Food Managers Test Suffix County Exam Questions With Answers Verified By Experts

Critical Violations must be corrected within two weeks - ANSWER -false Who does the food managers certificate belong to? - ANSWER -the one who completed the test Where must the food managers certificate be posted? - ANSWER -visible to all patrons What is the purpose of the Food Managers Course? - ANSWER -to help the operator improve sanitary practices A restaurant can deny access to an inspector if it is during a busy dinner period. - ANSWER -False Only one shift at the food establishment must be covered by a person with a Food Manager's certificate. - ANSWER -False The food establishment permit is transferable if the restaurant moves to a new location down the block. - ANSWER -False The Suffolk County Department of Health Services makes appointments to conduct food establishment inspections. - ANSWER -False How long is a food manager's certificate valid for? - ANSWER -3 years TCS FOOD? Cut leafy greens - ANSWER -True TCS FOOD? Raw seed sprouts - ANSWER -True TCS FOOD? Whole melons - ANSWER -False TCS FOOD? Cut tomatoes - ANSWER -True TCS FOOD? Raw chicken - ANSWER -True TCS FOOD? Cooked beef - ANSWER -True TCS FOOD? Air-cooled hard boiled eggs with shell intact - ANSWER -False TCS FOOD? Garlic and oil mixtures - ANSWER -True TCS FOOD? Cooked carrots - ANSWER -True TCS FOOD? Cut melons - ANSWER -True Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. - ANSWER -False. Spores can become active and multiply when food is not cooled properly or is held at the wrong temperature After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. - ANSWER -True Most disease causing bacteria grow best between 32°F and 212°F. - ANSWER -False. 41 and 140 Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness. - ANSWER -False. Toxins are produced before entering the body. Infection is when the bacteria gro All bacteria cause illness. - ANSWER -False Toxins produced by bacteria are always killed during the cooking process. - ANSWER -False Bacteria can only be seen under a microscope. - ANSWER -True To limit bacterial growth and toxin production, foods should be kept hot or kept cold. - ANSWER -True