Suffolk County Food Manager's Course Exam Questions and Answers 2024/2025

Suffolk County Food Manager's Course Exam Questions and Answers 2024/2025 Critical violations must be corrected within 2 weeks. (T/F) False Who does the Food Manager's certificate belong to? The individual completing the class Where must the Food Manager's 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. (T/F) False Only one shift at the food establishment must be covered by a person with a Food Manager's certificate. (T/F) False The food establishment permit is transferable if the restaurant moves to a new location down the block. (T/F) False The Suffolk County Department of Health Services makes appointments to conduct food establishment inspections. (T/F) False How long is a food manager's certificate valid for? 3 years Cut leafy greens: are time/temperature control for safety foods. (T/F) True Raw seed sprouts: are time/temperature control for safety foods. (T/F) True Whole melons: are time/temperature control for safety foods. (T/F) False Cut tomatoes: are time/temperature control for safety foods. (T/F) True Raw chicken: is time/temperature control for safety foods. (T/F) True Cooked beef: is time/temperature control for safety foods. (T/F) True Air-cooled ha rd boiled eggs with shell intact: are time/temperature control for safety foods. (T/F) False Garlic and oil mixtures: are time/temperature control for safety foods. (T/F) True Cooked carrots: are time/temperature control for safety foods. (T/F) True Cut me lons: are time/temperature control for safety foods. (T/F) True Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. (T/F) False After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. (T/F) True Most di sease causing bacteria grow best between 32ºF and 212°F. (T/F) False Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness. (T/F) False All bacteria cause illness. (T/F) False Toxins produced by bacteria are always killed during the cooking process. (T/F) False Bacteria can only be seen under a microscope. (T/F) True To limit bacterial growth and toxin production, foods should be kept hot or kept cold. (T/F) True Psychrophilic (cold loving) bacter ia can grow on foods held under proper refrigeration. (T/F) 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 0157:H7 can be destroyed at a coo king temperature of: 158°F