Food Managers Test Suffix County
Questions and Answers 100% Correct
Critical Violations must be corrected within two weeks - ANSWER-false
Who does the food managers certificate belong to? - ANSWER-the one who completed
the test
Where must the food managers certificate be posted? - ANSWER-visible to all patrons
What is the purpose of the Food Managers Course? - ANSWER-to help the operator
improve sanitary practices
A restaurant can deny access to an inspector if it is during a busy dinner period. -
ANSWER-False
Only one shift at the food establishment must be covered by a person with a Food
Manager's certificate. - ANSWER-False
The food establishment permit is transferable if the restaurant moves to a new location
down the block. - ANSWER-False
The Suffolk County Department of Health Services makes appointments to conduct
food establishment inspections. - ANSWER-False
How long is a food manager's certificate valid for? - ANSWER-3 years
TCS FOOD? Cut leafy greens - ANSWER-True
TCS FOOD? Raw seed sprouts - ANSWER-True
,TCS FOOD? Whole melons - ANSWER-False
TCS FOOD? Cut tomatoes - ANSWER-True
TCS FOOD? Raw chicken - ANSWER-True
TCS FOOD? Cooked beef - ANSWER-True
TCS FOOD? Air-cooled hard boiled eggs with shell intact - ANSWER-False
TCS FOOD? Garlic and oil mixtures - ANSWER-True
TCS FOOD? Cooked carrots - ANSWER-True
TCS FOOD? Cut melons - ANSWER-True
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. -
ANSWER-False. Spores can become active and multiply when food is not cooled
properly or is held at the wrong temperature
After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. -
ANSWER-True
Most disease causing bacteria grow best between 32°F and 212°F. - ANSWER-False.
41 and 140
Intoxication occurs when food containing bacteria are ingested and the bacteria grow in
the body and cause illness. - ANSWER-False. Toxins are produced before entering the
body. Infection is when the bacteria gro
All bacteria cause illness. - ANSWER-False
, Toxins produced by bacteria are always killed during the cooking process. - ANSWER-
False
Bacteria can only be seen under a microscope. - ANSWER-True
To limit bacterial growth and toxin production, foods should be kept hot or kept cold. -
ANSWER-True
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. -
ANSWER-True
Food containing disease causing bacteria will always have an off odor. - ANSWER-
False
Which bacteria is the #1 cause of reported foodborne illness? - ANSWER-Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of: - ANSWER-158 F
E. coli O157:H7 is found in - ANSWER-raw seed sprouts, unpasteurized juice and
lettuce
Clostridium perfringens grows in the center of foods in large pots, stews, soups and
stocks. In order to prevent growth of Clostridium perfringens: - ANSWER-Make sure the
large pot of food is transferred to a shallow pan to cool
Salmonella may be spread through - ANSWER-cross-contamination through either
animals or humans
Staphylococcus is normally found in - ANSWER-the nose and throat and on hair and
skin
Questions and Answers 100% Correct
Critical Violations must be corrected within two weeks - ANSWER-false
Who does the food managers certificate belong to? - ANSWER-the one who completed
the test
Where must the food managers certificate be posted? - ANSWER-visible to all patrons
What is the purpose of the Food Managers Course? - ANSWER-to help the operator
improve sanitary practices
A restaurant can deny access to an inspector if it is during a busy dinner period. -
ANSWER-False
Only one shift at the food establishment must be covered by a person with a Food
Manager's certificate. - ANSWER-False
The food establishment permit is transferable if the restaurant moves to a new location
down the block. - ANSWER-False
The Suffolk County Department of Health Services makes appointments to conduct
food establishment inspections. - ANSWER-False
How long is a food manager's certificate valid for? - ANSWER-3 years
TCS FOOD? Cut leafy greens - ANSWER-True
TCS FOOD? Raw seed sprouts - ANSWER-True
,TCS FOOD? Whole melons - ANSWER-False
TCS FOOD? Cut tomatoes - ANSWER-True
TCS FOOD? Raw chicken - ANSWER-True
TCS FOOD? Cooked beef - ANSWER-True
TCS FOOD? Air-cooled hard boiled eggs with shell intact - ANSWER-False
TCS FOOD? Garlic and oil mixtures - ANSWER-True
TCS FOOD? Cooked carrots - ANSWER-True
TCS FOOD? Cut melons - ANSWER-True
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. -
ANSWER-False. Spores can become active and multiply when food is not cooled
properly or is held at the wrong temperature
After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. -
ANSWER-True
Most disease causing bacteria grow best between 32°F and 212°F. - ANSWER-False.
41 and 140
Intoxication occurs when food containing bacteria are ingested and the bacteria grow in
the body and cause illness. - ANSWER-False. Toxins are produced before entering the
body. Infection is when the bacteria gro
All bacteria cause illness. - ANSWER-False
, Toxins produced by bacteria are always killed during the cooking process. - ANSWER-
False
Bacteria can only be seen under a microscope. - ANSWER-True
To limit bacterial growth and toxin production, foods should be kept hot or kept cold. -
ANSWER-True
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. -
ANSWER-True
Food containing disease causing bacteria will always have an off odor. - ANSWER-
False
Which bacteria is the #1 cause of reported foodborne illness? - ANSWER-Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of: - ANSWER-158 F
E. coli O157:H7 is found in - ANSWER-raw seed sprouts, unpasteurized juice and
lettuce
Clostridium perfringens grows in the center of foods in large pots, stews, soups and
stocks. In order to prevent growth of Clostridium perfringens: - ANSWER-Make sure the
large pot of food is transferred to a shallow pan to cool
Salmonella may be spread through - ANSWER-cross-contamination through either
animals or humans
Staphylococcus is normally found in - ANSWER-the nose and throat and on hair and
skin
