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Suffolk County Food Managers Course Practice Test Form

Suffolk County Food Managers Course Practice Test Form

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Instructions and help about suffolk county food managers course

question one what is the maximum allowable time for cooling food from 135° fahit to 70° fahit a 1 hour b 2 hours C 4 hours D 6 hours answer b 2 hours the maximum allowable time for cooling food from 135° Fahrenheit to 70° Fahrenheit is 2 hours as part of the overall six-hour cooling requirement to reach 41 degree Fahrenheit or lower question two which foodborn pathogen is most commonly associated with undercooked poultry a ecolay b salmonella C norovirus D leria answer B salmonella salmonella is the foodborn pathogen most commonly associated with under coped poultry question three name a toxin producing bacteria that can grow in anerobic conditions like canned food a clostridium botulinum B salmonella C EOL D staphilococcus orgus answer a clostridium botulinum clostridium botulinum is a toxin producing bacteria that can grow in anerobic conditions like those found in improperly canned food question four how long should hands be scrubbed with soap during handwashing a 5 Seconds B 10

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