SUFFOLK COUNTY LIMITED FOOD MANAGER'S
COURSE
How long is a Suffolk County Food Service Permit valid for? - Answers- 1 year
Who does the Food Manager's certificate belong to? - Answers- The individual
completing the class
Where must the Food Manager's certificate be posted? - Answers- Somewhere visible
to your patrons
How long is the Suffolk County Limited Food Manager's Certificate valid for? - Answers-
3 years
The Danger Zone refers to temperatures between...? - Answers- 41 F- 140 F
TCS Foods must be held under mechanical refrigeration at or below what temperature?
- Answers- 41 F
Infection - Answers- When food containing bacteria is consumed and the bacteria grow
in the body and cause illness
Intoxication - Answers- Results when the food containing bacterial toxins are consumed
Toxins - Answers- produced by bacteria when foods are not held at the proper
temperature; do not cause any noticeable colors, odors, or tastes in the foods they are
produced in
Heat Labile Toxin - Answers- a toxin produced by bacteria that can be destroyed during
cooking
Heat Stable Toxin - Answers- A toxin produced by bacteria that can survive the cooking
process. Food containing this will cause illness even if the food is properly cooked
Spores - Answers- survive even when food is cooked, caused when bacteria is
stressed to help them survive certain conditions; can become active and multiply when
food is not cooled properly or is held at the wrong temperature; does not cause any
odors or colors or tastes
Psychrophilic Bateria - Answers- Cold loving; grows between 32 F and 59 F (Yersinia,
Listeria)
Mesophilic Bacteria - Answers- Middle temperature loving; grows between 68 F and
113 F (Salmonella, Staphylococcus)
, Thermophilic Bacteria - Answers- high temperature loving; grows between 122 F and
176 F (Clostridium perfringens)
Bacterial Growth Factors (MATT) - Answers- Moisture, Acidity, Temperature, Time
Bacterial Growth Factor: Moisture - Answers- Most bacteria grow when the water
activity value is above 0.85
Bacterial Growth Factor: Acidity - Answers- most bacteria will grow when the pH is
between 4.6 and 9.8
Bacterial Growth Factor: Temperature - Answers- Most bacteria grow best between 41
F and 140 F
Bacterial Growth Factor: Time - Answers- After about 2 hours in the danger zone,
bacteria will begin to grow and multiply, doubling every 20 mins.
TCS Food held in the danger zone is a risk factor violation: True or False? - Answers-
True
A written procedure for Time as A Public Health Control must include: - Answers-
names of TCS foods held using TPHC, temps of foods when removed from temperature
control, when and how foods are marked to show that foods are discarded after 4 hours
What is the main reason TCS foods must be held at safe refrigeration temperatures? -
Answers- to prevent pathogenic bacteria from multiplying
TCS is an acronym that stands for - Answers- time/temperature control for safety
TCS Foods Include: - Answers- All foods of animal origin (raw or heat-treated), A food
of plant origin that is heat treated; cooked starchy foods (cooked rice, cooked pasta,
cooked potatoes, rehydrated beans, rehydrated broth mixes, etc); cut melons; sliced
tomatoes; cut leafy greens; raw sprouts; garlic and oil mixtures that are not modified
Non TCS foods include: - Answers- Air cooled hard boiled eggs with shells intact; a
food in an unopened sealed container that is commercially processed; dry cereals, dry
grains, dry uncooked pasta; dried spices; margarine and salted butter; commercially
prepared mayonnaise; breads, crackers, potato chips, pretzels and muffins, jello,
cookies
What causes foodborne illness? - Answers- Bacteria, viruses, parasites, and chemical
agents
To use TPHC you must have what 2 things? - Answers- A written policy (this is
prepared before you implement TPHC and must be available upon request), and a
COURSE
How long is a Suffolk County Food Service Permit valid for? - Answers- 1 year
Who does the Food Manager's certificate belong to? - Answers- The individual
completing the class
Where must the Food Manager's certificate be posted? - Answers- Somewhere visible
to your patrons
How long is the Suffolk County Limited Food Manager's Certificate valid for? - Answers-
3 years
The Danger Zone refers to temperatures between...? - Answers- 41 F- 140 F
TCS Foods must be held under mechanical refrigeration at or below what temperature?
- Answers- 41 F
Infection - Answers- When food containing bacteria is consumed and the bacteria grow
in the body and cause illness
Intoxication - Answers- Results when the food containing bacterial toxins are consumed
Toxins - Answers- produced by bacteria when foods are not held at the proper
temperature; do not cause any noticeable colors, odors, or tastes in the foods they are
produced in
Heat Labile Toxin - Answers- a toxin produced by bacteria that can be destroyed during
cooking
Heat Stable Toxin - Answers- A toxin produced by bacteria that can survive the cooking
process. Food containing this will cause illness even if the food is properly cooked
Spores - Answers- survive even when food is cooked, caused when bacteria is
stressed to help them survive certain conditions; can become active and multiply when
food is not cooled properly or is held at the wrong temperature; does not cause any
odors or colors or tastes
Psychrophilic Bateria - Answers- Cold loving; grows between 32 F and 59 F (Yersinia,
Listeria)
Mesophilic Bacteria - Answers- Middle temperature loving; grows between 68 F and
113 F (Salmonella, Staphylococcus)
, Thermophilic Bacteria - Answers- high temperature loving; grows between 122 F and
176 F (Clostridium perfringens)
Bacterial Growth Factors (MATT) - Answers- Moisture, Acidity, Temperature, Time
Bacterial Growth Factor: Moisture - Answers- Most bacteria grow when the water
activity value is above 0.85
Bacterial Growth Factor: Acidity - Answers- most bacteria will grow when the pH is
between 4.6 and 9.8
Bacterial Growth Factor: Temperature - Answers- Most bacteria grow best between 41
F and 140 F
Bacterial Growth Factor: Time - Answers- After about 2 hours in the danger zone,
bacteria will begin to grow and multiply, doubling every 20 mins.
TCS Food held in the danger zone is a risk factor violation: True or False? - Answers-
True
A written procedure for Time as A Public Health Control must include: - Answers-
names of TCS foods held using TPHC, temps of foods when removed from temperature
control, when and how foods are marked to show that foods are discarded after 4 hours
What is the main reason TCS foods must be held at safe refrigeration temperatures? -
Answers- to prevent pathogenic bacteria from multiplying
TCS is an acronym that stands for - Answers- time/temperature control for safety
TCS Foods Include: - Answers- All foods of animal origin (raw or heat-treated), A food
of plant origin that is heat treated; cooked starchy foods (cooked rice, cooked pasta,
cooked potatoes, rehydrated beans, rehydrated broth mixes, etc); cut melons; sliced
tomatoes; cut leafy greens; raw sprouts; garlic and oil mixtures that are not modified
Non TCS foods include: - Answers- Air cooled hard boiled eggs with shells intact; a
food in an unopened sealed container that is commercially processed; dry cereals, dry
grains, dry uncooked pasta; dried spices; margarine and salted butter; commercially
prepared mayonnaise; breads, crackers, potato chips, pretzels and muffins, jello,
cookies
What causes foodborne illness? - Answers- Bacteria, viruses, parasites, and chemical
agents
To use TPHC you must have what 2 things? - Answers- A written policy (this is
prepared before you implement TPHC and must be available upon request), and a
