SUFFOLK COUNTY FOOD MANAGERS COURSE EXAM

SUFFOLK COUNTY FOOD MANAGER'S COURSE EXAM

(ACTUAL / ) QUESTIONS & VERIFIED ANSWERS

Refrigerated TCS foods can be held for up to 10 days, as long as they are date-marked. (t/f) - ----Answers---false

A thermometer must be provided in a refrigerator only when you think it is not working properly. (t/f) - ----Answers---false

Rapidly cooling means going from 140°F to 70°F in 2 hours or less and from 70°F to 41°F in an additional 4 hours or less. (t/f) - ---- Answers---true

Mayonnaise to be used in tuna salad should be chilled prior to use (t/f)

• ----Answers---true

Smoked fish should be stored at or below 40°F (t/f) - ----Answers--- false

Raw meats should be stored above ready-to-eat produce in the refrigerator. (t/f) - ----Answers---false

Large roasts must be reduced into pieces no larger than 6 lbs. for rapid cooling. (t/f) - ----Answers---true

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After using TPHC to hold TCS foods at room temperature for 3 hours, the foods can be placed into the refrigerator for future use. (t/f) - ---- Answers---false

Chicken soup should be cooled in a shallow pan with product depth of no more than 4 inches and then stored in the same shallow pan. (t/f) - ----Answers---true

Hand washing is the number one thing you can do every day to prevent foodborne illness. (t/f) - ----Answers---true

Gloves must be changed after touching money. (t/f) - ----Answers--- false

Hands must be washed: After mopping (t/f) - ----Answers---true

Hands must be washed: After eating (t/f) - ----Answers---true

Hands must be washed: After touching cooked ham (t/f) - ----

Answers---false

Hands must be washed: After using the toilet (t/f) - ----Answers---true

Bare hands should not be used to handle ready-to-eat foods unless the food will be refrigerated after handling. (t/f) - ----Answers---false

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Hand washing sinks must have soap but do not need paper towels or other hand drying device since hands can be dried on clean aprons.(t/f) - ----Answers---false

An accessible patron bathroom is not required if you have less than 16 seats in your restaurant for dining. (t/f) - ----Answers---false

An employee with diarrhea can handle food as long as disposable gloves are worn at all times. (t/f) - ----Answers---false

To reduce the potential of foodborne illness, pasteurized eggs should be considered for use in place of fresh shell eggs in recipes in which eggs are served raw or undercooked. (t/f) - ----Answers---true

Eggs or any other TCS food can be offered for sale raw or undercooked as long as the consumer is given a verbal consumer advisory. (t/f) - ----Answers---false

A restaurant must submit a written proposal and receive approval from the Department prior to catering or delivering foods. (t/f) - ---- Answers---true

A maximum of 2 flats of raw eggs can be held unrefrigerated at the grill for up to 24 hours. (t/f) - ----Answers---false

Restaurant operators should not transport bulk food items (food items purchased at restaurant suppliers) in the trunks of personal vehicles or any vehicle not approved by the Department. (t/f) - ----Answers---true

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