Suffolk County Limited Food Manager's Course Questions Fully Solved || 2026/27

How long is a Suffolk County Food Service Permit valid for? - CORRECT ANSWER 1 year Who does the Food Manager's certificate belong to? - CORRECT ANSWER The individual completing the class Where must the Food Manager's certificate be posted? - CORRECT ANSWER Somewhere visible to your patrons How long is the Suffolk County Limited Food Manager's Certificate valid for? - CORRECT ANSWER 3 years The Danger Zone refers to temperatures between...? - CORRECT ANSWER 41 F- 140 F TCS Foods must be held under mechanical refrigeration at or below what temperature? - CORRECT ANSWER 41 F What is the main reason TCS foods must be held at safe refrigeration temperatures? - CORRECT ANSWER to prevent pathogenic bacteria from multiplying TCS is an acronym that stands for - CORRECT ANSWER time/temperature control for safety TCS Foods Include: - CORRECT ANSWER All foods of animal origin (raw or heat-treated), A food of plant origin that is heat treated; cooked starchy foods (cooked rice, cooked pasta, cooked potatoes, rehydrated beans, rehydrated broth mixes, etc); cut melons; sliced tomatoes; cut leafy greens; raw sprouts; garlic and oil mixtures that are not modified Non TCS foods include: - CORRECT ANSWER Air cooled hard boiled eggs with shells intact; a food in an unopened sealed container that is commercially processed; dry cereals, dry grains, dry uncooked pasta; dried spices; margarine and salted butter; commercially prepared mayonnaise; breads, crackers, potato chips, pretzels and muffins, jello, cookies What causes foodborne illness? - CORRECT ANSWER Bacteria, viruses, parasites, and chemical agents Infection - CORRECT ANSWER When food containing bacteria is consumed and the bacteria grow in the body and cause illness Intoxication - CORRECT ANSWER Results when the food containing bacterial toxins are consumed Toxins - CORRECT ANSWER produced by bacteria when foods are not held at the proper temperature; do not cause any noticeable colors, odors, or tastes in the foods they are produced in Heat Labile Toxin - CORRECT ANSWER a toxin produced by bacteria that can be destroyed during cooking Heat Stable Toxin - CORRECT ANSWER A toxin produced by bacteria that can survive the cooking process. Food containing this will cause illness even if the food is properly cooked Spores - CORRECT ANSWER survive even when food is cooked, caused when bacteria is stressed to help them survive certain conditions; can become active and multiply when food is not cooled properly or is held at the wrong temperature; does not cause any odors or colors or tastes Psychrophilic Bateria - CORRECT ANSWER Cold loving; grows between 32 F and 59 F (Yersinia, Listeria) Mesophilic Bacteria - CORRECT ANSWER Middle temperature loving; grows between 68 F and 113 F (Salmonella, Staphylococcus) Thermophilic Bacteria - CORRECT ANSWER high temperature loving; grows between 122 F and 176 F (Clostridium perfringens) Bacterial Growth Factors (MATT) - CORRECT ANSWER Moisture, Acidity, Temperature, Time Bacterial Growth Factor: Moisture - CORRECT ANSWER Most bacteria grow when the water activity value is above 0.85 Bacterial Growth Factor: Acidity - CORRECT ANSWER most bacteria will grow when the pH is between 4.6 and 9.8 Bacterial Growth Factor: Temperature - CORRECT ANSWER Most bacteria grow best between 41 F and 140 F Bacterial Growth Factor: Time - CORRECT ANSWER After about 2 hours in the danger zone, bacteria will begin to grow and multiply, doubling every 20 mins. TCS Food held in the danger zone is a risk factor violation: True or False? - CORRECT ANSWER True A written procedure for Time as A Public Health Control must include: - CORRECT ANSWER names of TCS foods held using TPHC, temps of foods when removed from temperature control, when and how foods are marked to show that foods are discarded after 4 hours To use TPHC you must have what 2 things? - CORRECT ANSWER A written policy (this is prepared before you implement TPHC and must be available upon request), and a LABEL (the date, name of the food, the time it was removed from heat or refrigeration AND the discard time) Staphylococcus - CORRECT ANSWER Found in the nose and throat, in hair, skin and infected wounds; found on the hands of 20% of healthy people; produces toxin in foods that are not held at the proper temp; the toxin is NOT destroyed during normal cooking or reheating (heat stable toxin) Symptoms of staphylococcus - CORRECT ANSWER Symptoms occur 30 mins to 8 hours after consumption and include nausea, vomiting, abdominal cramps and diarrhea Ways to prevent staphylococcus - CORRECT ANSWER store foods at safe temps; use barriers such as gloves to handle ready to eat foods; wash your hands; rapidly cool and reheat foods; don't work when ill; don't work with uncovered infected wounds or boils on hands, wrists or an exposed body part; use hair restraints Shigella - CORRECT ANSWER extremely low numbers of this bacteria will cause infection; found in human feces; spread from the hands of infected persons who do not wash their hands after using the toilet (Fecal-Oral route) Symptoms of Shigella - CORRECT ANSWER Symptoms occur within 1-7 days; many include bloody, mucous-laden diarrhea, vomiting, fever, nausea and cramping H