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Suffolk County Food Managers Test Exam
Questions And Answers |Latest 2025 |
Guaranteed Pass.
Time/Temperature Controlled for Safety Foods (TCS Foods) - Answer✔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) - Answer✔41°F to 135°F Do not store food between these
temperatures.
TCS foods cannot be stored where? - Answer✔The Temperature Danger Zone (TDZ)
When does a Food-borne Illness become an Outbreak? - Answer✔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? - Answer✔The
FDA, Inspects food that transports to other states
Who inspects meat, poultry, eggs and food that crosses the state lines? - Answer✔The USDA
What temperature must cold food be received at? - Answer✔41° F or Less
What exceptions are there for Receiving Cold Food? - Answer✔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? - Answer✔135°F or Higher
How must frozen foods be received? - Answer✔Solid when received
When receiving, what signs require rejection? - Answer✔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 - Answer✔135
Cooking Minimum Internal Temp Roasts of Pork, Beef, Veal, Lamb, Fish - Answer✔145 for 4min
1
Suffolk County Food Managers Test Exam
Questions And Answers |Latest 2025 |
Guaranteed Pass.
Time/Temperature Controlled for Safety Foods (TCS Foods) - Answer✔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) - Answer✔41°F to 135°F Do not store food between these
temperatures.
TCS foods cannot be stored where? - Answer✔The Temperature Danger Zone (TDZ)
When does a Food-borne Illness become an Outbreak? - Answer✔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? - Answer✔The
FDA, Inspects food that transports to other states
Who inspects meat, poultry, eggs and food that crosses the state lines? - Answer✔The USDA
What temperature must cold food be received at? - Answer✔41° F or Less
What exceptions are there for Receiving Cold Food? - Answer✔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? - Answer✔135°F or Higher
How must frozen foods be received? - Answer✔Solid when received
When receiving, what signs require rejection? - Answer✔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 - Answer✔135
Cooking Minimum Internal Temp Roasts of Pork, Beef, Veal, Lamb, Fish - Answer✔145 for 4min
1
