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SUFFOLK COUNTY FOOD MANAGERS COURSE
EXAM QUESTIONS AND CORRECT ANSWERS |
GRADED A+ | VERIFIED ANSWERS | LATEST
VERSION 2025
Which of the following has been found in ground meat, raw seed sprouts, unpasteurized juice and lettuce? ---------CORRECT ANSWER----------------- E. coli O157:H Clostridium perfringens grows in the center of foods in large pots, stews, soups and stocks. In order to prevent growth of Clostridium perfringens: ---- -----CORRECT ANSWER-----------------Make sure the large pot of food is transferred to a shallow pan to cool This bacteria may be spread through cross-contamination from either animals or humans. ---------CORRECT ANSWER-----------------Salmonella Which of the following is normally found in the nose and throat and on hair and skin? ---------CORRECT ANSWER-----------------Staphylococcus This bacteria may be found in our pets, raw milk, most raw poultry and non- chlorinated water. ---------CORRECT ANSWER-----------------Campylobacter Salmonella is most likely to be found in raw foods of animal origin. (T/F) ---- -----CORRECT ANSWER-----------------True
Besides Salmonella, Campylobacter bacteria are also found in most raw poultry. ---------CORRECT ANSWER-----------------True Some bacteria are spread in food when food handlers don't wash their hands properly after using the toilet. (T/F) ---------CORRECT ANSWER------ -----------True Which of the following is not a bacteria that can cause a foodborne illness? ---------CORRECT ANSWER-----------------Hepatitis A Which of the following is linked to improperly canned food? --------- CORRECT ANSWER-----------------Clostridium botulinum Common in raw pork, these bacteria occur more frequently in children. ------ ---CORRECT ANSWER-----------------Yersinia Which of the following has been known to cause miscarriages in pregnant woman? ---------CORRECT ANSWER-----------------Listeria Which of the following is considered a "cold loving" bacteria (slow growth at refrigeration temperatures)? ---------CORRECT ANSWER----------------- Listeria Which bacteria are normally found in shellfish from water contaminated with human feces? ---------CORRECT ANSWER-----------------Vibrio
Viruses are not killed during most cooking processes. (T/F) --------- CORRECT ANSWER-----------------False It takes very high numbers of a virus to cause illness. (T/F) --------- CORRECT ANSWER-----------------False Norovirus symptoms normally occur 5 days after ingestion. (T/F) --------- CORRECT ANSWER-----------------False Foodborne illness due to parasites can be prevented if food is cooked thoroughly. (T/F) ---------CORRECT ANSWER-----------------True Most foodborne Norovirus outbreaks are caused by contamination of food by food handlers. (T/F) ---------CORRECT ANSWER-----------------True To reduce the risk of viral foodborne outbreaks food handlers should practice proper hand washing, prevent bare-hand contact with ready-to eat- foods and not report to work if they are suffering from gastroenteritis. (T/F) - --------CORRECT ANSWER-----------------True To reduce the risk of intestinal parasites fish should be cooked to a minimum temperature of 145°F. (T/F) ---------CORRECT ANSWER------------
Cooking fish destroys the Scombroid toxin. (T/F) ---------CORRECT ANSWER-----------------False To prevent illness due to Scombroid toxin, fish should be held at or below 41°F at all times. (T/F) ---------CORRECT ANSWER-----------------True Wild mushrooms should never be gathered for use in your restaurant unless you have studied mushrooms in college. (T/F) ---------CORRECT ANSWER-----------------False Sulfites are prohibited from being added to foods in a restaurant. (T/F) ------ ---CORRECT ANSWER-----------------True 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-----------------Visible to your patrons How long is the Suffolk County Limited Food Manager's Certificate valid for? ---------CORRECT ANSWER-----------------3 years
TCS Foods must be held under mechanical refrigeration at or below which temperature? ---------CORRECT ANSWER-----------------41°F Which of the following is NOT a TCS Food? ---------CORRECT ANSWER--- --------------Slices of Lemon What is the main reason TCS foods must be held at safe refrigeration temperatures? ---------CORRECT ANSWER-----------------To prevent pathogenic bacteria from multiplying Which of the following food is a TCS Food? ---------CORRECT ANSWER---- -------------Milk for coffee Cut lettuce in a salad is NOT a TCS food ---------CORRECT ANSWER------- ----------False Hot dogs are NOT required to be held hot (above 140°F) on a food truck because they are a commercially cooked food. ---------CORRECT ANSWER-----------------False The milk-based, liquid ice cream mix used at an ice cream shop's soft serve machine is NOT required to be held at 41°F. ---------CORRECT ANSWER-----------------False
Heavy cream used for coffee or in mixed drinks at a bar, must be stored in a refrigerator and maintained at or below 41°F. ---------CORRECT ANSWER-----------------True TCS foods include all cooked or raw animal products, cooked starch foods, cooked vegetables, and seed sprouts. ---------CORRECT ANSWER----------- ------True Food containing disease causing bacteria will always have an off odor. ----- ----CORRECT ANSWER-----------------False After about 2 hours in the "Danger Zone" bacteria will begin to multiply ------ ---CORRECT ANSWER-----------------True When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. --- ------CORRECT ANSWER-----------------True Intoxication occurs when food containing bacteria are ingested and the bacteria grow in the body and cause illness. ---------CORRECT ANSWER--- --------------False When using TPHC, TCS foods that are left without heat or refrigeration for less than 4 hours, may be returned to the refrigerator. ---------CORRECT ANSWER-----------------False
Which food(s) require date marking? ---------CORRECT ANSWER------------- ----REFRIGERATED, PREPARED, READY-TO-EAT, TCS foods aka refrigerated mix of soft serve sandwiches & hot dogs How long can a food that is date marked remain in the refrigerator? --------- CORRECT ANSWER-----------------7 days TCS, ready-to-eat foods require date marking because after a few days Staphylococcus can grow under refrigeration ---------CORRECT ANSWER-- ---------------False The "fecal-oral route" refers to the transfer of bacteria to food by food- handlers who don't wash their hands properly after using the toilet and then handle ready to eat food without barriers. ---------CORRECT ANSWER------- ----------True All ready-to-eat foods must be date marked. ---------CORRECT ANSWER--- --------------False Only TCS foods require date marking. ---------CORRECT ANSWER----------- ------True Cooking food will kill Listeria. ---------CORRECT ANSWER-----------------True
Ice cream is associated with viral Food borne illness ---------CORRECT ANSWER-----------------true Drink ice is associated with viral Food borne illness. ---------CORRECT ANSWER-----------------true Fruit for drinks is associated with viral Food borne illness. --------- CORRECT ANSWER-----------------true Bacteria is the most common cause of Food borne illness. --------- CORRECT ANSWER-----------------False It's Virus Norovirus is spread by the hands of infected persons who do not wash their hands properly after using the toilet. ---------CORRECT ANSWER------------- ----true Frequent hand washing and the use of the Barrier system are the most effective ways of preventing viral illness. ---------CORRECT ANSWER-------- ---------true If you don't look or feel sick you are 100% healthy and will not spread any viral illness. ---------CORRECT ANSWER-----------------False
Flour stored in a cleaned and sanitized spackle bucket would be a Risk Factor for Food borne illness. ---------CORRECT ANSWER-----------------true Unlabeled glass cleaner would be a Risk Factor for Food borne illness. ----- ----CORRECT ANSWER-----------------True Lemonade can safely be stored in a galvanized container. --------- CORRECT ANSWER-----------------False Serving a Moscow mule in a copper mug would be considered safe --------- CORRECT ANSWER-----------------False Do not sure copper or zinc-coated equipment container Soda systems must have an approved dual check valve with an intermediate vent to prevent copper poisoning. ---------CORRECT ANSWER-----------------True Inadequate cooking is included in the 5 risk factors identified by the FDA as causing the majority of food borne illnesses ---------CORRECT ANSWER---- -------------true Natural toxicant is included in the 5 risk factors identified by the FDA as causing the majority of food borne illnesses. ---------CORRECT ANSWER--- --------------false
Contaminated equipment is included in the 5 risk factors identified by the FDA as causing the majority of food borne illnesses. ---------CORRECT ANSWER-----------------true Poor personal hygiene is included in the 5 risk factors identified by the FDA as causing the majority of food borne illnesses. ---------CORRECT ANSWER-----------------true Food from unsafe sources is included in the 5 risk factors identified by the FDA as causing the majority of food borne illnesses ---------CORRECT ANSWER-----------------true HACCP based inspections focus on how clean the establishment is, such as the floor and walls. ---------CORRECT ANSWER-----------------False Home prepared food would be considered an approved source --------- CORRECT ANSWER-----------------false Holding foods in the danger zone (in between 41°F - 140°F) could lead to bacterial growth in the food. ---------CORRECT ANSWER-----------------true Your stem thermometer can be sanitized with soap and water. --------- CORRECT ANSWER-----------------false
No person who is suffering with diarrhea should be working with food. ------- --CORRECT ANSWER-----------------true Employee hand washing signs must be posted at all toilet facilities. --------- CORRECT ANSWER-----------------true As long as you put on gloves to handle ready to eat food, hand washing is not important. ---------CORRECT ANSWER-----------------false Food can be stored directly on clean refrigerator shelves. --------- CORRECT ANSWER-----------------False Water must drain continuously in a cooler of soda stored in ice --------- CORRECT ANSWER-----------------false Sugar packets stored in a box under the hand sink waste line is a Risk Factor for Food borne illness. ---------CORRECT ANSWER-----------------true Sealed bottles of liquor can be stored safely under a basement waste line. - --------CORRECT ANSWER-----------------false A clearance of 12" on all sides under a waste line is required for food storage. ---------CORRECT ANSWER-----------------false 18 inches on all sides of the waster line is required
Milk crates can be used as produce storage containers. ---------CORRECT ANSWER-----------------no Cross-contamination can be avoided by storing prepared foods covered. --- ------CORRECT ANSWER-----------------true All food deliveries should be brought inside the establishment immediately to prevent tampering ---------CORRECT ANSWER-----------------true Packaged foods, such as canned soda, can be submerged in water for storage. ---------CORRECT ANSWER-----------------False Must have drain In use utensils can be stored in a clean container of standing water --------- CORRECT ANSWER-----------------False Store eating utensils in a container with the handles down. --------- CORRECT ANSWER-----------------false Unprotected/uncovered food in the customer area could result in legal action and possible fines ---------CORRECT ANSWER-----------------true One drain board is required at the establishment's ware washing 3 compartment sink. ---------CORRECT ANSWER-----------------False
An indirect drain uses an air gap to separate the equipment from the sanitary system (waste water). ---------CORRECT ANSWER----------------- true An indirect drain is required for a hand sink. ---------CORRECT ANSWER--- --------------false its required for a food prep sink An indirect drain is required for a food prep sink. ---------CORRECT ANSWER-----------------true An indirect drain is required for a mop sink ---------CORRECT ANSWER----- ------------false An indirect drain is required for an ice bin. ---------CORRECT ANSWER------ -----------true A cross connection is a Risk Factor for Food borne illness. --------- CORRECT ANSWER-----------------true A hose connected to the faucet of a mop sink at one end while the other end of the hose lays in the bottom of the mop sink is an example of a cross-connection. ---------CORRECT ANSWER-----------------true The only way to prevent copper poisoning from a soda system is to have canned soda. ---------CORRECT ANSWER-----------------false
Chemical dispensers connected to your water supply can be a Risk factor for Foodborne illness if they do not have an air gap or backflow prevention device. ---------CORRECT ANSWER-----------------true A Backflow prevention device is the only way to prevent cross-connections. ---------CORRECT ANSWER-----------------false not all backflow prevention devices are the sam Only individual food vender operators of special events are required to obtain a permit for the operation of a temporary event. ---------CORRECT ANSWER-----------------false Both organizers of special events and individual operators are required to hold separate permits for the operation of a temporary event The annual food service permit for your establishment will "cover" you for any temporary event where ever you set up a booth. ---------CORRECT ANSWER-----------------false It DOES NOT Toilet facilities and hand washing sinks equipped with hot and cold running water are required for food service workers at a temporary event. --------- CORRECT ANSWER-----------------true Home prepared foods are allowed as long as they were prepared the day before the temporary event start date. ---------CORRECT ANSWER----------- ------False IT'S PROHIBITED
