SUFFOLK COUNTY FOOD MANAGER CERTIFICATION TEST WITH 200
REAL EXAM QUESTIONS AND CORRECT VERIFIED ANSWERS
GRADED A/ FOOD MANAGER COURSE EXAM SUFFOLK COUNTY
LATEST 2025 WITH MOST TESTED QUESTIONS
THIS RESOURCE PROVIDES 200 VERIFIED QUESTIONS AND CORRECT ANSWERS
FOR THE SUFFOLK COUNTY FOOD MANAGER CERTIFICATION EXAM. TOPICS
INCLUDE FOOD SAFETY PRACTICES, HACCP GUIDELINES, CROSS-
CONTAMINATION PREVENTION, TEMPERATURE CONTROL, AND CLEANING
STANDARDS. UPDATED FOR THE 2025 TESTING CYCLE, IT IS IDEAL FOR FOOD
SERVICE PROFESSIONALS SEEKING CERTIFICATION UNDER SUFFOLK COUNTY
HEALTH REGULATIONS.
When a problem arises, a plan that focuses on preparation, response and recovery is known as:
a. Crisis Management Program
b. Active Managerial Control
c. Hazard Analysis
d. Critical Control Points
a. Crisis Management Program
Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs):
a. young children
b. people with immune problems
c. pregnant women
d. the elderly
c. pregnant women
If a food worker is ill, you must always decide to either:
a. restrict them from handling food or exclude them from operation
b. give them medication or send them to a doctor
c. pay or not pay the employee
,d. report or not to report them to the health authorities
a. restrict them from handling food or exclude them from operation
At an off-site catered event, the foodservice manager has been hot-holding a beef stir-fry at 135F,
when suddenly she loses her heat source. If she has a written time as public health control
procedure, for how long can she safely continue to serve the food?
a. 4 hours
b. 5 hours
c. 6 hours
d. it can no longer be served
a. 4 hours
What is the best type of temperature measuring device for use in a refrigerator?
a. bimetallic thermometer
b. infrared thermometer
c. air probe
d. digital thermometer
c. air probe
Products stuffed with either raw chicken or beef must be cooked to an internal temperature of:
a. 135F (57C) for 15 seconds
b. 145F (63C) for 15 seconds
c. 155F (68C) for 15 seconds
d. 165F (74C) for 1 second
d. 165F (74C) for 1 second
A hand washing sink must:
a. have separate hot and cold faucets
b. have drinkable warm water at a minimum of 85F
, c. be made of stainless steel
d. be in a private room
b. have drinkable warm water at a minimum of 85F
The term "cross-contact" in food safety refers to:
a. food contamination prevention
b. allergen prevention
c. food preparation surfaces
d. touching body parts
b. allergen prevention
A food handler prepared and delivers meals to elderly individuals receiving services at home. What
symptoms require this food handler to stay home from work?
a. thirst when itching
b. soreness with fatigue
c. sore throat with fever
d. headache with soreness
c. sore throat with fever
The internal receiving temperature of fresh raw beef must be:
a. 41F (5C)
b. 32F (0C)
c. 45F (7C)
d. 49F (9C)
a. 41F (5C)
What is the basic characteristic of a virus?
REAL EXAM QUESTIONS AND CORRECT VERIFIED ANSWERS
GRADED A/ FOOD MANAGER COURSE EXAM SUFFOLK COUNTY
LATEST 2025 WITH MOST TESTED QUESTIONS
THIS RESOURCE PROVIDES 200 VERIFIED QUESTIONS AND CORRECT ANSWERS
FOR THE SUFFOLK COUNTY FOOD MANAGER CERTIFICATION EXAM. TOPICS
INCLUDE FOOD SAFETY PRACTICES, HACCP GUIDELINES, CROSS-
CONTAMINATION PREVENTION, TEMPERATURE CONTROL, AND CLEANING
STANDARDS. UPDATED FOR THE 2025 TESTING CYCLE, IT IS IDEAL FOR FOOD
SERVICE PROFESSIONALS SEEKING CERTIFICATION UNDER SUFFOLK COUNTY
HEALTH REGULATIONS.
When a problem arises, a plan that focuses on preparation, response and recovery is known as:
a. Crisis Management Program
b. Active Managerial Control
c. Hazard Analysis
d. Critical Control Points
a. Crisis Management Program
Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs):
a. young children
b. people with immune problems
c. pregnant women
d. the elderly
c. pregnant women
If a food worker is ill, you must always decide to either:
a. restrict them from handling food or exclude them from operation
b. give them medication or send them to a doctor
c. pay or not pay the employee
,d. report or not to report them to the health authorities
a. restrict them from handling food or exclude them from operation
At an off-site catered event, the foodservice manager has been hot-holding a beef stir-fry at 135F,
when suddenly she loses her heat source. If she has a written time as public health control
procedure, for how long can she safely continue to serve the food?
a. 4 hours
b. 5 hours
c. 6 hours
d. it can no longer be served
a. 4 hours
What is the best type of temperature measuring device for use in a refrigerator?
a. bimetallic thermometer
b. infrared thermometer
c. air probe
d. digital thermometer
c. air probe
Products stuffed with either raw chicken or beef must be cooked to an internal temperature of:
a. 135F (57C) for 15 seconds
b. 145F (63C) for 15 seconds
c. 155F (68C) for 15 seconds
d. 165F (74C) for 1 second
d. 165F (74C) for 1 second
A hand washing sink must:
a. have separate hot and cold faucets
b. have drinkable warm water at a minimum of 85F
, c. be made of stainless steel
d. be in a private room
b. have drinkable warm water at a minimum of 85F
The term "cross-contact" in food safety refers to:
a. food contamination prevention
b. allergen prevention
c. food preparation surfaces
d. touching body parts
b. allergen prevention
A food handler prepared and delivers meals to elderly individuals receiving services at home. What
symptoms require this food handler to stay home from work?
a. thirst when itching
b. soreness with fatigue
c. sore throat with fever
d. headache with soreness
c. sore throat with fever
The internal receiving temperature of fresh raw beef must be:
a. 41F (5C)
b. 32F (0C)
c. 45F (7C)
d. 49F (9C)
a. 41F (5C)
What is the basic characteristic of a virus?
