Suffolk County Food Managers Course Actual Exam 2026 || Most
Recent Exam 2026|2027 Actual Complete Real Exam Questions And
Correct Answers (Verified Answers) Already Graded A+ | Guaranteed
Success!! Newest Exam | Just Released!!
Mayonnaise to be used in tuna salad should be chilled prior to use.
(T/F) -ANSWER-True
Smoked fish should be stored at or below 40°F. (T/F) -ANSWER-False...
38°F
Raw meats should be stored above ready-to-eat produce in the
refrigerator. (T/F) -ANSWER-False
Large roasts must be reduced into pieces no larger than 6 Ibs. for rapid
cooling. (T/F) -ANSWER-True
After using TPHC to hold TCS foods at room temperature for 3 hours,
the foods can be placed into the refrigerator for future use. (T/F) -
ANSWER-False
Chicken soup should be cooled in a shallow pan with product depth of
no more than 4 inches and then stored in the same shallow pan. (T/F) -
ANSWER-True
,Hand washing is the number one thing you can do every day to prevent
foodborne illness. (T/F) -ANSWER-True
Gloves must be changed after touching money. (T/F) -ANSWER-False
Hands must be washed: After mopping. (T/F) -ANSWER-True
Hands must be washed: After eating. (T/F) -ANSWER-True
Hands must be washed: After touching cooked ham. (T/F) -ANSWER-
False
Hands must be washed: After using the toilet. (T/F) -ANSWER-True
Bare hands should not be used to handle ready-to-eat foods unless the
food will be refrigerated after handling. (T/F) -ANSWER-False
Hand washing sinks must have soap but do not need paper towels or
other hand drying device since hands can be dried on clean aprons.
(T/F) -ANSWER-False
An accessible patron bathroom is not required if you have less than 16
seats in your restaurant for dining. (T/F) -ANSWER-False
, An employee with diarrhea can handle food as long as disposable
gloves are worn at all times. (T/F) -ANSWER-False
To reduce the potential of foodborne illness, pasteurized eggs should
be considered for use in place of fresh shell eggs in recipes in which
eggs are served raw or undercooked. (T/F) -ANSWER-True
Eggs or any other TCS food can be offered for sale raw or undercooked
as long as the consumer is given a verbal consumer advisory. (T/F) -
ANSWER-False
A restaurant must submit a written proposal and receive approval from
the Department prior to catering or delivering foods. (T/F) -ANSWER-
True
A maximum of 2 flats of raw eggs can be held unrefrigerated at the grill
for up to 24 hours. (T/F) -ANSWER-False... refrigerated at all times
Restaurant operators should not transport bulk food items (food items
purchased at restaurant suppliers) in the trunks of personal vehicles or
any vehicle not approved by the Department. (T/F) -ANSWER-True
To save water and manpower, patrons at an all-you-can-eat buffet
should be able to use the same dish over and over again. (T/F) -
ANSWER-False
Recent Exam 2026|2027 Actual Complete Real Exam Questions And
Correct Answers (Verified Answers) Already Graded A+ | Guaranteed
Success!! Newest Exam | Just Released!!
Mayonnaise to be used in tuna salad should be chilled prior to use.
(T/F) -ANSWER-True
Smoked fish should be stored at or below 40°F. (T/F) -ANSWER-False...
38°F
Raw meats should be stored above ready-to-eat produce in the
refrigerator. (T/F) -ANSWER-False
Large roasts must be reduced into pieces no larger than 6 Ibs. for rapid
cooling. (T/F) -ANSWER-True
After using TPHC to hold TCS foods at room temperature for 3 hours,
the foods can be placed into the refrigerator for future use. (T/F) -
ANSWER-False
Chicken soup should be cooled in a shallow pan with product depth of
no more than 4 inches and then stored in the same shallow pan. (T/F) -
ANSWER-True
,Hand washing is the number one thing you can do every day to prevent
foodborne illness. (T/F) -ANSWER-True
Gloves must be changed after touching money. (T/F) -ANSWER-False
Hands must be washed: After mopping. (T/F) -ANSWER-True
Hands must be washed: After eating. (T/F) -ANSWER-True
Hands must be washed: After touching cooked ham. (T/F) -ANSWER-
False
Hands must be washed: After using the toilet. (T/F) -ANSWER-True
Bare hands should not be used to handle ready-to-eat foods unless the
food will be refrigerated after handling. (T/F) -ANSWER-False
Hand washing sinks must have soap but do not need paper towels or
other hand drying device since hands can be dried on clean aprons.
(T/F) -ANSWER-False
An accessible patron bathroom is not required if you have less than 16
seats in your restaurant for dining. (T/F) -ANSWER-False
, An employee with diarrhea can handle food as long as disposable
gloves are worn at all times. (T/F) -ANSWER-False
To reduce the potential of foodborne illness, pasteurized eggs should
be considered for use in place of fresh shell eggs in recipes in which
eggs are served raw or undercooked. (T/F) -ANSWER-True
Eggs or any other TCS food can be offered for sale raw or undercooked
as long as the consumer is given a verbal consumer advisory. (T/F) -
ANSWER-False
A restaurant must submit a written proposal and receive approval from
the Department prior to catering or delivering foods. (T/F) -ANSWER-
True
A maximum of 2 flats of raw eggs can be held unrefrigerated at the grill
for up to 24 hours. (T/F) -ANSWER-False... refrigerated at all times
Restaurant operators should not transport bulk food items (food items
purchased at restaurant suppliers) in the trunks of personal vehicles or
any vehicle not approved by the Department. (T/F) -ANSWER-True
To save water and manpower, patrons at an all-you-can-eat buffet
should be able to use the same dish over and over again. (T/F) -
ANSWER-False
