Exam (elaborations)
SUFFOLK COUNTY FOOD MANAGER-S COURSE
- Course
- Institution
SUFFOLK COUNTY FOOD MANAGER-S COURSE
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SUFFOLK COUNTY FOOD MANAGER'S COURSECritical violations must be corrected within 2 weeks (t/f) - Answers- false
Who does the Food Manager's certificate belong to? - Answers- the individual
completing the class
Where must the Food Manager's certificate be posted? - Answers- visible to patrons
What is the purpose of the Food Manager's course? - Answers- to help the operator
improve sanitary practices
All of the following are objectives or goals of the food manager's course except for: -
Answers- 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 (t/f) -
Answers- false
Only one shift at the food establishment must be covered by a person with a Food
Manager's certificate. (t/f) - Answers- false
The food establishment permit is transferable if the restaurant moves to a new location
down the block. (t/f) - Answers- false
The Suffolk County Department of Health Services makes appointments to conduct
food establishment inspections. (t/f) - Answers- false
How long is a food manager's certificate valid for? - Answers- 3 years
Cut leafy greens: are time/temperature control for safety foods (t/f) - Answers- true
Raw seed sprouts: are time/temperature control for safety foods (t/f) - Answers- true
Whole melons: are time/temperature control for safety foods (t/f) - Answers- false
Cut tomatoes: are time/temperature control for safety foods (t/f) - Answers- true
Raw chicken: is time/temperature control for safety foods (t/f) - Answers- true
Cooked beef: is time/temperature control for safety foods (t/f) - Answers- true
Air-cooled hard boiled eggs with shell intact: are time/temperature control for safety
foods (t/f) - Answers- false
Garlic and oil mixtures: are time/temperature control for safety foods (t/f) - Answers-
true
, Cooked carrots: are time/temperature control for safety foods (t/f) - Answers- true
Cut melons: are time/temperature control for safety foods (t/f) - Answers- true
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F (t/f) -
Answers- false
After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. (t/f) -
Answers- true
Most disease causing bacteria grow best between 32°F and 212°F. (t/f) - Answers-
false
Intoxication occurs when food containing bacteria are ingested and the bacteria grow in
the body and cause illness (t/f) - Answers- false
All bacteria cause illness (t/f) - Answers- false
Toxins produced by bacteria are always killed during the cooking process (t/f) -
Answers- false
Bacteria can only be seen under a microscope (t/f) - Answers- true
To limit bacterial growth and toxin production, foods should be kept hot or kept cold. (t/f)
- Answers- true
Psychrophilic (cold-loving) bacteria can grow on foods held under proper refrigeration
(t/f) - Answers- true
Food containing disease causing bacteria will always have an off odor. (t/f) - Answers-
false
Which bacteria is the #1 cause of reported foodborne illness? - Answers- salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of - Answers- 158 degrees
F
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized
juice and lettuce? - Answers- 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: - Answers- make sure the
large pot of food is transferred to a shallow pan to cool
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