1|Page
LIMITED FOOD MANAGERS COURSE CERTIFICATION
EXAM QUESTIONS & ANSWERS | LATEST UPDATE
2026
What is the main reason TCS foods must be held at safe refrigeration
temperatures? ......ANSWER......to prevent pathogenic bacteria from
multiplying
True or False: Cut lettuce in a salad is NOT a TCS food.
......ANSWER......False (Cut leafy greens are considered a TCS food)
True or False: Hot dogs are NOT required to be held hot (above 140°F)
on a food truck because they are a commercially cooked food.
......ANSWER......False (Hot dogs are of animal origin and are therefore a
TCS food that must be held hot/above 140°F)
True or False: The milk-based, liquid ice cream mix used at an ice cream
shop's soft serve machine is NOT required to be held at 41°F.
......ANSWER......False (Liquid ice cream mix is milk-based and therefore
a TCS food that must be stored in a refrigerator and maintained at or
below 41°F)
pg. 1
,2|Page
True or False: Heavy cream used for coffee or in mixed drinks at a bar,
must be stored in a refrigerator and maintained at or below 41°F.
......ANSWER......True
True or False: TCS foods include all cooked or raw animal products,
cooked starch foods, cooked vegetables, and seed sprouts.
......ANSWER......True
True or False: Food containing disease causing bacteria will always have
an off odor. ......ANSWER......False (Spores and toxins do not cause any
odors, colors or tastes in food)
True or False: After about 2 hours in the "Danger Zone" bacteria will
begin to multiply. ......ANSWER......True
True or False: When using TPHC, TCS foods can stay unrefrigerated for
up to 4 hours. ......ANSWER......True
True or False: Intoxication occurs when food containing bacteria are
ingested and the bacteria grow in the body and cause illness.
......ANSWER......False (That is the definition of infection, intoxication
results when food containing bacterial toxins is consumed)
True or False: When using TPHC, TCS foods that are left without heat or
refrigeration for less than 4 hours, may be returned to the refrigerator.
pg. 2
, 3|Page
......ANSWER......False (Food that is not used or sold within 4 hours must
be discarded and cannot be returned to temperature control)
True or False: Toxins produced by bacteria are always killed during the
cooking process. ......ANSWER......False (Heat stable toxins are toxins
produced by bacteria that can survive the cooking process)
True or False: Cream cheese with a product temperature of 48°F is a risk
factor violation. ......ANSWER......True
True or False: Bacteria growth factors include: Time, Temperature,
Pressure and Acidity. ......ANSWER......False (M.A.T.T: Moisture, Acidity,
Temperature, Time)
True or False: Psychrophilic (cold loving) bacteria can grow on foods
held under proper refrigeration. ......ANSWER......True
Bacterial spores in soup will be destroyed when the soup is reheated to
165°F. ......ANSWER......False (Spores survive even when food is
cooked/heated to 165°F)
Toxins produced by Staphylococcus can be destroyed at a cooking
temperature of: ......ANSWER......can not be destroyed
pg. 3
LIMITED FOOD MANAGERS COURSE CERTIFICATION
EXAM QUESTIONS & ANSWERS | LATEST UPDATE
2026
What is the main reason TCS foods must be held at safe refrigeration
temperatures? ......ANSWER......to prevent pathogenic bacteria from
multiplying
True or False: Cut lettuce in a salad is NOT a TCS food.
......ANSWER......False (Cut leafy greens are considered a TCS food)
True or False: Hot dogs are NOT required to be held hot (above 140°F)
on a food truck because they are a commercially cooked food.
......ANSWER......False (Hot dogs are of animal origin and are therefore a
TCS food that must be held hot/above 140°F)
True or False: The milk-based, liquid ice cream mix used at an ice cream
shop's soft serve machine is NOT required to be held at 41°F.
......ANSWER......False (Liquid ice cream mix is milk-based and therefore
a TCS food that must be stored in a refrigerator and maintained at or
below 41°F)
pg. 1
,2|Page
True or False: Heavy cream used for coffee or in mixed drinks at a bar,
must be stored in a refrigerator and maintained at or below 41°F.
......ANSWER......True
True or False: TCS foods include all cooked or raw animal products,
cooked starch foods, cooked vegetables, and seed sprouts.
......ANSWER......True
True or False: Food containing disease causing bacteria will always have
an off odor. ......ANSWER......False (Spores and toxins do not cause any
odors, colors or tastes in food)
True or False: After about 2 hours in the "Danger Zone" bacteria will
begin to multiply. ......ANSWER......True
True or False: When using TPHC, TCS foods can stay unrefrigerated for
up to 4 hours. ......ANSWER......True
True or False: Intoxication occurs when food containing bacteria are
ingested and the bacteria grow in the body and cause illness.
......ANSWER......False (That is the definition of infection, intoxication
results when food containing bacterial toxins is consumed)
True or False: When using TPHC, TCS foods that are left without heat or
refrigeration for less than 4 hours, may be returned to the refrigerator.
pg. 2
, 3|Page
......ANSWER......False (Food that is not used or sold within 4 hours must
be discarded and cannot be returned to temperature control)
True or False: Toxins produced by bacteria are always killed during the
cooking process. ......ANSWER......False (Heat stable toxins are toxins
produced by bacteria that can survive the cooking process)
True or False: Cream cheese with a product temperature of 48°F is a risk
factor violation. ......ANSWER......True
True or False: Bacteria growth factors include: Time, Temperature,
Pressure and Acidity. ......ANSWER......False (M.A.T.T: Moisture, Acidity,
Temperature, Time)
True or False: Psychrophilic (cold loving) bacteria can grow on foods
held under proper refrigeration. ......ANSWER......True
Bacterial spores in soup will be destroyed when the soup is reheated to
165°F. ......ANSWER......False (Spores survive even when food is
cooked/heated to 165°F)
Toxins produced by Staphylococcus can be destroyed at a cooking
temperature of: ......ANSWER......can not be destroyed
pg. 3
