Exam (elaborations)
SUFFOLK COUNTY FOOD MANAGEMENT LIMITED
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SUFFOLK COUNTY FOOD MANAGEMENT LIMITED
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SUFFOLK COUNTY FOOD MANAGEMENT LIMITEDHow long is a Suffolk County Food Service Permit valid for? - Answers- 1 Year
Who does the Food Manager's certificate belong to? - Answers- The individual
completing the class
Where must the Food Manager's certificate be posted? - Answers- Visible to your
patrons
How long is the Suffolk County Limited Food Manager's Certificate valid for? - Answers-
3 years
A restaurant can deny access to an inspector if the store is very busy and the owner is
not present - Answers- False
Only one shift at the food establishment must be covered by a person with a Food
Manager's certificate. - Answers- False
The food establishment permit is transferable if the restaurant moves to a new location
down the block. - Answers- False
What is the main reason TCS foods must be held at safe refrigeration temperatures? -
Answers- To prevent pathogenic bacteria from multiplying
Which of the following food is a TCS Food? - Answers- Milk for coffee
Cut lettuce in a salad is NOT a TCS food - Answers- False
Hot dogs are NOT required to be held hot (above 140°F) on a food truck because they
are a commercially cooked food. - Answers- 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. - Answers- 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. - Answers- True
TCS foods include all cooked or raw animal products, cooked starch foods, cooked
vegetables, and seed sprouts. - Answers- True
Food containing disease causing bacteria will always have an off odor. - Answers-
False
After about 2 hours in the "Danger Zone" bacteria will begin to multiply - Answers- True
, When using TPHC, TCS foods can stay unrefrigerated for up to 4 hours. - Answers-
True
Intoxication occurs when food containing bacteria are ingested and the bacteria grow in
the body and cause illness. - Answers- False
When using TPHC, TCS foods that are left without heat or refrigeration for less than 4
hours, may be returned to the refrigerator. - Answers- False
Toxins produced by bacteria are ALWAYS killed during the cooking process. - Answers-
False
Cream cheese with a product temperature of 48°F is a risk factor violation - Answers-
True
Bacteria growth factors include: Time, Temperature, Pressure and Acidity - Answers-
False
MATT
Psychrophilic (cold loving) bacteria can grow on foods held under proper refrigeration. -
Answers- True
Bacterial spores in soup will be destroyed when the soup is reheated to 165°F. -
Answers- False
Toxins produced by Staphylococcus can be destroyed at a cooking temperature of -
Answers- Can not be destroyed
Which foods are associated with Listeria? - Answers- Raw milk and pasteurized
cheese, soft cheese, veggies, cold cuts and hot dogs
The Suffolk County Department of Health Services makes appointments to conduct
food establishment inspections - Answers- False
Risk Factor Violations must be corrected within 2 weeks. - Answers- False
Good Retail Violations are more likely to cause a food borne illness and must be
corrected immediately. - Answers- False
The Danger Zone refers to the temperatures between: - Answers- 41°F-140°F
TCS Foods must be held under mechanical refrigeration at or below which
temperature? - Answers- 41°F
Which of the following is NOT a TCS Food? - Answers- Slices of Lemon
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