Suffolk County Food Manager's Course Questions with Revised Answers Guaranteed 100% Pass

Suffolk County Food Manager's Course Questions with Revised Answers Guaranteed 100% Pass A "plumber's bowl" must be provided to collect water at an indirect drain. (t/f) - Answer true A 3 compartment sink is not required in a restaurant if a mechanical dishwasher is provided. (t/f) - Answer false A backflow preventer is required at the water inlet of the soda system carbonator. (t/f) - Answer true A backflow preventer must be provided when equipment is connected directly to the water supply. (t/f) - Answer true A calibrated food thermometer should be cleaned and sanitized prior to use. (t/f) - Answer true A consumer advisory is required when eggs are cooked to an internal temperature of 145°F. (t/f) - Answer false A hand wash sink requires an indirect drain. (t/f) - Answer false A maximum fine of $500 per day per violation can be assessed against a food service establishment. (t/f) - Answer false A maximum of 2 flats of raw eggs can be held unrefrigerated at the grill for up to 24 hours. (t/f) - Answer false A person with a Food Manager's Certificate must be onsite during all hours when the temporary food service is operating. (t/f) - Answer true A restaurant can deny access to an inspector if it is during a busy dinner period (t/f) - Answer false A restaurant must submit a written proposal and receive approval from the Department prior to catering or delivering foods. (t/f) - Answer true A restaurant operator can spray toxic chemicals to control cockroaches as long as the restaurant is closed when the chemicals are sprayed. (t/f) - Answer false A spray hose nozzle that hangs below the rim of a 3 compartment sink is a critical violation. (t/f) - Answer true A thermometer must be provided in a refrigerator only when you think it is not working properly. (t/f) - Answer false