Food Manager Certification Exam Questions With Correct Answers
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Course
Food safety manager
Institution
Food Safety Manager
Food Manager Certification Exam
Questions With Correct Answers
True or False: Critical violations must be corrected within 2 weeks - answerFalse
Who does the Food Manager's certificate belong to? - answerThe individual completing the
class
Where must the food manager's certificate be posted - ...
BRIGHTSTARS EXAM STUDY SOLUTIONS 8/15/2024 2:05 PM
Food Manager Certification Exam
Questions With Correct Answers
True or False: Critical violations must be corrected within 2 weeks - answer✔✔False
Who does the Food Manager's certificate belong to? - answer✔✔The individual completing the
class
Where must the food manager's certificate be posted - answer✔✔visible to your patrons
What is the purpose of the food manager's course - answer✔✔to help the operator improve
sanitary practices
All of the following are objectives or goals of the food manager's course except for: -
answer✔✔learning how to order and stock supplies for a restaurant
True or False: A restaurant can deny access to an inspector if it's during a busy dinner period -
answer✔✔False
True or False: Only 1 shift at the food establishment must be covered by someone who has a
Food Manager's certificate - answer✔✔False
True or False: The food establishment permit is transferrable if the restaurant moves to a new
location down the block - answer✔✔False
True or False: The Suffolk County Department of Health Services makes appointments to
conduct food establishment inspections. - answer✔✔False
How long is a food manager's certificate valid for? - answer✔✔3 years
True or False: Cut leafy greens: are time/temperature control for safety foods - answer✔✔True
True or False: Raw seed sprouts: are time/temperature control for safety foods - answer✔✔True
True or False: Whole melons: are time/temperature control for safety foods - answer✔✔False
, BRIGHTSTARS EXAM STUDY SOLUTIONS 8/15/2024 2:05 PM
True or False: Cut tomatoes: are time/temperature control for safety foods - answer✔✔True
True or False: Raw chicken: is time/temperature control for safety foods - answer✔✔True
True or False: Cooked beef: is time/temperature control for safety foods - answer✔✔True
True or False: Air-cooled hard boiled eggs with shell intact: are time/temperature control for
safety foods - answer✔✔False
True or False: Garlic and oil mixtures: are time/temperature control for safety foods -
answer✔✔True
True or False: Cooked carrots: are time/temperature control for safety foods - answer✔✔True
True or False: Cut melons: are time/temperature control for safety foods - answer✔✔True
True or False: Bacterial spores in soup will be destroyed when the soup is reheated to 165°F -
answer✔✔False
True or False: After about 2 hours in the "Danger Zone" bacteria will begin to grow and
multiply. - answer✔✔True
True or False: Most disease causing bacteria grow best between 32°F and 212°F. -
answer✔✔False
True or False: Intoxication occurs when food containing bacteria are ingested and the bacteria
grow in the body and cause illness. - answer✔✔False
True or False: All bacteria cause illness - answer✔✔False
True or False: Toxins produced by bacteria are always killed during the cooking process -
answer✔✔False
True or False: Bacteria can only be seen under a microscope - answer✔✔True
True or False: To limit bacterial growth and toxin production, foods should be kept hot or kept
cold - answer✔✔True
True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration - answer✔✔True
True or False: Food containing disease causing bacteria will always have an off odor. -
answer✔✔False
Which bacteria is the #1 cause of reported food borne illness? - answer✔✔Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of: - answer✔✔158 F
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