Suffolk County Food Manager's Course Exam Questions & Answers 100% Correct
Question : Time/Temperature Controlled for Safety Foods
(TCS Foods)
CORRECT ANSW
ER: Milk and Milk Products, Meat (Beef, Pork, and Lamb),
Shell Eggs, Poultry, Fish, Shellfish, Crustaceans, Cooked Potatoes, Cooked Rice, Cooked Pasta, Cooked Beans, Cooked Vegetables, Soy Products, Sprouts, Seed Sprouts, Sliced Melons, Cut Tomatoes, Leafy Greens, Garlic and Oil Mixtures.
Question : Temperature Danger Zone (TDZ)
CORRECT ANSWER : 41°F to 135°F Do not store food
between these temperatures.
Question : TCS foods cannot be stored where?
CORRECT ANSWER : The Temperature Danger Zone
(TDZ)
Question : When does a Food-borne Illness become an
Outbreak?
CORRECT ANSWER : When 2 or more people get sick
with the same symptoms after eating the same food
Question : Who puts out the Model Food Code? And what
does the Model Food Code do?
CORRECT ANSWER : The FDA, Inspects food that
transports to other states
Question : Who inspects meat, poultry, eggs and food that
crosses the state lines?
CORRECT ANSWER : The USDA
Question : What temperature must cold food be received at?
CORRECT ANSWER : 41° F or Less
Question : What exceptions are there for Receiving Cold
Food?
CORRECT ANSWER : Live Shellfish 45° F (Must be
cooled to 41°F or lower within 4hrs.) Milk 45°F (Must be cooled to 41°F or lower within 4hrs.) Shell Eggs45° F (Must be cooled to 41°F or lower within 4hrs.)
Question : What temperature must hot food be received at?
CORRECT ANSWER : 135°F or Higher
Question : How must frozen foods be received?
CORRECT ANSWER : Solid when received
Question : When receiving, what signs require rejection?
CORRECT ANSWER : Fluid or Water stains on bottom of
case or if ice crystals or frozen liquids are on the food packaging
Question : Cooking Minimum Internal Temp Cooked
Fruits/Vegetables
CORRECT ANSWER : 135
Question : Cooking Minimum Internal Temp Roasts of Pork,
Beef, Veal, Lamb, Fish
CORRECT ANSWER : 145 for 4min
Question : Cooking Minimum Internal Temp Seafood
CORRECT ANSWER : 145
Question : Cooking Minimum Internal Temp Shell Eggs
CORRECT ANSWER : If Served Immediately 145 if hot
held 155
Question : Cooking Minimum Internal Temp Ground Meat
CORRECT ANSWER : 155
Question : Cooking Minimum Internal Temp Poultry and
Stuffed Meats/Fish