Suffolk County Food Managers Course exam || with questions and
answers || verified answers graded A+
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
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
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
answers || verified answers graded A+
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
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
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
