SUFFOLK COUNTY FOOD MANAGERS TEST
Time/Temperature Controlled for Safety Foods (TCS Foods) - Answers- Milk and Milk
Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish,
Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked
Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, Cut Tomatoes, Leafy
Greens, Garlic and Oil Mixtures.
Temperature Danger Zone (TDZ) - Answers- 41°F to 135°F Do not store food between
these temperatures.
TCS foods cannot be stored where? - Answers- The Temperature Danger Zone (TDZ)
When does a Food-borne Illness become an Outbreak? - Answers- When 2 or more
people get sick with the same symptoms after eating the same food
Who puts out the Model Food Code? And what does the Model Food Code do? -
Answers- The FDA, Inspects food that transports to other states
Who inspects meat, poultry, eggs and food that crosses the state lines? - Answers- The
USDA
What temperature must cold food be received at? - Answers- 41° F or Less
What exceptions are there for Receiving Cold Food? - Answers- Live Shellfish 45° F
(Must be cooled to 41°F or lower within 4hrs.) Milk 45°F (Must be cooled to 41°F or
lower within 4hrs.) Shell Eggs45° F (Must be cooled to 41°F or lower within 4hrs.)
What temperature must hot food be received at? - Answers- 135°F or Higher
How must frozen foods be received? - Answers- Solid when received
When receiving, what signs require rejection? - Answers- Fluid or Water stains on
bottom of case or if ice crystals or frozen liquids are on the food packaging
Cooking Minimum Internal Temp Cooked Fruits/Vegetables - Answers- 135
Cooking Minimum Internal Temp Roasts of Pork, Beef, Veal, Lamb, Fish - Answers- 145
for 4min
Cooking Minimum Internal Temp Seafood - Answers- 145
Cooking Minimum Internal Temp Shell Eggs - Answers- If Served Immediately 145 if hot
held 155
Cooking Minimum Internal Temp Ground Meat - Answers- 155
Time/Temperature Controlled for Safety Foods (TCS Foods) - Answers- Milk and Milk
Products, Meat (Beef, Pork, and Lamb), Shell Eggs, Poultry, Fish, Shellfish,
Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked
Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, Cut Tomatoes, Leafy
Greens, Garlic and Oil Mixtures.
Temperature Danger Zone (TDZ) - Answers- 41°F to 135°F Do not store food between
these temperatures.
TCS foods cannot be stored where? - Answers- The Temperature Danger Zone (TDZ)
When does a Food-borne Illness become an Outbreak? - Answers- When 2 or more
people get sick with the same symptoms after eating the same food
Who puts out the Model Food Code? And what does the Model Food Code do? -
Answers- The FDA, Inspects food that transports to other states
Who inspects meat, poultry, eggs and food that crosses the state lines? - Answers- The
USDA
What temperature must cold food be received at? - Answers- 41° F or Less
What exceptions are there for Receiving Cold Food? - Answers- Live Shellfish 45° F
(Must be cooled to 41°F or lower within 4hrs.) Milk 45°F (Must be cooled to 41°F or
lower within 4hrs.) Shell Eggs45° F (Must be cooled to 41°F or lower within 4hrs.)
What temperature must hot food be received at? - Answers- 135°F or Higher
How must frozen foods be received? - Answers- Solid when received
When receiving, what signs require rejection? - Answers- Fluid or Water stains on
bottom of case or if ice crystals or frozen liquids are on the food packaging
Cooking Minimum Internal Temp Cooked Fruits/Vegetables - Answers- 135
Cooking Minimum Internal Temp Roasts of Pork, Beef, Veal, Lamb, Fish - Answers- 145
for 4min
Cooking Minimum Internal Temp Seafood - Answers- 145
Cooking Minimum Internal Temp Shell Eggs - Answers- If Served Immediately 145 if hot
held 155
Cooking Minimum Internal Temp Ground Meat - Answers- 155
