Suffolk Food Managers Certification

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