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How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year 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-Somewhere visible to your patrons How long is the Suffolk County Limited Food Manager's Certificate valid for? - ANSWER-3 years The Danger Zone refers to temperatures between...? - ANSWER-41 F- 140 F TCS Foods must be held under mechanical refriger...

iodine based sanitizers - ANSWER-work rapidly iodine based sanitizers may - ANSWER-stain silver and copper quats-based sanitizers - ANSWER-do not work well in hard water and are not effective against some bacteria quats- base sanitizers are - ANSWER-non corrosive and odor free what three factors can impact the effectiveness of chemical sanitizers - ANSWER--Ph -temp -concentration -contact time food contact surfaces, hand contact surfaces and anything that could cause contaminat...

a. Latex. b. Tomatoes. c. Soybeans. d. Corn oil. - ANSWER-c. Soybeans. Floor coving is used to a. Reduce sharp corners on hard to clean floors. b. Eliminate the risk of slips and fails. c. Increase the resiliency of ard surface flooring. d. Improve noise reduction capabilities. - ANSWER-a. Reduce sharp corners on hard to clean floors. Tuna salad in a cooler must be held at or below an internal temperature of a. 32F. b. 41F. c. 45F. d. 70F. - ANSWER-b. 41F. Which is a TCS Food...

what type of food can nuts often be a hiddent ingredient? - ANSWER-indian curry paste sauce pastry all of the above what is the food safety danger when mixing raw foods with cooked foods? - ANSWER-cross-contamination which action should a food handler take immediately after cutting raw meat on a cutting board? - ANSWER-clean and sanitize the board cleaning is best described as: - ANSWER-the removal of dirt, grease, and food waste which sealed packet of cooked ham should a food ha...

To set the standards that need to be achieved. - ANSWER-What is the first step of the food safety management system? Upon hire. After a food safety violation. On a regular basis. - ANSWER-Employee training should be done? Outlines the management's responsibilities and is also used to communicate standards to the staff. - ANSWER-What does the food safety policy do? Motivate them Offer resources and training Provide solid supervision. - ANSWER-What should you do for your staff to re...

leftover baked and wrapped potatoes - ANSWER-must be refrigerated to avoid botulism MAP - ANSWER-Modified Atmosphere Packaging are precooked and O2 is taken out Listeria - ANSWER-lunchmeat, soil water, animal feed, intestines Grows well even under 41 degrees Up to 70% of refrigerators have listeria MUST keep all foods covered Causes abortion in pregnant women Shigella - ANSWER-in human intestines; may produce dysentery; usually passed from not washing hands after bathroom use; passed f...

Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. - ANSWER-true Food containing disease causing bacteria will always have an off odor. - ANSWER-false Which bacteria is the #1 cause if reported foodborne illness? - ANSWER-Salmonella E. coli O157:H7 can be destroyed at a cooking temperature of: - ANSWER-158F Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce? - ANSWER-E. coli O157:H7 Clostridi...

Which is accurate about bacteria? - ANSWER--The majority of bacteria are harmless -Food poisoning bacteria are the most significant biological contaminant What is true about spores produced by bacteria? - ANSWER-Spores are very difficult to kill The acronym FAT TOM helps us to remember the variables that affect bacterial growth. What do the two T's stand for? - ANSWER-Time Temperature ______________ (Food Acidity Time Temperature Oxygen Moisture) At what temperature do food p...

180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - ANSWER-What is the temperature range for the danger zone? spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough food? state - ANSWER-Most regulations for food service operations are at what level? ...

You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER-34-40F Where would you put grains in order to limit cross-contamination? - ANSWER-next to canned pears The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food contamination is a likely danger here? - ANSWER-salmonella It is imperative that you remember which of the following things when you're developing and implementing a successful HACCP Plan? - ANSWER-...