Food Managers Test|Complete Questions with
100% Correct Answers Graded A+
Critical Violations
must be corrected immediately
who does the FMC belong to ?
The individual completing the class
Where must the 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.
A restaurant can deny access to an inspector if it is during a busy dinner period.
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
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
False
The Suffolk County Department of Health Services makes appointments to conduct food establishment
False, its s surprise inspection
How long is a food manager's certificate valid for?
3 yrs
Danger Zone
After 2 hrs
Disease Causing Bacteria
Grows between 40F-141F
Intoxication
when intake food with toxins created by bacteria
, Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration.
True
Which bacteria is the #1 cause of reported foodborne illness?
Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of
148F
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and
lettuce
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:
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.
Salmonella
Which of the following is normally found in the nose and throat and on hair and skin?
Staphylococcus
This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated water. Also
found in most raw poultry
Campylobacter
Which of the following is not a bacteria that can cause a foodborne illness?
Hepatitis A
Which of the following is linked to improperly canned food?
Clostridium Botulinum
Common in raw pork, these bacteria occur more frequently in children.
Yersinia
Which of the following has been known to cause miscarriages in pregnant woman is also a cold loving
bacteria?
Listeria
Which bacteria are normally found in shellfish from water contaminated with human feces?
100% Correct Answers Graded A+
Critical Violations
must be corrected immediately
who does the FMC belong to ?
The individual completing the class
Where must the 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.
A restaurant can deny access to an inspector if it is during a busy dinner period.
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
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
False
The Suffolk County Department of Health Services makes appointments to conduct food establishment
False, its s surprise inspection
How long is a food manager's certificate valid for?
3 yrs
Danger Zone
After 2 hrs
Disease Causing Bacteria
Grows between 40F-141F
Intoxication
when intake food with toxins created by bacteria
, Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration.
True
Which bacteria is the #1 cause of reported foodborne illness?
Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of
148F
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and
lettuce
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:
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.
Salmonella
Which of the following is normally found in the nose and throat and on hair and skin?
Staphylococcus
This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated water. Also
found in most raw poultry
Campylobacter
Which of the following is not a bacteria that can cause a foodborne illness?
Hepatitis A
Which of the following is linked to improperly canned food?
Clostridium Botulinum
Common in raw pork, these bacteria occur more frequently in children.
Yersinia
Which of the following has been known to cause miscarriages in pregnant woman is also a cold loving
bacteria?
Listeria
Which bacteria are normally found in shellfish from water contaminated with human feces?
