Suffolk County Food Manager's Course Questions with well explained answers

Critical violations must be corrected within 2 weeks (t/f) - Answer-false 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 patrons What is the purpose of the Food Manager's course? - Answer-to help the operator improve sanitary practices All of the following are objectives or goals of the food manager's course except for: - Answer-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 (t/f) - Answer-false Only one shift at the food establishment must be covered by a person with a Food Manager's certificate. (t/f) - Answer-false The food establishment permit is transferable if the restaurant moves to a new location down the block. (t/f) - Answer-false The Suffolk County Department of Health Services makes appointments to conduct food establishment inspections. (t/f) - Answer-false How long is a food manager's certificate valid for? - Answer-3 years Cut leafy greens: are time/temperature control for safety foods (t/f) - Answer-true Raw seed sprouts: are time/temperature control for safety foods (t/f) - Answer-trueWhole melons: are time/temperature control for safety foods (t/f) - Answer-false Cut tomatoes: are time/temperature control for safety foods (t/f) - Answer-true Raw chicken: is time/temperature control for safety foods (t/f) - Answer-true Cooked beef: is time/temperature control for safety foods (t/f) - Answer-true Air-cooled hard boiled eggs with shell intact: are time/temperature control for safety foods (t/f) - Answer-false Garlic and oil mixtures: are time/temperature control for safety foods (t/f) - Answer-true Cooked carrots: are time/temperature control for safety foods (t/f) - Answer-true Cut melons: are time/temperature control for safety foods (t/f) - Answer-true Bacterial spores in soup will be destroyed when the soup is reheated to 165°F (t/f) - Answer-false After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. (t/f) - Answer-true Most disease causing bacteria grow best between 32°F and 212°F. (t/f) - Answer-false Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness (t/f) - Answer-false All bacteria cause illness (t/f) - Answer-falseToxins produced by bacteria are always killed during the cooking process (t/f) - Answer-false Bacteria can only be seen under a microscope (t/f) - Answer-true To limit bacterial growth and toxin production, foods should be kept hot or kept cold. (t/f) - Answer-true Psychrophilic (cold-loving) bacteria can grow on foods held under proper refrigeration (t/f) - Answer-true Food containing disease causing bacteria will always have an off odor. (t/f) - Answer-false Which bacteria is the #1 cause of reported foodborne illness? - Answer-salmonella E. coli O157:H7 can be destroyed at a cooking temperature of - Answer-158 degrees F Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce? - Answer-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: - Answer-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. - Answersalmonella Which of the following is normally found in the nose and throat and on hair and skin? - Answerstaphylococcus This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated water. - Answercampylobacter Salmonella is most likely to be found in raw foods of animal origin (t/f) - Answer-trueBesides Salmonella, Campylobacter bacteria are also found in most raw poultry (t/f) - Answer-true Some bacteria are spread in food when food handlers don't wash their hands properly after using the toilet. (t/f) - Answer-true Which of the following is not a bacteria that can cause a foodborne illness? - Answer-Hepatitis A Which of the following is linked to improperly canned foods? - Answer-Clostridium botulinum Common in raw pork, these bacteria occur more frequently in children - Answer-yersinia Which of the following has been known to cause miscarriages in pregnant woman? - Answer-Listeria Which of the following is considered a "cold loving" bacteria (slow growth at refrigeration temperatures) - Answer-Listeria Which bacteria are normally found in shellfish from water contaminated with human feces? - AnswerVibrio Which of the following can produce 2 toxins, one that is heat stabile and one that is destroyed during the cooking process - Answer-Bacillus cereus Illness due to listeria may be caused by consuming food up to 70 days prior to the date of illness (t/f) - Answer-true To prevent Vibrio food borne illness, use shellfish that is properly "tagged" and obtain fish from approved sources (t/f) - Answer-true Some bacteria are spread in food when food handlers don't wash their hands after using the toilet (t/f) - Answer-trueViruses grow and multiply in food (t/f) - Answer-false Hepatitis is a type of bacteria (t/f) - Answer-false