Suffolk County Food Managers Course Exam 2025 | All Questions And Correct Answers | Already Graded A+ | Verified Answers | Just Released

SUFFOLK COUNTY FOOD MANAGERS COURSE EXAM 2025 | ALL
QUESTIONS AND CORRECT ANSWERS | ALREADY GRADED A+ |
VERIFIED ANSWERS | JUST RELEASED

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




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,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



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, 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



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