Suffolk County Food Managers Test Questions & Answers 100% Accurate

Time/Temperature Controlled for Safety Foods (TCS Foods) - ANSWER-Milk and Milk Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, Cut Tomatoes, Leafy Greens, Garlic and Oil Mixtures. Temperature Danger Zone (TDZ) - ANSWER-41°F to 135°F Do not store food between these temperatures. TCS foods cannot be stored where? - ANSWER-The Temperature Danger Zone (TDZ) When does a Food-borne Illness become an Outbreak? - ANSWER-When 2 or more people get sick with the same symptoms after eating the same food Who puts out the Model Food Code? And what does the Model Food Code do? - ANSWER-The FDA, Inspects food that transports to other states Who inspects meat, poultry, eggs and food that crosses the state lines? - ANSWER-The USDA What temperature must cold food be received at? - ANSWER-41° F or Less What exceptions are there for Receiving Cold Food? - ANSWER-Live Shellfish 45° F (Must be cooled to 41°F or lower within 4hrs.) Milk 45°F (Must be cooled to 41°F or lower within 4hrs.) Shell Eggs45° F (Must be cooled to 41°F or lower within 4hrs.) What temperature must hot food be received at? - ANSWER-135°F or Higher