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NY Food Manager Exam Latest Updated.
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NY Food Manager Exam Latest Updated.
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NY Food Manager Exam Latest UpdatedCritical violations must be corrected within 2 weeks. - answer-false
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Who does the Food Manager's certificate belong to? - answer-the individual completing
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the class
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Where must the Food Manager's certificate be posted? - answer-visible to your patrons
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What is the purpose of the Food Manager's course? - answer-to help the operator
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improve sanitary practices
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All of the following are objectives or goals of the food manager's course except for: -
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answer-Learning how to order and stock supplies for a restaurant
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A restaurant can deny access to an inspector if it is during a busy dinner period. -
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answer-false
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Only one shift at the food establishment must be covered by a person with a Food
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Manager's certificate. - answer-false
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The food establishment permit is transferable if the restaurant moves to a new location
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down the block. - answer-false
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The Suffolk County Department of Health Services makes appointments to conduct
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food establishment inspections. - answer-false
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How long is a food manager's certificate valid for? - answer-3 years
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Cut leafy greens: are time/temperature control for safety foods - answer-true
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Raw seed sprouts: are time/temperature control for safety foods - answer-true
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Whole melons: are time/temperature control for safety foods - answer-false
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Cut tomatoes: are time/temperature control for safety foods - answer-true
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Raw chicken: is time/temperature control for safety foods - answer-true
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Cooked beef: is time/temperature control for safety foods - answer-true
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, Air-cooled hard boiled eggs with shell intact: are time/temperature control for safety
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foods - answer-false
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Garlic and oil mixtures: are time/temperature control for safety foods - answer-true
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Cooked carrots: are time/temperature control for safety foods - answer-true
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Cut melons: are time/temperature control for safety foods - answer-true
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Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. -
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answer-false
b
After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. -
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answer-true
b
Most disease causing bacteria grow best between 32°F and 212°F. - answer-false
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Intoxication occurs when food containing bacteria are ingested and the bacteria grow in
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bthe body and cause illness. - answer-false
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All bacteria cause illness. - answer-false
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Toxins produced by bacteria are always killed during the cooking process. - answer-
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false
Bacteria can only be seen under a microscope. - answer-true
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To limit bacteria growth and toxin production, foods should be kept hot or kept cold. -
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answer-true
b
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. -
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answer-true
b
Food containing disease causing bacteria will always have an off odor. - answer-false
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Which bacteria is the #1 cause if reported foodborne illness? - answer-Salmonella
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E. coli O157:H7 can be destroyed at a cooking temperature of: - answer-158F
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Which of the following has been found in ground meat, raw seed sprouts, unpasteurized
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juice and lettuce? - answer-E. coli O157:H7
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Clostridium perfringens grows in the center of foods in large pots, stews, soups and
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stocks. In order to prevent growth of Clostridium perfringens: - answer-Make sure the
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large pot of food is transferred to a shallow pan to cool
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