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Food Manager Certification Exam Questions and Answers 2024( A+ GRADED 100% VERIFIED).
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Food Manager Certification Exam Questions and Answers 2024( A+ GRADED 100% VERIFIED).
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Food Manager CertificationTrue or False: Critical violations must be corrected within 2 weeks - ANS False
Who does the Food Manager's certificate belong to? - ANS The individual completing the class
Where must the food manager's certificate be posted - ANS visible to your patrons
What is the purpose of the food manager's course - ANS to help the operator improve sanitary
practices
All of the following are objectives or goals of the food manager's course except for: - ANS
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 -
ANS False
True or False: Only 1 shift at the food establishment must be covered by someone who has a
Food Manager's certificate - ANS False
True or False: The food establishment permit is transferable if the restaurant moves to a new
location down the block - ANS False
True or False: The Suffolk County Department of Health Services makes appointments to
conduct food establishment inspections. - ANS False
How long is a food manager's certificate valid for? - ANS 3 years
True or False: Cut leafy greens: are time/temperature control for safety foods - ANS True
True or False: Raw seed sprouts: are time/temperature control for safety foods - ANS True
True or False: Whole melons: are time/temperature control for safety foods - ANS False
True or False: Cut tomatoes: are time/temperature control for safety foods - ANS True
True or False: Raw chicken: is time/temperature control for safety foods - ANS True
True or False: Cooked beef: is time/temperature control for safety foods - ANS True
, True or False: Air-cooled hard boiled eggs with shell intact: are time/temperature control for
safety foods - ANS False
True or False: Garlic and oil mixtures: are time/temperature control for safety foods - ANS True
True or False: Cooked carrots: are time/temperature control for safety foods - ANS True
True or False: Cut melons: are time/temperature control for safety foods - ANS True
True or False: Bacterial spores in soup will be destroyed when the soup is reheated to 165°F -
ANS False
True or False: After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply.
- ANS True
True or False: Most disease causing bacteria grow best between 32°F and 212°F. - ANS False
True or False: Intoxication occurs when food containing bacteria are ingested and the bacteria
grow in the body and cause illness. - ANS False
True or False: All bacteria cause illness - ANS False
True or False: Toxins produced by bacteria are always killed during the cooking process - ANS
False
True or False: Bacteria can only be seen under a microscope - ANS True
True or False: To limit bacterial growth and toxin production, foods should be kept hot or kept
cold - ANS True
True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration - ANS True
True or False: Food containing disease causing bacteria will always have an off odor. - ANS
False
Which bacteria is the #1 cause of reported food borne illness? - ANS Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of: - ANS 158 F
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice
and lettuce? - ANS E. coli O157:H7
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