NYC FOOD PROTECTION
COURSE 1 EXAM
All food service establishments must have a current and valid permit
issued by the New York City Department of Health and Mental
Hygiene - ANSWERS-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. -
ANSWERS-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. - ANSWERS-True
Health Inspectors are authorized to collect permit fees and fines on
behalf of the department - ANSWERS-False
Health Inspectors must show their photo identification and badge to
the person in charge of an establishment when requested. -
ANSWERS-True
Health inspectors must be given access to _______ areas of
establishment during inspection - ANSWERS-All areas
, All supervisors of a food service establishment must have a
_________ - ANSWERS-Food Protection Certificate
Definition of 'food' - ANSWERS-Any edible substance, ice, beverage
or ingredient used/sold for human consumption
Potentially Hazardous Foods (PHFs) are - ANSWERS-Foods that
support rapid growth of microorganisms
Examples of PHFs - ANSWERS-raw and cooked meats, poultry,
milk, milk products, fish, shellfish, tofu, cooked rice, pasta, beans,
potatoes, garlic in oil
The temperature danger zone is - ANSWERS-41 F to 140 F
Thermocouple - ANSWERS-Type of thermometer.
Thermistor - ANSWERS-Type of thermometer.
Bimetallic stem - ANSWERS-Type of thermometer. Insert up to
dimple in stem. Range 0 F - 220 F
USDA Inspection stamp - ANSWERS-Required stamp for meat
inspected by USDA
Smoked fish holding temperature - ANSWERS-38 F or below
COURSE 1 EXAM
All food service establishments must have a current and valid permit
issued by the New York City Department of Health and Mental
Hygiene - ANSWERS-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. -
ANSWERS-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. - ANSWERS-True
Health Inspectors are authorized to collect permit fees and fines on
behalf of the department - ANSWERS-False
Health Inspectors must show their photo identification and badge to
the person in charge of an establishment when requested. -
ANSWERS-True
Health inspectors must be given access to _______ areas of
establishment during inspection - ANSWERS-All areas
, All supervisors of a food service establishment must have a
_________ - ANSWERS-Food Protection Certificate
Definition of 'food' - ANSWERS-Any edible substance, ice, beverage
or ingredient used/sold for human consumption
Potentially Hazardous Foods (PHFs) are - ANSWERS-Foods that
support rapid growth of microorganisms
Examples of PHFs - ANSWERS-raw and cooked meats, poultry,
milk, milk products, fish, shellfish, tofu, cooked rice, pasta, beans,
potatoes, garlic in oil
The temperature danger zone is - ANSWERS-41 F to 140 F
Thermocouple - ANSWERS-Type of thermometer.
Thermistor - ANSWERS-Type of thermometer.
Bimetallic stem - ANSWERS-Type of thermometer. Insert up to
dimple in stem. Range 0 F - 220 F
USDA Inspection stamp - ANSWERS-Required stamp for meat
inspected by USDA
Smoked fish holding temperature - ANSWERS-38 F or below
