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Suffolk County Limited Food Manager's
Course Questions and Answers
How long is a Suffolk County Food Service Permit valid for?
Ans: 1 year
Who does the Food Manager's certificate belong to?
Ans: The individual completing the class
Where must the Food Manager's certificate be posted?
Ans: Somewhere visible to your patrons
How long is the Suffolk County Limited Food Manager's Certificate
valid for?
Ans: 3 years
The Danger Zone refers to temperatures between...?
Ans: 41 F- 140 F
TCS Foods must be held under mechanical refrigeration at or
below what temperature?
Ans: 41 F
What is the main reason TCS foods must be held at safe
refrigeration temperatures?
Ans: to prevent pathogenic bacteria from multiplying
TCS is an acronym that stands for
Ans: time/temperature control for safety
TCS Foods Include:
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Ans: 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:
Ans: 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?
Ans: Bacteria, viruses, parasites, and chemical agents
Infection
Ans: When food containing bacteria is consumed and the bacteria grow
in the body and cause illness
Intoxication
Ans: Results when the food containing bacterial toxins are consumed
Toxins
Ans: 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
Ans: a toxin produced by bacteria that can be destroyed during cooking
Heat Stable Toxin
Ans: A toxin produced by bacteria that can survive the cooking process.
Food containing this will cause illness even if the food is properly
cooked
© 2025 All rights reserved
Suffolk County Limited Food Manager's
Course Questions and Answers
How long is a Suffolk County Food Service Permit valid for?
Ans: 1 year
Who does the Food Manager's certificate belong to?
Ans: The individual completing the class
Where must the Food Manager's certificate be posted?
Ans: Somewhere visible to your patrons
How long is the Suffolk County Limited Food Manager's Certificate
valid for?
Ans: 3 years
The Danger Zone refers to temperatures between...?
Ans: 41 F- 140 F
TCS Foods must be held under mechanical refrigeration at or
below what temperature?
Ans: 41 F
What is the main reason TCS foods must be held at safe
refrigeration temperatures?
Ans: to prevent pathogenic bacteria from multiplying
TCS is an acronym that stands for
Ans: time/temperature control for safety
TCS Foods Include:
© 2025 All rights reserved
, 2 | Page
Ans: 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:
Ans: 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?
Ans: Bacteria, viruses, parasites, and chemical agents
Infection
Ans: When food containing bacteria is consumed and the bacteria grow
in the body and cause illness
Intoxication
Ans: Results when the food containing bacterial toxins are consumed
Toxins
Ans: 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
Ans: a toxin produced by bacteria that can be destroyed during cooking
Heat Stable Toxin
Ans: A toxin produced by bacteria that can survive the cooking process.
Food containing this will cause illness even if the food is properly
cooked
© 2025 All rights reserved
