Food Managers Test Review new update questions and answers 2024
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Course
Food Managers
Institution
Food Managers
Critical Violations - Answer-must be corrected immediately
who does the FMC belong to ? - Answer-The individual completing the class
Where must the certificate be posted ? - Answer-Visible to your patrons
What is the purpose of the Food Manager's course? - Answer-To help the operator improve san...
Food Managers Test Critical Violations - Answer -must be corrected immediately who does the FMC belong to ? - Answer -The individual completing the class Where must the certificate be posted ? - Answer -Visible to your patrons What is the purpose of the Food Manager's course? - Answer -To help the operator improve sanitary practices All of the following are objectives or goals of the food manager's course except for: - Answer -
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. - Answer -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 - Answer -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 - Answer -False The Suffolk County Department of Health Services makes appointments to conduct food establishment - Answer -False, its s surprise inspection How long is a food manager's certificate valid for? - Answer -3 yrs Danger Zone - Answer -After 2 hrs Disease Causing Bacteria - Answer -Grows between 40F -141F Intoxication - Answer -when intake food with toxins created by bacteria Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - Answer -True Which bacteria is the #1 cause of reported foodborne illness? - Answer -Salmonella E. coli O157:H7 can be destroyed at a cooking temperature of - Answer -148F Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce - Answer -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: - Answer -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. Found in raw food of animals origin. - Answer -Salmonella Which of the following is normally found in the nose and throat and on hair and skin? - Answer -
Staphylococcus This bacteria may be found in our pets, raw milk, most raw poultry and non -chlorinated water. Also found in most raw poultry - Answer -Campylobacter Which of the following is not a bacteria that can cause a foodborne illness? - Answer -Hepatitis A Which of the following is linked to improperly canned food? - Answer -Clostridium Botulinum Common in raw pork, these bacteria occur more frequently in children. - Answer -Yersinia Which of the following has been known to cause miscarriages in pregnant woman is also a cold loving bacteria? - Answer -Listeria Which bacteria are normally found in shellfish from water contaminated with human feces? - Answer -Vibrio
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