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Suffolk County Food Managers Certification Exam 2025 –
Study Guide, Practice Questions & Test Prep
Prepare for the Suffolk County Food Managers Certification Exam 2025 with this
comprehensive study guide. Includes practice questions, food safety principles, hygiene
standards, and exam strategies to help candidates pass and earn certification confidently.
• Suffolk County Food Managers Certification
• Food Managers Exam Suffolk County
• Suffolk County food safety certification
• Food Manager test prep 2025
Bacteria is the most common cause of Food borne illness. - ANSWER-False
It's Virus
Norovirus is spread by the hands of infected persons who do not wash their hands properly after using
the toilet. - ANSWER-true
Frequent hand washing and the use of the Barrier system are the most effective ways of preventing viral
illness. - ANSWER-true
If you don't look or feel sick you are 100% healthy and will not spread any viral illness. - ANSWER-False
Allowing an ill employee to work is an imminent health hazard and a Risk Factor for Food borne illness. -
ANSWER-True
After a gastrointestinal illness, you can return to work 12 hours after you are symptom free. - ANSWER-
False
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It's 24 hours
Staying home when you are sick is the most important thing you can do to prevent a viral illness. -
ANSWER-True
Toxins produced by Staphylococcus can be destroyed at a cooking temperature of - ANSWER-Can not be
destroyed
Which foods are associated with Listeria? - ANSWER-Raw milk and pasteurized cheese, soft cheese,
veggies, cold cuts and hot dogs
Which of the following is normally found in the nose and throat and on hair and skin? - ANSWER-
Staphylococcus
Which food(s) require date marking? - ANSWER-REFRIGERATED, PREPARED, READY-TO-EAT, TCS foods
aka refrigerated mix of soft serve
sandwiches & hot dogs
How long can a food that is date marked remain in the refrigerator? - ANSWER-7 days
TCS, ready-to-eat foods require date marking because after a few days Staphylococcus can grow under
refrigeration - ANSWER-False
The "fecal-oral route" refers to the transfer of bacteria to food by food-handlers who don't wash their
hands properly after using the toilet and then handle ready to eat food without barriers. - ANSWER-True
All ready-to-eat foods must be date marked. - ANSWER-False
Only TCS foods require date marking. - ANSWER-True
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Cooking food will kill Listeria. - ANSWER-True
Ice cream is associated with viral Food borne illness - ANSWER-true
Drink ice is associated with viral Food borne illness. - ANSWER-true
Fruit for drinks is associated with viral Food borne illness. - ANSWER-true
Chemicals could be safely stored in a separate cabinet. - ANSWER-True
Chemicals could be safely stored at the mop sink area. - ANSWER-True
Chemicals could be safely stored under the 3 compartment sink. - ANSWER-True
Chemicals could be safely stored in an emptied out, clean mayonnaise container. - ANSWER-False
The main reason for not touching ready to eat foods with you bare hands is to prevent bacteria and
viruses that are on your hands from contaminating food. - ANSWER-True
The barrier system must be used for all raw meats - ANSWER-False
No person who is suffering with diarrhea should be working with food. - ANSWER-true
Employee hand washing signs must be posted at all toilet facilities. - ANSWER-true
As long as you put on gloves to handle ready to eat food, hand washing is not important. - ANSWER-false
Food can be stored directly on clean refrigerator shelves. - ANSWER-False
Suffolk County Food Managers Certification Exam 2025 –
Study Guide, Practice Questions & Test Prep
Prepare for the Suffolk County Food Managers Certification Exam 2025 with this
comprehensive study guide. Includes practice questions, food safety principles, hygiene
standards, and exam strategies to help candidates pass and earn certification confidently.
• Suffolk County Food Managers Certification
• Food Managers Exam Suffolk County
• Suffolk County food safety certification
• Food Manager test prep 2025
Bacteria is the most common cause of Food borne illness. - ANSWER-False
It's Virus
Norovirus is spread by the hands of infected persons who do not wash their hands properly after using
the toilet. - ANSWER-true
Frequent hand washing and the use of the Barrier system are the most effective ways of preventing viral
illness. - ANSWER-true
If you don't look or feel sick you are 100% healthy and will not spread any viral illness. - ANSWER-False
Allowing an ill employee to work is an imminent health hazard and a Risk Factor for Food borne illness. -
ANSWER-True
After a gastrointestinal illness, you can return to work 12 hours after you are symptom free. - ANSWER-
False
,2|Page
It's 24 hours
Staying home when you are sick is the most important thing you can do to prevent a viral illness. -
ANSWER-True
Toxins produced by Staphylococcus can be destroyed at a cooking temperature of - ANSWER-Can not be
destroyed
Which foods are associated with Listeria? - ANSWER-Raw milk and pasteurized cheese, soft cheese,
veggies, cold cuts and hot dogs
Which of the following is normally found in the nose and throat and on hair and skin? - ANSWER-
Staphylococcus
Which food(s) require date marking? - ANSWER-REFRIGERATED, PREPARED, READY-TO-EAT, TCS foods
aka refrigerated mix of soft serve
sandwiches & hot dogs
How long can a food that is date marked remain in the refrigerator? - ANSWER-7 days
TCS, ready-to-eat foods require date marking because after a few days Staphylococcus can grow under
refrigeration - ANSWER-False
The "fecal-oral route" refers to the transfer of bacteria to food by food-handlers who don't wash their
hands properly after using the toilet and then handle ready to eat food without barriers. - ANSWER-True
All ready-to-eat foods must be date marked. - ANSWER-False
Only TCS foods require date marking. - ANSWER-True
, 3|Page
Cooking food will kill Listeria. - ANSWER-True
Ice cream is associated with viral Food borne illness - ANSWER-true
Drink ice is associated with viral Food borne illness. - ANSWER-true
Fruit for drinks is associated with viral Food borne illness. - ANSWER-true
Chemicals could be safely stored in a separate cabinet. - ANSWER-True
Chemicals could be safely stored at the mop sink area. - ANSWER-True
Chemicals could be safely stored under the 3 compartment sink. - ANSWER-True
Chemicals could be safely stored in an emptied out, clean mayonnaise container. - ANSWER-False
The main reason for not touching ready to eat foods with you bare hands is to prevent bacteria and
viruses that are on your hands from contaminating food. - ANSWER-True
The barrier system must be used for all raw meats - ANSWER-False
No person who is suffering with diarrhea should be working with food. - ANSWER-true
Employee hand washing signs must be posted at all toilet facilities. - ANSWER-true
As long as you put on gloves to handle ready to eat food, hand washing is not important. - ANSWER-false
Food can be stored directly on clean refrigerator shelves. - ANSWER-False
