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NY Food Manager Exam Questions and Answers 2024( A+ GRADED 100% VERIFIED).
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NY Food Manager Exam Questions and Answers 2024( A+ GRADED 100% VERIFIED).
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NY Food ManagerCritical violations must be corrected within 2 weeks. - ANS false
Who does the Food Manager's certificate belong to? - ANS the individual completing the class
Where must the Food Manager's certificate be posted? - ANS visible to your patrons
What is the purpose of the Food Manager's course? - ANS to help the operator improve
sanitary practices
All of the following are objectives or goals of the food manager's course except for: - ANS
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. - ANS false
Only one shift at the food establishment must be covered by a person with a Food Manager's
certificate. - ANS false
The food establishment permit is transferable if the restaurant moves to a new location down
the block. - ANS false
The Suffolk County Department of Health Services makes appointments to conduct food
establishment inspections. - ANS false
How long is a food manager's certificate valid for? - ANS 3 years
Cut leafy greens: are time/temperature control for safety foods - ANS true
Raw seed sprouts: are time/temperature control for safety foods - ANS true
Whole melons: are time/temperature control for safety foods - ANS false
Cut tomatoes: are time/temperature control for safety foods - ANS true
Raw chicken: is time/temperature control for safety foods - ANS true
Cooked beef: is time/temperature control for safety foods - ANS true
Air-cooled hard boiled eggs with shell intact: are time/temperature control for safety foods -
ANS false
, Garlic and oil mixtures: are time/temperature control for safety foods - ANS true
Cooked carrots: are time/temperature control for safety foods - ANS true
Cut melons: are time/temperature control for safety foods - ANS true
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. - ANS false
After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. - ANS true
Most disease causing bacteria grow best between 32°F and 212°F. - ANS false
Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the
body and cause illness. - ANS false
All bacteria cause illness. - ANS false
Toxins produced by bacteria are always killed during the cooking process. - ANS false
Bacteria can only be seen under a microscope. - ANS true
To limit bacteria growth and toxin production, foods should be kept hot or kept cold. - ANS true
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - ANS
true
Food containing disease causing bacteria will always have an off odor. - ANS false
Which bacteria is the #1 cause if reported foodborne illness? - ANS Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of: - ANS 158F
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice
and lettuce? - ANS 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: - ANS Make sure the large pot of food is
transferred to a shallow pan to cool
This bacteria may be spread through cross-contamination from either animals or humans. -
ANS Salmonella
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