Limited Food Managers Course Certification || 100% Error-free
Answers.
How long is a Suffolk County Food Service Permit valid for? correct answers 1 year
Who does the Food Manager's certificate belong to? correct answers the individual completing
the class
Where must the Food Manager's certificate be posted? correct answers visible to your patrons
4). How long is the Suffolk County Limited Food Manager's Certificate valid for? correct
answers 3 years
True or False: A restaurant can deny access to an inspector if the store is very busy and the
owner is not present. correct answers False
True or False: Only one shift at the food establishment must be covered by a person with a Food
Manager's certificate. correct answers False (An individual with a valid certificate is required to
be in the food service establishment during all hours of operation)
True or False: The food establishment permit is transferable if the restaurant moves to a new
location down the block. correct answers False (Your permit is not transferable from one
location to another or from one person/corporation to another)
True or False: The Suffolk County Department of Health Services makes appointments to
conduct food establishment inspections. correct answers False (The Department conducts
unannounced inspections of food service establishments)
True or False: Risk Factor Violations must be corrected within 2 weeks. correct answers False
(Most of these violations must be corrected before the inspector leaves the establishment)
True or False: Good Retail Violations are more likely to cause a food borne illness and must be
corrected immediately. correct answers False (Items designated as Risk Factors are more likely
than other violations to directly contribute to foodborne illness, and most must be corrected
before the inspector leaves the establishment)
The Danger Zone refers to the temperatures between: correct answers 41 - 140°F
TCS Foods must be held under mechanical refrigeration at or below which temperature? correct
answers 41°F
What is the main reason TCS foods must be held at safe refrigeration temperatures? correct
answers to prevent pathogenic bacteria from multiplying
True or False: Cut lettuce in a salad is NOT a TCS food. correct answers False (Cut leafy greens
are considered a TCS food)
, True or False: Hot dogs are NOT required to be held hot (above 140°F) on a food truck because
they are a commercially cooked food. correct answers False (Hot dogs are of animal origin and
are therefore a TCS food that must be held hot/above 140°F)
True or False: The milk-based, liquid ice cream mix used at an ice cream shop's soft serve
machine is NOT required to be held at 41°F. correct answers False (Liquid ice cream mix is
milk-based and therefore a TCS food that must be stored in a refrigerator and maintained at or
below 41°F)
True or False: Heavy cream used for coffee or in mixed drinks at a bar, must be stored in a
refrigerator and maintained at or below 41°F. correct answers True
True or False: TCS foods include all cooked or raw animal products, cooked starch foods,
cooked vegetables, and seed sprouts. correct answers True
True or False: Food containing disease causing bacteria will always have an off odor. correct
answers False (Spores and toxins do not cause any odors, colors or tastes in food)
True or False: After about 2 hours in the "Danger Zone" bacteria will begin to multiply. correct
answers True
True or False: When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. correct
answers True
True or False: Intoxication occurs when food containing bacteria are ingested and the bacteria
grow in the body and cause illness. correct answers False (That is the definition of infection,
intoxication results when food containing bacterial toxins is consumed)
True or False: When using TPHC, TCS foods that are left without heat or refrigeration for less
than 4 hours, may be returned to the refrigerator. correct answers False (Food that is not used or
sold within 4 hours must be discarded and cannot be returned to temperature control)
True or False: Toxins produced by bacteria are always killed during the cooking process. correct
answers False (Heat stable toxins are toxins produced by bacteria that can survive the cooking
process)
True or False: Cream cheese with a product temperature of 48°F is a risk factor violation. correct
answers True
True or False: Bacteria growth factors include: Time, Temperature, Pressure and Acidity. correct
answers False (M.A.T.T: Moisture, Acidity, Temperature, Time)
True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration. correct answers True
Answers.
How long is a Suffolk County Food Service Permit valid for? correct answers 1 year
Who does the Food Manager's certificate belong to? correct answers the individual completing
the class
Where must the Food Manager's certificate be posted? correct answers visible to your patrons
4). How long is the Suffolk County Limited Food Manager's Certificate valid for? correct
answers 3 years
True or False: A restaurant can deny access to an inspector if the store is very busy and the
owner is not present. correct answers False
True or False: Only one shift at the food establishment must be covered by a person with a Food
Manager's certificate. correct answers False (An individual with a valid certificate is required to
be in the food service establishment during all hours of operation)
True or False: The food establishment permit is transferable if the restaurant moves to a new
location down the block. correct answers False (Your permit is not transferable from one
location to another or from one person/corporation to another)
True or False: The Suffolk County Department of Health Services makes appointments to
conduct food establishment inspections. correct answers False (The Department conducts
unannounced inspections of food service establishments)
True or False: Risk Factor Violations must be corrected within 2 weeks. correct answers False
(Most of these violations must be corrected before the inspector leaves the establishment)
True or False: Good Retail Violations are more likely to cause a food borne illness and must be
corrected immediately. correct answers False (Items designated as Risk Factors are more likely
than other violations to directly contribute to foodborne illness, and most must be corrected
before the inspector leaves the establishment)
The Danger Zone refers to the temperatures between: correct answers 41 - 140°F
TCS Foods must be held under mechanical refrigeration at or below which temperature? correct
answers 41°F
What is the main reason TCS foods must be held at safe refrigeration temperatures? correct
answers to prevent pathogenic bacteria from multiplying
True or False: Cut lettuce in a salad is NOT a TCS food. correct answers False (Cut leafy greens
are considered a TCS food)
, True or False: Hot dogs are NOT required to be held hot (above 140°F) on a food truck because
they are a commercially cooked food. correct answers False (Hot dogs are of animal origin and
are therefore a TCS food that must be held hot/above 140°F)
True or False: The milk-based, liquid ice cream mix used at an ice cream shop's soft serve
machine is NOT required to be held at 41°F. correct answers False (Liquid ice cream mix is
milk-based and therefore a TCS food that must be stored in a refrigerator and maintained at or
below 41°F)
True or False: Heavy cream used for coffee or in mixed drinks at a bar, must be stored in a
refrigerator and maintained at or below 41°F. correct answers True
True or False: TCS foods include all cooked or raw animal products, cooked starch foods,
cooked vegetables, and seed sprouts. correct answers True
True or False: Food containing disease causing bacteria will always have an off odor. correct
answers False (Spores and toxins do not cause any odors, colors or tastes in food)
True or False: After about 2 hours in the "Danger Zone" bacteria will begin to multiply. correct
answers True
True or False: When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. correct
answers True
True or False: Intoxication occurs when food containing bacteria are ingested and the bacteria
grow in the body and cause illness. correct answers False (That is the definition of infection,
intoxication results when food containing bacterial toxins is consumed)
True or False: When using TPHC, TCS foods that are left without heat or refrigeration for less
than 4 hours, may be returned to the refrigerator. correct answers False (Food that is not used or
sold within 4 hours must be discarded and cannot be returned to temperature control)
True or False: Toxins produced by bacteria are always killed during the cooking process. correct
answers False (Heat stable toxins are toxins produced by bacteria that can survive the cooking
process)
True or False: Cream cheese with a product temperature of 48°F is a risk factor violation. correct
answers True
True or False: Bacteria growth factors include: Time, Temperature, Pressure and Acidity. correct
answers False (M.A.T.T: Moisture, Acidity, Temperature, Time)
True or False: Psychrophilic (cold loving) bacteria can grow on foods held under proper
refrigeration. correct answers True
