Food Managers Test
Critical Violations
must be corrected immediately
who does the FMC belong to ?
The individual completing the class
Where must the certificate be posted ?
Visible to your patrons
What is the purpose of the Food Manager's course?
To help the operator improve sanitary prac...
Food Managers Test
Critical Violations
must be corrected immediately
who does the FMC belong to ?
The individual completing the class
Where must the certificate be posted ?
Visible to your patrons
What is the purpose of the Food Manager's course?
To help the operator improve sanitary practices
All of the following are objectives or goals of the food manager's course except
for:
Learning how to order and stock supplies for a restaurant.
A restaurant can deny access to an inspector if it is during a busy dinner period.
False, they can show up anytime
Only one shift at the food establishment must be covered by a person with a
Food Manager's certificate
False All shifts must be covered by a person with a FMC
The food establishment permit is transferable if the restaurant moves to a new
location down the block
False
The Suffolk County Department of Health Services makes appointments to
conduct food establishment
False, its s surprise inspection
How long is a food manager's certificate valid for?
3 yrs
Danger Zone
After 2 hrs
Disease Causing Bacteria
Grows between 40F-141F
Intoxication
when intake food with toxins created by bacteria
Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration.
True
Which bacteria is the #1 cause of reported foodborne illness?
Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of
148F
Which of the following has been found in ground meat, raw seed sprouts,
unpasteurized juice and lettuce
E. coli O157:H7
Clostridium perfringens grows in the center of foods in large pots, stews, soups
and stocks. In order to prevent growth of Clostridium perfringens:
Make sure the large pot of food is transferred to a shallow pan to cool
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