Food Manager Certification
True or False: Critical violations must be corrected within 2 weeks correct
answersFalse
Who does the Food Manager's certificate belong to? correct answersThe
completing the
individual
class
Where must the food manager's certificate be posted correct
answersvisible to your
patron
s
What is the purpose of the food manager's course correct answersto help
the operator
improve sanitary
practices
All of the following are objectives or goals of the food manager's course
except for:
correct answerslearning how to order and stock supplies for a
restaurant
True or False: A restaurant can deny access to an inspector if it's during a
busy dinner
period correct
answersFalse
True or False: Only 1 shift at the food establishment must be covered by
someone
has a Foodwho
Manager's certificate correct
answersFalse
True or False: The food establishment permit is transferrable if the
restaurant
a new location
moves
down
to the block correct
answersFalse
True or False: The Suffolk County Department of Health Services makes
appointments
to conduct food establishment inspections. correct
answersFalse
How long is a food manager's certificate valid for? correct
answers3 years
True or False: Cut leafy greens: are time/temperature control for safety
foods correct
answersTru
e
True or False: Raw seed sprouts: are time/temperature control for safety
foods correct
answersTru
e
True or False: Whole melons: are time/temperature control for safety
foods correct
answersFals
e
True or False: Cut tomatoes: are time/temperature control for safety
foods correct
answersTru
e
,True or False: Raw chicken: is time/temperature control for safety
foods correct
answersTru
e
True or False: Cooked beef: is time/temperature control for safety
foods correct
answersTru
e
True or False: Air-cooled hard boiled eggs with shell intact: are
time/temperature
for safety foods correct
control
answersFalse
True or False: Garlic and oil mixtures: are time/temperature control for
safety foods
correct
answersTrue
True or False: Cooked carrots: are time/temperature control for safety
foods correct
answersTru
e
True or False: Cut melons: are time/temperature control for safety
foods correct
answersTru
e
True or False: Bacterial spores in soup will be destroyed when the soup is
reheated
165°F correct
to
answersFalse
True or False: After about 2 hours in the "Danger Zone" bacteria will begin
to grow and
multiply. correct
answersTrue
True or False: Most disease causing bacteria grow best between 32°F
and 212°F.
correct
answersFalse
True or False: Intoxication occurs when food containing bacteria are
ingested grow
bacteria and the
in the body and cause illness. correct
answersFalse
True or False: All bacteria cause illness correct
answersFalse
True or False: Toxins produced by bacteria are always killed during the
cooking process
correct
answersFalse
True or False: Bacteria can only be seen under a microscope correct
answersTrue
True or False: To limit bacterial growth and toxin production, foods should be
hot or
kept cold correct
answersTrue
True or False: Psychrophilic (cold loving) bacteria can grow on foods held
under proper correct
refrigeration
answersTrue
True or False: Food containing disease causing bacteria will always have an
off odor.
correct
answersFalse
, Which bacteria is the #1 cause of reported food borne
illness? correct
answersSalmonel
la
E. coli O157:H7 can be destroyed at a cooking temperature of: correct
answers158 F
Which of the following has been found in ground meat, raw seed sprouts,
unpasteurized
juice and lettuce? correct answersE. 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: correct
answersMake
the sure
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. correct
answersSalmonella
Which of the following is normally found in the nose and throat and on
hair and skin?
correct
answersStaphylococcus
This bacteria may be found in our pets, raw milk, most raw poultry and non-
water correct
chlorinated
answersCampylobacter
True or False: Salmonella is most likely to be found in raw foods of
animal origin.
correct
answersTrue
True or False: Besides Salmonella, Campylobacter bacteria are also found in
most raw
poultry correct
answersTrue
True or False: Some bacteria are spread in food when food handlers don't
wash their
hands properly after using the toilet. correct
answersTrue
Which of the following is not a bacteria that can cause a food borne
illness? correct
answersHepatitis
A
Which of the following is linked to improperly canned food? correct
answersClostridium
botulinu
m
Common in raw pork, these bacteria occur more frequently in
children. correct
answersYersini
a
Which of the following has been known to cause miscarriages in
pregnant woman?
correct
answersListeria
Which of the following is considered a "cold loving" bacteria (slow growth at
temperatures) ? correct
refrigeration
answersListeria
True or False: Critical violations must be corrected within 2 weeks correct
answersFalse
Who does the Food Manager's certificate belong to? correct answersThe
completing the
individual
class
Where must the food manager's certificate be posted correct
answersvisible to your
patron
s
What is the purpose of the food manager's course correct answersto help
the operator
improve sanitary
practices
All of the following are objectives or goals of the food manager's course
except for:
correct answerslearning how to order and stock supplies for a
restaurant
True or False: A restaurant can deny access to an inspector if it's during a
busy dinner
period correct
answersFalse
True or False: Only 1 shift at the food establishment must be covered by
someone
has a Foodwho
Manager's certificate correct
answersFalse
True or False: The food establishment permit is transferrable if the
restaurant
a new location
moves
down
to the block correct
answersFalse
True or False: The Suffolk County Department of Health Services makes
appointments
to conduct food establishment inspections. correct
answersFalse
How long is a food manager's certificate valid for? correct
answers3 years
True or False: Cut leafy greens: are time/temperature control for safety
foods correct
answersTru
e
True or False: Raw seed sprouts: are time/temperature control for safety
foods correct
answersTru
e
True or False: Whole melons: are time/temperature control for safety
foods correct
answersFals
e
True or False: Cut tomatoes: are time/temperature control for safety
foods correct
answersTru
e
,True or False: Raw chicken: is time/temperature control for safety
foods correct
answersTru
e
True or False: Cooked beef: is time/temperature control for safety
foods correct
answersTru
e
True or False: Air-cooled hard boiled eggs with shell intact: are
time/temperature
for safety foods correct
control
answersFalse
True or False: Garlic and oil mixtures: are time/temperature control for
safety foods
correct
answersTrue
True or False: Cooked carrots: are time/temperature control for safety
foods correct
answersTru
e
True or False: Cut melons: are time/temperature control for safety
foods correct
answersTru
e
True or False: Bacterial spores in soup will be destroyed when the soup is
reheated
165°F correct
to
answersFalse
True or False: After about 2 hours in the "Danger Zone" bacteria will begin
to grow and
multiply. correct
answersTrue
True or False: Most disease causing bacteria grow best between 32°F
and 212°F.
correct
answersFalse
True or False: Intoxication occurs when food containing bacteria are
ingested grow
bacteria and the
in the body and cause illness. correct
answersFalse
True or False: All bacteria cause illness correct
answersFalse
True or False: Toxins produced by bacteria are always killed during the
cooking process
correct
answersFalse
True or False: Bacteria can only be seen under a microscope correct
answersTrue
True or False: To limit bacterial growth and toxin production, foods should be
hot or
kept cold correct
answersTrue
True or False: Psychrophilic (cold loving) bacteria can grow on foods held
under proper correct
refrigeration
answersTrue
True or False: Food containing disease causing bacteria will always have an
off odor.
correct
answersFalse
, Which bacteria is the #1 cause of reported food borne
illness? correct
answersSalmonel
la
E. coli O157:H7 can be destroyed at a cooking temperature of: correct
answers158 F
Which of the following has been found in ground meat, raw seed sprouts,
unpasteurized
juice and lettuce? correct answersE. 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: correct
answersMake
the sure
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. correct
answersSalmonella
Which of the following is normally found in the nose and throat and on
hair and skin?
correct
answersStaphylococcus
This bacteria may be found in our pets, raw milk, most raw poultry and non-
water correct
chlorinated
answersCampylobacter
True or False: Salmonella is most likely to be found in raw foods of
animal origin.
correct
answersTrue
True or False: Besides Salmonella, Campylobacter bacteria are also found in
most raw
poultry correct
answersTrue
True or False: Some bacteria are spread in food when food handlers don't
wash their
hands properly after using the toilet. correct
answersTrue
Which of the following is not a bacteria that can cause a food borne
illness? correct
answersHepatitis
A
Which of the following is linked to improperly canned food? correct
answersClostridium
botulinu
m
Common in raw pork, these bacteria occur more frequently in
children. correct
answersYersini
a
Which of the following has been known to cause miscarriages in
pregnant woman?
correct
answersListeria
Which of the following is considered a "cold loving" bacteria (slow growth at
temperatures) ? correct
refrigeration
answersListeria
