Suffolk Food Managers Certification Exam Questions With Solved Answers

Bacterial Growth Factors MATT - ANSWER -Moisture Acidity Time Temp Bacterial growth factor - Moisture - ANSWER -Above 0.85 Bacterial growth factor - Acidity - ANSWER -Between 4.6 - 7.0 Bacterial growth factor - Time - ANSWER -After 2hrs, growth doubles every 20min Bacterial growth factor - Temp - ANSWER -Temp. Danger Zone - 41 - 140 Psychophilic bacteria - ANSWER -Cold loving 32 - 86 mesophilic bacteria - ANSWER -Middle temp. loving 122 - 176 Thermophilic bacteria - ANSWER -Heat loving bacteria 122 - 176 Which bacteria is the #1 cause of reported foodborne illness? - ANSWER -Salmonella 32 and 212 degrees - ANSWER -Check your thermometer for these temperatures How long is a food managers certificate valid for? - ANSWER -3 years A restaurant can deny access to an inspector if it's during a busy period. - ANSWER -False What is the purpose of a food managers certificate? - ANSWER -To help improve sanitary practices Where must the food managers certificate be posted? - ANSWER -Visible to your patrons Who does the food managers certificate belong to? - ANSWER -The individual completing the class What is a TCS food? - ANSWER -A food requiring time and temperature control for safety All foods of animal origin - TCS? - ANSWER -Yes A food of plant origin that is heat treated - TCS? - ANSWER -Yes Cooked starchy foods - TCS? - ANSWER -Yes Whole melons - TCS? - ANSWER -No! Cut melons are TCS Whole tomatoes - TCS? - ANSWER -No! Sliced tomatoes are TCS List TCS foods - ANSWER -All foods of animal origin heat treated plant origin food Cooked starchy foods Cut melon / tomato cut leafy greens Raw sprouts Garlic and oil mixtures