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SUFFOLK COUNTY FOOD MANAGER CERTIFICATION TEST WITH 200 REAL EXAM QUESTIONS AND CORRECT VERIFIED ANSWERS GRADED A/ FOOD MANAGER COURSE EXAM SUFFOLK COUNTY LATEST 2025 CA$36.27   Add to cart
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SUFFOLK COUNTY FOOD MANAGER CERTIFICATION TEST WITH 200 REAL EXAM QUESTIONS AND CORRECT VERIFIED ANSWERS GRADED A/ FOOD MANAGER COURSE EXAM SUFFOLK COUNTY LATEST 2025
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  • SUFFOLK COUNTY FOOD MANAGER CERTIFICATION
  • Institution
  • SUFFOLK COUNTY FOOD MANAGER CERTIFICATION

SUFFOLK COUNTY FOOD MANAGER CERTIFICATION TEST WITH 200 REAL EXAM QUESTIONS AND CORRECT VERIFIED ANSWERS GRADED A/ FOOD MANAGER COURSE EXAM SUFFOLK COUNTY LATEST 2025

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Document information

  • October 4, 2024
  • 21
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • suffolk county food manager certification test
  • suffolk county food manager certification exam
  • suffolk county food manager test 2025
  • suffolk county food manager exam 2024
  • food manager certification

Written for

  • SUFFOLK COUNTY FOOD MANAGER CERTIFICATION
  • SUFFOLK COUNTY FOOD MANAGER CERTIFICATION

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SUFFOLK COUNTY FOOD MANAGER
CERTIFICATION TEST WITH 200 REAL EXAM
QUESTIONS AND CORRECT VERIFIED ANSWERS
GRADED A/ FOOD MANAGER COURSE EXAM
SUFFOLK COUNTY LATEST 2025

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 consumer advisory is required when eggs are cooked to an internal temperature
of 145°F. (T/F) - ANSWER-False


Food tampering is a crime and must be reported to law enforcement authorities and
the Department of Health. (T/F) - ANSWER-True


Drink ice should be stored in a container with a continuous drain. (T/F) -
ANSWER-True


All food equipment connected to the sanitary system must be equipped with an
indirect drain to prevent sewage from backing up into the equipment. (T/F) -
ANSWER-True




pg. 1

,Salad bars/buffets are not considered areas of high risk for food tampering. (T/F) -
ANSWER-False


Food security includes being prepared to report a complaint of foodborne illness
and to assist with the investigation. (T/F) - ANSWER-True


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


Cockroaches are most active during the day, in bright light. (T/F) - ANSWER-
False


A restaurant operator can spray toxic chemicals to control cockroaches as long as
the restaurant is closed when the chemicals are sprayed. (T/F) - ANSWER-False


To prevent the entrance of insects and rodents into a restaurant, windows and doors
should be properly screened. (T/F) - ANSWER-True


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


pg. 2

, 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



pg. 3

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