How long is a Suffolk County Food Service Permit valid for? - ANSWER 1 year
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 Somewhere visible to
your patrons
How long is the Suffolk County Limited Food Manager's Certificate valid for? - ANSWER 3
years
The Danger Zone refers to temperatures between...? - ANSWER 41 F- 140 F
TCS Foods must be held under mechanical refrigeration at or below what temperature? -
ANSWER 41 F
What is the main reason TCS foods must be held at safe refrigeration temperatures? -
ANSWER to prevent pathogenic bacteria from multiplying
TCS is an acronym that stands for - ANSWER time/temperature control for safety
TCS Foods Include: - ANSWER All foods of animal origin (raw or heat-treated), A food of
plant origin that is heat treated; cooked starchy foods (cooked rice, cooked pasta, cooked
potatoes, rehydrated beans, rehydrated broth mixes, etc); cut melons; sliced tomatoes; cut
leafy greens; raw sprouts; garlic and oil mixtures that are not modified
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, Non TCS foods include: - ANSWER Air cooled hard boiled eggs with shells intact; a food in
an unopened sealed container that is commercially processed; dry cereals, dry grains, dry
uncooked pasta; dried spices; margarine and salted butter; commercially prepared
mayonnaise; breads, crackers, potato chips, pretzels and muffins, jello, cookies
What causes foodborne illness? - ANSWER Bacteria, viruses, parasites, and chemical
agents
Infection - ANSWER When food containing bacteria is consumed and the bacteria grow
in the body and cause illness
Intoxication - ANSWER Results when the food containing bacterial toxins are consumed
Toxins - ANSWER produced by bacteria when foods are not held at the proper
temperature; do not cause any noticeable colors, odors, or tastes in the foods they are
produced in
Heat Labile Toxin - ANSWER a toxin produced by bacteria that can be destroyed during
cooking
Heat Stable Toxin - ANSWER A toxin produced by bacteria that can survive the cooking
process. Food containing this will cause illness even if the food is properly cooked
Spores - ANSWER survive even when food is cooked, caused when bacteria is stressed to
help them survive certain conditions; can become active and multiply when food is not cooled
properly or is held at the wrong temperature; does not cause any odors or colors or tastes
Psychrophilic Bateria - ANSWER Cold loving; grows between 32 F and 59 F (Yersinia,
Listeria)
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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 Somewhere visible to
your patrons
How long is the Suffolk County Limited Food Manager's Certificate valid for? - ANSWER 3
years
The Danger Zone refers to temperatures between...? - ANSWER 41 F- 140 F
TCS Foods must be held under mechanical refrigeration at or below what temperature? -
ANSWER 41 F
What is the main reason TCS foods must be held at safe refrigeration temperatures? -
ANSWER to prevent pathogenic bacteria from multiplying
TCS is an acronym that stands for - ANSWER time/temperature control for safety
TCS Foods Include: - ANSWER All foods of animal origin (raw or heat-treated), A food of
plant origin that is heat treated; cooked starchy foods (cooked rice, cooked pasta, cooked
potatoes, rehydrated beans, rehydrated broth mixes, etc); cut melons; sliced tomatoes; cut
leafy greens; raw sprouts; garlic and oil mixtures that are not modified
1
, Non TCS foods include: - ANSWER Air cooled hard boiled eggs with shells intact; a food in
an unopened sealed container that is commercially processed; dry cereals, dry grains, dry
uncooked pasta; dried spices; margarine and salted butter; commercially prepared
mayonnaise; breads, crackers, potato chips, pretzels and muffins, jello, cookies
What causes foodborne illness? - ANSWER Bacteria, viruses, parasites, and chemical
agents
Infection - ANSWER When food containing bacteria is consumed and the bacteria grow
in the body and cause illness
Intoxication - ANSWER Results when the food containing bacterial toxins are consumed
Toxins - ANSWER produced by bacteria when foods are not held at the proper
temperature; do not cause any noticeable colors, odors, or tastes in the foods they are
produced in
Heat Labile Toxin - ANSWER a toxin produced by bacteria that can be destroyed during
cooking
Heat Stable Toxin - ANSWER A toxin produced by bacteria that can survive the cooking
process. Food containing this will cause illness even if the food is properly cooked
Spores - ANSWER survive even when food is cooked, caused when bacteria is stressed to
help them survive certain conditions; can become active and multiply when food is not cooled
properly or is held at the wrong temperature; does not cause any odors or colors or tastes
Psychrophilic Bateria - ANSWER Cold loving; grows between 32 F and 59 F (Yersinia,
Listeria)
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