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Suffolk County Food Manager's Course
Questions and Answers
Critical violations must be corrected within 2 weeks (t/f)
Ans: false
Who does the Food Manager's certificate belong to?
Ans: the individual completing the class
Where must the Food Manager's certificate be posted?
Ans: visible to patrons
What is the purpose of the Food Manager's course?
Ans: to help the operator improve sanitary practices
All of the following are objectives or goals of the food manager's
course except for:
Ans: 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)
Ans: false
Only one shift at the food establishment must be covered by a
person with a Food Manager's certificate. (t/f)
Ans: false
The food establishment permit is transferable if the restaurant
moves to a new location down the block. (t/f)
Ans: false
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The Suffolk County Department of Health Services makes
appointments to conduct food establishment inspections. (t/f)
Ans: false
How long is a food manager's certificate valid for?
Ans: 3 years
Cut leafy greens: are time/temperature control for safety foods
(t/f)
Ans: true
Raw seed sprouts: are time/temperature control for safety foods
(t/f)
Ans: true
Whole melons: are time/temperature control for safety foods (t/f)
Ans: false
Cut tomatoes: are time/temperature control for safety foods (t/f)
Ans: true
Raw chicken: is time/temperature control for safety foods (t/f)
Ans: true
Cooked beef: is time/temperature control for safety foods (t/f)
Ans: true
Air-cooled hard boiled eggs with shell intact: are
time/temperature control for safety foods (t/f)
Ans: false
Garlic and oil mixtures: are time/temperature control for safety
foods (t/f)
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, 3 | Page
Ans: true
Cooked carrots: are time/temperature control for safety foods
(t/f)
Ans: true
Cut melons: are time/temperature control for safety foods (t/f)
Ans: true
Bacterial spores in soup will be destroyed when the soup is
reheated to 165°F (t/f)
Ans: false
After about 2 hours in the "Danger Zone" bacteria will begin to
grow and multiply. (t/f)
Ans: true
Most disease causing bacteria grow best between 32°F and 212°F.
(t/f)
Ans: false
Intoxication occurs when food containing bacteria are ingested
and the bacteria grow in the body and cause illness (t/f)
Ans: false
All bacteria cause illness (t/f)
Ans: false
Toxins produced by bacteria are always killed during the cooking
process (t/f)
Ans: false
Bacteria can only be seen under a microscope (t/f)
© 2025 All rights reserved
Suffolk County Food Manager's Course
Questions and Answers
Critical violations must be corrected within 2 weeks (t/f)
Ans: false
Who does the Food Manager's certificate belong to?
Ans: the individual completing the class
Where must the Food Manager's certificate be posted?
Ans: visible to patrons
What is the purpose of the Food Manager's course?
Ans: to help the operator improve sanitary practices
All of the following are objectives or goals of the food manager's
course except for:
Ans: 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)
Ans: false
Only one shift at the food establishment must be covered by a
person with a Food Manager's certificate. (t/f)
Ans: false
The food establishment permit is transferable if the restaurant
moves to a new location down the block. (t/f)
Ans: false
© 2025 All rights reserved
, 2 | Page
The Suffolk County Department of Health Services makes
appointments to conduct food establishment inspections. (t/f)
Ans: false
How long is a food manager's certificate valid for?
Ans: 3 years
Cut leafy greens: are time/temperature control for safety foods
(t/f)
Ans: true
Raw seed sprouts: are time/temperature control for safety foods
(t/f)
Ans: true
Whole melons: are time/temperature control for safety foods (t/f)
Ans: false
Cut tomatoes: are time/temperature control for safety foods (t/f)
Ans: true
Raw chicken: is time/temperature control for safety foods (t/f)
Ans: true
Cooked beef: is time/temperature control for safety foods (t/f)
Ans: true
Air-cooled hard boiled eggs with shell intact: are
time/temperature control for safety foods (t/f)
Ans: false
Garlic and oil mixtures: are time/temperature control for safety
foods (t/f)
© 2025 All rights reserved
, 3 | Page
Ans: true
Cooked carrots: are time/temperature control for safety foods
(t/f)
Ans: true
Cut melons: are time/temperature control for safety foods (t/f)
Ans: true
Bacterial spores in soup will be destroyed when the soup is
reheated to 165°F (t/f)
Ans: false
After about 2 hours in the "Danger Zone" bacteria will begin to
grow and multiply. (t/f)
Ans: true
Most disease causing bacteria grow best between 32°F and 212°F.
(t/f)
Ans: false
Intoxication occurs when food containing bacteria are ingested
and the bacteria grow in the body and cause illness (t/f)
Ans: false
All bacteria cause illness (t/f)
Ans: false
Toxins produced by bacteria are always killed during the cooking
process (t/f)
Ans: false
Bacteria can only be seen under a microscope (t/f)
© 2025 All rights reserved
