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Overview:Food Managers Course: Business

Question 1 of 32

1

The food manager certificate is valid for 3 years.

Select one of the following:

  • True
  • False

Explanation

Question 2 of 32

1

Who is the food managers certificate issued to?

Select one of the following:

  • issued to the individual completing the class

  • issued to the restaurant he/she works at

  • issued to the restaurant corporation

Explanation

Question 3 of 32

1

Select from the dropdown list to complete the text.

The certificate must be displayed ( prominently, on a counter ) to the public.

Explanation

Question 4 of 32

1

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)

Select one of the following:

  • True
  • False

Explanation

Question 5 of 32

1

The course helps food service operators improve ___________ practices in the establishments that they
supervise.

Select one or more of the following:

  • poultry

  • sanitation

Explanation

Question 6 of 32

1

What is the ultimate goal of the food managers course?

Select one of the following:

  • 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

Explanation

Question 7 of 32

1

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.

Select one of the following:

  • True
  • False

Explanation

Question 8 of 32

1

What can happen if you do not demonstrate knowledge of the Suffolk County Sanitary Code and foodborne disease prevention?

Select one or more of the following:

  • certificate is revoked

  • the owner goes to jail

  • nothing happens, life continues on

  • a hearing in court

Explanation

Question 9 of 32

1

The primary responsibility for preventing the occurrence of foodborne outbreaks lies with the , or of each food service establishment.

Drag and drop to complete the text.

    owner
    friend
    customer
    acquaintaince
    consumer
    manager
    supervisor
    people

Explanation

Question 10 of 32

1

The permit for an establishment to operate is valid for 1 year.

Select one of the following:

  • True
  • False

Explanation

Question 11 of 32

1

Select from the dropdown list to complete the text.

The permit to operate is valid up to ( 3, 2, 1, 6 months ) years for limited/mobile establishments such as hot dog trucks and ice cream trucks.

Explanation

Question 12 of 32

1

Fill the blank space to complete the text.

The permit to operate must be displayed to the prominently.

Explanation

Question 13 of 32

1

Fill the blank space to complete the text.

The permit to operate transferable from one location to another or from one person/corporation to another

Explanation

Question 14 of 32

1

The permit to operate lists...

Select one or more of the following:

  • 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

Explanation

Question 15 of 32

1

Fill the blank space to complete the text.

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.

Explanation

Question 16 of 32

1

Select from the dropdown list to complete the text.

The Department conducts unannounced ( inspections, visits to see the owners ) of food service establishments

Explanation

Question 17 of 32

1

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?

Select one of the following:

  • yes

  • no

Explanation

Question 18 of 32

1

Refusal of inspection, after proper identification, may result in legal action against the establishment and an order to close.

Select one of the following:

  • True
  • False

Explanation

Question 19 of 32

1

Violations found during an inspection are noted on an inspection report, which is left with the ___________ at the completion of the inspection.

Select one of the following:

  • friend of the owner

  • customers of the establishment for them to see

  • person in charge

Explanation

Question 20 of 32

1

Inspection reports may also be transmitted .

Drag and drop to complete the text.

    verbally
    electronically
    mentally

Explanation

Question 21 of 32

1

What types of violations are noted on the inspection report?

Select one or more of the following:

  • non critical violations

  • critical violations

  • none of the above

Explanation

Question 22 of 32

1

Critical violations are more likely than other violations to directly contribute to foodborne illness and must be corrected before the inspector leaves the establishment.

Select one of the following:

  • True
  • False

Explanation

Question 23 of 32

1

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.

Select one of the following:

  • True
  • False

Explanation

Question 24 of 32

1

Examples of critical violations:

Select one or more of the following:

  • 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

Explanation

Question 25 of 32

1

Examples of non critical or maintenance violations:

Select one or more of the following:

  • Food service employees who don’t wash their hands

  • 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.

Explanation

Question 26 of 32

1

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.

Select one or more of the following:

  • 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

Explanation

Question 27 of 32

1

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.

Select one of the following:

  • True
  • False

Explanation

Question 28 of 32

1

Does the Department investigate complaints of sanitary code violations at food service establishments?

Select one of the following:

  • yes

  • no

  • they don't care

Explanation

Question 29 of 32

1

Is the complainant’s identity kept confidential?

Select one of the following:

  • no

  • yes

Explanation

Question 30 of 32

1

Does the Department investigate complaints of foodborne illness?

Select one of the following:

  • yes

  • no

Explanation

Question 31 of 32

1

What should you expect during an inspection?

Select one or more of the following:

  • 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

Explanation

Question 32 of 32

1

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.

Select one of the following:

  • True
  • False

Explanation

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