Suffolk County Limited Food Manager's Course Questions and Answers with complete

How long is a Suffolk County Food Service Permit valid for? - Answer-1 year 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-Somewhere visible to your patrons How long is the Suffolk County Limited Food Manager's Certificate valid for? - Answer-3 years The Danger Zone refers to temperatures between...? - Answer-41 F- 140 F TCS Foods must be held under mechanical refrigeration at or below what temperature? - Answer-41 F What is the main reason TCS foods must be held at safe refrigeration temperatures? - Answer-to prevent pathogenic bacteria from multiplying TCS is an acronym that stands for - Answer-time/temperature control for safety TCS Foods Include: - Answer-All foods of animal origin (raw or heat-treated), A food of plant origin that is heat treated; cooked starchy foods (cooked rice, cooked pasta, cooked potatoes, rehydrated beans, rehydrated broth mixes, etc); cut melons; sliced tomatoes; cut leafy greens; raw sprouts; garlic and oil mixtures that are not modified Non TCS foods include: - Answer-Air cooled hard boiled eggs with shells intact; a food in an unopened sealed container that is commercially processed; dry cereals, dry grains, dry uncooked pasta; dried spices; margarine and salted butter; commercially prepared mayonnaise; breads, crackers, potato chips, pretzels and muffins, jello, cookies What causes foodborne illness? - Answer-Bacteria, viruses, parasites, and chemical agentsInfection - Answer-When food containing bacteria is consumed and the bacteria grow in the body and cause illness Intoxication - Answer-Results when the food containing bacterial toxins are consumed Toxins - Answer-produced by bacteria when foods are not held at the proper temperature; do not cause any noticeable colors, odors, or tastes in the foods they are produced in Heat Labile Toxin - Answer-a toxin produced by bacteria that can be destroyed during cooking Heat Stable Toxin - Answer-A toxin produced by bacteria that can survive the cooking process. Food containing this will cause illness even if the food is properly cooked Spores - Answer-survive even when food is cooked, caused when bacteria is stressed to help them survive certain conditions; can become active and multiply when food is not cooled properly or is held at the wrong temperature; does not cause any odors or colors or tastes Psychrophilic Bateria - Answer-Cold loving; grows between 32 F and 59 F (Yersinia, Listeria) Mesophilic Bacteria - Answer-Middle temperature loving; grows between 68 F and 113 F (Salmonella, Staphylococcus) Thermophilic Bacteria - Answer-high temperature loving; grows between 122 F and 176 F (Clostridium perfringens) Bacterial Growth Factors (MATT) - Answer-Moisture, Acidity, Temperature, Time Bacterial Growth Factor: Moisture - Answer-Most bacteria grow when the water activity value is above 0.85 Bacterial Growth Factor: Acidity - Answer-most bacteria will grow when the pH is between 4.6 and 9.8Bacterial Growth Factor: Temperature - Answer-Most bacteria grow best between 41 F and 140 F Bacterial Growth Factor: Time - Answer-After about 2 hours in the danger zone, bacteria will begin to grow and multiply, doubling every 20 mins. TCS Food held in the danger zone is a risk factor violation: True or False? - Answer-True