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Overview:Food Managers Course: Business

Pregunta 1 de 32

1

The food manager certificate is valid for 3 years.

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 2 de 32

1

Who is the food managers certificate issued to?

Selecciona una de las siguientes respuestas posibles:

  • issued to the individual completing the class

  • issued to the restaurant he/she works at

  • issued to the restaurant corporation

Explicación

Pregunta 3 de 32

1

Selecciona la opción correcta del menú desplegable para completar el texto.

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

Explicación

Pregunta 4 de 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)

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 5 de 32

1

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

Selecciona una o más de las siguientes respuestas posibles:

  • poultry

  • sanitation

Explicación

Pregunta 6 de 32

1

What is the ultimate goal of the food managers course?

Selecciona una de las siguientes respuestas posibles:

  • 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

Explicación

Pregunta 7 de 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.

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 8 de 32

1

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

Selecciona una o más de las siguientes respuestas posibles:

  • certificate is revoked

  • the owner goes to jail

  • nothing happens, life continues on

  • a hearing in court

Explicación

Pregunta 9 de 32

1

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

Arrastra y suelta para completar el texto.

    owner
    friend
    customer
    acquaintaince
    consumer
    manager
    supervisor
    people

Explicación

Pregunta 10 de 32

1

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

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 11 de 32

1

Selecciona la opción correcta del menú desplegable para completar el texto.

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.

Explicación

Pregunta 12 de 32

1

Rellena el espacio en blanco para completar el texto.

The permit to operate must be displayed to the prominently.

Explicación

Pregunta 13 de 32

1

Rellena el espacio en blanco para completar el texto.

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

Explicación

Pregunta 14 de 32

1

The permit to operate lists...

Selecciona una o más de las siguientes respuestas posibles:

  • 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

Explicación

Pregunta 15 de 32

1

Rellena el espacio en blanco para completar el texto.

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.

Explicación

Pregunta 16 de 32

1

Selecciona la opción correcta del menú desplegable para completar el texto.

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

Explicación

Pregunta 17 de 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?

Selecciona una de las siguientes respuestas posibles:

  • yes

  • no

Explicación

Pregunta 18 de 32

1

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

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 19 de 32

1

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

Selecciona una de las siguientes respuestas posibles:

  • friend of the owner

  • customers of the establishment for them to see

  • person in charge

Explicación

Pregunta 20 de 32

1

Inspection reports may also be transmitted .

Arrastra y suelta para completar el texto.

    verbally
    electronically
    mentally

Explicación

Pregunta 21 de 32

1

What types of violations are noted on the inspection report?

Selecciona una o más de las siguientes respuestas posibles:

  • non critical violations

  • critical violations

  • none of the above

Explicación

Pregunta 22 de 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.

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 23 de 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.

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 24 de 32

1

Examples of critical violations:

Selecciona una o más de las siguientes respuestas posibles:

  • 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

Explicación

Pregunta 25 de 32

1

Examples of non critical or maintenance violations:

Selecciona una o más de las siguientes respuestas posibles:

  • 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.

Explicación

Pregunta 26 de 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.

Selecciona una o más de las siguientes respuestas posibles:

  • 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

Explicación

Pregunta 27 de 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.

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 28 de 32

1

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

Selecciona una de las siguientes respuestas posibles:

  • yes

  • no

  • they don't care

Explicación

Pregunta 29 de 32

1

Is the complainant’s identity kept confidential?

Selecciona una de las siguientes respuestas posibles:

  • no

  • yes

Explicación

Pregunta 30 de 32

1

Does the Department investigate complaints of foodborne illness?

Selecciona una de las siguientes respuestas posibles:

  • yes

  • no

Explicación

Pregunta 31 de 32

1

What should you expect during an inspection?

Selecciona una o más de las siguientes respuestas posibles:

  • 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

Explicación

Pregunta 32 de 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.

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

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