Suffolk County Food Managers
Course exam 2024 /2025 WITH100%
CORRECT ANSWERS
Foods stored in the refrigerator should not be covered until they are cooled to 41°F. (t/f)
- CORRECT ANSWERtrue
Drink ice should be stored in a container with a continuous drain. (t/f) - CORRECT
ANSWERtrue
Salad bars/buffets are not considered areas of high risk for food tampering. (t/f) -
CORRECT ANSWERfalse
Food security includes being prepared to report a complaint of foodborne illness and to
assist with the investigation. (t/f) - CORRECT ANSWERtrue
Food should be purchased only from reputable, established sources. (t/f) - CORRECT
ANSWERtrue
Deliveries should be inspected for signs of tampering or any unusual physical
characteristics. (t/f) - CORRECT ANSWERtrue
Exterior food storage areas should not be kept locked during hours when the restaurant
is operating. (t/f) - CORRECT ANSWERfalse
Flies carry bacteria that can cause disease. (t/f) - CORRECT ANSWERtrue
A restaurant operator can spray toxic chemicals to control cockroaches as long as the
restaurant is closed when the chemicals are sprayed. (t/f) - CORRECT ANSWERfalse
Flies develop faster in warmer temperatures. (t/f) - CORRECT ANSWERtrue
Cockroaches are most active during the day, in bright light. (t/f) - CORRECT
ANSWERfalse
Toxic chemicals can only be applied in restaurants by a New York State Certified Pest
Control Applicator. (t/f) - CORRECT ANSWERtrue
, To prevent the entrance of insects and rodents into a restaurant, windows and doors
should be properly screened. (t/f) - CORRECT ANSWERtrue
Flies commonly enter food establishments in cardboard boxes. (t/f) - CORRECT
ANSWERfalse
When feeding, cockroaches expel saliva that may contain disease causing bacteria. (t/f)
- CORRECT ANSWERfalse
Glue boards are used to monitor cockroach activity. (t/f) - CORRECT ANSWERtrue
Flour and grain pests create a nuisance but do not cause disease. (t/f) - CORRECT
ANSWERtrue
All food establishments must include calorie information for foods on their menus or
menu boards. (t/f) - CORRECT ANSWERfalse
First Aid for Choking posters are not required in bars and taverns. (t/f) - CORRECT
ANSWERfalse
Upon request, restaurants are required to show patrons their last inspection report (t/f) -
CORRECT ANSWERtrue
Food Manager's Certificates should be posted in the office so that patrons cannot steal
them. (t/f) - CORRECT ANSWERfalse
Employee hand washing signs must be posted at all toilet facilities. (t/f) - CORRECT
ANSWERtrue
New York State Law requires the availability of 1 adult CPR air mask, 2 child CPR air
masks and 1 pair of disposable gloves at all food service establishments. (t/f) -
CORRECT ANSWERfalse
No food containing partially hydrogenated vegetable oils, shortenings or margarine with
0.5 grams or more artificial trans-fat per serving may be stored, used or served by food
service establishments. (t/f) - CORRECT ANSWERtrue
Eight types of foods cause about 90% of all food allergies. (t/f) - CORRECT
ANSWERtrue
All customer requests about allergens must be taken seriously. (t/f) - CORRECT
ANSWERtrue
One way food allergens can find their way into food is by cross-contamination of foods,
surfaces and equipment. (t/f) - CORRECT ANSWERtrue
Course exam 2024 /2025 WITH100%
CORRECT ANSWERS
Foods stored in the refrigerator should not be covered until they are cooled to 41°F. (t/f)
- CORRECT ANSWERtrue
Drink ice should be stored in a container with a continuous drain. (t/f) - CORRECT
ANSWERtrue
Salad bars/buffets are not considered areas of high risk for food tampering. (t/f) -
CORRECT ANSWERfalse
Food security includes being prepared to report a complaint of foodborne illness and to
assist with the investigation. (t/f) - CORRECT ANSWERtrue
Food should be purchased only from reputable, established sources. (t/f) - CORRECT
ANSWERtrue
Deliveries should be inspected for signs of tampering or any unusual physical
characteristics. (t/f) - CORRECT ANSWERtrue
Exterior food storage areas should not be kept locked during hours when the restaurant
is operating. (t/f) - CORRECT ANSWERfalse
Flies carry bacteria that can cause disease. (t/f) - CORRECT ANSWERtrue
A restaurant operator can spray toxic chemicals to control cockroaches as long as the
restaurant is closed when the chemicals are sprayed. (t/f) - CORRECT ANSWERfalse
Flies develop faster in warmer temperatures. (t/f) - CORRECT ANSWERtrue
Cockroaches are most active during the day, in bright light. (t/f) - CORRECT
ANSWERfalse
Toxic chemicals can only be applied in restaurants by a New York State Certified Pest
Control Applicator. (t/f) - CORRECT ANSWERtrue
, To prevent the entrance of insects and rodents into a restaurant, windows and doors
should be properly screened. (t/f) - CORRECT ANSWERtrue
Flies commonly enter food establishments in cardboard boxes. (t/f) - CORRECT
ANSWERfalse
When feeding, cockroaches expel saliva that may contain disease causing bacteria. (t/f)
- CORRECT ANSWERfalse
Glue boards are used to monitor cockroach activity. (t/f) - CORRECT ANSWERtrue
Flour and grain pests create a nuisance but do not cause disease. (t/f) - CORRECT
ANSWERtrue
All food establishments must include calorie information for foods on their menus or
menu boards. (t/f) - CORRECT ANSWERfalse
First Aid for Choking posters are not required in bars and taverns. (t/f) - CORRECT
ANSWERfalse
Upon request, restaurants are required to show patrons their last inspection report (t/f) -
CORRECT ANSWERtrue
Food Manager's Certificates should be posted in the office so that patrons cannot steal
them. (t/f) - CORRECT ANSWERfalse
Employee hand washing signs must be posted at all toilet facilities. (t/f) - CORRECT
ANSWERtrue
New York State Law requires the availability of 1 adult CPR air mask, 2 child CPR air
masks and 1 pair of disposable gloves at all food service establishments. (t/f) -
CORRECT ANSWERfalse
No food containing partially hydrogenated vegetable oils, shortenings or margarine with
0.5 grams or more artificial trans-fat per serving may be stored, used or served by food
service establishments. (t/f) - CORRECT ANSWERtrue
Eight types of foods cause about 90% of all food allergies. (t/f) - CORRECT
ANSWERtrue
All customer requests about allergens must be taken seriously. (t/f) - CORRECT
ANSWERtrue
One way food allergens can find their way into food is by cross-contamination of foods,
surfaces and equipment. (t/f) - CORRECT ANSWERtrue
