SUFFOLK COUNTY FOOD MANAGER COURSE QUESTIONS WITH
DETAILED VERIFIED AND 100% ACCURATE ANSWERS
TCS food - (ANSWER)A food that requires time/temperature control for safety to limit pathogenic
microorganism growth or toxic formation.
TCS (Keep it hot) - (ANSWER)140 or above
TCS (Keep it cold) - (ANSWER)41 or below
TCS (Danger zone) - (ANSWER)41-140. About two hours into danger zone, bacteria will grow and
multiply, doubling every 20 mins.
TCS foods include - (ANSWER)All foods of animal origin, plant origin that is heat treated, starchy foods,
cut melons, sliced tomatoes, cut leafy greens, raw sprouts like alfalfa or bean sprouts, garlic and oil
mixtures that aren't modified...
Non-TCS foods include: - (ANSWER)Air cooled hard boiled eggs with shells, closed cans of food, dry
cereals, dry grains, dry uncooked pasta, dried spices, butter, mayonnaise, breads, crackers, potato chips,
pretzels, muffins, jello, cookies...
Bacteria - (ANSWER)Single-celled organism that can only be seen under a microscope
Two ways bacteria cause food borne illness: - (ANSWER)Infection: food infested causes bacteria to grow
in body and cause illness
Intoxication: Results from consumption of toxins produced by bacteria
Heat labile toxin - (ANSWER)A toxin that can be destroyed while cooking
Hear stable toxin - (ANSWER)Can survive the cooking process.
, SUFFOLK COUNTY FOOD MANAGER COURSE QUESTIONS WITH
DETAILED VERIFIED AND 100% ACCURATE ANSWERS
Spores - (ANSWER)Bacteria produces spores when it's stressed by physical or chemical conditions. They
can survive up to 165 and become active and multiply when food is not cooled or is held at wrong
temperature
Psychrophilic Bacteria - (ANSWER)Cold loving. Grows between 32 and 86. (Yersinia, Listeria)
Mesophilic Bacteria - (ANSWER)Middle temperature loving. Grows between 50 and 113 (Salmonella,
Staphylococcus)
Thermophilic Bacteria - (ANSWER)High temperature loving. Grows between 122 and 176 (clostridium,
perfringens)
Acidity - (ANSWER)PH used to measure amount of acidity in food. Pathogenic or disease causing bacteria
will grow when pH is between 4.6 and 7.0
Moisture - (ANSWER)Amount of moisture or water available for use by bacteria measured as water
activity. Most bacteria grows when water activity is above 0.85.
MATT - (ANSWER)Acronym to help remember bacterial growth factors:
Moisture
Acidity
Time
Temperature
Salmonella - (ANSWER)Found in intestinal tract and feces of infected animals, including humans.
#1 cause of bacterial food borne illness
Symptoms, including abdominal cramping, diarrhea, fever and vomiting, occur 12 and 36 hours after
consumption
DETAILED VERIFIED AND 100% ACCURATE ANSWERS
TCS food - (ANSWER)A food that requires time/temperature control for safety to limit pathogenic
microorganism growth or toxic formation.
TCS (Keep it hot) - (ANSWER)140 or above
TCS (Keep it cold) - (ANSWER)41 or below
TCS (Danger zone) - (ANSWER)41-140. About two hours into danger zone, bacteria will grow and
multiply, doubling every 20 mins.
TCS foods include - (ANSWER)All foods of animal origin, plant origin that is heat treated, starchy foods,
cut melons, sliced tomatoes, cut leafy greens, raw sprouts like alfalfa or bean sprouts, garlic and oil
mixtures that aren't modified...
Non-TCS foods include: - (ANSWER)Air cooled hard boiled eggs with shells, closed cans of food, dry
cereals, dry grains, dry uncooked pasta, dried spices, butter, mayonnaise, breads, crackers, potato chips,
pretzels, muffins, jello, cookies...
Bacteria - (ANSWER)Single-celled organism that can only be seen under a microscope
Two ways bacteria cause food borne illness: - (ANSWER)Infection: food infested causes bacteria to grow
in body and cause illness
Intoxication: Results from consumption of toxins produced by bacteria
Heat labile toxin - (ANSWER)A toxin that can be destroyed while cooking
Hear stable toxin - (ANSWER)Can survive the cooking process.
, SUFFOLK COUNTY FOOD MANAGER COURSE QUESTIONS WITH
DETAILED VERIFIED AND 100% ACCURATE ANSWERS
Spores - (ANSWER)Bacteria produces spores when it's stressed by physical or chemical conditions. They
can survive up to 165 and become active and multiply when food is not cooled or is held at wrong
temperature
Psychrophilic Bacteria - (ANSWER)Cold loving. Grows between 32 and 86. (Yersinia, Listeria)
Mesophilic Bacteria - (ANSWER)Middle temperature loving. Grows between 50 and 113 (Salmonella,
Staphylococcus)
Thermophilic Bacteria - (ANSWER)High temperature loving. Grows between 122 and 176 (clostridium,
perfringens)
Acidity - (ANSWER)PH used to measure amount of acidity in food. Pathogenic or disease causing bacteria
will grow when pH is between 4.6 and 7.0
Moisture - (ANSWER)Amount of moisture or water available for use by bacteria measured as water
activity. Most bacteria grows when water activity is above 0.85.
MATT - (ANSWER)Acronym to help remember bacterial growth factors:
Moisture
Acidity
Time
Temperature
Salmonella - (ANSWER)Found in intestinal tract and feces of infected animals, including humans.
#1 cause of bacterial food borne illness
Symptoms, including abdominal cramping, diarrhea, fever and vomiting, occur 12 and 36 hours after
consumption
