NY Food Manager Exam Questions and Correct Answers (Rated A+)

NY Food Manager Exam Questions and Correct Answers (Rated A+) Critical violations must be corrected within 2 weeks. - Answers false Who does the Food Manager's certificate belong to? - Answers the individual completing the class Where must the Food Manager's certificate be posted? - Answers visible to your patrons What is the purpose of the Food Manager's course? - Answers to help the operator improve sanitary practices All of the following are objectives or goals of the food manager's course except for: - Answers Learning how to order and stock supplies for a restaurant A restaurant can deny access to an inspector if it is during a busy dinner period. - Answers false Only one shift at the food establishment must be covered by a person with a Food Manager's certificate. - Answers false The food establishment permit is transferable if the restaurant moves to a new location down the block. - Answers false The Suffolk County Department of Health Services makes appointments to conduct food establishment inspections. - Answers false How long is a food manager's certificate valid for? - Answers 3 years Cut leafy greens: are time/temperature control for safety foods - Answers true Raw seed sprouts: are time/temperature control for safety foods - Answers true Whole melons: are time/temperature control for safety foods - Answers false Cut tomatoes: are time/temperature control for safety foods - Answers true Raw chicken: is time/temperature control for safety foods - Answers true Cooked beef: is time/temperature control for safety foods - Answers true Air-cooled hard boiled eggs with shell intact: are time/temperature control for safety foods - Answers false Garlic and oil mixtures: are time/temperature control for safety foods - Answers true Cooked carrots: are time/temperature control for safety foods - Answers true Cut melons: are time/temperature control for safety foods - Answers true Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. - Answers false After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. - Answers true Most disease causing bacteria grow best between 32°F and 212°F. - Answers false Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness. - Answers false All bacteria cause illness. - Answers false Toxins produced by bacteria are always killed during the cooking process. - Answers false Bacteria can only be seen under a microscope. - Answers true To limit bacteria growth and toxin production, foods should be kept hot or kept cold. - Answers true Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - Answers true Food containing disease causing bacteria will always have an off odor. - Answers false Which bacteria is the #1 cause if reported foodborne illness? - Answers Salmonella E. coli O157:H7 can be destroyed at a cooking temperature of: - Answers 158F Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce? - Answers E. coli O157:H7 Clostridium perfringens grows in the center of foods in large pots, stews, soups and stocks. In order to prevent growth of Clostridium perfringens: - Answers Make sure the large pot of food is transferred to a shallow pan to cool This bacteria may be spread through cross-contamination from either animals or humans. - Answers Salmonella Which of the following is normally found in the nose and throat and on hair and skin? - Answers Staphylococcus This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated water. - Answers Campylobacter Salmonella is most likely to be found in raw foods of animal origin. - Answers true Besides Salmonella, Campylobacter bacteria are also found in most raw poultry. - Answers true Some bacteria are spread in food when food handlers don't wash their hands properly after using the toilet. true false - Answers true Which of the following is not a bacteria that can cause a foodborne illness? - Answers Hepatitis A Which of the following is linked to improperly canned food? - Answers Clostridium botulinum Common in raw pork, these bacteria occur more frequently in children. - Answers Yersinia Which of the following has been known to cause miscarriages in pregnant woman? - Answers Listeria Which of the following is considered a "cold loving" bacteria (slow growth at refrigeration temperatures) ? - Answers Listeria Which bacteria are normally found in shellfish from water contaminated with human feces? - Answers Vibrio Which of the following can produce 2 toxins, one that is heat stabile and one that is destroyed during the cooking process - Answers Bacillus cereus Illness due to Listeria may be caused by consuming food up to 70 days prior to the date of illness. - Answers true To prevent Vibrio foodborne illness, use shellfish that is properly "tagged" and obtain fish from approved sources. - Answers true Some bacteria are spread in food when food handlers don't wash their hands properly after using the toilet. - Answers true Viruses grow and multiply in food. - Answers false Hepatitis is a type of bacteria. - Answers false Norovirus has been linked to foodborne outbreaks of gastroenteritis. - Answers true Viruses are not killed during most cooking processes. - Answers false It takes very high numbers of a virus to cause illness. - Answers false Norovirus symptoms normally occur 5 days after ingestion. - Answers false Foodborne illness due to parasites can be prevented if food is cooked thoroughly - Answers true Most foodborne Norovirus outbreaks are caused by contamination of food by food handlers. - Answers true To reduce the risk of viral foodborne outbreaks food handlers should practice proper hand