FOOD MANAGERS TEST SUFFIX COUNTY |194 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS

Critical Violations must be corrected within two weeks false Who does the food managers certificate belong to? the one who completed the test Where must the food managers certificate be posted? visible to all patrons What is the purpose of the Food Managers Course? to help the operator improve sanitary practices A restaurant can deny access to an inspector if it is during a busy dinner period. False Only one shift at the food establishment must be covered by a person with a Food Manager's certificate. False The food establishment permit is transferable if the restaurant moves to a new location down the block. False The Suffolk County Department of Health Services makes appointments to conduct food establishment inspections. False How long is a food manager's certificate valid for? 3 years TCS FOOD? Cut leafy greens True TCS FOOD? Raw seed sprouts True TCS FOOD? Whole melons False TCS FOOD? Cut tomatoes True TCS FOOD? Raw chicken True TCS FOOD? Cooked beef True TCS FOOD? Air-cooled hard boiled eggs with shell intact False TCS FOOD? Garlic and oil mixtures True TCS FOOD? Cooked carrots True TCS FOOD? Cut melons True Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. False. Spores can become active and multiply when food is not cooled properly or is held at the wrong temperature After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. True Most disease causing bacteria grow best between 32°F and 212°F. False. 41 and 140 Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness. False. Toxins are produced before entering the body. Infection is when the bacteria gro All bacteria cause illness. False Toxins produced by bacteria are always killed during the cooking process. False Bacteria can only be seen under a microscope. True To limit bacterial growth and toxin production, foods should be kept hot or kept cold. True Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. True Food containing disease causing bacteria will always have an off odor. False Which bacteria is the #1 cause of reported foodborne illness? Salmonella E. coli O157:H7 can be destroyed at a cooking temperature of: 158 F E. coli O157:H7 is found in raw seed sprouts, unpasteurized juice and lettuce Clostridium perfringens grows in the center of foods in large pots, stews, soups and stocks. In order to prevent growth of Clostridium perfringens: Make sure the large pot of food is transferred to a shallow pan to cool Salmonella may be spread through cross-contamination through either animals or humans Staphylococcus is normally found in the nose and throat and on hair and skin Campylobacter our pets, raw milk, most raw poultry and non-chlorinated water Salmonella is most likely to be found in raw foods of animal origin. True Besides Salmonella, Campylobacter bacteria are also found in most raw poultry. True Some bacteria are spread in food when food handlers don't wash their hands properly after using the toilet. True Clostridium botulinum is linked to improperly canned foods Yersinia is Common in raw pork, these bacteria occur more frequently in children. Which bacteria causes miscarriages? Vibrio Bacillus cereus produces 2 toxins, one that is heat stabile and one that is destroyed during the cooking process Illness due to Listeria may be caused by consuming food up to 70 days prior to the date of illness. True To prevent Vibrio foodborne illness, use shellfish that is properly "tagged" and obtain fish from approved sources. True Viruses grow and multiply in food. False. Bacteria do. Hepatitis is a type of bacteria. False its a virus. Norovirus has been linked to foodborne outbreaks of gastroenteritis. True Viruses are not killed during most cooking processes. False It takes very high numbers of a virus to cause illness. False. Does not take many. Norovirus symptoms normally occur 5 days after ingestion. False. #noro Foodborne illness due to parasites can be prevented if food is cooked thoroughly True Most foodborne Norovirus outbreaks are caused by contamination of food by food handlers. True