Limited Food Managers Course Certification Exam Questions & Answer(SCORED A+)

True or False: After about 2 hours in the "Danger Zone" bacteria will begin to multiply. - ANSWER-True True or False: When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. - ANSWER-True True or False: Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness. - ANSWER-False (That is the definition of infection, intoxication results when food containing bacterial toxins is consumed) True or False: When using TPHC, TCS foods that are left without heat or refrigeration for less than 4 hours, may be returned to the refrigerator. - ANSWER-False (Food that is not used or sold within 4 hours must be discarded and cannot be returned to temperature control) True or False: Toxins produced by bacteria are always killed during the cooking process. - ANSWER-False (Heat stable toxins are toxins produced by bacteria that can survive the cooking process) True or False: Cream cheese with a product temperature of 48°F is a risk factor violation. - ANSWER-True True or False: Bacteria growth factors include: Time, Temperature, Pressure and Acidity. - ANSWER-False (M.A.T.T: Moisture, Acidity, Temperature, Time) True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - ANSWER-True Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. - ANSWER-False (Spores survive even when food is cooked/heated to 165°F)