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Limited Food Managers Course Certification Exam Questions & Answers | Latest Already Graded A+ UPDATE 2026

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Limited Food Managers Course Certification Exam Questions & Answers | Latest Already Graded A+ UPDATE 2026

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Limited Food Managers Course Certification
Exam Questions & Answers | Latest Already
Graded A+ UPDATE 2026

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Terms in this set (154)



How long is a Suffolk County Food 1 year
Service Permit valid for?


Who does the Food Manager's the individual completing the class
certificate belong to?


Where must the Food Manager's visible to your patrons
certificate be posted?


4). How long is the Suffolk County 3 years
Limited Food Manager's Certificate
valid for?


True or False: A restaurant can deny False
access to an inspector if the store is
very busy and the owner is not
present.


True or False: Only one shift at the False (An individual with a valid certificate is
food establishment must be required to be in the food service establishment
covered by a person with a Food during all hours of operation)
Manager's certificate.

, True or False: The food False (Your permit is not transferable from one
establishment permit is transferable location to another or from one
if the restaurant moves to a new person/corporation to another)
location down the block.


True or False: The Suffolk County False (The Department conducts unannounced
Department of Health Services inspections of food service establishments)
makes appointments to conduct
food establishment inspections.


True or False: Risk Factor Violations False (Most of these violations must be corrected
must be corrected within 2 weeks. before the inspector leaves the establishment)


True or False: Good Retail False (Items designated as Risk Factors are more
Violations are more likely to cause a likely than other violations to directly contribute
food borne illness and must be to foodborne illness, and most must be
corrected immediately. corrected before the inspector leaves the
establishment)


The Danger Zone refers to the 41 - 140°F
temperatures between:


TCS Foods must be held under 41°F
mechanical refrigeration at or
below which temperature?


What is the main reason TCS foods to prevent pathogenic bacteria from multiplying
must be held at safe refrigeration
temperatures?


True or False: Cut lettuce in a salad False (Cut leafy greens are considered a TCS
is NOT a TCS food. food)

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