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Overview:Food Managers Course: Business

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Basics
rockstar1514 *
Quiz by rockstar1514 *, updated more than 1 year ago
rockstar1514 *
Created by rockstar1514 * almost 8 years ago
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Resource summary

Question 1

Question
The food manager certificate is valid for 3 years.
Answer
  • True
  • False

Question 2

Question
Who is the food managers certificate issued to?
Answer
  • issued to the individual completing the class
  • issued to the restaurant he/she works at
  • issued to the restaurant corporation

Question 3

Question
The certificate must be displayed [blank_start]prominently[blank_end] to the public.
Answer
  • prominently
  • on a counter

Question 4

Question
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)
Answer
  • True
  • False

Question 5

Question
The course helps food service operators improve ___________ practices in the establishments that they supervise.
Answer
  • poultry
  • sanitation

Question 6

Question
What is the ultimate goal of the food managers course?
Answer
  • 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

Question 7

Question
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.
Answer
  • True
  • False

Question 8

Question
What can happen if you do not demonstrate knowledge of the Suffolk County Sanitary Code and foodborne disease prevention?
Answer
  • certificate is revoked
  • the owner goes to jail
  • nothing happens, life continues on
  • a hearing in court

Question 9

Question
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.
Answer
  • owner
  • friend
  • customer
  • acquaintaince
  • consumer
  • manager
  • supervisor
  • people

Question 10

Question
The permit for an establishment to operate is valid for 1 year.
Answer
  • True
  • False

Question 11

Question
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.
Answer
  • 3
  • 2
  • 1
  • 6 months

Question 12

Question
The permit to operate must be displayed to the [blank_start]public[blank_end] prominently.
Answer
  • public

Question 13

Question
The permit to operate [blank_start]is not[blank_end] transferable from one location to another or from one person/corporation to another
Answer
  • is not

Question 14

Question
The permit to operate lists...
Answer
  • 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

Question 15

Question
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.
Answer
  • legal

Question 16

Question
The Department conducts unannounced [blank_start]inspections[blank_end] of food service establishments
Answer
  • inspections
  • visits to see the owners

Question 17

Question
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?
Answer
  • yes
  • no

Question 18

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

Question 19

Question
Violations found during an inspection are noted on an inspection report, which is left with the ___________ at the completion of the inspection.
Answer
  • friend of the owner
  • customers of the establishment for them to see
  • person in charge

Question 20

Question
Inspection reports may also be transmitted [blank_start]electronically[blank_end].
Answer
  • verbally
  • electronically
  • mentally

Question 21

Question
What types of violations are noted on the inspection report?
Answer
  • non critical violations
  • critical violations
  • none of the above

Question 22

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

Question 23

Question
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.
Answer
  • True
  • False

Question 24

Question
Examples of critical violations:
Answer
  • 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

Question 25

Question
Examples of non critical or maintenance violations:
Answer
  • 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.

Question 26

Question
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.
Answer
  • 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

Question 27

Question
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.
Answer
  • True
  • False

Question 28

Question
Does the Department investigate complaints of sanitary code violations at food service establishments?
Answer
  • yes
  • no
  • they don't care

Question 29

Question
Is the complainant’s identity kept confidential?
Answer
  • no
  • yes

Question 30

Question
Does the Department investigate complaints of foodborne illness?
Answer
  • yes
  • no

Question 31

Question
What should you expect during an inspection?
Answer
  • 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

Question 32

Question
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.
Answer
  • True
  • False
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