Download Suffolk County Food Managers Course Questions & Answers 2025 and more Exams Food science in PDF only on Docsity!
Suffolk County Food Managers Course QUESTIONS
& ANSWERS 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
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 disease 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) bacteria 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 cooking temperature of: 158°F Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce? E. coli O157:H 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
Which of the following is linked to improperly canned food? Clostridium botulinum Common in raw pork, these bacteria occur more frequently in children. Yersinia Which of the following has been known to cause miscarriages in pregnant woman? Listeria Which of the following is considered a "cold loving" bacteria (slow growth at refrigeration temperatures)? Listeria Which bacteria are normally found in shellfish from water contaminated with human feces? Vibrio Which of the following can produce 2 toxins, one that is heat stabile and one that is destroyed during the cooking process Bacillus cereus Illness due to Listeria may be caused by consuming food up to 70 days prior to the date of illness. (T/F)
True To prevent Vibrio foodborne illness, use shellfish that is properly "tagged" and obtain fish from approved sources. (T/F) True Some bacteria are spread in food when food handlers don't wash their hands properly after using the toilet. True Viruses grow and multiply in food. (T/F) True Hepatitis is a type of bacteria. (T/F) False Norovirus has been linked to foodborne outbreaks of gastroenteritis. (T/F) True Viruses are not killed during most cooking processes. (T/F) False
To prevent illness due to Scombroid toxin, fish should be held at or below 41°F at all times. (T/F) True Wild mushrooms should never be gathered for use in your restaurant unless you have studied mushrooms in college. (T/F) False Sulfites are prohibited from being added to foods in a restaurant. (T/F) True Never store toxic items with food. (T/F) True Illness due to chemical agents such as Scombroid, Ciguatera and Paralytic Shellfish Poisoning can occur rapidly, within 1 hour, after consumption. (T/F) True Since everyone knows what toxic cleaning chemicals look like, they do not have to be properly labeled when stored in spray bottles for use in a restaurant. (T/F) False
Toxic metal poisoning can occur if soda dispensing systems are not protected from back- siphonage. (T/F) True Foods should not be stored in copper or zine coated containers. (T/F) True Shellfish should only be purchased from an approved source. (T/F) True HACCP-based inspections concentrate on the prevention of foodborne illness. (T/F) True An ice cream shop is an example of a high risk food establishment. (T/F) False There were no foodborne outbreaks in the state of New York from 1991 to 2005. (T/F) False Clam shells can be used as food serving containers over and over again as long as they are put through the dishwasher after each use. (T/F) False
A calibrated food thermometer should be cleaned and sanitized prior to use. (T/F) True Ground meat should be cooked to 150°F. (T/F) False... 158°F Poultry should be cooked to 165°F. (T/F) True Pork should be cooked to 150°F. (T/F) True Shell eggs should be cooked to 140°F. (T/F) False... 145°F Sous vide cooking requires approval from the Department before implementation. (T/F) True The two temperatures to use when checking your thermometer are 200°F and 0°F. (T/F) False... 220°F and 0°F
The final cooking temperature for all par-cooked (grill-marked) meats is 140°F. (T/F) False... 165°F The safe hot holding temperature for TCS foods is 140°F. (T/F) True Foods reheated for hot holding should reach 160°F. (T/F) False... 140°F Thawing can be done on the counter at room temperature as long as it is not summer. (T/F) False Refrigerated TCS foods can be held for up to 10 days, as long as they are date-marked. (T/F) False A thermometer must be provided in a refrigerator only when you think it is not working properly. (T/F) False Rapidly cooling means going from 140°F to 70°F in 2 hours or less and from 70°F to 419F in an additional 4 hours or less. (T/F) True
True Gloves must be changed after touching money. (T/F) False Hands must be washed: After mopping. (T/F) True Hands must be washed: After eating. (T/F) True Hands must be washed: After touching cooked ham. (T/F) False Hands must be washed: After using the toilet. (T/F) True Bare hands should not be used to handle ready-to-eat foods unless the food will be refrigerated after handling. (T/F) False
Hand washing sinks must have soap but do not need paper towels or other hand drying device since hands can be dried on clean aprons. (T/F) False An accessible patron bathroom is not required if you have less than 16 seats in your restaurant for dining. (T/F) False An employee with diarrhea can handle food as long as disposable gloves are worn at all times. (T/F) False To reduce the potential of foodborne illness, pasteurized eggs should be considered for use in place of fresh shell eggs in recipes in which eggs are served raw or undercooked. (T/F) True Eggs or any other TCS food can be offered for sale raw or undercooked as long as the consumer is given a verbal consumer advisory. (T/F) False A restaurant must submit a written proposal and receive approval from the Department prior to catering or delivering foods. (T/F) True
A consumer advisory is required when eggs are cooked to an internal temperature of 145°F. (T/F) False Wiping cloths should be stored in a clean pocket in between uses. (T/F) False Frozen dessert scoops can be stored in a cup of room temperature water between uses. (T/F) False... running water Bare-hand contact should be prevented when handling or scooping drink ice. (T/F) True A 3 compartment sink is not required in a restaurant if a mechanical dishwasher is provided. False Two drain boards are required at the 3 compartment sink, one for soiled equipment and one for clean equipment. (T/F) True Proper manual ware washing includes rinsing the equipment with clean warm water after sanitization. (T/F) False
Employees busing soiled and clean tableware should wash their hands at least once per hour. (T/F) False... wash hands after every time "busing" Glasses at a bar can be properly washed and sanitized using a 2 step process. (T/F) True When sanitizing at a 3 compartment sink a chlorine concentration of 50 ppm is recommended. (T/F) True Cloths used to handle hot pots must be a different color than the cloths used for wiping and sanitizing. (T/F) True All food equipment connected to the sanitary system must be equipped with an indirect drain to prevent sewage from backing up into the equipment. (T/F) True A spray hose nozzle that hangs below the rim of a 3 compartment sink is a critical violation. (T/F) True
