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SUFFOLK COUNTY FOOD MANAGEMENT TEST 2025
ACTUAL EXAM COMPLETE EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS WITH RATIONALES
(100% CORRECT ANSWERS) /ALREADY GRADED A+/
LATEST EXAM!!!
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
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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
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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
Cooking Minimum Internal Temp Seafood - Answer-145
Cooking Minimum Internal Temp Shell Eggs - Answer-If
Served Immediately 145 if hot held 155
Cooking Minimum Internal Temp Ground Meat - Answer-
155
Cooking Minimum Internal Temp Poultry and Stuffed
Meats/Fish - Answer-165 for 15 seconds
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Cooking Minimum Internal Temp foods Cooked in a
microwave - Answer-165, let stand covered for 2min after
to even out temperature
Holding Temp Hot Holding - Answer-135 or higher
Holding Temp Cold Holding - Answer-41 or Lower
How to Cool TCS foods - Answer-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? -
Answer-Shallow Pans
What size portions must roasts be cut into for cooling? -
Answer-6lbs or less portions before cooling
How must food be reheated? - Answer-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
SUFFOLK COUNTY FOOD MANAGEMENT TEST 2025
ACTUAL EXAM COMPLETE EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS WITH RATIONALES
(100% CORRECT ANSWERS) /ALREADY GRADED A+/
LATEST EXAM!!!
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
,2|Page
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
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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
Cooking Minimum Internal Temp Seafood - Answer-145
Cooking Minimum Internal Temp Shell Eggs - Answer-If
Served Immediately 145 if hot held 155
Cooking Minimum Internal Temp Ground Meat - Answer-
155
Cooking Minimum Internal Temp Poultry and Stuffed
Meats/Fish - Answer-165 for 15 seconds
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Cooking Minimum Internal Temp foods Cooked in a
microwave - Answer-165, let stand covered for 2min after
to even out temperature
Holding Temp Hot Holding - Answer-135 or higher
Holding Temp Cold Holding - Answer-41 or Lower
How to Cool TCS foods - Answer-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? -
Answer-Shallow Pans
What size portions must roasts be cut into for cooling? -
Answer-6lbs or less portions before cooling
How must food be reheated? - Answer-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
