Limited Food Managers Course Certification Exam
How long is a Suffolk County Food Service Permit valid for? - -1 year
Who does the Food Manager's certificate belong to? - -the individual completing the
class
Where must the Food Manager's certificate be posted? - -visible to your patrons
4). How long is the Suffolk County Limited Food Manager's Certificate valid for? - -3
years
True or False: A restaurant can deny access to an inspector if the store is very busy and the
owner is not present. - -False
True or False: Only one shift at the food establishment must be covered by a person with a
Food Manager's certificate. - -False (An individual with a valid certificate is required
to be in the food service establishment during all hours of operation)
True or False: The food establishment permit is transferable if the restaurant moves to a
new location down the block. - -False (Your permit is not transferable from one
location to another or from one person/corporation to another)
True or False: The Suffolk County Department of Health Services makes appointments to
conduct food establishment inspections. - -False (The Department conducts
unannounced inspections of food service establishments)
True or False: Risk Factor Violations must be corrected within 2 weeks. - -False (Most
of these violations must be corrected before the inspector leaves the establishment)
True or False: Good Retail Violations are more likely to cause a food borne illness and must
be corrected immediately. - -False (Items designated as Risk Factors are more likely
,Limited Food Managers Course Certification Exam
than other violations to directly contribute to foodborne illness, and most must be
corrected before the inspector leaves the establishment)
The Danger Zone refers to the temperatures between: - -41 - 140°F
TCS Foods must be held under mechanical refrigeration at or below which temperature? -
-41°F
What is the main reason TCS foods must be held at safe refrigeration temperatures? -
-to prevent pathogenic bacteria from multiplying
True or False: Cut lettuce in a salad is NOT a TCS food. - -False (Cut leafy greens are
considered a TCS food)
True or False: Hot dogs are NOT required to be held hot (above 140°F) on a food truck
because they are a commercially cooked food. - -False (Hot dogs are of animal origin
and are therefore a TCS food that must be held hot/above 140°F)
True or False: The milk-based, liquid ice cream mix used at an ice cream shop's soft serve
machine is NOT required to be held at 41°F. - -False (Liquid ice cream mix is milk-
based and therefore a TCS food that must be stored in a refrigerator and maintained at or
below 41°F)
True or False: Heavy cream used for coffee or in mixed drinks at a bar, must be stored in a
refrigerator and maintained at or below 41°F. - -True
True or False: TCS foods include all cooked or raw animal products, cooked starch foods,
cooked vegetables, and seed sprouts. - -True
, Limited Food Managers Course Certification Exam
True or False: Food containing disease causing bacteria will always have an off odor. -
-False (Spores and toxins do not cause any odors, colors or tastes in food)
True or False: After about 2 hours in the "Danger Zone" bacteria will begin to multiply. -
-True
True or False: When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. -
-True
True or False: Intoxication occurs when food containing bacteria are ingested and the
bacteria grow in the body and cause illness. - -False (That is the definition of
infection, intoxication results when food containing bacterial toxins is consumed)
True or False: When using TPHC, TCS foods that are left without heat or refrigeration for less
than 4 hours, may be returned to the refrigerator. - -False (Food that is not used or
sold within 4 hours must be discarded and cannot be returned to temperature control)
True or False: Toxins produced by bacteria are always killed during the cooking process. -
-False (Heat stable toxins are toxins produced by bacteria that can survive the
cooking process)
True or False: Cream cheese with a product temperature of 48°F is a risk factor violation. -
-True
True or False: Bacteria growth factors include: Time, Temperature, Pressure and Acidity. -
-False (M.A.T.T: Moisture, Acidity, Temperature, Time)
True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration. - -True
How long is a Suffolk County Food Service Permit valid for? - -1 year
Who does the Food Manager's certificate belong to? - -the individual completing the
class
Where must the Food Manager's certificate be posted? - -visible to your patrons
4). How long is the Suffolk County Limited Food Manager's Certificate valid for? - -3
years
True or False: A restaurant can deny access to an inspector if the store is very busy and the
owner is not present. - -False
True or False: Only one shift at the food establishment must be covered by a person with a
Food Manager's certificate. - -False (An individual with a valid certificate is required
to be in the food service establishment during all hours of operation)
True or False: The food establishment permit is transferable if the restaurant moves to a
new location down the block. - -False (Your permit is not transferable from one
location to another or from one person/corporation to another)
True or False: The Suffolk County Department of Health Services makes appointments to
conduct food establishment inspections. - -False (The Department conducts
unannounced inspections of food service establishments)
True or False: Risk Factor Violations must be corrected within 2 weeks. - -False (Most
of these violations must be corrected before the inspector leaves the establishment)
True or False: Good Retail Violations are more likely to cause a food borne illness and must
be corrected immediately. - -False (Items designated as Risk Factors are more likely
,Limited Food Managers Course Certification Exam
than other violations to directly contribute to foodborne illness, and most must be
corrected before the inspector leaves the establishment)
The Danger Zone refers to the temperatures between: - -41 - 140°F
TCS Foods must be held under mechanical refrigeration at or below which temperature? -
-41°F
What is the main reason TCS foods must be held at safe refrigeration temperatures? -
-to prevent pathogenic bacteria from multiplying
True or False: Cut lettuce in a salad is NOT a TCS food. - -False (Cut leafy greens are
considered a TCS food)
True or False: Hot dogs are NOT required to be held hot (above 140°F) on a food truck
because they are a commercially cooked food. - -False (Hot dogs are of animal origin
and are therefore a TCS food that must be held hot/above 140°F)
True or False: The milk-based, liquid ice cream mix used at an ice cream shop's soft serve
machine is NOT required to be held at 41°F. - -False (Liquid ice cream mix is milk-
based and therefore a TCS food that must be stored in a refrigerator and maintained at or
below 41°F)
True or False: Heavy cream used for coffee or in mixed drinks at a bar, must be stored in a
refrigerator and maintained at or below 41°F. - -True
True or False: TCS foods include all cooked or raw animal products, cooked starch foods,
cooked vegetables, and seed sprouts. - -True
, Limited Food Managers Course Certification Exam
True or False: Food containing disease causing bacteria will always have an off odor. -
-False (Spores and toxins do not cause any odors, colors or tastes in food)
True or False: After about 2 hours in the "Danger Zone" bacteria will begin to multiply. -
-True
True or False: When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. -
-True
True or False: Intoxication occurs when food containing bacteria are ingested and the
bacteria grow in the body and cause illness. - -False (That is the definition of
infection, intoxication results when food containing bacterial toxins is consumed)
True or False: When using TPHC, TCS foods that are left without heat or refrigeration for less
than 4 hours, may be returned to the refrigerator. - -False (Food that is not used or
sold within 4 hours must be discarded and cannot be returned to temperature control)
True or False: Toxins produced by bacteria are always killed during the cooking process. -
-False (Heat stable toxins are toxins produced by bacteria that can survive the
cooking process)
True or False: Cream cheese with a product temperature of 48°F is a risk factor violation. -
-True
True or False: Bacteria growth factors include: Time, Temperature, Pressure and Acidity. -
-False (M.A.T.T: Moisture, Acidity, Temperature, Time)
True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration. - -True
