1|Page
SUFFOLK COUNTY FOOD MANAGEMENT TEST FINAL
EXAM COMPLETE EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS WITHRATIONALES
(100% CORRECT ANSWERS) /ALREADY GRADED A+/
LATESTEXAM!!!
Critical violations must be corrected within 2 weeks (t/f) -
Answer-false
Who does the Food Manager's certificate belong to? -
Answer-the individual completing the class
Where must the Food Manager's certificate be posted? -
Answer-visible to patrons
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
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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
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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
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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
Intoxication occurs when food containing bacteria are
ingested and the bacteria grow in the body and cause
illness (t/f) - Answer-false
All bacteria cause illness (t/f) - Answer-false
Toxins produced by bacteria are always killed during the
cooking process (t/f) - Answer-false
SUFFOLK COUNTY FOOD MANAGEMENT TEST FINAL
EXAM COMPLETE EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS WITHRATIONALES
(100% CORRECT ANSWERS) /ALREADY GRADED A+/
LATESTEXAM!!!
Critical violations must be corrected within 2 weeks (t/f) -
Answer-false
Who does the Food Manager's certificate belong to? -
Answer-the individual completing the class
Where must the Food Manager's certificate be posted? -
Answer-visible to patrons
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
,2|Page
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
,3|Page
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
, 4|Page
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
Intoxication occurs when food containing bacteria are
ingested and the bacteria grow in the body and cause
illness (t/f) - Answer-false
All bacteria cause illness (t/f) - Answer-false
Toxins produced by bacteria are always killed during the
cooking process (t/f) - Answer-false
