Food Managers Test

Food Managers Test 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? Vibrio Which of the following can produce 2 toxins, one that is heat stabile and one that is destroyed during the cooking process Bacillus Cereus Illness due to Listeria may be caused by consuming food up to 70 days prior to the date of illness. True To prevent Vibrio foodborne illness, use shellfish that is properly "tagged" and obtain fish from approved sources True Hepatitis is a type of bacteria. False, Its a virus Norovirus has been linked to foodborne outbreaks of gastroenteritis. True Most foodborne Norovirus outbreaks are caused by contamination of food by food handlers. True To reduce the risk of intestinal parasites fish should be cooked to a minimum temperature of 145°F. True Cooking fish destroys the Scombroid toxin. False, It's a heat stable To prevent illness due to Scombroid toxin, fish should be held at or below 41°F at all times. True Wild mushrooms should never be gathered for use in your restaurant unless you have studied mushrooms in college. False Sulfites are prohibited from being added to foods in a restaurant. True Illness due to chemical agents such as Scombroid, Ciguatera and Paralytic Shellfish Poisoning can occur rapidly, within 1 hour, after consumption. True Toxic metal poisoning can occur if soda dispensing systems are not protected from back-siphonage. True Foods should not be stored in copper or zinc coated containers. True Shellfish tags must be retained for 60 days. False, for 90 days . Using HACCP-based procedures involves determining the points in the food preparation process where illness can be prevented, and devising control and monitoring measures at these points. True Ground meat should be cooked to 150°F. False, its 158 Poultry should be cooked to 165°F. true Pork should be cooked to 150°F. true Shell eggs should be cooked to 140°F. false 145 The two temperatures to use when checking your thermometer are 200°F and 0°F. False, It's 212 and 32 The final cooking temperature for all par-cooked (grill-marked) meats is 140°F. False The safe hot holding temperature for TCS foods is 140°F. True Foods reheated for hot holding should reach 160°F. False, 165 Thawing can be done on the counter at room temperature as long as it is not summer. False, it should be on the refrigerator Rapidly cooling means going from 140°F to 70°F in 2 hours or less and from 70°F to 41°F in an additional 4 hours or less True Smoked fish should be stored at or below 40°F. False, below 38 Large roasts must be reduced into pieces no larger than 6 lbs. for rapid cooling. True Chicken soup should be cooled in a shallow pan with product depth of no more than 4 inches and then stored in the same shallow pan. True A consumer advisory is required when eggs are cooked to an internal temperature of 145°F. only when its raw or over easy Two drain boards are required at the 3 compartment sink, one for soiled equipment and one for clean equipment. True When sanitizing at a 3 compartment sink a chlorine concentration of 100 ppm is recommended. True The same type of backflow preventer can be used on a hose with a spray nozzle and an open ended hose. False The air gap at an indirect drain should never be less than 1 inch. True A "plumber's bowl" must be provided to collect water at an indirect drain. True Foods stored in the refrigerator should not be covered until they are cooled to 41°F. True Flour and grain pests create a nuisance but do not cause disease. True New York State Law requires the availability of 2 adult CPR air mask, 2 child CPR air masks and 4 pair of disposable gloves and an information label on the equipment at all food service establishments. True No food containing partially hydrogenated vegetable oils, shortenings or margarine with 0.5 grams or more artificial trans-fat per serving may be stored, used or served by food service establishments. True Event organizer applications must be submitted 14 days prior to an event. False is 21 days Individual food vendor permit applications must be submitted 21 days prior to an event Flase its 14 days Active Managerial Control is a system including self-inspections conducted by restaurant staff True