Limited Food Managers Course Certification Study Guide Questions And Correct Answers

True or False: The Department of Health does not have to approve an increase in seating as long as the dining room is large enough to handle the increased seating. {Ans: False (Approval from the Department is required)}True or False: Sanitizing at the 3 compartment sink must be done by immersing cleaned and rinsed equipment into the sanitizing solution. {Ans: True}True or False: The only way to prevent copper poisoning from a soda system is to have canned soda. {Ans: False (The best way to prevent carbon dioxide from contacting copper plumbing pipes is to install a backflow prevention device at the inlet to the carbonator)}True or False: Preventing Food borne illness starts with controlling Risk Factors using Active Managerial Control. {Ans: True}True or False: A properly established self-inspection done every day would monitor the Critical Control points in the production of food. {Ans: True}True or False: Lights inside the booth are required for a basic set up at a temporary event. {Ans: False}True or False: The "fecal-oral route" refers to the transfer of bacteria to food by food-handlers who don't wash their hands properly after using the toilet and then handle ready to