1|Page
Suffolk County Food Managers Course ACTUAL
VERIFIED EXAM QUESTIONS AND CORRECT
DETAILED ANSWERS LATEST UPDATE.pdf
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
,2|Page
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
Cooked carrots: are time/temperature control for safety
foods. (T/F) - Answer-True
Cut melons: are time/temperature control for safety foods.
(T/F) - Answer-True
Bacterial spores in soup will be destroyed when the soup
is reheated to 165°F. (T/F) - Answer-False
After about 2 hours in the "Danger Zone" bacteria will
begin to grow and multiply. (T/F) - Answer-True
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Most disease causing bacteria grow best between 32ºF
and 212°F. (T/F) - Answer-False
Intoxication occurs when food containing bacteria are
ingested and the bacteria grow in the body and cause
illness. (T/F) - Answer-False
All bacteria cause illness. (T/F) - Answer-False
Toxins produced by bacteria are always killed during the
cooking process. (T/F) - Answer-False
Bacteria can only be seen under a microscope. (T/F) -
Answer-True
To limit bacterial growth and toxin production, foods should
be kept hot or kept cold. (T/F) - Answer-True
Psychrophilic (cold loving) bacteria can grow on foods
held under proper refrigeration. (T/F) - Answer-True
, 4|Page
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 0157:H7 can be destroyed at a cooking
temperature of: - Answer-158°F
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
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
Suffolk County Food Managers Course ACTUAL
VERIFIED EXAM QUESTIONS AND CORRECT
DETAILED ANSWERS LATEST UPDATE.pdf
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
,2|Page
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
Cooked carrots: are time/temperature control for safety
foods. (T/F) - Answer-True
Cut melons: are time/temperature control for safety foods.
(T/F) - Answer-True
Bacterial spores in soup will be destroyed when the soup
is reheated to 165°F. (T/F) - Answer-False
After about 2 hours in the "Danger Zone" bacteria will
begin to grow and multiply. (T/F) - Answer-True
,3|Page
Most disease causing bacteria grow best between 32ºF
and 212°F. (T/F) - Answer-False
Intoxication occurs when food containing bacteria are
ingested and the bacteria grow in the body and cause
illness. (T/F) - Answer-False
All bacteria cause illness. (T/F) - Answer-False
Toxins produced by bacteria are always killed during the
cooking process. (T/F) - Answer-False
Bacteria can only be seen under a microscope. (T/F) -
Answer-True
To limit bacterial growth and toxin production, foods should
be kept hot or kept cold. (T/F) - Answer-True
Psychrophilic (cold loving) bacteria can grow on foods
held under proper refrigeration. (T/F) - Answer-True
, 4|Page
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 0157:H7 can be destroyed at a cooking
temperature of: - Answer-158°F
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
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
