FOOD MANAGER CERTIFICATION EXAM | QUESTIONS AND ANSWERS
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Module
Food Manager.
Institution
Food Manager.
FOOD MANAGER CERTIFICATION EXAM | QUESTIONS AND ANSWERS
True or False: Critical violations must be corrected within 2 weeks - False
Who does the Food Manager's certificate belong to? - The individual completing the class
Where must the food manager's certificate be posted - visible ...
FOOD MANAGER CERTIFICATION EXAM |
QUESTIONS AND ANSWERS
True or False: Critical violations must be corrected within 2 weeks - False
Who does the Food Manager's certificate belong to? - The individual completing the
class
Where must the food manager's 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
True or False: A restaurant can deny access to an inspector if it's during a busy dinner
period - False
True or False: Only 1 shift at the food establishment must be covered by someone who
has a Food Manager's certificate - False
True or False: The food establishment permit is transferrable if the restaurant moves to
a new location down the block - False
True or False: The Suffolk County Department of Health Services makes appointments
to conduct food establishment inspections. - False
How long is a food manager's certificate valid for? - 3 years
True or False: Cut leafy greens: are time/temperature control for safety foods - True
True or False: Raw seed sprouts: are time/temperature control for safety foods - True
True or False: Whole melons: are time/temperature control for safety foods - False
True or False: Cut tomatoes: are time/temperature control for safety foods - True
True or False: Raw chicken: is time/temperature control for safety foods - True
True or False: Cooked beef: is time/temperature control for safety foods - True
, True or False: Air-cooled hard boiled eggs with shell intact: are time/temperature control
for safety foods - False
True or False: Garlic and oil mixtures: are time/temperature control for safety foods -
True
True or False: Cooked carrots: are time/temperature control for safety foods - True
True or False: Cut melons: are time/temperature control for safety foods - True
True or False: Bacterial spores in soup will be destroyed when the soup is reheated to
165°F - False
True or False: After about 2 hours in the "Danger Zone" bacteria will begin to grow and
multiply. - True
True or False: Most disease causing bacteria grow best between 32°F and 212°F. -
False
True or False: Intoxication occurs when food containing bacteria are ingested and the
bacteria grow in the body and cause illness. - False
True or False: All bacteria cause illness - False
True or False: Toxins produced by bacteria are always killed during the cooking process
- False
True or False: Bacteria can only be seen under a microscope - True
True or False: To limit bacterial growth and toxin production, foods should be kept hot or
kept cold - True
True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration - True
True or False: Food containing disease causing bacteria will always have an off odor. -
False
Which bacteria is the #1 cause of reported food borne illness? - Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of: - 158 F
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized
juice and lettuce? - E. coli O157:H7
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