Limited Food Managers Course Certification Exam Questions With Correct Answers

How long is a Suffolk County Food Service Permit valid for? - Answer 1 year 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 your patrons 4). How long is the Suffolk County Limited Food Manager's Certificate valid for? - Answer 3 years True or False: A restaurant can deny access to an inspector if the store is very busy and the owner is not present. - Answer False True or False: Only one shift at the food establishment must be covered by a person with a Food Manager's certificate. - Answer False (An individual with a valid certificate is required to be in the food service establishment during all hours of operation) True or False: The food establishment permit is transferable if the restaurant moves to a new location down the block. - Answer False (Your permit is not transferable from one location to another or from one person/corporation to another) True or False: The Suffolk County Department of Health Services makes appointments to conduct food establishment inspections. - Answer False (The Department conducts unannounced inspections of food service establishments) True or False: Risk Factor Violations must be corrected within 2 weeks. - Answer False (Most of these violations must be corrected before the inspector leaves the establishment) True or False: Good Retail Violations are more likely to cause a food borne illness and must be corrected immediately. - Answer False (Items designated as Risk Factors are more likely than other violations to directly contribute to foodborne illness, and most must be corrected before the inspector leaves the establishment) The Danger Zone refers to the temperatures between: - Answer 41 - 140°F TCS Foods must be held under mechanical refrigeration at or below which temperature? - Answer 41°F What is the main reason TCS foods must be held at safe refrigeration temperatures? - Answer to prevent pathogenic bacteria from multiplying True or False: Cut lettuce in a salad is NOT a TCS food. - Answer False (Cut leafy greens are considered a TCS food) True or False: Hot dogs are NOT required to be held hot (above 140°F) on a food truck because they are a commercially cooked food. - Answer False (Hot dogs are of animal origin and are therefore a TCS food that must be held hot/above 140°F) True or False: The milk-based, liquid ice cream mix used at an ice cream shop's soft serve machine is NOT required to be held at 41°F. - Answer False (Liquid ice cream mix is milk-based and therefore a TCS food that must be stored in a refrigerator and maintained at or below 41°F) True or False: Heavy cream used for coffee or in mixed drinks at a bar, must be stored in a refrigerator and maintained at or below 41°F. - Answer True True or False: TCS foods include all cooked or raw animal products, cooked starch foods, cooked vegetables, and seed sprouts. - Answer True True or False: Food containing disease causing bacteria will always have an off odor. - Answer False (Spores and toxins do not cause any odors, colors or tastes in food) True or False: After about 2 hours in the "Danger Zone" bacteria will begin to multiply. - Answer True True or False: When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. - Answer True True or False: Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness. - Answer False (That is the definition of infection, intoxication results when food containing bacterial toxins is consumed) True or False: When using TPHC, TCS foods that are left without heat or refrigeration for less than 4 hours, may be returned to the refrigerator. - Answer False (Food that is not used or sold within 4 hours must be discarded and cannot be returned to temperature control) True or False: Toxins produced by bacteria are always killed during the cooking process. - Answer False (Heat stable toxins are toxins produced by bacteria that can survive the cooking process) True or False: Cream cheese with a product temperature of 48°F is a risk factor violation. - Answer True True or False: Bacteria growth factors include: Time, Temperature, Pressure and Acidity. - Answer False (M.A.T.T: Moisture, Acidity, Temperature, Time) True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - Answer True Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. - Answer False (Spores survive even when food is cooked/heated to 165°F) Toxins produced by Staphylococcus can be destroyed at a cooking temperature of: - Answer can not be destroyed Which bacteria is normally found in the nose and throat and on hair and skin? - Answer Staphylococcus How long can a food that is date marked remain in the refrigerator? - Answer 7 days True or False: TCS, ready-to-eat foods require date marking because after a few days Staphylococcus can grow under refrigeration. - Answer False (Listeria can grow under refrigeration in this way) True or False: The "fecal-oral route" refers to the transfer of bacteria to food by food-handlers who don't wash their hands properly after using the toilet and then handle ready to eat food without barriers. - Answer True True or False: All ready-to-eat foods must be date marked. - Answer False (Ready-to-eat foods that have been opened require date marking) True or False: Only TCS foods require date marking. - Answer True True or False: Cooking food will kill Listeria. - Answer True True or False: Ice cream is associated with viral Food borne illness. - Answer True True or False: Drink ice is associated with viral Food borne illness. - Answer True True or False: Fruit for drinks is associated with viral Food borne illness. - Answer True True or False: Bacteria is the most common cause of Food borne illness. - Answer False (Viruses are the most common cause of foodborne illness) True or False: Norovirus is spread by the hands of infected persons who do not wash their hands properly after using the toilet. - Answer True True or False: Frequent hand washing and the use of the Barrier system are the most effective ways of preventing viral illness. - Answer True True or False: If you don't look or feel sick you are 100% healthy and will not spread any viral illness. - Answer False (Although food handlers feel well and look well they can be shedding disease-causing organisms)