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FOOD MANAGERS TEST SUFFIX COUNTY EXAM QUESTIONS AND ANSWERS
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FOOD MANAGERS TEST SUFFIX COUNTY EXAM QUESTIONS AND ANSWERS
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FOOD MANAGERS TEST SUFFIXCOUNTY EXAM QUESTIONS AND
ANSWERS
Critical Violations must be corrected within two weeks - Answer-false
Who does the food managers certificate belong to? - Answer-the one who completed
the test
Where must the food managers certificate be posted? - Answer-visible to all patrons
What is the purpose of the Food Managers Course? - Answer-to help the operator
improve sanitary practices
A restaurant can deny access to an inspector if it is during a busy dinner period. -
Answer-False
Only one shift at the food establishment must be covered by a person with a Food
Manager's certificate. - Answer-False
The food establishment permit is transferable if the restaurant moves to a new location
down the block. - Answer-False
The Suffolk County Department of Health Services makes appointments to conduct
food establishment inspections. - Answer-False
How long is a food manager's certificate valid for? - Answer-3 years
TCS FOOD? Cut leafy greens - Answer-True
TCS FOOD? Raw seed sprouts - Answer-True
TCS FOOD? Whole melons - Answer-False
TCS FOOD? Cut tomatoes - Answer-True
TCS FOOD? Raw chicken - Answer-True
TCS FOOD? Cooked beef - Answer-True
TCS FOOD? Air-cooled hard boiled eggs with shell intact - Answer-False
TCS FOOD? Garlic and oil mixtures - Answer-True
, TCS FOOD? Cooked carrots - Answer-True
TCS FOOD? Cut melons - Answer-True
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. -
Answer-False. Spores can become active and multiply when food is not cooled properly
or is held at the wrong temperature
After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. -
Answer-True
Most disease causing bacteria grow best between 32°F and 212°F. - Answer-False. 41
and 140
Intoxication occurs when food containing bacteria are ingested and the bacteria grow in
the body and cause illness. - Answer-False. Toxins are produced before entering the
body. Infection is when the bacteria gro
All bacteria cause illness. - Answer-False
Toxins produced by bacteria are always killed during the cooking process. - Answer-
False
Bacteria can only be seen under a microscope. - Answer-True
To limit bacterial growth and toxin production, foods should be kept hot or kept cold. -
Answer-True
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. -
Answer-True
Food containing disease causing bacteria will always have an off odor. - Answer-False
Which bacteria is the #1 cause of reported foodborne illness? - Answer-Salmonella
E. coli O157:H7 can be destroyed at a cooking temperature of: - Answer-158 F
E. coli O157:H7 is found in - Answer-raw seed sprouts, unpasteurized juice and lettuce
Clostridium perfringens grows in the center of foods in large pots, stews, soups and
stocks. In order to prevent growth of Clostridium perfringens: - Answer-Make sure the
large pot of food is transferred to a shallow pan to cool
Salmonella may be spread through - Answer-cross-contamination through either
animals or humans
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