Suffolk County Food Manager's Course Exam Questions and Answers Graded 100%

Critical violations must be corrected within 2 weeks (t/f) - ANSWER -false Who does the Food Manager's certificate belong to? - ANSWER -the individual completing the class Where must the Food Manager's certificate be posted? - ANSWER -visible to 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 (t/f) - ANSWER -false Only one shift at the food establishment must be covered by a person with a Food Manager's certificate. (t/f) - ANSWER -false The food establishment permit is transferable if the restaurant moves to a new location down the block. (t/f) - ANSWER -false The Suffolk County Department of Health Services makes appointments to conduct food establishment inspections. (t/f) - ANSWER -false How long is a food manager's certificate valid for? - ANSWER -3 years Cut leafy greens: are time/temperature control for safety foods (t/f) - ANSWER -true Raw seed sprouts: are time/temperature control for safety foods (t/f) - ANSWER -true Whole melons: are time/temperature control for safety foods (t/f) - ANSWER -false Cut tomatoes: are time/temperature control for safety foods (t/f) - ANSWER -true Raw chicken: is time/temperature control for safety foods (t/f) - ANSWER -true Cooked beef: is time/temperature control for safety foods (t/f) - ANSWER -true Air-cooled hard boiled eggs with shell intact: are time/temperature control for safety foods (t/f) - ANSWER -false Garlic and oil mixtures: are time/temperature control for safety foods (t/f) - ANSWER -true Cooked carrots: are time/temperature control for safety foods (t/f) - ANSWER -true Cut melons: are time/temperature control for safety foods (t/f) - ANSWER -true Bacterial spores in soup will be destroyed when the soup is reheated to 165°F (t/f) - ANSWER -false After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. (t/f) - ANSWER -true Most disease causing bacteria grow best between 32°F and 212°F. (t/f) - ANSWER -false Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness (t/f) - ANSWER -false All bacteria cause illness (t/f) - ANSWER -false Toxins produced by bacteria are always killed during the cooking process (t/f) - ANSWER -false