Study guides, Class notes & Summaries

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER// NEWEST 2024 QUESTIONS AND VERIFIED ANSWERS [GRADED A+] 1. A bacterial spore is: a. Bacterial dung d. All of the above - ANS-B 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. 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chem...

NEHA PROFESSIONAL FOOD MANAGER CERTIFICATION PRACTICE TEST (NATIONAL ENVIRONMENTAL HEALTH ASSOCIATION PROFESSIONAL FOOD MANAGER CERTIFICATION PRACTICE TEST) QUIZZES & ANS!!

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER (FDA FOOD CODE COURSE PRE TEST) QUESTIONS WITH 100% CORRECT ANSWERS!!

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER (Huntspon's class: all assessments) QUESTIONS WITH COMPLETE SOLUTIONS!!

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - ANSWER-foodborne disease outbreak Which two are benefits of good food safety standards? - ANSWER--reduced costs from food waste -reduced costs from fines Which of the following has recently become another reason to practice good food safety principles? - ANSWER-increase in media attention and coverage What should you do for your staff to reinforce the impo...

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 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 - ANSWER-C 3. The acronym for the 6 major variables that affect the growth of bac...

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER (FDA FOOD CODE COURSE PRE TEST VERIFIED QUESTIONS & ANSWERS) 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 - ANS-B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmosph...

NEHA certified professional food manager Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - ANSWER foodborne disease outbreak Which two are benefits of good food safety standards? - ANSWER -reduced costs from food waste -reduced costs from fines Which of the following has recently become another reason to practice good food safety principles? - ANSWER ...

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER 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 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmo...