7718133
Descrição
Quiz por rockstar1514 *, atualizado more than 1 year ago
|
|
Criado por rockstar1514 *
mais de 7 anos atrás
|
|
Questão 1
Questão
The food manager certificate is valid for 3 years.
Responda
- True
- False
Questão 2
Questão
Who is the food managers certificate issued to?
Responda
-
issued to the individual completing the class
-
issued to the restaurant he/she works at
-
issued to the restaurant corporation
Questão 3
Questão
The certificate must be displayed [blank_start]prominently[blank_end] to the public.
Responda
-
prominently
-
on a counter
Questão 4
Questão
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)
Responda
- True
- False
Questão 5
Questão
The course helps food service operators improve ___________ practices in the establishments that they
supervise.
Responda
-
poultry
-
sanitation
Questão 6
Questão
What is the ultimate goal of the food managers course?
Responda
-
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
Questão 7
Questão
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.
Responda
- True
- False
Questão 8
Questão
What can happen if you do not demonstrate knowledge of the Suffolk County Sanitary Code and foodborne disease prevention?
Responda
-
certificate is revoked
-
the owner goes to jail
-
nothing happens, life continues on
-
a hearing in court
Questão 9
Questão
The primary responsibility for preventing the occurrence of foodborne outbreaks lies with the [blank_start]owner[blank_end], [blank_start]manager[blank_end] or [blank_start]supervisor[blank_end] of each food service establishment.
Responda
-
owner
-
friend
-
customer
-
acquaintaince
-
consumer
-
manager
-
supervisor
-
people
Questão 10
Questão
The permit for an establishment to operate is valid for 1 year.
Responda
- True
- False
Questão 11
Questão
The permit to operate is valid up to [blank_start]2[blank_end] years for limited/mobile establishments such as hot dog trucks and ice cream trucks.
Responda
-
3
-
2
-
1
-
6 months
Questão 12
Questão
The permit to operate must be displayed to the [blank_start]public[blank_end] prominently.
Responda
-
public
Questão 13
Questão
The permit to operate [blank_start]is not[blank_end] transferable from one location to another or from one person/corporation to another
Responda
-
is not
Questão 14
Questão
The permit to operate lists...
Responda
-
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
Questão 15
Questão
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 [blank_start]legal[blank_end] action.
Responda
-
legal
Questão 16
Questão
The Department conducts unannounced [blank_start]inspections[blank_end] of food service establishments
Responda
-
inspections
-
visits to see the owners
Questão 17
Questão
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?
Responda
-
yes
-
no
Questão 18
Questão
Refusal of inspection, after proper identification, may result in legal action against the establishment and an order to close.
Responda
- True
- False
Questão 19
Questão
Violations found during an inspection are noted on an inspection report, which is left with the ___________ at the completion of the inspection.
Responda
-
friend of the owner
-
customers of the establishment for them to see
-
person in charge
Questão 20
Questão
Inspection reports may also be transmitted [blank_start]electronically[blank_end].
Responda
-
verbally
-
electronically
-
mentally
Questão 21
Questão
What types of violations are noted on the inspection report?
Responda
-
non critical violations
-
critical violations
-
none of the above
Questão 22
Questão
Critical violations are more likely than other violations to directly contribute to foodborne illness and must be corrected before the inspector leaves the establishment.
Responda
- True
- False
Questão 23
Questão
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.
Responda
- True
- False
Questão 24
Questão
Examples of critical violations:
Responda
-
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
Questão 25
Questão
Examples of non critical or maintenance violations:
Responda
-
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.
Questão 26
Questão
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.
Responda
-
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
Questão 27
Questão
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.
Responda
- True
- False
Questão 28
Questão
Does the Department investigate complaints of sanitary code violations at food service establishments?
Responda
-
yes
-
no
-
they don't care
Questão 29
Questão
Is the complainant’s identity kept confidential?
Responda
-
no
-
yes
Questão 30
Questão
Does the Department investigate complaints of foodborne illness?
Responda
-
yes
-
no
Questão 31
Questão
What should you expect during an inspection?
Responda
-
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
Questão 32
Questão
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.
Responda
- True
- False
Quer criar seus próprios Quizzes gratuitos com a GoConqr? Saiba mais.