Food Managers Test Suffix County |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
exam with correct answers |||\\\ |||\\\ |||\\\
Critical Violations must be corrected within two weeks - correct answer✔✔false
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Who does the food managers certificate belong to? - correct answer✔✔the one who
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completed the test |||\\\ |||\\\
Where must the food managers certificate be posted? - correct answer✔✔visible to all
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patrons
What is the purpose of the Food Managers Course? - correct answer✔✔to help the operator
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improve sanitary practices |||\\\ |||\\\
A restaurant can deny access to an inspector if it is during a busy dinner period. - correct
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answer✔✔False
Only one shift at the food establishment must be covered by a person with a Food Manager's
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certificate. - correct answer✔✔False |||\\\ |||\\\ |||\\\ |||\\\
The food establishment permit is transferable if the restaurant moves to a new location down
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the block. - correct answer✔✔False
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The Suffolk County Department of Health Services makes appointments to conduct food
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establishment inspections. - correct answer✔✔False |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
How long is a food manager's certificate valid for? - correct answer✔✔3 years
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,TCS FOOD? Cut leafy greens - correct answer✔✔True
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TCS FOOD? Raw seed sprouts - correct answer✔✔True
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TCS FOOD? Whole melons - correct answer✔✔False
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TCS FOOD? Cut tomatoes - correct answer✔✔True
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TCS FOOD? Raw chicken - correct answer✔✔True
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TCS FOOD? Cooked beef - correct answer✔✔True
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TCS FOOD? Air-cooled hard boiled eggs with shell intact - correct answer✔✔False
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TCS FOOD? Garlic and oil mixtures - correct answer✔✔True
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TCS FOOD? Cooked carrots - correct answer✔✔True
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TCS FOOD? Cut melons - correct answer✔✔True
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Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. - correct
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answer✔✔False. Spores can become active and multiply when food is not cooled properly or is
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held at the wrong temperature
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After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. - correct
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answer✔✔True
, Most disease causing bacteria grow best between 32°F and 212°F. - correct answer✔✔False.
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41 and 140 |||\\\ |||\\\
Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
body and cause illness. - correct answer✔✔False. Toxins are produced before entering the
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body. Infection is when the bacteria gro
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All bacteria cause illness. - correct answer✔✔False
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Toxins produced by bacteria are always killed during the cooking process. - correct
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answer✔✔False
Bacteria can only be seen under a microscope. - correct answer✔✔True |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
To limit bacterial growth and toxin production, foods should be kept hot or kept cold. - correct
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answer✔✔True
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - correct |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
answer✔✔True
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Food containing disease causing bacteria will always have an off odor. - correct
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answer✔✔False
Which bacteria is the #1 cause of reported foodborne illness? - correct answer✔✔Salmonella
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E. coli O157:H7 can be destroyed at a cooking temperature of: - correct answer✔✔158 F
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exam with correct answers |||\\\ |||\\\ |||\\\
Critical Violations must be corrected within two weeks - correct answer✔✔false
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Who does the food managers certificate belong to? - correct answer✔✔the one who
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
completed the test |||\\\ |||\\\
Where must the food managers certificate be posted? - correct answer✔✔visible to all
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
patrons
What is the purpose of the Food Managers Course? - correct answer✔✔to help the operator
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
improve sanitary practices |||\\\ |||\\\
A restaurant can deny access to an inspector if it is during a busy dinner period. - correct
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
answer✔✔False
Only one shift at the food establishment must be covered by a person with a Food Manager's
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
certificate. - correct answer✔✔False |||\\\ |||\\\ |||\\\ |||\\\
The food establishment permit is transferable if the restaurant moves to a new location down
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
the block. - correct answer✔✔False
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The Suffolk County Department of Health Services makes appointments to conduct food
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
establishment inspections. - correct answer✔✔False |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
How long is a food manager's certificate valid for? - correct answer✔✔3 years
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,TCS FOOD? Cut leafy greens - correct answer✔✔True
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TCS FOOD? Raw seed sprouts - correct answer✔✔True
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TCS FOOD? Whole melons - correct answer✔✔False
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TCS FOOD? Cut tomatoes - correct answer✔✔True
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TCS FOOD? Raw chicken - correct answer✔✔True
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
TCS FOOD? Cooked beef - correct answer✔✔True
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
TCS FOOD? Air-cooled hard boiled eggs with shell intact - correct answer✔✔False
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
TCS FOOD? Garlic and oil mixtures - correct answer✔✔True
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TCS FOOD? Cooked carrots - correct answer✔✔True
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TCS FOOD? Cut melons - correct answer✔✔True
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Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. - correct
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
answer✔✔False. Spores can become active and multiply when food is not cooled properly or is
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
held at the wrong temperature
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After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. - correct
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answer✔✔True
, Most disease causing bacteria grow best between 32°F and 212°F. - correct answer✔✔False.
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41 and 140 |||\\\ |||\\\
Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
body and cause illness. - correct answer✔✔False. Toxins are produced before entering the
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
body. Infection is when the bacteria gro
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All bacteria cause illness. - correct answer✔✔False
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Toxins produced by bacteria are always killed during the cooking process. - correct
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answer✔✔False
Bacteria can only be seen under a microscope. - correct answer✔✔True |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
To limit bacterial growth and toxin production, foods should be kept hot or kept cold. - correct
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
answer✔✔True
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - correct |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
answer✔✔True
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Food containing disease causing bacteria will always have an off odor. - correct
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answer✔✔False
Which bacteria is the #1 cause of reported foodborne illness? - correct answer✔✔Salmonella
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E. coli O157:H7 can be destroyed at a cooking temperature of: - correct answer✔✔158 F
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