Suffolk County Limited Food |||\\\ |||\\\ |||\\\ |||\\\
Manager's Course exam with correct |||\\\ |||\\\ |||\\\ |||\\\
answers
|||\\\
How long is a Suffolk County Food Service Permit valid for? - correct answer✔✔1 year
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
Who does the Food Manager's certificate belong to? - correct answer✔✔The individual
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
completing the class |||\\\ |||\\\
Where must the Food Manager's certificate be posted? - correct answer✔✔Somewhere visible
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
to your patrons
|||\\\ |||\\\ |||\\\
How long is the Suffolk County Limited Food Manager's Certificate valid for? - correct
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
answer✔✔3 years |||\\\
The Danger Zone refers to temperatures between...? - correct answer✔✔41 F- 140 F
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
TCS Foods must be held under mechanical refrigeration at or below what temperature? -
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
correct answer✔✔41 F |||\\\ |||\\\ |||\\\
What is the main reason TCS foods must be held at safe refrigeration temperatures? - correct
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
answer✔✔to prevent pathogenic bacteria from multiplying |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
TCS is an acronym that stands for - correct answer✔✔time/temperature control for safety
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
, TCS Foods Include: - correct 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
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
Non TCS foods include: - correct 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? - correct answer✔✔Bacteria, viruses, parasites, and chemical
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
agents
Infection - correct answer✔✔When food containing bacteria is consumed and the bacteria |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
grow in the body and cause illness |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
Intoxication - correct answer✔✔Results when the food containing bacterial toxins are |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
consumed
Toxins - correct 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 - correct answer✔✔a toxin produced by bacteria that can be destroyed
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
during cooking |||\\\
Heat Stable Toxin - correct 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 - correct 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
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
Manager's Course exam with correct |||\\\ |||\\\ |||\\\ |||\\\
answers
|||\\\
How long is a Suffolk County Food Service Permit valid for? - correct answer✔✔1 year
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
Who does the Food Manager's certificate belong to? - correct answer✔✔The individual
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
completing the class |||\\\ |||\\\
Where must the Food Manager's certificate be posted? - correct answer✔✔Somewhere visible
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
to your patrons
|||\\\ |||\\\ |||\\\
How long is the Suffolk County Limited Food Manager's Certificate valid for? - correct
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
answer✔✔3 years |||\\\
The Danger Zone refers to temperatures between...? - correct answer✔✔41 F- 140 F
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
TCS Foods must be held under mechanical refrigeration at or below what temperature? -
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
correct answer✔✔41 F |||\\\ |||\\\ |||\\\
What is the main reason TCS foods must be held at safe refrigeration temperatures? - correct
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
answer✔✔to prevent pathogenic bacteria from multiplying |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
TCS is an acronym that stands for - correct answer✔✔time/temperature control for safety
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
, TCS Foods Include: - correct 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
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
Non TCS foods include: - correct 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? - correct answer✔✔Bacteria, viruses, parasites, and chemical
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
agents
Infection - correct answer✔✔When food containing bacteria is consumed and the bacteria |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
grow in the body and cause illness |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
Intoxication - correct answer✔✔Results when the food containing bacterial toxins are |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
consumed
Toxins - correct 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 - correct answer✔✔a toxin produced by bacteria that can be destroyed
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
during cooking |||\\\
Heat Stable Toxin - correct 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 - correct 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
|||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\ |||\\\
