SUFFOLK COUNTY FOOD MANAGER COURSE QUESTIONS
WITH DETAILED VERIFIED AND 100% ACCURATE
ANSWERS
TCS food Correct Answers A food that requires time/temperature
control for safety to limit pathogenic microorganism growth or toxic
formation.
TCS (Keep it hot) Correct Answers 140 or above
TCS (Keep it cold) Correct Answers 41 or below
TCS (Danger zone) Correct Answers 41-140. About two hours into
danger zone, bacteria will grow and multiply, doubling every 20 mins.
TCS foods include Correct Answers All foods of animal origin, plant
origin that is heat treated, starchy foods, cut melons, sliced tomatoes, cut
leafy greens, raw sprouts like alfalfa or bean sprouts, garlic and oil
mixtures that aren't modified...
Non-TCS foods include: Correct Answers Air cooled hard boiled eggs
with shells, closed cans of food, dry cereals, dry grains, dry uncooked
pasta, dried spices, butter, mayonnaise, breads, crackers, potato chips,
pretzels, muffins, jello, cookies...
Bacteria Correct Answers Single-celled organism that can only be seen
under a microscope
, Two ways bacteria cause food borne illness: Correct Answers Infection:
food infested causes bacteria to grow in body and cause illness
Intoxication: Results from consumption of toxins produced by bacteria
Heat labile toxin Correct Answers A toxin that can be destroyed while
cooking
Hear stable toxin Correct Answers Can survive the cooking process.
Spores Correct Answers Bacteria produces spores when it's stressed by
physical or chemical conditions. They can survive up to 165 and become
active and multiply when food is not cooled or is held at wrong
temperature
Psychrophilic Bacteria Correct Answers Cold loving. Grows between 32
and 86. (Yersinia, Listeria)
Mesophilic Bacteria Correct Answers Middle temperature loving. Grows
between 50 and 113 (Salmonella, Staphylococcus)
Thermophilic Bacteria Correct Answers High temperature loving.
Grows between 122 and 176 (clostridium, perfringens)
WITH DETAILED VERIFIED AND 100% ACCURATE
ANSWERS
TCS food Correct Answers A food that requires time/temperature
control for safety to limit pathogenic microorganism growth or toxic
formation.
TCS (Keep it hot) Correct Answers 140 or above
TCS (Keep it cold) Correct Answers 41 or below
TCS (Danger zone) Correct Answers 41-140. About two hours into
danger zone, bacteria will grow and multiply, doubling every 20 mins.
TCS foods include Correct Answers All foods of animal origin, plant
origin that is heat treated, starchy foods, cut melons, sliced tomatoes, cut
leafy greens, raw sprouts like alfalfa or bean sprouts, garlic and oil
mixtures that aren't modified...
Non-TCS foods include: Correct Answers Air cooled hard boiled eggs
with shells, closed cans of food, dry cereals, dry grains, dry uncooked
pasta, dried spices, butter, mayonnaise, breads, crackers, potato chips,
pretzels, muffins, jello, cookies...
Bacteria Correct Answers Single-celled organism that can only be seen
under a microscope
, Two ways bacteria cause food borne illness: Correct Answers Infection:
food infested causes bacteria to grow in body and cause illness
Intoxication: Results from consumption of toxins produced by bacteria
Heat labile toxin Correct Answers A toxin that can be destroyed while
cooking
Hear stable toxin Correct Answers Can survive the cooking process.
Spores Correct Answers Bacteria produces spores when it's stressed by
physical or chemical conditions. They can survive up to 165 and become
active and multiply when food is not cooled or is held at wrong
temperature
Psychrophilic Bacteria Correct Answers Cold loving. Grows between 32
and 86. (Yersinia, Listeria)
Mesophilic Bacteria Correct Answers Middle temperature loving. Grows
between 50 and 113 (Salmonella, Staphylococcus)
Thermophilic Bacteria Correct Answers High temperature loving.
Grows between 122 and 176 (clostridium, perfringens)
