County Limited Food Manager's Suffolk Course Exam Combined Questions With Revised Correct Detailed Answers >Latest Update>>
0 view 0 purchase
Course
Food Manager
Institution
Food Manager
County Limited Food Manager's
Suffolk Course Exam
Combined Questions With Revised
Correct Detailed Answers
>Latest Update>>
3 years
1. How long is the Suffolk County Limited Food Manager's Certificate valid for? -
ANSWER
2. The Danger Zone refers to temperatures betwe...
County Limited Food Manager's
Suffolk Course Exam
Combined Questions With Revised
Correct Detailed Answers
>Latest Update>>
1. How long is the Suffolk County Limited Food Manager's Certificate valid for? -
ANSWER 3 years
2. The Danger Zone refers to temperatures between...? - ANSWER 41 F- 140 F
3. What causes foodborne illness? - ANSWER Bacteria, viruses, parasites, and
chemical agents
4. Infection - ANSWER When food containing bacteria is consumed and the
bacteria grow in the body and cause illness
5. Intoxication - ANSWER Results when the food containing bacterial toxins
are consumed
,6. Toxins - ANSWER produced by bacteria when foods are not held at the
proper temperature; do not cause any noticeable colors, odors, or tastes in the
foods they are produced in
7. Heat Labile Toxin - ANSWER a toxin produced by bacteria that can be
destroyed during cooking
8. Heat Stable Toxin - ANSWER A toxin produced by bacteria that can survive
the cooking process. Food containing this will cause illness even if the food is
properly cooked
9. Spores - ANSWER survive even when food is cooked, caused when bacteria
is stressed to help them survive certain conditions; can become active and
multiply when food is not cooled properly or is held at the wrong temperature;
does not cause any odors or colors or tastes
10. Psychrophilic Bateria - ANSWER Cold loving; grows between 32 F and 59 F
(Yersinia, Listeria)
11. Mesophilic Bacteria - ANSWER Middle temperature loving; grows between
68 F and 113 F (Salmonella, Staphylococcus)
12. Thermophilic Bacteria - ANSWER high temperature loving; grows between
122 F and 176 F (Clostridium perfringens)
13. Who does the Food Manager's certificate belong to? - ANSWER the
individual completing the class
,14. Where must the Food Manager's certificate be posted? - ANSWER visible
to patrons
15. 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
Bacterial Growth Factors (MATT) - ANSWER Moisture, Acidity, Temperature,
Time
Bacterial Growth Factor: Moisture - ANSWER Most bacteria grow when the
water activity value is above 0.85
Bacterial Growth Factor: Acidity - ANSWER most bacteria will grow when the
pH is between 4.6 and 9.8
Bacterial Growth Factor: Temperature - ANSWER Most bacteria grow best
between 41 F and 140 F
Bacterial Growth Factor: Time - ANSWER After about 2 hours in the danger
zone, bacteria will begin to grow and multiply, doubling every 20 mins.
, TCS Food held in the danger zone is a risk factor violation: True or False? -
ANSWER True
A written procedure for Time as A Public Health Control must include: - ANSWER
names of TCS foods held using TPHC, temps of foods when removed from
temperature control, when and how foods are marked to show that foods are
discarded after 4 hours
To use TPHC you must have what 2 things? - ANSWER A written policy (this is
prepared before you implement TPHC and must be available upon request), and a
LABEL (the date, name of the food, the time it was removed from heat or
refrigeration AND the discard time)
Staphylococcus - ANSWER Found in the nose and throat, in hair, skin and
infected wounds; found on the hands of 20% of healthy people; produces toxin in
foods that are not held at the proper temp; the toxin is NOT destroyed during
normal cooking or reheating (heat stable toxin)
Symptoms of staphylococcus - ANSWER Symptoms occur 30 mins to 8 hours
after consumption and include nausea, vomiting, abdominal cramps and diarrhea
Ways to prevent staphylococcus - ANSWER store foods at safe temps; use
barriers such as gloves to handle ready to eat foods; wash your hands; rapidly
cool and reheat foods; don't work when ill; don't work with uncovered infected
wounds or boils on hands, wrists or an exposed body part; use hair restraints
Shigella - ANSWER extremely low numbers of this bacteria will cause
infection; found in human feces; spread from the hands of infected persons who
do not wash their hands after using the toilet (Fecal-Oral route)
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller NURSINGDICTIONARY. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $12.99. You're not tied to anything after your purchase.
