoroughly upon receipt?Where Food Service Employees Can Smoke SafelyWhere can food service employees smoke?Where Should Food Preparation Areas Be Located?Food preparation areas should not be located under which of the following?Why Ground Meats Should Be Cooked to 155°FGround meats SHOULD be cooked to a minimum internal temperature of:Why Knowing the Major Food Allergens Matters for Food ManagersWhich of the following is not considered one of the eight major foods that account for 90% of food allergies?Why Poultry is the Leading Source of Salmonella ContaminationSalmonella is found MOST often in:Why regular employee training is crucial for food safetyEmployee training SHOULD be done:Why Time Tracking is Key to Keeping Hot Held Foods SafeWhich of the following practices is important to prevent foodborne illness in hot held foods?Why Using Drinking Quality Water Matters When Washing ProduceBefore being cooked and served, raw fruits and vegetables SHOULD be thoroughly washed with:Why Using Separate Utensils for Raw and Cooked Foods is Key to Safe Food PreparationWhich practice is crucial for ensuring food safety during food preparation?
More practice questions

These questions are part of the practice quiz. Start practicing

  • At what internal temperature should poultry and stuffed pork or beef be rapidly reheated?
  • Why should all vehicles and trucks delivering food products be checked?
  • What is necessary for high pressure sides of dishwashers?
  • The temperature danger zone for food is considered:
  • Which of the following is NOT recommended for drying hands?
  • What should food managers ensure regarding food labeling during service?
  • What type of illness is typically associated with bacterial toxins?
  • What is the minimum cooking temperature for poultry to ensure safety?
  • How should potentially hazardous foods (PHFs) be stored?
  • The main purpose of protective clothing on food handlers is to?
  • Which of the following items is NOT required on a food label?
  • Wiping cloths used on non-food contact surfaces should be:
  • When using the ice method, what is the proper way to calibrate a thermometer?
  • Why may a regulatory authority examine, sample, or test food?
  • What is the water activity value required for microorganisms to grow?
  • Scombrotoxin is primarily associated with which type of food?
  • According to the food code, which of the following is not part of managing wastewater in foodservice establishments?
  • Leftovers should be cooled before storage. What is the ideal method?
  • What are the three main types of contamination?
  • What is the best method to prevent backflow?
  • Non-food contact equipment must be all except:
  • FIFO stands for?
  • Which temperature maintenance is crucial for hot food safety?
  • What temperature should food be kept at to ensure safety during serving?
  • Who should apply pesticides in a food service operation?
  • What is required for an air gap in plumbing systems related to foodservice?
  • Which bacteria is primarily associated with gastroenteritis from improperly cooked meat?
  • Food safety hazards that MAY cause food to be unsafe for consumption can be:
  • Which chemical is commonly used in sanitizing solutions?
  • Is Hepatitis A a bacteria or a virus?
  • What is the minimum cooking temperature recommended for ground meats?
  • What is the maximum time that hot food may be held before it must be discarded?
  • Which of the following is a safe food practice?
  • Should you consider employees when looking at potential intentional contaminations?
  • Washing hands before returning to work after smoking is essential because:
  • Which temperature range is safe for storing potentially hazardous foods?
  • Shigella is a bacteria found in the ___________ of people with shigellosis.
  • Which of the following is NOT a safe method for thawing food?
  • When cooling food, the temperature must move through the danger zone within?
  • Mice are often mischaracterized and do not carry diseases.
  • What is the main issue with mixing raw and cooked foods?
  • All the following are signs of rodent infestation EXCEPT?
  • What should a food handler do if they notice an unpleasant odor from food?
  • When should employees wash their hands and change their gloves?
  • Which of the following is an approved method for thawing frozen food?
  • What is Anisakis known for?
  • Staphylococcal food intoxication is caused by bacteria commonly found where?
  • What is the primary reason for discarding hot food after a specific time period?
  • What temperature range is considered the Temperature Danger Zone for food safety?
  • Ice SHOULD be served using:
  • Three people who ate hamburgers in the same restaurant came down with nausea, vomiting and a fever that night. The pathogen most likely responsible for their illness is:
  • Which of the following statements about employee hygiene is true?
  • Which organization typically oversees food safety regulations in the United States?
  • Which of the following is NOT a common symptom of foodborne illness?
  • What is the correct method to measure the temperature of raw meat, poultry, and fish upon delivery?
  • Which of the following best describes biological hazards in food safety?
  • Which bacteria is commonly associated with undercooked poultry?
  • Which agency is responsible for inspecting and grading domestic and imported food and food products derived from domesticated animals?
  • What should food service managers document regarding hot food?
  • Which of the following is NOT a method of pest control?
  • A "Quat" refers to which of the following?
  • Which situation would require immediate action in a food service operation to ensure safety?
  • For reheating and hot holding food, it should be heated to 165°F and then held at ____________ temperature.
  • What are the proper steps for cleaning in a three compartment sink?
  • What is the correct acronym for the food safety management system that identifies, evaluates and controls hazards?
  • Which practice should food handlers adopt to minimize contamination risks?
  • Cross-contamination can occur when?
  • Which of these is the federal government's "best advice" to minimize the incidence of foodborne illnesses?
  • Which of the following is essential for a good food safety management system?
  • HACCP is primarily concerned with?
  • What type of containers should be used for storing food?
  • Managers can BEST help their employees to maintain good personal hygiene by:
  • Can toxic metal poisoning occur when acidic foods are stored in copper?
  • People who have a disease but do not show symptoms are called:
  • Which of the following is a critical control point in food preparation?
  • Most bacteria thrive at a pH level of?
  • What is the optimal way to ensure the sanitation of food contact surfaces?
  • Which pathogen MUST live in or on a host to survive?
  • What does "abatement" refer to in the context of food safety?
  • What is the best way to prevent food contamination?
  • If hot water is used to sanitize objects, which of the following is required?
  • Which pest has the least ability to spread disease?
  • What is the main purpose of HACCP?
  • What is the main purpose of sanitizing food contact surfaces?
  • Which of the following is an example of possible cross-contamination?
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