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SUFFOLK COUNTY FOOD MANAGERS COURSE EXAM
2025 | ALL QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED ANSWERS | JUST
RELEASED
Critical violations must be corrected within 2 weeks. (T/F) - (ANSWER)False
Who does the Food Manager's certificate belong to? - (ANSWER)The individual
completing the class
Where must the Food Manager's certificate be posted? - (ANSWER)Visible to
your patrons
What is the purpose of the Food Manager's course? - (ANSWER)to help the
operator improve sanitary practices
All of the following are objectives or goals of the food manager's course except
for: - (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) - (ANSWER)False
Only one shift at the food establishment must be covered by a person with a Food
Manager's certificate. (T/F) - (ANSWER)False
, 2
The food establishment permit is transferable if the restaurant moves to a new
location down the block. (T/F) - (ANSWER)False
The Suffolk County Department of Health Services makes appointments to
conduct food establishment inspections. (T/F) - (ANSWER)False
How long is a food manager's certificate valid for? - (ANSWER)3 years
Cut leafy greens: are time/temperature control for safety foods. (T/F) -
(ANSWER)True
Raw seed sprouts: are time/temperature control for safety foods. (T/F) -
(ANSWER)True
Whole melons: are time/temperature control for safety foods. (T/F) -
(ANSWER)False
Cut tomatoes: are time/temperature control for safety foods. (T/F) -
(ANSWER)True
Raw chicken: is time/temperature control for safety foods. (T/F) - (ANSWER)True
Cooked beef: is time/temperature control for safety foods. (T/F) - (ANSWER)True
, 3
Air-cooled hard boiled eggs with shell intact: are time/temperature control for
safety foods. (T/F) - (ANSWER)False
Garlic and oil mixtures: are time/temperature control for safety foods. (T/F) -
(ANSWER)True
Cooked carrots: are time/temperature control for safety foods. (T/F) -
(ANSWER)True
Cut melons: are time/temperature control for safety foods. (T/F) - (ANSWER)True
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F.
(T/F) - (ANSWER)False
After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply.
(T/F) - (ANSWER)True
Most disease causing bacteria grow best between 32ºF and 212°F. (T/F) -
(ANSWER)False
Intoxication occurs when food containing bacteria are ingested and the bacteria
grow in the body and cause illness. (T/F) - (ANSWER)False
All bacteria cause illness. (T/F) - (ANSWER)False
SUFFOLK COUNTY FOOD MANAGERS COURSE EXAM
2025 | ALL QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED ANSWERS | JUST
RELEASED
Critical violations must be corrected within 2 weeks. (T/F) - (ANSWER)False
Who does the Food Manager's certificate belong to? - (ANSWER)The individual
completing the class
Where must the Food Manager's certificate be posted? - (ANSWER)Visible to
your patrons
What is the purpose of the Food Manager's course? - (ANSWER)to help the
operator improve sanitary practices
All of the following are objectives or goals of the food manager's course except
for: - (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) - (ANSWER)False
Only one shift at the food establishment must be covered by a person with a Food
Manager's certificate. (T/F) - (ANSWER)False
, 2
The food establishment permit is transferable if the restaurant moves to a new
location down the block. (T/F) - (ANSWER)False
The Suffolk County Department of Health Services makes appointments to
conduct food establishment inspections. (T/F) - (ANSWER)False
How long is a food manager's certificate valid for? - (ANSWER)3 years
Cut leafy greens: are time/temperature control for safety foods. (T/F) -
(ANSWER)True
Raw seed sprouts: are time/temperature control for safety foods. (T/F) -
(ANSWER)True
Whole melons: are time/temperature control for safety foods. (T/F) -
(ANSWER)False
Cut tomatoes: are time/temperature control for safety foods. (T/F) -
(ANSWER)True
Raw chicken: is time/temperature control for safety foods. (T/F) - (ANSWER)True
Cooked beef: is time/temperature control for safety foods. (T/F) - (ANSWER)True
, 3
Air-cooled hard boiled eggs with shell intact: are time/temperature control for
safety foods. (T/F) - (ANSWER)False
Garlic and oil mixtures: are time/temperature control for safety foods. (T/F) -
(ANSWER)True
Cooked carrots: are time/temperature control for safety foods. (T/F) -
(ANSWER)True
Cut melons: are time/temperature control for safety foods. (T/F) - (ANSWER)True
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F.
(T/F) - (ANSWER)False
After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply.
(T/F) - (ANSWER)True
Most disease causing bacteria grow best between 32ºF and 212°F. (T/F) -
(ANSWER)False
Intoxication occurs when food containing bacteria are ingested and the bacteria
grow in the body and cause illness. (T/F) - (ANSWER)False
All bacteria cause illness. (T/F) - (ANSWER)False
