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FOOD MANAGER CERTIFICATION EXAM | QUESTIONS AND ANSWERS $13.49   Add to cart

Exam (elaborations)

FOOD MANAGER CERTIFICATION EXAM | QUESTIONS AND ANSWERS

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  • Food Manager.
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  • 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 ...

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  • September 4, 2024
  • 15
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Food Manager.
  • Food Manager.
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Mboffin
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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