Suffolk County Food Managers
Course Brand New Exam Questions
with 100% Correct Verified
Answers,All Graded A+,Latest
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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
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
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
Course Brand New Exam Questions
with 100% Correct Verified
Answers,All Graded A+,Latest
Expert Premium Update(2025-
2026)|>100% Guaranteed Success.
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
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
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
