SUFFOLK COUNTY FOOD MANAGER CERTIFICATION TEST WITH 200
COMPLETE QUESTION AND VERIFIED CORRECT ANSWERS LATEST EXAM/
FOOD MANAGER COURSE EXAM SUFFOLK 2024 LATEST/ALREADY GRADED
A+
produced by a microorganism that naturally occurs in the following fish:
tuna, bluefish, mackerel, mahi-mahi (dolphin fish), false albacore, bonito,
striped bass, swordfish, "jack" fishes, salmon and escolar -
✔✔ANSWER✔✔>>Scombroid Fish Poisoning
Proper manual ware washing includes rinsing the equipment with clean
warm water after sanitization. - ✔✔ANSWER✔✔>>False, sanitation comes last
Psychophilic bacteria - ✔✔ANSWER✔✔>>Cold loving 32 - 86
Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration. - ✔✔ANSWER✔✔>>True!
Rapidly cooling means going from 140°F to 70°F in 2 hours or less and from
70°F to 41°F in an additional 4 hours or less. - ✔✔ANSWER✔✔>>True
Raw chicken - TCS? - ✔✔ANSWER✔✔>>Yes, all foods of animal origin are TCS
Raw meats should be stored above ready-to-eat produce in the refrigerator. -
✔✔ANSWER✔✔>>False! Below so there is no meat drippings
,Raw seed sprouts - TCS? - ✔✔ANSWER✔✔>>Yes
Records should not be maintained as part of an Active Managerial Control
Program. - ✔✔ANSWER✔✔>>False, they should be maintained
Refrigerated TCS foods can be held for up to 10 days, as long as they are
date-marked. - ✔✔ANSWER✔✔>>False, foods may be held in refrigeration for a
maximum of 7 days from the date of preparation or opening
Restaurant operators should not transport bulk food items (food items
purchased at restaurant suppliers) in the trunks of personal vehicles or any
vehicle not approved by the Department. - ✔✔ANSWER✔✔>>True
32 and 212 degrees - ✔✔ANSWER✔✔>>Check your thermometer for these
temperatures
A "plumber's bowl" must be provided to collect water at an indirect drain. -
✔✔ANSWER✔✔>>True
A 3 compartment sink is not required in a restaurant if a mechanical
dishwasher is provided. - ✔✔ANSWER✔✔>>False
A backflow preventer is required at the water inlet of the soda system
carbonator. - ✔✔ANSWER✔✔>>True
A backflow preventer must be provided when equipment is connected
directly to the water supply. - ✔✔ANSWER✔✔>>True
, A calibrated food thermometer should be cleaned and sanitized prior to use -
✔✔ANSWER✔✔>>True
A consumer advisory is required when eggs are cooked to an internal
temperature of 145°F. - ✔✔ANSWER✔✔>>False
A food of plant origin that is heat treated - TCS? - ✔✔ANSWER✔✔>>Yes
A group of viruses that cause the "stomach flu", it is the most common cause
of foodborne illness, found in the stool of infected people -
✔✔ANSWER✔✔>>Norovirus
A hand wash sink requires an indirect drain. - ✔✔ANSWER✔✔>>False
A maximum fine of $500 per day per violation can be assessed against a food
service establishment. - ✔✔ANSWER✔✔>>False, $2000
A maximum of 2 flats of raw eggs can be held unrefrigerated at the grill for
up to 24 hours. - ✔✔ANSWER✔✔>>False, Hold eggs under refrigeration (41°F
or less) until they are used
A person with a Food Manager's Certificate must be onsite during all hours
when the temporary food service is operating. - ✔✔ANSWER✔✔>>True
A restaurant can deny access to an inspector if it's during a busy period. -
✔✔ANSWER✔✔>>False
COMPLETE QUESTION AND VERIFIED CORRECT ANSWERS LATEST EXAM/
FOOD MANAGER COURSE EXAM SUFFOLK 2024 LATEST/ALREADY GRADED
A+
produced by a microorganism that naturally occurs in the following fish:
tuna, bluefish, mackerel, mahi-mahi (dolphin fish), false albacore, bonito,
striped bass, swordfish, "jack" fishes, salmon and escolar -
✔✔ANSWER✔✔>>Scombroid Fish Poisoning
Proper manual ware washing includes rinsing the equipment with clean
warm water after sanitization. - ✔✔ANSWER✔✔>>False, sanitation comes last
Psychophilic bacteria - ✔✔ANSWER✔✔>>Cold loving 32 - 86
Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration. - ✔✔ANSWER✔✔>>True!
Rapidly cooling means going from 140°F to 70°F in 2 hours or less and from
70°F to 41°F in an additional 4 hours or less. - ✔✔ANSWER✔✔>>True
Raw chicken - TCS? - ✔✔ANSWER✔✔>>Yes, all foods of animal origin are TCS
Raw meats should be stored above ready-to-eat produce in the refrigerator. -
✔✔ANSWER✔✔>>False! Below so there is no meat drippings
,Raw seed sprouts - TCS? - ✔✔ANSWER✔✔>>Yes
Records should not be maintained as part of an Active Managerial Control
Program. - ✔✔ANSWER✔✔>>False, they should be maintained
Refrigerated TCS foods can be held for up to 10 days, as long as they are
date-marked. - ✔✔ANSWER✔✔>>False, foods may be held in refrigeration for a
maximum of 7 days from the date of preparation or opening
Restaurant operators should not transport bulk food items (food items
purchased at restaurant suppliers) in the trunks of personal vehicles or any
vehicle not approved by the Department. - ✔✔ANSWER✔✔>>True
32 and 212 degrees - ✔✔ANSWER✔✔>>Check your thermometer for these
temperatures
A "plumber's bowl" must be provided to collect water at an indirect drain. -
✔✔ANSWER✔✔>>True
A 3 compartment sink is not required in a restaurant if a mechanical
dishwasher is provided. - ✔✔ANSWER✔✔>>False
A backflow preventer is required at the water inlet of the soda system
carbonator. - ✔✔ANSWER✔✔>>True
A backflow preventer must be provided when equipment is connected
directly to the water supply. - ✔✔ANSWER✔✔>>True
, A calibrated food thermometer should be cleaned and sanitized prior to use -
✔✔ANSWER✔✔>>True
A consumer advisory is required when eggs are cooked to an internal
temperature of 145°F. - ✔✔ANSWER✔✔>>False
A food of plant origin that is heat treated - TCS? - ✔✔ANSWER✔✔>>Yes
A group of viruses that cause the "stomach flu", it is the most common cause
of foodborne illness, found in the stool of infected people -
✔✔ANSWER✔✔>>Norovirus
A hand wash sink requires an indirect drain. - ✔✔ANSWER✔✔>>False
A maximum fine of $500 per day per violation can be assessed against a food
service establishment. - ✔✔ANSWER✔✔>>False, $2000
A maximum of 2 flats of raw eggs can be held unrefrigerated at the grill for
up to 24 hours. - ✔✔ANSWER✔✔>>False, Hold eggs under refrigeration (41°F
or less) until they are used
A person with a Food Manager's Certificate must be onsite during all hours
when the temporary food service is operating. - ✔✔ANSWER✔✔>>True
A restaurant can deny access to an inspector if it's during a busy period. -
✔✔ANSWER✔✔>>False
