Suffolk County Limited Food Manager's Course Exam QUESTIONS & Answers 100% Correct

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 agents Infection - 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)