SUFFOLK COUNTY FOOD MANAGERS COURSE
EXAM 2026 | ALL QUESTIONS AND CORRECT
ANSWERS | ALREADY GRADED A+ | VERIFIED
ANSWERS | JUST RELEASED
Hepatitis A Virus
Source: feces of infected people, contaminated water
and food
Food-linked: ready-to-eat food (touched by infected
food handlers), shellfish from contaminated water
Symptoms: fever, weakness, nausea, abdominal pain,
jaundice
Prevention: Excluded infected staff, exclude those
who have jaundice, wash hands, avoid bare-hand
contact with ready-to-eat food, purchase shellfish
from approved suppliers, practice personal
hygiene
Norovirus Source: feces of those infected, contaminated ready-
to-eat food and water. Food linked: ready-to-eat
food, shellfish from contaminated water
Illness: norovirus gastroenteritis
symptoms: vomiting, diarrhea, nausea, abdominal cramps
Prevention: exclude food handlers who are vomiting
or have diarrhea and have been diagnosed, wash
hands, avoid bare-hand contact with ready-to-eat
food, purchase shellfish from approved suppliers,
practice personal hygiene
Extremely contagious within a few hours after eating it.
,Fungi Produce toxins that
cause illnesses Ex:
yeast, mold,
mushrooms
Throw out moldy food and purchase mushrooms from
reputable suppliers
Biological Toxins Poisons produced by pathogens, plants, and animals
Origins: some plants, mushrooms, some seafood
(that consume toxin-producing plants), some fish
that is time-temperature abused
Prevention: Purchase all these types of foods from
reputable suppliers. CANNOT be prevented by time
temperature control.
In general, people will experience illness (diarrhea or
vomiting) within minutes of eating these toxins
What's the best way to prevent Time and temperature control
foodborne illness from bacteria?
What's the best way to prevent Good personal hygiene
foodborne illness from viruses?
Bacillus cereus Bacteria - spore-forming bacteria found in dirt. Can
produce two different types of toxins if allowed to
grow
Illness: bacillus cereus gastroenteritis
Food linked: diarrhea illness - cooked vegetables,
meat, milk. Vomiting illness - cooked rice dishes
Symptoms: diarrhea or vomiting
Prevention: Time and temperature control
,Listeria monocytogenes Bacteria found in dirt, water, and plants. Grows in
cool, moist environments. Mainly infects vulnerable
populations.
Illness: listeriosis
Food linked: raw meat, unpasteurized dairy, ready-to-
eat food
Symptoms: miscarriage in pregnant women, newborns -
sepsis, pneumonia, meningitis
Prevention: time and temperature control, avoid using
unpasteurized dairy
Clostridium perfringens Bacteria found in dirt, where it forms spores. Also
found in animal and human intestines.
Illness: costridium perfringens
gastroenteritis Food linked:
meat, poultry
Symptoms: diarrhea, abdominal pain
Prevention: time and temperature control
Clostridium botulinum Bacteria forms spores that is found in water and dirt.
Extremely dangerous if there is no medical
treatment -- death is likely.
Illness: botulism
Food linked: incorrectly canned food, reduced-
oxygen packaged (ROP) food, temperature-
abused veggies, untreated garlic and oil mixtures
Symptoms, vomiting, weakness, double vision,
difficulty in speaking and swallowing
Prevention: time and temp control, inspect canned food
fro damage
, Food linked: poultry, contaminated water, meats,
stews and gravies Symptoms: diarrhea, cramps,
fever, vomiting, headaches
Prevention: time and temperature control, prevent
cross-contamination between poultry and ready-to-
eat food
staphylococcus aureus Bacteria found in humans - in hair, nose, and throat,
and infected cuts. If allowed to grow, can produce
toxins that can cause illness when eaten.
Ilness: staphylococcal gastroenteritis
Food linked: salads with tCS food, deli meat (food
that requires handling during prepping)
Symptoms: vomiting, cramps
Prevention: personal hygiene, time and temperature
control
vibrio vulnificus and vibrio Illness: vibrio gastroenteritis or virbrio vulnificus primary
parahaemolyticus septicemia
Bacteria found in waters where shellfish are
harvested. Can grow quickly in temp danger zone.
Food linked: Oysters from contaminated water
Symptoms: diarrhea, cramps, nausea, vomiting, fever and
chills
Prevention: Time and temperature control of oysters,
purchasing from approved suppliers
EXAM 2026 | ALL QUESTIONS AND CORRECT
ANSWERS | ALREADY GRADED A+ | VERIFIED
ANSWERS | JUST RELEASED
Hepatitis A Virus
Source: feces of infected people, contaminated water
and food
Food-linked: ready-to-eat food (touched by infected
food handlers), shellfish from contaminated water
Symptoms: fever, weakness, nausea, abdominal pain,
jaundice
Prevention: Excluded infected staff, exclude those
who have jaundice, wash hands, avoid bare-hand
contact with ready-to-eat food, purchase shellfish
from approved suppliers, practice personal
hygiene
Norovirus Source: feces of those infected, contaminated ready-
to-eat food and water. Food linked: ready-to-eat
food, shellfish from contaminated water
Illness: norovirus gastroenteritis
symptoms: vomiting, diarrhea, nausea, abdominal cramps
Prevention: exclude food handlers who are vomiting
or have diarrhea and have been diagnosed, wash
hands, avoid bare-hand contact with ready-to-eat
food, purchase shellfish from approved suppliers,
practice personal hygiene
Extremely contagious within a few hours after eating it.
,Fungi Produce toxins that
cause illnesses Ex:
yeast, mold,
mushrooms
Throw out moldy food and purchase mushrooms from
reputable suppliers
Biological Toxins Poisons produced by pathogens, plants, and animals
Origins: some plants, mushrooms, some seafood
(that consume toxin-producing plants), some fish
that is time-temperature abused
Prevention: Purchase all these types of foods from
reputable suppliers. CANNOT be prevented by time
temperature control.
In general, people will experience illness (diarrhea or
vomiting) within minutes of eating these toxins
What's the best way to prevent Time and temperature control
foodborne illness from bacteria?
What's the best way to prevent Good personal hygiene
foodborne illness from viruses?
Bacillus cereus Bacteria - spore-forming bacteria found in dirt. Can
produce two different types of toxins if allowed to
grow
Illness: bacillus cereus gastroenteritis
Food linked: diarrhea illness - cooked vegetables,
meat, milk. Vomiting illness - cooked rice dishes
Symptoms: diarrhea or vomiting
Prevention: Time and temperature control
,Listeria monocytogenes Bacteria found in dirt, water, and plants. Grows in
cool, moist environments. Mainly infects vulnerable
populations.
Illness: listeriosis
Food linked: raw meat, unpasteurized dairy, ready-to-
eat food
Symptoms: miscarriage in pregnant women, newborns -
sepsis, pneumonia, meningitis
Prevention: time and temperature control, avoid using
unpasteurized dairy
Clostridium perfringens Bacteria found in dirt, where it forms spores. Also
found in animal and human intestines.
Illness: costridium perfringens
gastroenteritis Food linked:
meat, poultry
Symptoms: diarrhea, abdominal pain
Prevention: time and temperature control
Clostridium botulinum Bacteria forms spores that is found in water and dirt.
Extremely dangerous if there is no medical
treatment -- death is likely.
Illness: botulism
Food linked: incorrectly canned food, reduced-
oxygen packaged (ROP) food, temperature-
abused veggies, untreated garlic and oil mixtures
Symptoms, vomiting, weakness, double vision,
difficulty in speaking and swallowing
Prevention: time and temp control, inspect canned food
fro damage
, Food linked: poultry, contaminated water, meats,
stews and gravies Symptoms: diarrhea, cramps,
fever, vomiting, headaches
Prevention: time and temperature control, prevent
cross-contamination between poultry and ready-to-
eat food
staphylococcus aureus Bacteria found in humans - in hair, nose, and throat,
and infected cuts. If allowed to grow, can produce
toxins that can cause illness when eaten.
Ilness: staphylococcal gastroenteritis
Food linked: salads with tCS food, deli meat (food
that requires handling during prepping)
Symptoms: vomiting, cramps
Prevention: personal hygiene, time and temperature
control
vibrio vulnificus and vibrio Illness: vibrio gastroenteritis or virbrio vulnificus primary
parahaemolyticus septicemia
Bacteria found in waters where shellfish are
harvested. Can grow quickly in temp danger zone.
Food linked: Oysters from contaminated water
Symptoms: diarrhea, cramps, nausea, vomiting, fever and
chills
Prevention: Time and temperature control of oysters,
purchasing from approved suppliers
