Suffolk Food Manager Certification Latest
Update 2024-2025 Actual Exam from Credible
Sources with 250 Questions and Verified Correct
Answers Golden Ticket to Guaranteed A+
Verified by Professor
All of the following are objectives or goals of the food manager's course except for: -
CORRECT ANSWER: learning how to order and stock supplies for a restaurant
Bacillus Cereus Prevention - CORRECT ANSWER: Reheat cooked vegetables, grains,
pasta, and rice products to 165 F
Ciguatera Fish Poisoning - CORRECT ANSWER: An intoxication caused by the
ingestion of a wide variety of reef fish (grouper, skipjack, red snapper, mackerel,
barracuda and related species) that contain ciguatoxin
Clostridium perfringens grows in the center of foods in large pots, stews, soups and
stocks. In order to prevent growth of Clostridium perfringens: - CORRECT ANSWER:
Make sure the large pot of food is transferred to a shallow pan to cool.
Common in raw pork, these bacteria occur more frequently in children. - CORRECT
ANSWER: Yersinia
Danger Zone - CORRECT ANSWER: between 41 - 140 degrees F
E. coli O157:H7 can be destroyed at a cooking temperature of: - CORRECT ANSWER:
158 F
Ground Meats - CORRECT ANSWER: Cook to 158 F
,Heat Labile - CORRECT ANSWER: results from the consumption of toxins produced in
food by bacteria
Heat Stabile - CORRECT ANSWER: a toxin produced by bacteria that can survive the
cooking process. will cause illness even if the food is well cooked
Hepatitus A Virus - CORRECT ANSWER: spreads from the hands of infected workers to
food
How long is a food manager's certificate valid for? - CORRECT ANSWER: 3 years
Infection - CORRECT ANSWER: When food containing bacteria are ingested and the
bacteria grow in the body and cause illness
Intoxication - CORRECT ANSWER: results from the consumption of toxins (or poisons)
produced in food by bacteria
KEEP IT COLD - CORRECT ANSWER: 41 F or below
KEEP IT HOT - CORRECT ANSWER: 140 F or above
Mesophilic Bacteria (middle temperature loving) - CORRECT ANSWER: grow between
50 F and 113 F (salmonella, staphylococcus)
Paralytic Shellfish Poisoning - CORRECT ANSWER: The toxin accumulates in shellfish
such as mussels, clams, scallops and oysters as they filter-feed on these toxic algae
Psychrophilic Bacteria (cold loving - CORRECT ANSWER: grow between 32 F and 86 F
(Yersinia, Listeria)
Rapid Cooling Zone - CORRECT ANSWER: 140 F to 70 F in 2 hours
, 70 F to 41 F in 4 hours
Reduce the Risk of Intestinal Parasites - CORRECT ANSWER: cook all fish to 145 F
Reheating temperatures - CORRECT ANSWER: food should be reheated to 165 F, and
can be held up to 140 F
Salmonella Prevention - CORRECT ANSWER: cooke all poultry to 165 F
Scombroid Fish Poisoning - CORRECT ANSWER: occurs when fish are held at
improper temperatures
Thermophilic Bacteria (high temperature loving) - CORRECT ANSWER: grow between
122 F and 176 F (Clostridium perfringens)
This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated
water - CORRECT ANSWER: Campylobacter
This bacteria may be spread through cross-contamination from either animals or
humans. - CORRECT ANSWER: Salmonella
True or False: A "plumber's bowl" must be provided to collect water at an indirect drain -
CORRECT ANSWER: True
True or False: A 3 compartment sink is not required in a restaurant if a mechanical
dishwasher is provided - CORRECT ANSWER: False
True or False: A backflow preventer is required at the water inlet of the soda system
carbonator - CORRECT ANSWER: True
Update 2024-2025 Actual Exam from Credible
Sources with 250 Questions and Verified Correct
Answers Golden Ticket to Guaranteed A+
Verified by Professor
All of the following are objectives or goals of the food manager's course except for: -
CORRECT ANSWER: learning how to order and stock supplies for a restaurant
Bacillus Cereus Prevention - CORRECT ANSWER: Reheat cooked vegetables, grains,
pasta, and rice products to 165 F
Ciguatera Fish Poisoning - CORRECT ANSWER: An intoxication caused by the
ingestion of a wide variety of reef fish (grouper, skipjack, red snapper, mackerel,
barracuda and related species) that contain ciguatoxin
Clostridium perfringens grows in the center of foods in large pots, stews, soups and
stocks. In order to prevent growth of Clostridium perfringens: - CORRECT ANSWER:
Make sure the large pot of food is transferred to a shallow pan to cool.
Common in raw pork, these bacteria occur more frequently in children. - CORRECT
ANSWER: Yersinia
Danger Zone - CORRECT ANSWER: between 41 - 140 degrees F
E. coli O157:H7 can be destroyed at a cooking temperature of: - CORRECT ANSWER:
158 F
Ground Meats - CORRECT ANSWER: Cook to 158 F
,Heat Labile - CORRECT ANSWER: results from the consumption of toxins produced in
food by bacteria
Heat Stabile - CORRECT ANSWER: a toxin produced by bacteria that can survive the
cooking process. will cause illness even if the food is well cooked
Hepatitus A Virus - CORRECT ANSWER: spreads from the hands of infected workers to
food
How long is a food manager's certificate valid for? - CORRECT ANSWER: 3 years
Infection - CORRECT ANSWER: When food containing bacteria are ingested and the
bacteria grow in the body and cause illness
Intoxication - CORRECT ANSWER: results from the consumption of toxins (or poisons)
produced in food by bacteria
KEEP IT COLD - CORRECT ANSWER: 41 F or below
KEEP IT HOT - CORRECT ANSWER: 140 F or above
Mesophilic Bacteria (middle temperature loving) - CORRECT ANSWER: grow between
50 F and 113 F (salmonella, staphylococcus)
Paralytic Shellfish Poisoning - CORRECT ANSWER: The toxin accumulates in shellfish
such as mussels, clams, scallops and oysters as they filter-feed on these toxic algae
Psychrophilic Bacteria (cold loving - CORRECT ANSWER: grow between 32 F and 86 F
(Yersinia, Listeria)
Rapid Cooling Zone - CORRECT ANSWER: 140 F to 70 F in 2 hours
, 70 F to 41 F in 4 hours
Reduce the Risk of Intestinal Parasites - CORRECT ANSWER: cook all fish to 145 F
Reheating temperatures - CORRECT ANSWER: food should be reheated to 165 F, and
can be held up to 140 F
Salmonella Prevention - CORRECT ANSWER: cooke all poultry to 165 F
Scombroid Fish Poisoning - CORRECT ANSWER: occurs when fish are held at
improper temperatures
Thermophilic Bacteria (high temperature loving) - CORRECT ANSWER: grow between
122 F and 176 F (Clostridium perfringens)
This bacteria may be found in our pets, raw milk, most raw poultry and non-chlorinated
water - CORRECT ANSWER: Campylobacter
This bacteria may be spread through cross-contamination from either animals or
humans. - CORRECT ANSWER: Salmonella
True or False: A "plumber's bowl" must be provided to collect water at an indirect drain -
CORRECT ANSWER: True
True or False: A 3 compartment sink is not required in a restaurant if a mechanical
dishwasher is provided - CORRECT ANSWER: False
True or False: A backflow preventer is required at the water inlet of the soda system
carbonator - CORRECT ANSWER: True
