FOOD PROTECTION COURSE TEST BANK
QUESTIONS WITH VERIFIED ANSWERS
FULL REVIEW
●● Health inspectors have the right to inspect any operating food service
or food processing establishment. Inspectors must be given access to all
areas of the establishment during an inspection. (True or false?)
Answer: True
●● What is considered food?
Answer: any edible substance, ice, beverage, or ingredient intended for
use and used or sold for human consumption.
●● What are Potentially Hazardous Foods? (PHFs)
Answer: Foods which support rapid growth of microorganisms.
●● What is the temperature danger zone?
Answer: Between 41 and 140 degrees Fahrenheit. Within this range,
most harmful microorganisms reproduce rapidly.
●● What are the three types of thermometers that can be used for
measuring food temperatures?
,Answer: bimetallic stem (range from 0°F to 220°F), thermocouple and
thermistor (digital). The use of glass thermometers in a food service
establishment is prohibited by law.
●● Meat inspected by the United States Department of agriculture must
have a USDA inspection stamp (true or false?)
Answer: True
●● At what temperature must smoked fish be held?
Answer: at or below 38°F to prevent the growth of the bacteria
Clostridium botulinum.
●● How must shellfish be received?
Answer: with shellfish tags. These tags must be kept on file for at least
90 days after the product is used
●● How should milk and milk products be?
Answer: either be pasteurized, with sell-by dates of 9 days, or ultra-
pasteurized, with sell-by dates of 45 days.
●● What should you do with fruits and vegetables before being served
raw?
Answer: must be thoroughly washed before being served.
, ●● How should all commercial foods in modified atmosphere packaging
be used?
Answer: per manufacturer's specifications.
●● Vacuum packaging of any food product in a retail food establishment
is prohibited by law unless special authorization is obtained through the
New York City Health Department. (True or false?)
Answer: True
●● FIFO means what?
Answer: First In First Out. The first step in implementing the FIFO
method is to date the products.
●● All food items should be stored how many inches off the floor?
Answer: The New York City Health Code requires that all food items be
stored at least 6 inches off the floor.
●● How do you prevent cross-contamination?
Answer: raw foods in a refrigerator must be stored below cooked foods.
●● Cold temperatures slow down the growth of microorganisms. (True
or false?)
Answer: True
QUESTIONS WITH VERIFIED ANSWERS
FULL REVIEW
●● Health inspectors have the right to inspect any operating food service
or food processing establishment. Inspectors must be given access to all
areas of the establishment during an inspection. (True or false?)
Answer: True
●● What is considered food?
Answer: any edible substance, ice, beverage, or ingredient intended for
use and used or sold for human consumption.
●● What are Potentially Hazardous Foods? (PHFs)
Answer: Foods which support rapid growth of microorganisms.
●● What is the temperature danger zone?
Answer: Between 41 and 140 degrees Fahrenheit. Within this range,
most harmful microorganisms reproduce rapidly.
●● What are the three types of thermometers that can be used for
measuring food temperatures?
,Answer: bimetallic stem (range from 0°F to 220°F), thermocouple and
thermistor (digital). The use of glass thermometers in a food service
establishment is prohibited by law.
●● Meat inspected by the United States Department of agriculture must
have a USDA inspection stamp (true or false?)
Answer: True
●● At what temperature must smoked fish be held?
Answer: at or below 38°F to prevent the growth of the bacteria
Clostridium botulinum.
●● How must shellfish be received?
Answer: with shellfish tags. These tags must be kept on file for at least
90 days after the product is used
●● How should milk and milk products be?
Answer: either be pasteurized, with sell-by dates of 9 days, or ultra-
pasteurized, with sell-by dates of 45 days.
●● What should you do with fruits and vegetables before being served
raw?
Answer: must be thoroughly washed before being served.
, ●● How should all commercial foods in modified atmosphere packaging
be used?
Answer: per manufacturer's specifications.
●● Vacuum packaging of any food product in a retail food establishment
is prohibited by law unless special authorization is obtained through the
New York City Health Department. (True or false?)
Answer: True
●● FIFO means what?
Answer: First In First Out. The first step in implementing the FIFO
method is to date the products.
●● All food items should be stored how many inches off the floor?
Answer: The New York City Health Code requires that all food items be
stored at least 6 inches off the floor.
●● How do you prevent cross-contamination?
Answer: raw foods in a refrigerator must be stored below cooked foods.
●● Cold temperatures slow down the growth of microorganisms. (True
or false?)
Answer: True
