Suffolk County Limited Food Manager's
Course Exam Questions and Answers
100% Accurate
How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year
Who does the Food Manager's certificate belong to? - ANSWER-The individual
completing the class
Where must the Food Manager's certificate be posted? - ANSWER-Somewhere visible
to your patrons
How long is the Suffolk County Limited Food Manager's Certificate valid for? -
ANSWER-3 years
The Danger Zone refers to temperatures between...? - ANSWER-41 F- 140 F
TCS Foods must be held under mechanical refrigeration at or below what temperature?
- ANSWER-41 F
What is the main reason TCS foods must be held at safe refrigeration temperatures? -
ANSWER-to prevent pathogenic bacteria from multiplying
TCS is an acronym that stands for - ANSWER-time/temperature control for safety
TCS Foods Include: - ANSWER-All foods of animal origin (raw or heat-treated), A food
of plant origin that is heat treated; cooked starchy foods (cooked rice, cooked pasta,
cooked potatoes, rehydrated beans, rehydrated broth mixes, etc); cut melons; sliced
tomatoes; cut leafy greens; raw sprouts; garlic and oil mixtures that are not modified
Non TCS foods include: - ANSWER-Air cooled hard boiled eggs with shells intact; a
food in an unopened sealed container that is commercially processed; dry cereals, dry
grains, dry uncooked pasta; dried spices; margarine and salted butter; commercially
, prepared mayonnaise; breads, crackers, potato chips, pretzels and muffins, jello,
cookies
What causes foodborne illness? - ANSWER-Bacteria, viruses, parasites, and chemical
agents
Infection - ANSWER-When food containing bacteria is consumed and the bacteria grow
in the body and cause illness
Intoxication - ANSWER-Results when the food containing bacterial toxins are consumed
Toxins - ANSWER-produced by bacteria when foods are not held at the proper
temperature; do not cause any noticeable colors, odors, or tastes in the foods they are
produced in
Heat Labile Toxin - ANSWER-a toxin produced by bacteria that can be destroyed during
cooking
Heat Stable Toxin - ANSWER-A toxin produced by bacteria that can survive the cooking
process. Food containing this will cause illness even if the food is properly cooked
Spores - ANSWER-survive even when food is cooked, caused when bacteria is
stressed to help them survive certain conditions; can become active and multiply when
food is not cooled properly or is held at the wrong temperature; does not cause any
odors or colors or tastes
Psychrophilic Bateria - ANSWER-Cold loving; grows between 32 F and 59 F (Yersinia,
Listeria)
Mesophilic Bacteria - ANSWER-Middle temperature loving; grows between 68 F and
113 F (Salmonella, Staphylococcus)
Thermophilic Bacteria - ANSWER-high temperature loving; grows between 122 F and
176 F (Clostridium perfringens)
Course Exam Questions and Answers
100% Accurate
How long is a Suffolk County Food Service Permit valid for? - ANSWER-1 year
Who does the Food Manager's certificate belong to? - ANSWER-The individual
completing the class
Where must the Food Manager's certificate be posted? - ANSWER-Somewhere visible
to your patrons
How long is the Suffolk County Limited Food Manager's Certificate valid for? -
ANSWER-3 years
The Danger Zone refers to temperatures between...? - ANSWER-41 F- 140 F
TCS Foods must be held under mechanical refrigeration at or below what temperature?
- ANSWER-41 F
What is the main reason TCS foods must be held at safe refrigeration temperatures? -
ANSWER-to prevent pathogenic bacteria from multiplying
TCS is an acronym that stands for - ANSWER-time/temperature control for safety
TCS Foods Include: - ANSWER-All foods of animal origin (raw or heat-treated), A food
of plant origin that is heat treated; cooked starchy foods (cooked rice, cooked pasta,
cooked potatoes, rehydrated beans, rehydrated broth mixes, etc); cut melons; sliced
tomatoes; cut leafy greens; raw sprouts; garlic and oil mixtures that are not modified
Non TCS foods include: - ANSWER-Air cooled hard boiled eggs with shells intact; a
food in an unopened sealed container that is commercially processed; dry cereals, dry
grains, dry uncooked pasta; dried spices; margarine and salted butter; commercially
, prepared mayonnaise; breads, crackers, potato chips, pretzels and muffins, jello,
cookies
What causes foodborne illness? - ANSWER-Bacteria, viruses, parasites, and chemical
agents
Infection - ANSWER-When food containing bacteria is consumed and the bacteria grow
in the body and cause illness
Intoxication - ANSWER-Results when the food containing bacterial toxins are consumed
Toxins - ANSWER-produced by bacteria when foods are not held at the proper
temperature; do not cause any noticeable colors, odors, or tastes in the foods they are
produced in
Heat Labile Toxin - ANSWER-a toxin produced by bacteria that can be destroyed during
cooking
Heat Stable Toxin - ANSWER-A toxin produced by bacteria that can survive the cooking
process. Food containing this will cause illness even if the food is properly cooked
Spores - ANSWER-survive even when food is cooked, caused when bacteria is
stressed to help them survive certain conditions; can become active and multiply when
food is not cooled properly or is held at the wrong temperature; does not cause any
odors or colors or tastes
Psychrophilic Bateria - ANSWER-Cold loving; grows between 32 F and 59 F (Yersinia,
Listeria)
Mesophilic Bacteria - ANSWER-Middle temperature loving; grows between 68 F and
113 F (Salmonella, Staphylococcus)
Thermophilic Bacteria - ANSWER-high temperature loving; grows between 122 F and
176 F (Clostridium perfringens)
