Nassau County Food Managers Exam
2025 Questions And Correct Answers
1. How often should temps be taken? - ANSWER -Every 2-4 hrs
2. What is a critical (red) violation? - ANSWER -Proven to cause food borne illness and
immediate correction required
3. What is a sanitation (blue) violation? - ANSWER -Cleanliness, infestation,plumbing.
Needs time to fix, warrants a follow up visit.
4. What is bacteria? - ANSWER -Bacteria are one-celled living organisms so small that they
can be seen only with a microscope. -small, reproduce quickly,can create spore coatings
that protect from being killed easily. Can double amounts in 15-20mins
5. What is spoilage bacteria? - ANSWER -Mold, bad taste, slimy, *doesnt cause illness but
can make you sick
6. What is pathogenic bacteria? - ANSWER -disease causing bacteria. -undetectable,
doesn't affect taste, look, smell or texture.
7. What can temperature do to bacteria? - ANSWER -Cold temps can limit growth. Hot
temps can destroy bacteria. Spoilage bacteria is eliminated while pathogenic bacteria is
reduced.
8. What are potential hazardous foods (PHF)? - ANSWER -Fish, meat, seafood, cooked
potatoes, rice, pasta, poultry, dairy, cut tomatoes, cut melons, cut greens.
, 9. Why are cut foods hazardous ? - ANSWER -Foods can be contaminated on the surface.
When sliced you bring bacteria from the surface to its flesh.
10. What is moisture? - ANSWER -How much water is present. *bacteria needs moisture to
survive.
11. What is the moisture percentage of milk? - ANSWER -80% (5-7 day shelf life)
12. What is the moisture percentage of cheddar cheese? - ANSWER -40% (2-3 month shelf
life)
13. What is the moisture percentage of cottage cheese? - ANSWER -70% (10-14 day shelf
life)
14. What is aerobic mean? - ANSWER -Needs oxygen to grow
15. What is anaerobic? - ANSWER -does not require oxygen
16. What is a facultative anaerobe? - ANSWER -can live with or without oxygen
17. What is the temperature danger zone? - ANSWER -41-140 degrees
18. Internal Cooking Temperature for pork - ANSWER -150
19. Internal Cooking Temperature for poultry - ANSWER -165
20. Internal Cooking Temperature for ground beef/meats - ANSWER -158
2025 Questions And Correct Answers
1. How often should temps be taken? - ANSWER -Every 2-4 hrs
2. What is a critical (red) violation? - ANSWER -Proven to cause food borne illness and
immediate correction required
3. What is a sanitation (blue) violation? - ANSWER -Cleanliness, infestation,plumbing.
Needs time to fix, warrants a follow up visit.
4. What is bacteria? - ANSWER -Bacteria are one-celled living organisms so small that they
can be seen only with a microscope. -small, reproduce quickly,can create spore coatings
that protect from being killed easily. Can double amounts in 15-20mins
5. What is spoilage bacteria? - ANSWER -Mold, bad taste, slimy, *doesnt cause illness but
can make you sick
6. What is pathogenic bacteria? - ANSWER -disease causing bacteria. -undetectable,
doesn't affect taste, look, smell or texture.
7. What can temperature do to bacteria? - ANSWER -Cold temps can limit growth. Hot
temps can destroy bacteria. Spoilage bacteria is eliminated while pathogenic bacteria is
reduced.
8. What are potential hazardous foods (PHF)? - ANSWER -Fish, meat, seafood, cooked
potatoes, rice, pasta, poultry, dairy, cut tomatoes, cut melons, cut greens.
, 9. Why are cut foods hazardous ? - ANSWER -Foods can be contaminated on the surface.
When sliced you bring bacteria from the surface to its flesh.
10. What is moisture? - ANSWER -How much water is present. *bacteria needs moisture to
survive.
11. What is the moisture percentage of milk? - ANSWER -80% (5-7 day shelf life)
12. What is the moisture percentage of cheddar cheese? - ANSWER -40% (2-3 month shelf
life)
13. What is the moisture percentage of cottage cheese? - ANSWER -70% (10-14 day shelf
life)
14. What is aerobic mean? - ANSWER -Needs oxygen to grow
15. What is anaerobic? - ANSWER -does not require oxygen
16. What is a facultative anaerobe? - ANSWER -can live with or without oxygen
17. What is the temperature danger zone? - ANSWER -41-140 degrees
18. Internal Cooking Temperature for pork - ANSWER -150
19. Internal Cooking Temperature for poultry - ANSWER -165
20. Internal Cooking Temperature for ground beef/meats - ANSWER -158
