SUFFOLK FOOD MANAGER CERTIFICATION
True or False: Critical violations must be corrected within 2 weeks - 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 your 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
True or False: A restaurant can deny access to an inspector if it's during a busy dinner
period - Answers- False
True or False: Only 1 shift at the food establishment must be covered by someone who
has a Food Manager's certificate - Answers- False
True or False: The food establishment permit is transferrable if the restaurant moves to
a new location down the block - Answers- False
True or False: The Suffolk County Department of Health Services makes appointments
to conduct food establishment inspections. - Answers- False
How long is a food manager's certificate valid for? - Answers- 3 years
True or False: Cut leafy greens: are time/temperature control for safety foods -
Answers- True
True or False: Raw seed sprouts: are time/temperature control for safety foods -
Answers- True
True or False: Whole melons: are time/temperature control for safety foods - Answers-
False
True or False: Cut tomatoes: are time/temperature control for safety foods - Answers-
True
True or False: Raw chicken: is time/temperature control for safety foods - Answers-
True
,True or False: Cooked beef: is time/temperature control for safety foods - Answers-
True
True or False: Air-cooled hard boiled eggs with shell intact: are time/temperature control
for safety foods - Answers- False
True or False: Garlic and oil mixtures: are time/temperature control for safety foods -
Answers- True
True or False: Cooked carrots: are time/temperature control for safety foods - Answers-
True
True or False: Cut melons: are time/temperature control for safety foods - Answers-
True
True or False: Bacterial spores in soup will be destroyed when the soup is reheated to
165°F - Answers- False
True or False: After about 2 hours in the "Danger Zone" bacteria will begin to grow and
multiply. - Answers- True
True or False: Most disease causing bacteria grow best between 32°F and 212°F. -
Answers- False
True or False: Intoxication occurs when food containing bacteria are ingested and the
bacteria grow in the body and cause illness. - Answers- False
True or False: All bacteria cause illness - Answers- False
True or False: Toxins produced by bacteria are always killed during the cooking process
- Answers- False
True or False: Bacteria can only be seen under a microscope - Answers- True
True or False: To limit bacterial growth and toxin production, foods should be kept hot or
kept cold - Answers- True
True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration - Answers- True
True or False: Food containing disease causing bacteria will always have an off odor. -
Answers- False
Which bacteria is the #1 cause of reported food borne illness? - Answers- Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of: - Answers- 158 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.
This bacteria may be spread through cross-contamination from either animals or
humans. - Answers- Salmonella
Which of the following is normally found in the nose and throat and on hair and skin? -
Answers- Staphylococcus
This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated
water - Answers- Campylobacter
True or False: Salmonella is most likely to be found in raw foods of animal origin. -
Answers- True
True or False: Besides Salmonella, Campylobacter bacteria are also found in most raw
poultry - Answers- True
True or False: Some bacteria are spread in food when food handlers don't wash their
hands properly after using the toilet. - Answers- True
Which of the following is not a bacteria that can cause a food borne illness? - Answers-
Hepatitis A
Which of the following is linked to improperly canned food? - Answers- Clostridium
botulinum
Common in raw pork, these bacteria occur more frequently in children. - Answers-
Yersinia
Which of the following has been known to cause miscarriages in pregnant woman? -
Answers- Listeria
Which of the following is considered a "cold loving" bacteria (slow growth at refrigeration
temperatures) ? - Answers- Listeria
Which bacteria are normally found in shellfish from water contaminated with human
feces? - Answers- Vibrio
What is Clostridium botulinum - Answers- found in improperly canned foods, garlic, and
oil mixtures, baked potatoes, smoked fish, honey
True or False: Critical violations must be corrected within 2 weeks - 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 your 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
True or False: A restaurant can deny access to an inspector if it's during a busy dinner
period - Answers- False
True or False: Only 1 shift at the food establishment must be covered by someone who
has a Food Manager's certificate - Answers- False
True or False: The food establishment permit is transferrable if the restaurant moves to
a new location down the block - Answers- False
True or False: The Suffolk County Department of Health Services makes appointments
to conduct food establishment inspections. - Answers- False
How long is a food manager's certificate valid for? - Answers- 3 years
True or False: Cut leafy greens: are time/temperature control for safety foods -
Answers- True
True or False: Raw seed sprouts: are time/temperature control for safety foods -
Answers- True
True or False: Whole melons: are time/temperature control for safety foods - Answers-
False
True or False: Cut tomatoes: are time/temperature control for safety foods - Answers-
True
True or False: Raw chicken: is time/temperature control for safety foods - Answers-
True
,True or False: Cooked beef: is time/temperature control for safety foods - Answers-
True
True or False: Air-cooled hard boiled eggs with shell intact: are time/temperature control
for safety foods - Answers- False
True or False: Garlic and oil mixtures: are time/temperature control for safety foods -
Answers- True
True or False: Cooked carrots: are time/temperature control for safety foods - Answers-
True
True or False: Cut melons: are time/temperature control for safety foods - Answers-
True
True or False: Bacterial spores in soup will be destroyed when the soup is reheated to
165°F - Answers- False
True or False: After about 2 hours in the "Danger Zone" bacteria will begin to grow and
multiply. - Answers- True
True or False: Most disease causing bacteria grow best between 32°F and 212°F. -
Answers- False
True or False: Intoxication occurs when food containing bacteria are ingested and the
bacteria grow in the body and cause illness. - Answers- False
True or False: All bacteria cause illness - Answers- False
True or False: Toxins produced by bacteria are always killed during the cooking process
- Answers- False
True or False: Bacteria can only be seen under a microscope - Answers- True
True or False: To limit bacterial growth and toxin production, foods should be kept hot or
kept cold - Answers- True
True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration - Answers- True
True or False: Food containing disease causing bacteria will always have an off odor. -
Answers- False
Which bacteria is the #1 cause of reported food borne illness? - Answers- Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of: - Answers- 158 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.
This bacteria may be spread through cross-contamination from either animals or
humans. - Answers- Salmonella
Which of the following is normally found in the nose and throat and on hair and skin? -
Answers- Staphylococcus
This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated
water - Answers- Campylobacter
True or False: Salmonella is most likely to be found in raw foods of animal origin. -
Answers- True
True or False: Besides Salmonella, Campylobacter bacteria are also found in most raw
poultry - Answers- True
True or False: Some bacteria are spread in food when food handlers don't wash their
hands properly after using the toilet. - Answers- True
Which of the following is not a bacteria that can cause a food borne illness? - Answers-
Hepatitis A
Which of the following is linked to improperly canned food? - Answers- Clostridium
botulinum
Common in raw pork, these bacteria occur more frequently in children. - Answers-
Yersinia
Which of the following has been known to cause miscarriages in pregnant woman? -
Answers- Listeria
Which of the following is considered a "cold loving" bacteria (slow growth at refrigeration
temperatures) ? - Answers- Listeria
Which bacteria are normally found in shellfish from water contaminated with human
feces? - Answers- Vibrio
What is Clostridium botulinum - Answers- found in improperly canned foods, garlic, and
oil mixtures, baked potatoes, smoked fish, honey
