Suffolk County Food Managers Course QUESTIONS ANSWERED AND GRADED 2026/27

Critical violations must be corrected within 2 weeks. (T/F) - CORRECT ANSWER False Who does the Food Manager's certificate belong to? - CORRECT ANSWER The individual completing the class Where must the Food Manager's certificate be posted? - CORRECT ANSWER Visible to your patrons What is the purpose of the Food Manager's course? - CORRECT ANSWER to help the operator improve sanitary practices All of the following are objectives or goals of the food manager's course except for: - CORRECT ANSWER Learning how to order and stock supplies for a restaurant. A restaurant can deny access to an inspector if it is during a busy dinner period. (T/F) - CORRECT ANSWER False Only one shift at the food establishment must be covered by a person with a Food Manager's certificate. (T/F) - CORRECT ANSWER False The food establishment permit is transferable if the restaurant moves to a new location down the block. (T/F) - CORRECT ANSWER False The Suffolk County Department of Health Services makes appointments to conduct food establishment inspections. (T/F) - CORRECT ANSWER False How long is a food manager's certificate valid for? - CORRECT ANSWER 3 years Cut leafy greens: are time/temperature control for safety foods. (T/F) - CORRECT ANSWER True Raw seed sprouts: are time/temperature control for safety foods. (T/F) - CORRECT ANSWER True Whole melons: are time/temperature control for safety foods. (T/F) - CORRECT ANSWER False Cut tomatoes: are time/temperature control for safety foods. (T/F) - CORRECT ANSWER True Raw chicken: is time/temperature control for safety foods. (T/F) - CORRECT ANSWER True Cooked beef: is time/temperature control for safety foods. (T/F) - CORRECT ANSWER True Air-cooled hard boiled eggs with shell intact: are time/temperature control for safety foods. (T/F) - CORRECT ANSWER False Garlic and oil mixtures: are time/temperature control for safety foods. (T/F) - CORRECT ANSWER True Cooked carrots: are time/temperature control for safety foods. (T/F) - CORRECT ANSWER True Cut melons: are time/temperature control for safety foods. (T/F) - CORRECT ANSWER True Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. (T/F) - CORRECT ANSWER False After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. (T/F) - CORRECT ANSWER True Most disease causing bacteria grow best between 32ºF and 212°F. (T/F) - CORRECT ANSWER False Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness. (T/F) - CORRECT ANSWER False All bacteria cause illness. (T/F) - CORRECT ANSWER False Toxins produced by bacteria are always killed during the cooking process. (T/F) - CORRECT ANSWER False Bacteria can only be seen under a microscope. (T/F) - CORRECT ANSWER True To limit bacterial growth and toxin production, foods should be kept hot or kept cold. (T/F) - CORRECT ANSWER True Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. (T/F) - CORRECT ANSWER True Food containing disease causing bacteria will always have an off odor. - CORRECT ANSWER False Which bacteria is the #1 cause of reported foodborne illness? - CORRECT ANSWER Salmonella E. coli 0157:H7 can be destroyed at a cooking temperature of: - CORRECT ANSWER 158°F Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce? - CORRECT ANSWER E. coli O157:H7 Clostridium perfringens grows in the center of foods in large pots, stews, soups and stocks. In order to prevent growth of Clostridium perfringens: - CORRECT ANSWER Make sure the large pot of food is transferred to a shallow pan to cool