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SUFFOLK COUNTY FOOD MANAGERS CERTIFICATION 2025 QUESTIONS AND DETAILED CORRECT ANSWERS | A+GRADED
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SUFFOLK COUNTY FOOD MANAGERS CERTIFICATION 2025 QUESTIONS AND DETAILED CORRECT ANSWERS | A+GRADED
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SUFFOLK COUNTY FOOD MANAGERSCERTIFICATION 2025 QUESTIONS AND
DETAILED CORRECT ANSWERS |
A+GRADED
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
What is the purpose of the Food Manager's course?
Correct Answer to help the operator improve sanitary
practices
All of the following are objectives or goals of the food
manager's course except for: Correct Answer Learning
how to order and stock supplies for a restaurant.
A restaurant can deny access to an inspector if it is during
a busy dinner period. (T/F) Correct Answer False
Only one shift at the food establishment must be covered
by a person with a Food Manager's certificate. (T/F)
Correct Answer False
,The food establishment permit is transferable if the
restaurant moves to a new location down the block. (T/F)
Correct Answer False
The Suffolk County Department of Health Services makes
appointments to conduct food establishment inspections.
(T/F) Correct Answer False
Wiping cloths should be stored in a clean pocket in
between uses. (T/F) Correct Answer False
Frozen dessert scoops can be stored in a cup of room
temperature water between uses. (T/F) Correct Answer
False... running water
Bare-hand contact should be prevented when handling or
scooping drink ice. (T/F) Correct Answer True
A 3 compartment sink is not required in a restaurant if a
mechanical dishwasher is provided. Correct Answer False
Two drain boards are required at the 3 compartment sink,
one for soiled equipment and one for clean equipment.
(T/F) Correct Answer True
Proper manual ware washing includes rinsing the
equipment with clean warm water after sanitization. (T/F)
Correct Answer False
, Employees busing soiled and clean tableware should
wash their hands at least once per hour. (T/F) Correct
Answer False... wash hands after every time "busing"
Glasses at a bar can be properly washed and sanitized
using a 2 step process. (T/F) Correct Answer True
When sanitizing at a 3 compartment sink a chlorine
concentration of 50 ppm is recommended. (T/F) Correct
Answer True
Cloths used to handle hot pots must be a different color
than the cloths used for wiping and sanitizing. (T/F)
Correct Answer True
All food equipment connected to the sanitary system must
be equipped with an indirect drain to prevent sewage from
backing up into the equipment. (T/F) Correct Answer True
A spray hose nozzle that hangs below the rim of a 3
compartment sink is a critical violation. (T/F) Correct
Answer True
All food served in a restaurant must be from an approved
source. (T/F) Correct Answer True
Using HACCP-based procedures involves determining the
points in the food preparation process where illness can
be prevented, and devising control and monitoring
measures at these points. (T/F) Correct Answer True
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