Food Managers Test

Food Managers Test Critical Violations must be corrected immediately who does the FMC belong to ? The individual completing the class Where must the certificate be posted ? Visible to your patrons What is the purpose of the Food Manager's course? To help the operator improve sanitary practices All of the following are objectives or goals of the food manager's course except for: 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. False, they can show up anytime Only one shift at the food establishment must be covered by a person with a Food Manager's certificate False All shifts must be covered by a person with a FMC 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 False, its s surprise inspection How long is a food manager's certificate valid for? 3 yrs Danger Zone After 2 hrs Disease Causing Bacteria Grows between 40F-141F Intoxication when intake food with toxins created by bacteria Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. True Which bacteria is the #1 cause of reported foodborne illness? Salmonella E. coli O157:H7 can be destroyed at a cooking temperature of 148F Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce 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: Make sure the large pot of food is transferred to a shallow pan to cool