Suffolk County Food Managers Course EXAM
QUESTIONS WITH ACTUAL CORRECT DETAILED
ANSWERS
Critical violations must be corrected within 2 weeks. (T/F) - ANSWERS-False
Who does the Food Manager's certificate belong to? - ANSWERS-The individual completing the class
Where must the Food Manager's certificate be posted? - ANSWERS-Visible to your patrons
What is the purpose of the Food Manager's course? - ANSWERS-to help the operator improve sanitary
practices
All of the following are objectives or goals of the food manager's course except for: - ANSWERS-Learning
how to order and stock supplies for a restaurant.
A restaurant can deny access to an inspector if it is during a busy dinner period. (T/F) - ANSWERS-False
Only one shift at the food establishment must be covered by a person with a Food Manager's certificate.
(T/F) - ANSWERS-False
The food establishment permit is transferable if the restaurant moves to a new location down the block.
(T/F) - ANSWERS-False
The Suffolk County Department of Health Services makes appointments to conduct food establishment
inspections. (T/F) - ANSWERS-False
,How long is a food manager's certificate valid for? - ANSWERS-3 years
Cut leafy greens: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Raw seed sprouts: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Whole melons: are time/temperature control for safety foods. (T/F) - ANSWERS-False
Cut tomatoes: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Raw chicken: is time/temperature control for safety foods. (T/F) - ANSWERS-True
Cooked beef: is time/temperature control for safety foods. (T/F) - ANSWERS-True
Air-cooled hard boiled eggs with shell intact: are time/temperature control for safety foods. (T/F) -
ANSWERS-False
Garlic and oil mixtures: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Cooked carrots: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Cut melons: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. (T/F) - ANSWERS-False
After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. (T/F) - ANSWERS-True
Most disease causing bacteria grow best between 32ºF and 212°F. (T/F) - ANSWERS-False
, Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and
cause illness. (T/F) - ANSWERS-False
All bacteria cause illness. (T/F) - ANSWERS-False
Toxins produced by bacteria are always killed during the cooking process. (T/F) - ANSWERS-False
Bacteria can only be seen under a microscope. (T/F) - ANSWERS-True
To limit bacterial growth and toxin production, foods should be kept hot or kept cold. (T/F) - ANSWERS-
True
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. (T/F) - ANSWERS-
True
Food containing disease causing bacteria will always have an off odor. - ANSWERS-False
Which bacteria is the #1 cause of reported foodborne illness? - ANSWERS-Salmonella
E. coli 0157:H7 can be destroyed at a cooking temperature of: - ANSWERS-158°F
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and
lettuce? - ANSWERS-E. coli O157:H7
Clostridium perfringens grows in the center of foods in large pots, stews, soups and stocks. In order to
prevent growth of Clostridium perfringens: - ANSWERS-Make sure the large pot of food is transferred to
a shallow pan to cool
This bacteria may be spread through cross-contamination from either animals or humans. - ANSWERS-
Salmonella
QUESTIONS WITH ACTUAL CORRECT DETAILED
ANSWERS
Critical violations must be corrected within 2 weeks. (T/F) - ANSWERS-False
Who does the Food Manager's certificate belong to? - ANSWERS-The individual completing the class
Where must the Food Manager's certificate be posted? - ANSWERS-Visible to your patrons
What is the purpose of the Food Manager's course? - ANSWERS-to help the operator improve sanitary
practices
All of the following are objectives or goals of the food manager's course except for: - ANSWERS-Learning
how to order and stock supplies for a restaurant.
A restaurant can deny access to an inspector if it is during a busy dinner period. (T/F) - ANSWERS-False
Only one shift at the food establishment must be covered by a person with a Food Manager's certificate.
(T/F) - ANSWERS-False
The food establishment permit is transferable if the restaurant moves to a new location down the block.
(T/F) - ANSWERS-False
The Suffolk County Department of Health Services makes appointments to conduct food establishment
inspections. (T/F) - ANSWERS-False
,How long is a food manager's certificate valid for? - ANSWERS-3 years
Cut leafy greens: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Raw seed sprouts: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Whole melons: are time/temperature control for safety foods. (T/F) - ANSWERS-False
Cut tomatoes: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Raw chicken: is time/temperature control for safety foods. (T/F) - ANSWERS-True
Cooked beef: is time/temperature control for safety foods. (T/F) - ANSWERS-True
Air-cooled hard boiled eggs with shell intact: are time/temperature control for safety foods. (T/F) -
ANSWERS-False
Garlic and oil mixtures: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Cooked carrots: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Cut melons: are time/temperature control for safety foods. (T/F) - ANSWERS-True
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. (T/F) - ANSWERS-False
After about 2 hours in the "Danger Zone" bacteria will begin to grow and multiply. (T/F) - ANSWERS-True
Most disease causing bacteria grow best between 32ºF and 212°F. (T/F) - ANSWERS-False
, Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and
cause illness. (T/F) - ANSWERS-False
All bacteria cause illness. (T/F) - ANSWERS-False
Toxins produced by bacteria are always killed during the cooking process. (T/F) - ANSWERS-False
Bacteria can only be seen under a microscope. (T/F) - ANSWERS-True
To limit bacterial growth and toxin production, foods should be kept hot or kept cold. (T/F) - ANSWERS-
True
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. (T/F) - ANSWERS-
True
Food containing disease causing bacteria will always have an off odor. - ANSWERS-False
Which bacteria is the #1 cause of reported foodborne illness? - ANSWERS-Salmonella
E. coli 0157:H7 can be destroyed at a cooking temperature of: - ANSWERS-158°F
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and
lettuce? - ANSWERS-E. coli O157:H7
Clostridium perfringens grows in the center of foods in large pots, stews, soups and stocks. In order to
prevent growth of Clostridium perfringens: - ANSWERS-Make sure the large pot of food is transferred to
a shallow pan to cool
This bacteria may be spread through cross-contamination from either animals or humans. - ANSWERS-
Salmonella
