SUFFOLK COUNTY FOOD MANAGERS TEST FINAL EXAM
2025//2026 ACTUAL COMPLETE REAL EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS (100% CORRECT ANSWERS)
/ALREADY GRADED A+
Wiping cloths should be stored in a clean pocket in
between uses (t/f) -
ANSWER-
false
What is the purpose of the Food Manager's course? -
ANSWER-to help the
operator improve sanitary
practices
All of the following are objectives or goals of the food
manager's course except
for: - ANSWER-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) - ANSWER-
false
Only one shift at the food establishment must be covered by
a person with a
Food Manager's certificate. (t/f) -
ANSWER-false
The food establishment permit is transferable if the restaurant
moves to a new
location down the block. (t/f) -
ANSWER-false
The Suffolk County Department of Health Services makes
appointments to
conduct food establishment inspections. (t/f) -
ANSWER-false
How long is a food manager's certificate valid for? - ANSWER-3
years
Cut leafy greens: are time/temperature control for safety foods
(t/f) - ANSWER-
true
,Raw seed sprouts: are time/temperature control for safety foods
(t/f) - ANSWER-
true
Whole melons: are time/temperature control for safety foods
(t/f) - ANSWER-
false
Cut tomatoes: are time/temperature control for safety foods (t/f) -
ANSWER-true
Raw chicken: is time/temperature control for safety foods (t/f) -
ANSWER-true
Cooked beef: is time/temperature control for safety foods (t/f) -
ANSWER-true
Air-cooled hard boiled eggs with shell intact: are
time/temperature control for
safety foods (t/f) -
ANSWER-false
Garlic and oil mixtures: are time/temperature control for
safety foods (t/f) -
, ANSWER-
true
Cooked carrots: are time/temperature control for safety foods
(t/f) - ANSWER-
true
Cut melons: are time/temperature control for safety foods (t/f) -
ANSWER-true
Bacterial spores in soup will be destroyed when the soup is
reheated to 165°F
(t/f) - ANSWER-
false
After about 2 hours in the "Danger Zone" bacteria will begin to
grow and multiply.
(t/f) - ANSWER-
true
Most disease causing bacteria grow best between 32°F
and 212°F. (t/f) -
ANSWER-
false
2025//2026 ACTUAL COMPLETE REAL EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS (100% CORRECT ANSWERS)
/ALREADY GRADED A+
Wiping cloths should be stored in a clean pocket in
between uses (t/f) -
ANSWER-
false
What is the purpose of the Food Manager's course? -
ANSWER-to help the
operator improve sanitary
practices
All of the following are objectives or goals of the food
manager's course except
for: - ANSWER-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) - ANSWER-
false
Only one shift at the food establishment must be covered by
a person with a
Food Manager's certificate. (t/f) -
ANSWER-false
The food establishment permit is transferable if the restaurant
moves to a new
location down the block. (t/f) -
ANSWER-false
The Suffolk County Department of Health Services makes
appointments to
conduct food establishment inspections. (t/f) -
ANSWER-false
How long is a food manager's certificate valid for? - ANSWER-3
years
Cut leafy greens: are time/temperature control for safety foods
(t/f) - ANSWER-
true
,Raw seed sprouts: are time/temperature control for safety foods
(t/f) - ANSWER-
true
Whole melons: are time/temperature control for safety foods
(t/f) - ANSWER-
false
Cut tomatoes: are time/temperature control for safety foods (t/f) -
ANSWER-true
Raw chicken: is time/temperature control for safety foods (t/f) -
ANSWER-true
Cooked beef: is time/temperature control for safety foods (t/f) -
ANSWER-true
Air-cooled hard boiled eggs with shell intact: are
time/temperature control for
safety foods (t/f) -
ANSWER-false
Garlic and oil mixtures: are time/temperature control for
safety foods (t/f) -
, ANSWER-
true
Cooked carrots: are time/temperature control for safety foods
(t/f) - ANSWER-
true
Cut melons: are time/temperature control for safety foods (t/f) -
ANSWER-true
Bacterial spores in soup will be destroyed when the soup is
reheated to 165°F
(t/f) - ANSWER-
false
After about 2 hours in the "Danger Zone" bacteria will begin to
grow and multiply.
(t/f) - ANSWER-
true
Most disease causing bacteria grow best between 32°F
and 212°F. (t/f) -
ANSWER-
false
