Suffolk_County_Food_Managers_Course
_Study_Guide
1. Critical violations must be corrected within 2 weeks. False
(T/F)
2. Who does the Food Manager's certificate belong to? The individual completing
the class
3. Where must the Food Manager's certificate be post- Visible to your patrons
ed?
4. What is the purpose of the Food Manager's course? to help the operator im-
prove sanitary practices
5. All of the following are objectives or goals of the food Learning how to order
manager's course except for: and stock supplies for a
restaurant.
6. A restaurant can deny access to an inspector if it is False
during a busy dinner period. (T/F)
7. Only one shift at the food establishment must be cov- False
ered by a person with a Food Manager's certificate.
(T/F)
8. The food establishment permit is transferable if the False
restaurant moves to a new location down the block.
(T/F)
9. The Suffolk County Department of Health Services False
makes appointments to conduct food establishment
inspections. (T/F)
10. How long is a food manager's certificate valid for? 3 years
11. True
, Cut leafy greens: are time/temperature control for
safety foods. (T/F)
12. Raw seed sprouts: are time/temperature control for True
safety foods. (T/F)
13. Whole melons: are time/temperature control for safe- False
ty foods. (T/F)
14. Cut tomatoes: are time/temperature control for safety True
foods. (T/F)
15. Raw chicken: is time/temperature control for safety True
foods. (T/F)
16. Cooked beef: is time/temperature control for safety True
foods. (T/F)
17. Air-cooled hard boiled eggs with shell intact: are False
time/temperature control for safety foods. (T/F)
18. Garlic and oil mixtures: are time/temperature control True
for safety foods. (T/F)
19. Cooked carrots: are time/temperature control for True
safety foods. (T/F)
20. Cut melons: are time/temperature control for safety True
foods. (T/F)
21. Bacterial spores in soup will be destroyed when the False
soup is reheated to 165°F. (T/F)
22. True
, After about 2 hours in the "Danger Zone" bacteria will
begin to grow and multiply. (T/F)
23. Most disease causing bacteria grow best between False
32ºF and 212°F. (T/F)
24. Intoxication occurs when food containing bacteria are False
ingested and the bacteria grow in the body and cause
illness. (T/F)
25. All bacteria cause illness. (T/F) False
26. Toxins produced by bacteria are always killed during False
the cooking process. (T/F)
27. Bacteria can only be seen under a microscope. (T/F) True
28. To limit bacterial growth and toxin production, foods True
should be kept hot or kept cold. (T/F)
29. Psychrophilic (cold loving) bacteria can grow on foods True
held under proper refrigeration. (T/F)
30. Food containing disease causing bacteria will always False
have an off odor.
31. Which bacteria is the #1 cause of reported foodborne Salmonella
illness?
32. E. coli 0157:H7 can be destroyed at a cooking temper- 158°F
ature of:
33. E. coli O157:H7
_Study_Guide
1. Critical violations must be corrected within 2 weeks. False
(T/F)
2. Who does the Food Manager's certificate belong to? The individual completing
the class
3. Where must the Food Manager's certificate be post- Visible to your patrons
ed?
4. What is the purpose of the Food Manager's course? to help the operator im-
prove sanitary practices
5. All of the following are objectives or goals of the food Learning how to order
manager's course except for: and stock supplies for a
restaurant.
6. A restaurant can deny access to an inspector if it is False
during a busy dinner period. (T/F)
7. Only one shift at the food establishment must be cov- False
ered by a person with a Food Manager's certificate.
(T/F)
8. The food establishment permit is transferable if the False
restaurant moves to a new location down the block.
(T/F)
9. The Suffolk County Department of Health Services False
makes appointments to conduct food establishment
inspections. (T/F)
10. How long is a food manager's certificate valid for? 3 years
11. True
, Cut leafy greens: are time/temperature control for
safety foods. (T/F)
12. Raw seed sprouts: are time/temperature control for True
safety foods. (T/F)
13. Whole melons: are time/temperature control for safe- False
ty foods. (T/F)
14. Cut tomatoes: are time/temperature control for safety True
foods. (T/F)
15. Raw chicken: is time/temperature control for safety True
foods. (T/F)
16. Cooked beef: is time/temperature control for safety True
foods. (T/F)
17. Air-cooled hard boiled eggs with shell intact: are False
time/temperature control for safety foods. (T/F)
18. Garlic and oil mixtures: are time/temperature control True
for safety foods. (T/F)
19. Cooked carrots: are time/temperature control for True
safety foods. (T/F)
20. Cut melons: are time/temperature control for safety True
foods. (T/F)
21. Bacterial spores in soup will be destroyed when the False
soup is reheated to 165°F. (T/F)
22. True
, After about 2 hours in the "Danger Zone" bacteria will
begin to grow and multiply. (T/F)
23. Most disease causing bacteria grow best between False
32ºF and 212°F. (T/F)
24. Intoxication occurs when food containing bacteria are False
ingested and the bacteria grow in the body and cause
illness. (T/F)
25. All bacteria cause illness. (T/F) False
26. Toxins produced by bacteria are always killed during False
the cooking process. (T/F)
27. Bacteria can only be seen under a microscope. (T/F) True
28. To limit bacterial growth and toxin production, foods True
should be kept hot or kept cold. (T/F)
29. Psychrophilic (cold loving) bacteria can grow on foods True
held under proper refrigeration. (T/F)
30. Food containing disease causing bacteria will always False
have an off odor.
31. Which bacteria is the #1 cause of reported foodborne Salmonella
illness?
32. E. coli 0157:H7 can be destroyed at a cooking temper- 158°F
ature of:
33. E. coli O157:H7
