NY Food Manager Exam Questions and Correct Answers (Rated A+)
5 views 0 purchase
Course
NY Food Manager
Institution
NY Food Manager
NY Food Manager Exam Questions and Correct Answers (Rated A+)
Critical violations must be corrected within 2 weeks. - Answers false
Who does the Food Manager's certificate belong to? - Answers the individual completing the class
Where must the Food Manager's certificate be posted? - Answers visi...
NY Food Manager Exam Questions and Correct Answers (Rated A+)
Critical violations must be corrected within 2 weeks. - Answers false
Who does the Food Manager's certificate belong to? - Answers the individual completing the class
Where must the Food Manager's certificate be posted? - Answers visible to your patrons
What is the purpose of the Food Manager's course? - Answers to help the operator improve sanitary
practices
All of the following are objectives or goals of the food manager's course except for: - Answers 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. - Answers false
Only one shift at the food establishment must be covered by a person with a Food Manager's certificate.
- Answers false
The food establishment permit is transferable if the restaurant moves to a new location down the block.
- Answers false
The Suffolk County Department of Health Services makes appointments to conduct food establishment
inspections. - Answers false
How long is a food manager's certificate valid for? - Answers 3 years
Cut leafy greens: are time/temperature control for safety foods - Answers true
Raw seed sprouts: are time/temperature control for safety foods - Answers true
Whole melons: are time/temperature control for safety foods - Answers false
Cut tomatoes: are time/temperature control for safety foods - Answers true
Raw chicken: is time/temperature control for safety foods - Answers true
Cooked beef: is time/temperature control for safety foods - Answers true
Air-cooled hard boiled eggs with shell intact: are time/temperature control for safety foods - Answers
false
Garlic and oil mixtures: are time/temperature control for safety foods - Answers true
Cooked carrots: are time/temperature control for safety foods - Answers true
Cut melons: are time/temperature control for safety foods - Answers true
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. - Answers false
, After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. - Answers true
Most disease causing bacteria grow best between 32°F and 212°F. - Answers false
Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and
cause illness. - Answers false
All bacteria cause illness. - Answers false
Toxins produced by bacteria are always killed during the cooking process. - Answers false
Bacteria can only be seen under a microscope. - Answers true
To limit bacteria growth and toxin production, foods should be kept hot or kept cold. - Answers true
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - Answers true
Food containing disease causing bacteria will always have an off odor. - Answers false
Which bacteria is the #1 cause if reported foodborne illness? - Answers Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of: - Answers 158F
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and
lettuce? - Answers 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: - Answers Make sure the large pot of food is transferred to a
shallow pan to cool
This bacteria may be spread through cross-contamination from either animals or humans. - Answers
Salmonella
Which of the following is normally found in the nose and throat and on hair and skin? - Answers
Staphylococcus
This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated water. -
Answers Campylobacter
Salmonella is most likely to be found in raw foods of animal origin. - Answers true
Besides Salmonella, Campylobacter bacteria are also found in most raw poultry. - Answers true
Some bacteria are spread in food when food handlers don't wash their hands properly after using the
toilet. true false - Answers true
Which of the following is not a bacteria that can cause a foodborne illness? - Answers Hepatitis A
Which of the following is linked to improperly canned food? - Answers Clostridium botulinum
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller TutorJosh. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $8.49. You're not tied to anything after your purchase.
