Food Managers Test Questions With Revised
Answers
Critical Violations - answermust be corrected immediately
who does the FMC belong to ? - answerThe individual completing the class
Where must the certificate be posted ? - answerVisible to your patrons
What is the purpose of the Food Manager's ...
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
Which of the following can produce 2 toxins, one that is heat stabile and one that is destroyed
during the cooking process - answer✔✔Bacillus Cereus
Illness due to Listeria may be caused by consuming food up to 70 days prior to the date of
illness. - answer✔✔True
To prevent Vibrio foodborne illness, use shellfish that is properly "tagged" and obtain fish from
approved sources - answer✔✔True
Hepatitis is a type of bacteria. - answer✔✔False, Its a virus
Norovirus has been linked to foodborne outbreaks of gastroenteritis. - answer✔✔True
Most foodborne Norovirus outbreaks are caused by contamination of food by food handlers. -
answer✔✔True
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