The food manager certificate is valid for 3 years.
Who is the food managers certificate issued to?
issued to the individual completing the class
issued to the restaurant he/she works at
issued to the restaurant corporation
The certificate must be displayed prominently on a counter( prominently, on a counter ) to the public.
A certified person/with a valid certificate posted is required to be in each food service establishment during all hours of operation. (including periods of preparation when the establishment is closed for business)
The course helps food service operators improve ___________ practices in the establishments that they supervise.
poultry
sanitation
What is the ultimate goal of the food managers course?
to help the restaurant understand how important a cleanly environment is
to help prevent bacteria from spreading into food
to safeguard the consumer through the reduction or elimination of practices that could lead to foodborne illness
to keep the restaurant cleanly and bacteria free
A person-in-charge who holds a Food Manager’s Certificate is not required to demonstrate knowledge of the Suffolk County Sanitary Code and foodborne disease prevention.
What can happen if you do not demonstrate knowledge of the Suffolk County Sanitary Code and foodborne disease prevention?
certificate is revoked
the owner goes to jail
nothing happens, life continues on
a hearing in court
The primary responsibility for preventing the occurrence of foodborne outbreaks lies with the ❌, ❌ or ❌ of each food service establishment.
The permit for an establishment to operate is valid for 1 year.
The permit to operate is valid up to 3 2 1 6 months( 3, 2, 1, 6 months ) years for limited/mobile establishments such as hot dog trucks and ice cream trucks.
The permit to operate must be displayed to the prominently.
The permit to operate transferable from one location to another or from one person/corporation to another
The permit to operate lists...
maximum seating capacity
restrictions such as requirement for dishwasher or single service tableware
approvals for delivery and catering are listed on permit
none of the above
Operating without a permit, with an expired permit or with a permit issued to another individual or corporation is a violation that is subject to action.
The Department conducts unannounced inspections visits to see the owners( inspections, visits to see the owners ) of food service establishments
Should an inspector from the Department be given access for the purposes of inspection at all times while the establishment is in operation, whether or not the establishment is open to the public?
yes
no
Refusal of inspection, after proper identification, may result in legal action against the establishment and an order to close.
Violations found during an inspection are noted on an inspection report, which is left with the ___________ at the completion of the inspection.
friend of the owner
customers of the establishment for them to see
person in charge
Inspection reports may also be transmitted ❌.
What types of violations are noted on the inspection report?
non critical violations
critical violations
Critical violations are more likely than other violations to directly contribute to foodborne illness and must be corrected before the inspector leaves the establishment.
Non-critical or maintenance violations are not directly related to the cause of foodborne illness but, if uncorrected, could impede the operation of the establishment.
Examples of critical violations:
Food service employees who work when they are ill
Bare-hand contact with ready-to-eat foods
Foods not held at safe temperatures
Improperly cooled foods
No food thermometer
Food service employees who don’t wash their hands
All of the above
Examples of non critical or maintenance violations:
foods held at incorrect temperatures
Unshielded lights
Food stored on the walk-in refrigerator floor
Dirty kitchen floors and walls
Employees with unrestrained hair
Chemical testing kit not provided for monitoring the sanitizing concentration of the dishwasher, 3 compartment sink and/or wiping cloth buckets.
If your establishment has ____________________, _______________________________, and/or ___________________________, you are required to close the establishment immediately and remain closed until the problem has been repaired or corrected.
Has no water
Has a sewage backup in the kitchen or patron areas
Has no electrical power provided by the local utility company
has no register
After the sanitarian conducts an inspection, the report is created and left with the manager or person in charge. Or it can be sent electronically. At the end of an inspection, the inspector and the person in charge review the report.
Does the Department investigate complaints of sanitary code violations at food service establishments?
they don't care
Is the complainant’s identity kept confidential?
Does the Department investigate complaints of foodborne illness?
What should you expect during an inspection?
A full inspection of your establishment
A review of the procedures used to prepare the foods consumed by the complainants
A review of employee health histories/ sick calls
May involve food samples for laboratory analysis
Stool specimens from food service workers may be required
Just a full inspection
The investigation will help determine if your procedures are correct. If you are doing something wrong, the investigation will help you figure this out and allow you to make corrections before more people become ill.
