Quiz
Overview:Food Managers Course: Business
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Questions in this quiz (32)
1The food manager certificate is valid for 3 years.
- ATrue
- BFalse
2Who is the food managers certificate issued to?
- Aissued to the individual completing the class
- Bissued to the restaurant he/she works at
- Cissued to the restaurant corporation
3The certificate must be displayed [blank_start]prominently[blank_end] to the public.
- Aprominently
- Bon a counter
4A 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)
- ATrue
- BFalse
5The course helps food service operators improve ___________ practices in the establishments that they
supervise.- Apoultry
- Bsanitation
6What is the ultimate goal of the food managers course?
- Ato help the restaurant understand how important a cleanly environment is
- Bto help prevent bacteria from spreading into food
- Cto safeguard the consumer through the reduction or elimination of practices that could lead to foodborne illness
- Dto keep the restaurant cleanly and bacteria free
7A 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.
- ATrue
- BFalse
8What can happen if you do not demonstrate knowledge of the Suffolk County Sanitary Code and foodborne disease prevention?
- Acertificate is revoked
- Bthe owner goes to jail
- Cnothing happens, life continues on
- Da hearing in court
9The 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.
- Aowner
- Bfriend
- Ccustomer
- Dacquaintaince
- Econsumer
- Fmanager
- Gsupervisor
- Hpeople
10The permit for an establishment to operate is valid for 1 year.
- ATrue
- BFalse
11The 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.
- A3
- B2
- C1
- D6 months
12The permit to operate must be displayed to the [blank_start]public[blank_end] prominently.
- Apublic
13The permit to operate [blank_start]is not[blank_end] transferable from one location to another or from one person/corporation to another
- Ais not
14The permit to operate lists...
- Amaximum seating capacity
- Brestrictions such as requirement for dishwasher or single service tableware
- Capprovals for delivery and catering are listed on permit
- Dnone of the above
15Operating 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.
- Alegal
16The Department conducts unannounced [blank_start]inspections[blank_end] of food service establishments
- Ainspections
- Bvisits to see the owners
17Should 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?
- Ayes
- Bno
18Refusal of inspection, after proper identification, may result in legal action against the establishment and an order to close.
- ATrue
- BFalse
19Violations found during an inspection are noted on an inspection report, which is left with the ___________ at the completion of the inspection.
- Afriend of the owner
- Bcustomers of the establishment for them to see
- Cperson in charge
20Inspection reports may also be transmitted [blank_start]electronically[blank_end].
- Averbally
- Belectronically
- Cmentally
21What types of violations are noted on the inspection report?
- Anon critical violations
- Bcritical violations
- Cnone of the above
22Critical violations are more likely than other violations to directly contribute to foodborne illness and must be corrected before the inspector leaves the establishment.
- ATrue
- BFalse
23Non-critical or maintenance violations are not directly related to the cause of foodborne illness but, if uncorrected, could impede the operation of the establishment.
- ATrue
- BFalse
24Examples of critical violations:
- AFood service employees who work when they are ill
- BBare-hand contact with ready-to-eat foods
- CFoods not held at safe temperatures
- DImproperly cooled foods
- ENo food thermometer
- FFood service employees who don’t wash their hands
- GAll of the above
25Examples of non critical or maintenance violations:
- AFood service employees who don’t wash their hands
- Bfoods held at incorrect temperatures
- CUnshielded lights
- DFood stored on the walk-in refrigerator floor
- EDirty kitchen floors and walls
- FEmployees with unrestrained hair
- GChemical testing kit not provided for monitoring the sanitizing concentration of the dishwasher, 3 compartment sink and/or wiping cloth buckets.
26If your establishment has ____________________, _______________________________, and/or ___________________________, you are required to close the establishment immediately and remain closed until the problem has been repaired or corrected.
- AHas no water
- BHas a sewage backup in the kitchen or
patron areas - CHas no electrical power provided by the
local utility company - Dhas no register
27After 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.
- ATrue
- BFalse
28Does the Department investigate complaints of sanitary code violations at food service establishments?
- Ayes
- Bno
- Cthey don't care
29Is the complainant’s identity kept confidential?
- Ano
- Byes
30Does the Department investigate complaints of foodborne illness?
- Ayes
- Bno
31What should you expect during an inspection?
- AA full inspection of your establishment
- BA review of the procedures used to prepare the foods consumed by the complainants
- CA review of employee health histories/ sick calls
- DMay involve food samples for laboratory analysis
- EStool specimens from food service workers may be required
- FJust a full inspection
32The 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.
- ATrue
- BFalse
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- English
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