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NYC FOOD PROTECTION COURSE WITH QUESTIONS
AND ANSWERS|LATEST UPDATE 2025|A+ GRADED
All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene True Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during an inspection. True Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of the establishment and revocation of the permit. True Health Inspectors are authorized to collect permit fees and fines on behalf of the department False
Health Inspectors must show their photo identification and badge to the person in charge of an establishment when requested. True The term "Potentially Hazardous Food" refers to: Any food that will support the growth of microorganisms Home canned food products are allowed in commercial food establishments. False The temperature Danger Zone is between 41'F and 140'F True Within the Temperature Danger Zone most harmful microorganism: Reproduce Rapidly
Chicken and other poultry are most likely to be contaminated with: Salmonella Smoked Fish provided ideal conditions for the growth of botulinum spores. Therefore, this product must be stored at: 38'F Which of the following cans MUST be removed from circulation? A can with a dent on the seam All of the following are indications that fish is fresh except: There is a fishy odor The acronym FIFO means "First In First Out" True
The New York City Health Code requires that all food items must be stored at least 6 Inches from the floor In order to avoid cross-contamination, raw foods in a refrigerator must be stored Below Cooked Food Cold Temperatures slow down the growth of microorganisms True Food for storage must be kept covered and/or stored in vermin-proof containers True Ice intended for human consumption can be used for storing can and bottles False
The presence of the following in food constitutes a physical hazard: Pebbles and Stones True The presence of the following in food constitutes a physical hazard: MSG False The presence of the following in food constitutes a physical hazard: Toothpick True The Presence of the following in the food constitutes a chemical hazard:
Ciguatoxin True The Presence of the following in the food constitutes a chemical hazard: Prescription Medicines True The Presence of the following in the food constitutes a chemical hazard: Roach Spray True The Presence of the following in the food constitutes a chemical hazard:
Bacteria and viruses can be seen under intense source of light know as "candling" False Sulfites can be used in food preparation as long as their use is disclosed on the menu. False Some wild mushrooms can be very toxic; therefore mushrooms must always be purchased from a reliable and trustworthy commercial source. True Use of MSG (Monosodium Glutamate) in foods is a very dangerous practice and is not allowed under any circumstances. False Which of the following bacteria causes spoilage of food? Undesirable Bacteria
Under favorable conditions bacteria can double their population every 20 to 30 minutes. Which of the following would provide favorable growth conditions for bacteria? Cooked Pork stored at 80'F At what temperature is a rapid growth of pathogenic bacteria possible? 65'F In Which of the following food bacteria may grow rapidly? Low acid and neutral foods Which of the following is a safe method of storing potentially hazardous food? None of the above What Type of bacteria grows best at temperatures between 50'-110'F?
Which of the following foods would likely be the most shelf stable? Instant Coffee Which of the following food is the least shelf stable? Fresh meats Most viral food-borne diseases are the result of: Poor Personal Hygiene Practice A Food-Borne parasite found in under-cooked Pork is: Trichinella Spiralis Raw, Marinated or partially cooked fish is made safe by freezing for specified times and temperatures. which of the following time and temperature combination is recommended: -31'f or lower for 15 hours
The most popular chemical sanitizer is: Chlorine Food Held under refrigeration must be at or below : 41'F The reason for refrigeration potentially hazardous foods is to : slow the growth of bacteria Heat is effective in destroying microorganisms when the following factors are considered: Time and Temperature Salmonella enteritidis is mainly associated with the following food item: Chicken
Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by: Preventing bare hand contact with ready-to-eat foods Shigellosis can be eliminated by: All of the above Viral Hepatitis is cause by Bacillus cereus. False Escherichia Coli 0157-H7 is responsible for causeing Hemolytic Urmic Synfrome (HUS) Among Children: True Escherichia Coli 0157-H7 is mainly associated with ground poultry. False
The illness trichinosis is cause by a parasite known as Trichinella spiralis: True To avoid trichinosis, Pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of: 150'F Shellfish tags must be kept with the product until it's used up and then filed away for: 90 days When bacteria from a raw food gets into a cooked or read-to-eat food this is called: Cross-Contamination
Which of the following procedures cannot be used as an effective rapid cooling technique: Placing on the counter overnight The health Code requires that frozen foods be properly thawed before being cooked. The exception to this rule is: A Frozen hamburger patty Ground meat and foods containing ground meat must be cooked to an internal temperature of: 158'F All of the Following except one may be used when working with ready- to-eat foods: Clean bare hands When using disposable gloves, they must be changed often to prevent contamination of food under what circumstances? All of the Above
We have an expert-written solution to this problem! All of the following, EXCEPT ONE are true of a hot holding unit: Must be used to reheat refrigerated foods Which of the following is NOT a recommended method of rapid cooling? Covering the food and placing the food on a preparation table Per New York City Health Codes, hands must be washed thoroughly at least 3 times every day. FALSE We have an expert-written solution to this problem! Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well. True
