SUFFOLK COUNTY FOOD MANAGERS TEST 2025
LOCAL HEALTH DEPARTMENT CERTIFIED EXAM
QUESTIONS WITH FULL ANSWER KEY | FOODBORNE
PATHOGENS, SANITATION & INSPECTION REQUIREMENTS
Time/Temperature Controlled for Safety Foods (TCS Foods)
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)
41°F to 135°F Do not store food between these temperatures.
TCS foods cannot be stored where?
The Temperature Danger Zone (TDZ)
When does a Food-borne Illness become an Outbreak?
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?
The FDA, Inspects food that transports to other states
Who inspects meat, poultry, eggs and food that crosses the state lines?
The USDA
What temperature must cold food be received at?
41° F or Less
What exceptions are there for Receiving Cold Food?
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?
135°F or Higher
How must frozen foods be received?
,Solid when received
When receiving, what signs require rejection?
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
135
Cooking Minimum Internal Temp Roasts of Pork, Beef, Veal, Lamb, Fish
145 for 4min
Cooking Minimum Internal Temp Seafood
145
Cooking Minimum Internal Temp Shell Eggs
If Served Immediately 145 if hot held 155
Cooking Minimum Internal Temp Ground Meat
155
Cooking Minimum Internal Temp Poultry and Stuffed Meats/Fish
165 for 15 seconds
Cooking Minimum Internal Temp foods Cooked in a microwave
165, let stand covered for 2min after to even out temperature
Holding Temp Hot Holding
135 or higher
Holding Temp Cold Holding
41 or Lower
How to Cool TCS foods
Cool TCS foods from 135 to 41 within Six Hours, 135 - 70 within 2hrs or less, 70 - 41 within
next 4hrs or less
In what kind of pans must food be put in for cooling?
Shallow Pans
What size portions must roasts be cut into for cooling?
, 6lbs or less portions before cooling
How must food be reheated?
To 165 for 15 seconds within 2hrs. If the food is a commercially processed and packaged ready
to eat food, reheat to 135 F internal temp
How to Thaw/Defrost
Bet Way is under Refrigeration. Either Under Refrigeration, Running Water (70F), or microwave
if cooked immediately.
To what degree must thermometers be accurate to?
+/- 2F
Biological Contaminants
Microorganisms get in food. Ex. Bacteria, Virus, Saliva
Chemical Contaminants
Chemicals (ie Sanitizers, Detergents, Pesticides) get in food. Reaction of Metals that food
equipment is made from
Physical Contaminants
Foreign Objects get into food. EX. Screw, Staple, Twist Ties, Glass, Dirt, Bugs, Metal Shavings,
Bones, Stones, Pits
Ready to eat TCS foods must be labeled and date marked if held for how long?
24 hrs
How long can TCS foods be stored for?
7 days if held at 41 F or less, they also should be labeled with the expiration or throw out date
Factors that Affect the Growth of Bacteria
FAT TOM Food, Acidity, Tim, Temperature, Oxygen, Moisture
What Acidity level does bacteria not grow well?
pH of 4.6
How Should food be stored?
At least 6in off floor & away from wall
Where must shellfish come from and with what?
LOCAL HEALTH DEPARTMENT CERTIFIED EXAM
QUESTIONS WITH FULL ANSWER KEY | FOODBORNE
PATHOGENS, SANITATION & INSPECTION REQUIREMENTS
Time/Temperature Controlled for Safety Foods (TCS Foods)
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)
41°F to 135°F Do not store food between these temperatures.
TCS foods cannot be stored where?
The Temperature Danger Zone (TDZ)
When does a Food-borne Illness become an Outbreak?
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?
The FDA, Inspects food that transports to other states
Who inspects meat, poultry, eggs and food that crosses the state lines?
The USDA
What temperature must cold food be received at?
41° F or Less
What exceptions are there for Receiving Cold Food?
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?
135°F or Higher
How must frozen foods be received?
,Solid when received
When receiving, what signs require rejection?
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
135
Cooking Minimum Internal Temp Roasts of Pork, Beef, Veal, Lamb, Fish
145 for 4min
Cooking Minimum Internal Temp Seafood
145
Cooking Minimum Internal Temp Shell Eggs
If Served Immediately 145 if hot held 155
Cooking Minimum Internal Temp Ground Meat
155
Cooking Minimum Internal Temp Poultry and Stuffed Meats/Fish
165 for 15 seconds
Cooking Minimum Internal Temp foods Cooked in a microwave
165, let stand covered for 2min after to even out temperature
Holding Temp Hot Holding
135 or higher
Holding Temp Cold Holding
41 or Lower
How to Cool TCS foods
Cool TCS foods from 135 to 41 within Six Hours, 135 - 70 within 2hrs or less, 70 - 41 within
next 4hrs or less
In what kind of pans must food be put in for cooling?
Shallow Pans
What size portions must roasts be cut into for cooling?
, 6lbs or less portions before cooling
How must food be reheated?
To 165 for 15 seconds within 2hrs. If the food is a commercially processed and packaged ready
to eat food, reheat to 135 F internal temp
How to Thaw/Defrost
Bet Way is under Refrigeration. Either Under Refrigeration, Running Water (70F), or microwave
if cooked immediately.
To what degree must thermometers be accurate to?
+/- 2F
Biological Contaminants
Microorganisms get in food. Ex. Bacteria, Virus, Saliva
Chemical Contaminants
Chemicals (ie Sanitizers, Detergents, Pesticides) get in food. Reaction of Metals that food
equipment is made from
Physical Contaminants
Foreign Objects get into food. EX. Screw, Staple, Twist Ties, Glass, Dirt, Bugs, Metal Shavings,
Bones, Stones, Pits
Ready to eat TCS foods must be labeled and date marked if held for how long?
24 hrs
How long can TCS foods be stored for?
7 days if held at 41 F or less, they also should be labeled with the expiration or throw out date
Factors that Affect the Growth of Bacteria
FAT TOM Food, Acidity, Tim, Temperature, Oxygen, Moisture
What Acidity level does bacteria not grow well?
pH of 4.6
How Should food be stored?
At least 6in off floor & away from wall
Where must shellfish come from and with what?
